Great recipe for those who don't have sour cream on hand, like most recipes call for. I made the recipe using the suggestions of other reviewers. I used butter, 1/2 cup white sugar, and 1/2 cup brown sugar. I added 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, and about 1/2 teaspoon of salt. I baked it in an 8-inch cake pan for about 45-50 minutes. It came out great! Everybody loved it, especially my picky eater, 2 year old nephew! Great (modified) recipe. This will definitely be my go-to banana bread recipe.

Reviewed On: Aug. 26, 2011

This is a good, quick recipe when you're in the mood for cookies but don't want to make it from scratch. I used a brownie mix and followed the directions. I made sure, though, to line my baking sheet with parchment paper---easier clean-up and makes sure the cookies won't stick! I also baked this for ONLY 8 MINUTES. It will look a little undone but will continue to bake when you take it out of the oven. Leave the cookies on the sheet for a minute and transfer to a wire rack. My cookies came out looking crackled and flat (not a bad thing), crispy on the edges and chewy in the middle. Really good! (Store leftovers in an airtight container.) TIP: Everyone's oven is different. Try baking one small batch at 8 minutes, another at 9 or 10. See what works best for you. 8 minutes worked best for me!

Reviewed On: Mar. 14, 2009

Absolutely delicious! I make this for my grandma because she can't have too much sweets. Very easy to make and bake.

Reviewed On: Jun. 23, 2005