This is the easiest shortbread recipe I have ever made...and its very rich and tasty! Instead of dropping the dough by spoonfuls though, I rolled the dough into 1 inch balls and placed them on the cookie tray, and then I let my 2 year old decorate the balls with sprinkles. They turned into perfectly shaped cookies, and baked evenly.

Reviewed On: Dec. 19, 2007

I have lost count as to how many banana bread recipes I have made, but this one is one of the best (with a few changes). My bread turned out moist and spongy, and has tons of banana flavour! I followed some of the suggestions from other reviewers and added some of my own. I used 1/2 cup of white sugar and 1/2 cup of brown. I used butter instead of margarine. After blending the sugars and butter together, I added a tsp. of vanilla, a tsp. of cinnamon and a tsp. of nutmeg, and blended again. Then I used buttermilk instead of regular milk, and I used 1 1/2 cups of mashed bananas and 2 eggs. I blended the bananas alot to make sure there weren't chunks, since I hate chunky bits in my bread. I baked it for about an hour. I will definitely make this again!

Reviewed On: Oct. 12, 2007

This was super easy and quick. Just be sure to dip the bread quickly to soak each side, then put right into a hot pan. If the bread soaks too long in the batter, the inside becomes really heavy and soggy, and doesn't cook all the way through. Also, let the pan get really hot and add a pat of butter, then put the bread in, and cover with a lid. I served it with a bit of icing sugar on top, and some maple syrup. My husband eats it with berry preserves. Yummy!

Reviewed On: Nov. 1, 2006