I noticed that our bananas were getting over-ripe and decided to make banana bread. This recipe was fantastic! I used butter instead of margarine and threw in some cinnamon as well; don't know how many cups of bananas since I just wanted to get rid of all of them (3 mediums I'd say). I used sugar instead of white; I have yet to find "real" brown sugar over here in Taiwan--the brown sugar here has a raisin-y taste to it, which added a deliciously interesting flavor to the bread. I just realized that I forgot to add the milk but no one in my family missed it so I guess it wasn't too necessary! I'll definitely be making this recipe again.

Reviewed On: Sep. 24, 2011

The only changes I made to this recipe was for the interest of my waistline: rather than 1/2c butter, I just used 1/3c. Mixing it with the sugar mix will not allow you to 'sprinkle' it on top, so just spread it. Makes a nice brown sugar crust that's absolutely delicious. This recipe makes 12 regular sized muffins, as many have already noted. I used 3 small apples (it looked like a heaping 2 1/2 cups) and I really liked the apple-batter ratio. It does seem like a lot of apple, but once you get baking and the dough fluffs up, the amount of apples really aren't too much. On another note, I also only filled the cups 2/3 and they filled out just fine. 25 minutes in the oven were perfect. My entire family basically sat in front of the oven while these were baking; they made the house smell amazing. We 3 people polished off the lot in less than 24 hours. I call this recipe a success! I will definitely make these again.

Reviewed On: Sep. 21, 2011

Oh, these are awful--I don't recommend you have even a nibble! Just pack them all in an airtight container and ship them to me. I'll "dispose" of them for you, no worries. ;)

Reviewed On: Jan. 20, 2010