Hands down, this is THE banana bread recipe I use. Texture, flavor, everything is outstanding (and I'm not generally much of a banana bread fan). I've done as full-size loaves, mini loaves and muffins, and each has been great. Be sure to note the oven temp, as I have often turned it to 350 and had to scramble at the end to make sure it didn't burn! Truly a great recipe.

Reviewed On: Jul. 29, 2009

This was yummy, and well received by the family members who gathered for a small Father's Day party. Thanks to the other reviewers, I doubled the batch -- so glad I did! There were seven adults; we served it with cookies and very little was left. A single batch would not have been enough. Definitely on the sweet side -- I used just over 1.5 c of sugar (in the double batch) and it was plenty sweet. Freezes well, stays pretty creamy and scoops nicely the next day.

Reviewed On: Jun. 23, 2009

This seems too silly to be good, but it is! This is not gourmet, nor is it fancy, but it is delicious and couldn't be any easier -- that's where the five stars come in. The ratio of effort to results is outstanding! I used raspberry sherbet (couldn't find strawberry) and Juicy Juice fruit punch. One note: this brand of punch is NOT a beautiful red color. It is more of a brown, which I didn't exactly realize until assembling. Even though the color went a little off target, it was still really popular at the baby shower -- the punch bowl was empty at the end!

Reviewed On: Jan. 2, 2009