I found this recipe years ago after my stepdad's mom, a master of the banana breadpassed away. So when my Stepdad tasted this and said, "The mantle has been passed to the next generation," I knew this was a keeper. I can't tell you how many times I've used this recipe over the years, but it always turns out well. It's sweet and moist with a crust that softens up as it cools down (if it lasts that long). I love to eat it warm, but I think the flavor is even better the next day. Nanny always wrapped her bread in foil when it was somewhat cooled and I do the same. I've also had good luck using this recipe to make mini-loaves and muffins.

Reviewed On: Oct. 22, 2009

Everyone I have made these for has devoured them. Definitely a family favorite with us. Really moist too.(I have to keep telling them that it is not really fudge). I highly recommend these.

Reviewed On: Apr. 7, 2001