This banana bread has a great banana flavor, but what I like most is that it isn't overly sweet. Most recipies that I have used are so sweet that they really taste like banana cake. I used five large bananas in this recipe and it was wonderful. Tip - When I have bananas which are getting too ripe, I throw them into the freezer as they are with their skins on. When you want to bake banana bread you just thaw them, take off the stem top, and squeeze out the banana. You do not need to mash them, the freezer has done that for you.

Reviewed On: Nov. 16, 2009

I took this to a church function and it was quickly gone...which I believe it the best test of a recipe. My life is busy so making something simple is imperative. I followed the advice of others and mixed everything together. I did use just half of the evaporated milk. I was using frozen hashbrowns and frozen broccoli which added more moisture. The consistency was great and was not watery or too moist. I would definite make this recipe again. Takes minutes to make and is very tasty.

Reviewed On: Oct. 15, 2009