Reviewed: Nov. 3, 2011

We really loved this banana bread! I think it will be my new go-to recipe. The only changes I made was that I substituted oil for the shortening, and used a total of 6 bananas, 3 really really ripe ones (black peels) and 3 ripe ones (brown/yellow peel). I think the total was about 1 2/3 C banana. We like lots of banana flavor! If I use extra bananas again, I may try to cut back on the oil to 1/4 Cup. I may also try cutting back on the sugar to 2 cups total (instead of 2 1/2) since it is a pretty sweet bread. But, like other reviewers said, it's practically perfect, so it's almost a shame to mess with it. When making for gifts I will make as is; if it's just for us, my waistline might appreciate a few lighter modifications. ;)

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Reviewer:

ROHANA81

Reviewed: Aug. 26, 2011

Awesome recipe! The bread is so moist and so banana-y! We love it in our house!

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2 users found this review helpful

Reviewer:

Thunderella

Reviewed: Jul. 29, 2011

Sherrie have you ever heard the saying " if you can't say something nice don't say anything at all" you may want to consider this as many of us here appreciate any and all advise from other here. Barb

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3 users found this review helpful

Reviewer:

BarbB

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

I was a little nervous about being the first to make muffins with this recipe, but I don't have a loaf pan, so I did! 18 minutes in a pan prepped with cooking spray was perfect. I sprinkled them with rolled oats. To-Die-For indeed! The recipe will make about 36 muffins. :)

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3 users found this review helpful

Reviewer:

ilkaisha

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Jul. 8, 2011

My family loved this banana bread. I made this for my son's teachers as gifts and I sent a few loaves with my sister who works at the hospital. Everyone went crazy over it. I wound up making two more loaves for one of the nurses to bring to her book club. This is very moist and delicious and I like that it makes two loaves because you can eat one and gift one.

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3 users found this review helpful

Reviewer:

LaurenM

Cooking Level: Intermediate

Living In: Brick, New Jersey, USA

Reviewed: Jul. 6, 2011

Very moist banana bread. I had a little buttermilk and 4 bananas to use up and this recipe was perfect. For nut lovers - you can easily add nuts without changing anything else. When I make this again - and there will be a next time - I am going to sub applesauce for the shortening and try doing one of the loaves as muffins. Thanks for a good recipe.

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Jun. 1, 2011

I am a new cook/baker too. 21 years old and engaged, and trying to impress my soon to be husband!!! I have never baked anything in my life other than brownies out of the box. So obviously I didnt win my fiance over with my cooking. I am very excited to try this tonight and thank all of you wonderful ladies for all the tips. If it werent for wonderful and seasoned women like you I would be completely lost!! Thanks again ladies!! :)

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Reviewer:

sbarden

Reviewed: Mar. 31, 2011

Recipe was fun making. Took 45 minutes to prepare, 1 hour to bake. Bread is not too sweet, especially since I had to use 1 cup Apriva to 1 cup of white sugar. Busy adding all ingredients and did not add cinnamon or nutmeg, which I usually do. No buttermilk in house so mixed my own using 2 cups whole milk to which I added 1/2 TBSP of white vinegar. Used 1 cup in recipe, storing remaining cup in frig in covered container. Bread is golden brown, but texture was not dense. Next time, I will add 2-3 more bananas for greater flavor. HINT: Definitely use a large bowl for banana mix; by end of mixing bowl will be full. Loaf pans were 3/4 full so I put them on top of a cookie sheet to avoid spillovers. Cake rose 1/2-inch below top rack. After eating 1 warm piece, I placed each loaf in a plastic bag and left loaves on countertop overnight. Had a room temp slice with late breakfast; doesn't tickle my taste buds so will heat some before eating next time. Normally, I freeze banana bread but freezer went out so am storing loaves in the frig, leaving in bags. Enjoy!

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Reviewer:

The King's kid

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

This is so good, not an overpowering banana taste the only thing i did is make 3 loaves instead of 2, will be my go to from now on.

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5 users found this review helpful

Reviewer:

faye

Cooking Level: Expert

Home Town: Medicine Hat, Alberta, Canada

Reviewed: Mar. 7, 2011

I just got this bread out of the oven and had to try it right away. It's almost too hot to eat but it's absolutely delicious. It's very light, moist and has a wonderful banana flavor. I followed the recipe to a T except I did add some cinnamon. I've tried lots of banana bread recipes but this one is my favorite by far. Thanks for the great recipe.

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8 users found this review helpful