Reviewed: May 19, 2013

this is a great basic recipe.just add your favorite spices(nutmeg,cinnamin..etc.)some vanilla to the wet mix.i also add a few fruit cups of pears to the mix(maybe 4 oz}.that adds sweetness and moisture.i drain the liquid from the cups.i like to use ripened not over ripened bananas...i believe they have a more banana taste.and after 30 mins i brush a brown sugar vanilla and water mixture on top.i also doubled the recipe and it held up fine.took 75 mins to bake.nuts are optional obviously.

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chandlerb

Reviewed: May 18, 2013

Hi, yestarday I did this recipie and it's amazing, the flavor and it's very moist I really love it, thank you for sharing this wonderful recipie, Veronica.

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Veronica

Reviewed: May 14, 2013

The best banana bread ever :) So moist

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meloda07

Reviewed: May 14, 2013

My breastfeeding baby has a milk protein allergy, and I can't eat butter, so I substituted equal amount of coconut oil for the butter in this recipe. Yummy! It turned out moist and delicious. My kids are eating it up too, and said "Mom, this is AWESOME bread!" I should also mention that I doubled the recipe, used only 1 cup of brown sugar, and used 2 cups of all purpose flour with 2 cups of whole wheat pastry flour. Also, I only had 4 cups of mashed banana, and added 1 teaspoon of vanilla. I will definitely make this again. Surprisingly, I din't taste any coconut.

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Melissa

Reviewed: May 13, 2013

So far, definitely one of the better recipes I've tried. And they are all basic ingredients that most will have on hand. Nice and moist.

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manitoban

Cooking Level: Intermediate

Reviewed: May 11, 2013

This recipe is a hit every time I make it!I add a dash of vanilla and use light brown sugar instead of brown and add what ever I have for ripe banana's. I am awful when it comes to following a recipe. The recipe has always tasted awesome no matter how many bananas I use. Never measured them out once! I was taught a bit of this and a bit of that...big surprise I am Italian :)

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