Reviewed: Nov. 17, 2009

Great recipe! I had some left over candied walnuts that I added and that was good too. This recipe is moist and super easy.

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Megan B.

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Reviewed: Nov. 17, 2009

A decent, but not outstanding, banana bread. Its best feature, in my view, is that it takes care of an abundance of over-ripe bananas in one fell swoop. (Plan on five good sized bananas) It certainly was moist and dense, but maybe too much so. I'm wondering if the addition of a little more leavening might improve the tight texture and give it more of a crumb. Also, with this large amount of banana, which in itself is sweet, the amount of sugar could easily be reduced by about 1/4 cup or so. I added a teaspoon of vanilla, a half cup of chopped pecans, and baked in a Bundt pan for about 50 minutes. I'm glad to have used all my over-ripe bananas with just one recipe, but this still won't take the place of my favorite banana bread recipe.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 16, 2009

Yum, yum, yum! This is a great banana bread recipe.

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Nov. 16, 2009

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.

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todll

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Nov. 15, 2009

Good basic recipe that takes changes well. Very delicious! I will make these again.

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leibatt

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Reviewed: Nov. 15, 2009

Excellent!! I used 5 bananas for this recipe----couldn't find my bread pan so I made it in a bundt pan! Turned out wonderfully!!! Will make it in the bundt pan from now on....Wonderful banana bread! The best I have ever had and soooooo moist!

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wishiwuzachef

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Reviewed: Nov. 15, 2009

I use this banana bread recipie frequently to use up old bananas. This recipie has the best banana flavor and is so versitile! Every time I bake it, I add something different and it still comes out moist and delicious. Try it with spices you like, add a diced apple, or chocolate chips. It's the same easy recipie just changed up a bit. Kudos on this staple recipie.

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pschaffer

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Reviewed: Nov. 15, 2009

Super good! I had 4 bananas which made 2 cups so I added a baby food container of pureed peach and an equal amount of cinnamon applesauce. I also added a capful of vanilla and 2 gentle shakes of pumpkin pie spice.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 14, 2009

I would rate this a 4 as written, but a 5 with the addition of cinnamon and vanilla extract. I used a muffin tin, which cut the baking time to a half hour. Definitely more 'banana-y' than most banana bread recipes - very handy when you have a lot of aging bananas!

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Robin

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Reviewed: Nov. 14, 2009

My sister has been making banana bread forever and tried some of this at my place. She now has changed to this recipe. Very tasty - lots of banana flavor.

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The Groses

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Reviewed: Nov. 14, 2009

Just average.

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capecodcook79

Cooking Level: Intermediate

Home Town: Barnstable, Massachusetts, USA

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Reviewed: Nov. 13, 2009

I was not at all impressed with this bread. Did not have much taste to it. Maybe it needed more sugar? I don't even know. Obviously a lot of others liked it. I'll have to stick to my EBNB recipe that I got off here.

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Collegechef04

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 13, 2009

This recipie was great. I did two things differently. I only had hole halved walnuts and was to lazy to chop them. I liked the big bites of nut in the bread. The other thing is that I am diabetic so I substituted the sugar with splenda no sugar sweetner. It came out so good that I am thinking this is the banana bread I would serve to guest. Thank you very much.

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John

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Reviewed: Nov. 12, 2009

Yummmmm...I have made this twice now, once with nuts and once without, and both were spectacular! I didn't bother measuring the bananas, I just used 3-4 each time. Delicious, moist, and very banana-y. Definitely my staple banana bread recipe now :)

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EvaK

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Reviewed: Nov. 12, 2009

Delicious and so easy

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Eclipse

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Nov. 12, 2009

I have never gotten so many compliments from something I've made as I have with this bread! Here's how I've modified it: - add 3 tablespoons peanut butter (& use only about 3-4 bananas) - add cinnamon and nutmeg to taste - take about 1/3-1/2 cup of brown sugar and sprinkle over the batter once you've put it in the loaf pan DELICIOUS!! I also like to keep it a little bit soft on the top and then stick it in the fridge for a bit. You don't have to, but it's more like a cake-type treat.

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lizziekitty

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Reviewed: Nov. 11, 2009

I have made this many times now and it is by far the best I have made. Everyone that has had it agrees with me. I sometimes put chocolate chips in it because the kids like it like that. Thanks for such a easy and great recipe.

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Jackie

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Reviewed: Nov. 11, 2009

Definitely needs some spices but otherwise, this is not your generic banana bread!!! I followed the advice of another reviewer and used 1/4c oil & 1/3c applesauce instead of the butter.

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