Reviewed: Oct. 21, 2007

I gave this only 4 because the recipe wasn't perfect until it was tweaked. After the adjustments though it definitely gets 5 stars! I increased the bananas to 4 and mashed them coarsely so I would have chunks of banana in the bread, replaced all the white sugar with dark brown sugar, added cinnamon to taste and added 4 heaping tablespoons of chunky natural peanut butter and cooked in a mini loaf pan (I ended up with 8 mini loafs). It was dense and moist with perfectly cracked and brown crust! Fantastic right out of the oven with butter on top or the next day I popped it into the microwave to reheat. YUM!!

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TSEE

Cooking Level: Expert

Home Town: Middlebury, Vermont, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 17, 2007

This recipe makes great small loaves to give as gifts during the holiday. I add a little vanilla and thats it. Tastes great!

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Jennifer Hitchings

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Reviewed: Oct. 2, 2007

I make this all the time for my family. Very easy to make, and great way to use up uneaten bananas.

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CFROIO2

Cooking Level: Expert

Home Town: Pembroke, Massachusetts, USA

Living In: Braintree, Massachusetts, USA

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Reviewed: Sep. 24, 2007

I added 1 tablespoon cinnamon, added an extra banana, and also added a teaspoon of vanilla extract-made them into muffins and cooked them for about 18 minutes-INCREDIBLE! Everyone loved them-extremely moist!!!

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hotstuffswife

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Reviewed: Sep. 23, 2007

I love this recipe. I use it every time a have a few over ripe bananas! It's so easy my 10 year old and her friends have made it.

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FLOWERGIRL1323

Cooking Level: Intermediate

Home Town: Ravenna, Ohio, USA

Living In: Rootstown, Ohio, USA

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Reviewed: Aug. 23, 2007

This is wonderful. Soft and full of flavor. I did not have 2 7" bread pans so I used standard 8" and reduced my time to 45 minutes. It was perfect. Thanks Niki for posting this recipe!

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DeanaG73

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Reviewed: Aug. 15, 2007

We really enjoyed this banana bread. I can't imagine how this amount of batter could have made two loaves. I have a 9 inch loaf pan and it made a perfect sized loaf. I liked the simplicity of the recipe, with no buttermilk or sour cream, which I usually don't have on hand. This was a great, comforting, old fashioned tasting version of banana bread. I'll be making this again the next time I have bananas lying around!

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Jul. 29, 2007

This recipe was simply delicious. I found that the bread was extremely moist and the crust was crunchy without being too hard. The flavor was very good although I did make a couple of modifications. I added so vanilla extract and extra sugar along with extra butter and a banana. I must admit that i did not measure the extra ingrediants but go by my personal taste. Overall this was one of the best banana bread I have had in a long time.

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rolitalatina43

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Reviewed: Jul. 13, 2007

Good, but I substituted brown sugar because I like the flavor better. I found that if I substituted all the white sugar for brown, the cooking time was less than if I substituted 1/3 of the sugar for brown. A good solid recipe for banana bread.

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SUNSHINEDROP

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Reviewed: Jul. 9, 2007

This bread was very moist. I was looking for something that was a little more cakey and crunchy on the outside.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 6, 2007

I made this exactly as the recipes states with a couple exceptions...I used 4 bananas, cinnamon, vanilla, and 1/2 brown sugar, 1/2 white sugar, just as others suggested. I made 2 loaves like the recipes states and they came out VERY thin! Not even 2 inches tall. The batter didn't even fill 1/4 of each loaf pan. The taste is ok, but I will not make again.

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QUEENBEE628

Cooking Level: Intermediate

Home Town: Toms River, New Jersey, USA

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Reviewed: Jun. 2, 2007

wow. Seriously fabulous. I did thiss for my cousin's first birthday and he showed a loaf in his face with his eyes gleaming - which I think is an accurate reaction from anyone!

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Eeva K.

Cooking Level: Intermediate

Home Town: Lavia, Satakunta, Finland

Living In: Turku, Varsinais-Suomi, Finland

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Reviewed: May 30, 2007

This was a wonderful recipes!

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Kaykay08

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Reviewed: May 29, 2007

I use 1/2 Splenda and 1/2 sugar, tastes just like all sugar.

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kakake

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Reviewed: May 26, 2007

I have been looking for an EASY yet delcious recipe for banana bread.....FOUND IT!!! This recipe is awesome.....I did follow a few suggestions by adding vanilla and cinnamon. I even added about 1C chocolate chips. I cut the cooking time to about 45 minutes because I use a stoneware bunt pan and it cooks a little faster. Overall.....A++++++++ recipe!

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Sheryl

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Reviewed: May 19, 2007

This is a great recipe! I halved it because I didn't have two pans and my oven is very small. It seemed to take a lot less baking time than the recipe called for, too. I added walnuts and it was absolutely great! I can't wait to make it again.

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Veggie

Cooking Level: Intermediate

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Reviewed: May 4, 2007

I actually doubled this and made 4 loaves! We ate two & I gave my parents the others. Mom brought one to work and it was a hit! It was really quick and easy and extremely tasty!

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Heidi

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Reviewed: May 2, 2007

Just OK. Decent. It's easy with few ingredients, but there are several other BB recipes I like way better. Guess I'm obsessed with always trying new recipes!!!

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: May 2, 2007

This was my first time making banana bread and my husband and I thought this came out great! I did half brown sugar and half white sugar, with cinnamon, nutmeg and vanilla as others have suggested! I only used three bananas, but I think next time I will use four if I have them on hand. I only cooked the bread for about 40 minutes and it was browned and very moist on the inside. Any longer of a cook time would have been too much in my oven. I will be making this recipe again.

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klb

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Reviewed: Apr. 29, 2007

Great, simple recipe. I prefer some more spice in my banana bread so I added 2 teaspoons of cinnamon. I also did one batch with chocolate chips and one with nuts. Both turned out delicious!

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scrubbybubb

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Austin, Texas, USA

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