Banana Bread II

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Most Helpful Positive Review

Aug 11, 2003

This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also, my secret....SHHH!...after the bread has cooled completely, I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY!

—SHELL.BELLE

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Most Helpful Critical Review

Aug 10, 2003

I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind.

—SEETHING

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278 Ratings

Oct 12, 2003

The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), 1/2 cup of heavy cream, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour, and the result was even better the second time around. The bread had a mouthwatering aroma, which filled up our home.

—moonlight sonata

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Feb 02, 2004

Using some suggestions from previous reviews, I modified as follows: I added 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 cup heavy cream and substituted 3/4 cup of flour for whole wheat flour. This produced a dense and very flavorful bread. I especially like the ease of preparation. Thanks!

—DEVLYND

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Dec 17, 2003

This is the best banana bread recipe I have found so far. It has great banana flavor and moist texture that I like in banana bread. I added 1 tsp each of vanilla, cinnamon and 1/2 tsp of nutmeg. Next time I might try adding chocolate chips just for another twist to this great basic recipe. Bravo!

—TRISHDELISH

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Jul 23, 2003

Great banana flavor, easy to make. I've made it more than once and everyone loves it. Hard to overcook, too, which is always a plus.

—MANTABIROSTRIS

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Jul 14, 2003

My daughter helped me make this recipe, and though it was easy, the taste left much to be desired. I don't know if it was just myself, but I only managed one tiny sliver before I couldn't eat it. I think I'll keep looking.

—EMERALDSEYE

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May 12, 2003

I've had (and made)much better banana bread. This recipe was kind of blah. I will be switching back to my standard recipe.

—EEYORE77137

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Nutrition

Calories
215 kcal
11%

Carbohydrates
30.3 g
10%

Cholesterol
49 mg
16%

Fat
9.4 g
14%

Fiber
1.3 g
5%

Protein
3.9 g
8%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Bread II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 215
Calories from Fat: 84

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 3.8g 19 %
Cholesterol 49mg 16 %
Sodium 253mg 10 %
Potassium 121mg 3 %
Total Carbohydrates 30.3g 10 %
Dietary Fiber 1.3g 5 %
Protein 3.9g 8 %
Sugars 13.6g
Vitamin A 4 %
Vitamin C 3 %
Calcium 7 %
Iron 13 %
Thiamin 17 %
Niacin 16 %
Vitamin B6 7 %
Magnesium 6 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.