Reviewed: Mar. 31, 2012

I've never given a review on anything, but this recipe has forced me to do so. Simply delicious!!! Perfect combination between a bread and cake texture and so easy to make! Just like what my mom used to make! Thanks for sharing Carol!!

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Reviewer:

Bee

Reviewed: Mar. 1, 2012

I loved this. So yummy. I also poured a little bit of sugar in the raw on top of it and it made a yummy crunchy crust. But that was just icing on the cake, so to speak! Oh, and I didn't have any walnuts.

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Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 11, 2012

I made all the same modifications that the other reviewers suggested. I hate waiting for the bananas to ripen so I roasted them in the oven at 400 for about 15 minutes which turned the skins black and carmelized the bananas leaving them very sweet. Yummy!

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Reviewer:

sueaylw

Reviewed: Oct. 16, 2011

Used 1/2 cup coconut flour and white wheat for the remaining. Used three medium bananas (about 1 1/2 cups), the 1/2 cup heavy cream recommended by others, teaspoon vanilla, 1/4 teaspoon nutmeg, 1/3 cup Splenda and 1/3 cup sugar, and 1 teaspoon of cinnamon with extra sprinkled on top before placing in the oven. Only needed to cook in my oven for a little over 50 minutes. Yummy elegant taste and texture. Thanks for sharing!

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Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 8, 2011

I was really disappointed by this recipe. It was not moist enough. I prefer a moist and dense banana bread. This is not the recipe for that type of bread. I did add 1 tsp cinnamon, 1 tsp vanilla, 1/2 tsp nutmeg like some other reviewers. I think those were great additions. I wish I had also added the heavy cream that some others had mentioned also but unfortunately I didn't have any on hand. I think I'll be going back to my old recipe.

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Reviewer:

Penny Pickles

Cooking Level: Intermediate

Living In: El Granada, California, USA

Reviewed: Sep. 18, 2011

this is the best!

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Reviewer:

christineatkinson

Living In: Salem, Missouri, USA

Reviewed: Jul. 1, 2011

Delicious! I make this all the time for my coworkers and they love it. Sometimes I do chocolate chips instead of walnuts, but it is awesome both ways!! I also add some cinnamon and nutmeg.

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Reviewer:

tlfosb

Reviewed: Jun. 20, 2011

Great bread. The baking time was spot on for me because it produced a slightly crisp crust on the bread, but some others might want to check on the loaf 5 or 10 minutes early to avoid that!

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Reviewer:

Charity516

Cooking Level: Beginning

Home Town: Chelsea, Michigan, USA

Living In: Jersey City, New Jersey, USA

Reviewed: May 25, 2011

This bread is pretty good! It's so simple and so tasty. Smells fantastic, too. A great bread to whip up when I don't eat all my bananas in time!

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Reviewer:

Alison

Reviewed: May 23, 2011

This was such a big hit at our house that I make it 2 to 3 times a week! I like to put it in the toaster and spread some whipped cream cheese on it! This recipe is mmmm mmmm good!

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