Reviewed: Oct. 16, 2009

I have been making this banana bread for years Family and Friends say its the best they ever had.I also add 1/2 cup of Walnut peices to this Recipes its the best.Does not last long in my home.

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Sherry

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Reviewed: Sep. 30, 2009

Delicious!!! Definately use 1 cup white sugar, 1 cup brown sugar. I've made this recipe atleast 5 times. It's wonderful!

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casidee

Cooking Level: Expert

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Reviewed: Sep. 27, 2009

Awesome!!! But I toast the pecans before adding them to the batter. Strawberries make a great addition too!

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SXCLADE

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 20, 2009

Excellent! This b.bread hits the mark with super moistness and 'breadyness'. This is not the puddingy, gummy kind of b.bread...it's dense yet the 2 loaves baked up quite nicely (compared to any other b.bread I've made). The only tip I have is..make sure your bananas are super ripe, mine were just turning and I think it effected the depth of the banana flavor in my bread. The loaves were still wonderful and gone in a flash. This is now the only banana bread recipe I will use. Thanks Teri

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NotJulia

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

I made bread for the first time this weekend using this recipe. It was easy to follow and yielded two fantastic loaves of bread. It makes me want to open a bakery and do this full time. I really enjoyed myself and my family is loving the bread. Thank you!

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Sidney

Cooking Level: Beginning

Living In: Carbondale, Kansas, USA

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Reviewed: Jul. 11, 2009

Made it for my co-workers and it was gone by the end of he day! They loved it! Did cut down on calories and fat some - used 1/2 applesauce for shortening; egg substitute and 1/2 of sugar was substituted with Splenda. Was moist and tasted great! Baked it in one bundt pan for something different.

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fsusan

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Reviewed: Jun. 22, 2009

All I can say is delicious... Adding the streseul (cinnamon sugar mentioned in some of the reviews) was really good. Even my friend (who hates banana bread) now makes this recipe. A definite keeper!

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MaryinLA

Cooking Level: Intermediate

Home Town: La Canada Flintridge, California, USA

Living In: Lake Forest, California, USA

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Reviewed: Jun. 22, 2009

I made this for Fathers Day. All I did was add 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 3/4 cups of walnuts. I made 3 smaller loafs instead of two bigger ones, and cooked for an hour instead of 1 hour 15 minutes. It's the day after Fathers Day and I don't have one piece left! I guess I'll have to make more! Great recipe, it's a keeper!

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Jamie

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Reviewed: Jun. 13, 2009

This is pretty good banana bread. A little on the sweet side. I used half vanilla and half almond extract (ran out of vanilla) and it gave good flavor, but almost overpowered the banana. It baked up with a little lighter texture than a butter-based bread and almost crusty on top. Tasty.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Apr. 28, 2009

This banana bread always gets rave reviews! It stays wonderfully moist. I add a tsp of cinnamon and a 1/4 tsp of nutmeg.

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JCIFERNI

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Reviewed: Apr. 13, 2009

OMG. THE BEST BANANA BREAD EVER. this recipe was so delicious, and the bread is still moist days later. I didn't realize though that it was for two pans, so i made muffins as well and put chocolate chips in them. so good. but they cook a lot faster. Totally recommend it.

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becca907

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Reviewed: Mar. 27, 2009

I have found that this recipe is very moist and sweet the family like this banana bresas very much thank U

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Leola

Cooking Level: Beginning

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Reviewed: Feb. 23, 2009

It was my first banana bread, and everyone has liked it! Good recipe as-is, if a little sweet. (Maybe it's because I couldn't believe I was measuring out 2 1/2 cups of sugar for it!) I also added a cup of chopped pecans for texture.

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LorenHM

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Seattle, Washington, USA

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Reviewed: Feb. 11, 2009

I usually make my grandmothers recipe but I couldn't find it and didn't ahve a lot of time to go hunting. I found this one on Allrecipes and it sounded similar. After reading a few of the reviews I decided to make a couple changes. Reduced the sugar by 1 cup. Used 1/2 shortening and 1/2 applesauce. I used 2 cups whole wheat flour and 1 1/2 cups white flour to add to the texture and added 1 tsp cinamon and 1/2 tsp cardamom... Everyone in my family loved them up. Thanks for posting this recipe! It's become a new family recipe.

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CoraleeL

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Reviewed: Feb. 8, 2009

Real Good! My husband made banana bread for the first time tonight, using this recipe. I picked this recipe because, it was easy and it contained all the ingredients that we already had in the kitchen. Without having to go purchase other ingredients and rarely use them again. We don't cook or bake with salt, that was the only thing omitted. Just something we started many years ago for our parents, and we carry it on. Next time we are going to try adding more bananas. To see if we can achieve the banana rich flavor in the completed product. But I have to tell ya...this batter AS IS taste wonderful without baking. My husband and I could hardly put the spoon, beaters, and bowl down without trying to remove every spec, first...ha! Almost like banana pudding but better. Thank you for having it available on AllRecipes.com! 5 STARS!!!

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JanRose

Home Town: Escanaba, Michigan, USA

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Reviewed: Feb. 1, 2009

This banana bread is awesome! I made a few changes as suggested by other reviewers; 1 cup ea of brown and white sugar; added a little pumkin spice and cinamon. It is the best banana bread I have ever tasted!

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Bob & Lynne

Cooking Level: Intermediate

Home Town: La Center, Washington, USA

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Reviewed: Jan. 31, 2009

This was a good recipe and I will make it again. You can reduce the sugar withour too much of a differene in taste. Debends on how sweet you want it. I did bake in a glass pyrex loaf pan and I think it may have had a small effect on my bread, I think is should have been more moist. Next time because all I have is that loaf pan, I will make sure to reduce the baking time by just a little bit to keep the bread a little more moist. Overall good and nothing a cold glass of MILK couldn't handle.

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missmibo

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Jan. 28, 2009

This is the best bananan bread recipe EVER! And I don't like bananas! I have made 9 loaves of this in the last 2 weeks! I have teens and they keep gobbling it up. I did do what someone suggested and used 1 cup white sugar and 1 cup brown. Was perfect! Also added toasted chopped pecans. I put brown sugar and cinnamon mixed in the bottom of the pan and then sprinkled more top also. Each batch made 3 loaves, I think my silicon loaf pans must be smaller. I only had to cook them for one hour. I only used 3 bananas and it was just the right amount of flavor, not too over the top banana-y. This stuff is just to die for!

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dewdsblondie

Cooking Level: Expert

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jan. 25, 2009

Excellent banana bread recipe. Good, strong banana flavor, good texture, and moist. Will definitely make this one again.

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northern exposure

Living In: Laramie, Wyoming, USA

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Reviewed: Jan. 1, 2009

I've made this recipe twice now. I took note of previous hints and use 1 c white and 1 c brown sugar, butter instead of shortening, add 1/2 tsp nutmeg, coat the pans with cin & sugar. I also cook this at 325. I make one loaf with 3/4 c pecans and 1 loaf w/o nuts. My family loves this bread. I always have made bread out of old bananas so they have tried a lot of different recipes. This is "The One".

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rcjas

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