Reviewed: Feb. 2, 2008

I've been looking for a fool-proof banana bread recipe, and this is definitely IT! I made the following few minor adjustments, I used 6 very ripe bananas, decreased the sugar to 2 cups, and added a 1/2 tsp of nutmeg. DELICIOUS!

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EHALL1313

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Reviewed: Jan. 26, 2008

I was looking for a banana bread like mom used to make and this was as close as I could find. Many recipes only ask for 2 over-ripe bananas and the bread comes out a little dry or too many and it's almost cake. This was a good compromise.

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Sara

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Reviewed: Jan. 25, 2008

I used unsalted butter and only 2 cups of 1/2 white and 1/2 brown. The best bread!

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DCL

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Reviewed: Jan. 17, 2008

Very good, will make again.

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recipesforme

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

This is one of the better banana breads that I have made and I have tried lots of different recipes. I reduced the fat by using becel margarine instead of the shortening. It was still very tasty.

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Brenda

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Reviewed: Jan. 1, 2008

Wonderful! I've used it several times and the family loves it! Thanks for sharing.

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wenona

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Reviewed: Dec. 29, 2007

Ive made many recipes in the past. But, this recipe far surpasses my other recipes. It was very moist. It was a real hit in the morning with coffee. Everyone loved it

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angel5

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Reviewed: Dec. 26, 2007

Wonderful!! I followed the recipe but I did add walnuts. The best banana bread I have made.

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Kmarrs

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Wagoner, Oklahoma, USA

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Reviewed: Dec. 25, 2007

This recipe turned out great. I added a scant two cups of flaked, sweetened coconut, about 2 tsp of cinnamon, and a scant quarter tsp each of ground nutmeg and ground cloves. I only had 2.5 bananas as well, but made the full recipe. It turned out moist and yummy.

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RICOCHET14

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

This is so good!!!!! I made muffins instead of bread ....I think it is easier that way....makes it fast to cook. I added some chocolate chips in mine also! Yum! I am totally using this recipe from now on! It is so moist and the perfect texture as well as sweet the way I like it. :)

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MrsKellieDuck

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Reviewed: Dec. 16, 2007

I had tried another recipe last weekend, and finding to be a miserable failure, I figured maybe I wasn't cut out to bake. Then I tried this recipe and woohoo! it came out great. I used 1/2 brown and 1/2 white sugar, and made 3 small loaves. It was a hit.

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Jill

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Dec. 10, 2007

This recipe is not as bad as I initially thought. I added chocolate chips and walnuts to give the bread a little more flavor, but I had many of the same problems as other reviewers. I needed to increase the baking time by 40 minutes in order for the center to get done. On my second try, I decided to cover the pan with aluminum foil halfway into the baking time, because I had some problems with the top of the loaves getting too crisp. The final results are rather dense, and the loaves collapse a bit in the center while cooling.

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Sugarbutt

Home Town: Chicago, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Nov. 30, 2007

Wow! This banana bread was so yummy! It was so moist and flavorful! I added a tsp. or so of cinnamon, some chocolate chips and chunks of banana to give it some more texture. My roomates loved it! Thanks!

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REDGUMMY7

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Nov. 21, 2007

I used to work in a bakery/deli where we made homemade fresh breads everyday. I have had a hard time finding a recipe that is as good as the recipe to that bakery. This, to me, was as good as that recipe. It was simple to make and came out wonderfully. I added walnuts in the batter and then sprinkled the top with more walnuts when I put it into the oven. It gives it a nice crunch. Love it!

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Lindsey

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

I've made this recipe several times now and have made adjustments as I've gone. I think it's perfect now. I substituted 2 sticks (1 cup) of butter for the 1 cup of shortening. I substituted 1 cup of brown sugar for 1 cup of the white sugar. I also added 1 tsp. cinnamon to the dry ingredients before combining them with the wet ingredients. In addition to this, I cut down on the baking time by baking them at 325 degrees, and making 12 jumbo muffins instead of the 2 loaves. This recipe is the perfect amount for 12 jumbo muffins. Very good flavor with the brown sugar and cinnamon, thanks for the recipe.

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M-JVZ

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Reviewed: Nov. 12, 2007

Wow! I've never made any banana bread this good. I guess 1 c. of shortening will do wonders. ;o) I will definitely make this again, and again!

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beachbride

Cooking Level: Intermediate

Home Town: Mortons Gap, Kentucky, USA

Living In: Herrin, Illinois, USA

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Reviewed: Nov. 11, 2007

This was my first attempt at banana bread that didn't come from a box. My family loved it, and couldn't believe that I made it from scratch. I added some chopped walnuts, and did the brown sugar cinnamon on the bottom. I will make this again soon.

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annie1023

Cooking Level: Intermediate

Living In: Mauston, Wisconsin, USA

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Reviewed: Nov. 9, 2007

I cut the recipe in half and increased the cooking temp to 325...kept everything else the same. Everyone loved this recipe!

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 5, 2007

This was absolutely wonderful and very moist! I left it in 10 minutes longer than recommended and it still was soggy in the middle, but I didn't mind! I just cut around it. Next time I will adjust the cooking time.

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Anne

Cooking Level: Intermediate

Home Town: Genoa, Illinois, USA

Living In: South Elgin, Illinois, USA

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Reviewed: Oct. 27, 2007

We love it! I used just 4 large bananas and it is still wonderful. Thanks!

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Banana Bread IV

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