Reviewed: Jan. 22, 2007

Excellent! Better than my mom's, and that is saying a lot. My boyfriend said it was the best banana bread he ever had...better than his mom's, too! So dense and moist with rich banana flavor. The only change I made was to replace 1/2 of the white sugar with brown sugar. I made one of the loaves for my boyfriend and he ate half of it before he left the night I made it. Thank you so much for this excellent banana bread recipe.

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Jojo

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Reviewed: Jan. 20, 2007

I love this recipe! I added 3/4 cup chopped walnuts and 3/4 cup CRAISINS and it turned out fabulous!

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eyowyn

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Reviewed: Jan. 18, 2007

This recipe ROCKS the pic doesn't do it justice but everyone Loves when I whip a batch of this bread up!

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CA_BakerMom_T

Living In: Davis, California, USA

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Reviewed: Jan. 13, 2007

While this was easy to make and not bad tasting, it wasn't the be-all and end-all of banana bread recipes. I followed the recipe exactly and found the bread a bit too sweet and bland, lacking any depth of flavor. I probably will not make it again. My family agreed.

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momdad12kids

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Reviewed: Jan. 8, 2007

I used 6 bananas, less sugar and baked @ 15 minutes longer...EXCELLENT!!!!!!!!

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loislane76

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2007

Very good recipe. It will be our standard recipe for banana bread from now on. We did muffins too and they were great. Thanks for sharing.

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SUEMYERS67

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Reviewed: Jan. 2, 2007

I loved this recipe, the bread was very moist and delicious. I did change a few things, I used 1 1/4c. white sugar and 1 1/4 cup brown sugar. I also used 2 more bananas for extra flavoring. I added the brown sugar sprinkled on the bottom of the pan, like another recommended, that was delicious. I also put a bit of butter mixed with brown sugar on top when the bread was just about done, it melted from the heat and formed a glaze. It was so good that my brother who is a chef himself, took over a half of loaf home, saying that everyone else had enough already!

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Luvyalots417

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Reviewed: Dec. 29, 2006

This recipe is great! It is easy to prep. It was my first time making Banana Bread.The bread turned out fabulous! My family quickly gobbled it away. I only used 2 cups of white sugar.I used butter instead of shortening. I coated the pans with butter, brown sugar, and walnuts. I placed on top of the batter walnuts & brown sugar. I had to be careful to cook the loaf exactly @ 300 as the recipe directed. The first loaf I cooked too fast at 350 resulting in an uneven texture. The second loaf at 300 was perfect! I will use this recipe from now on. Thanks!

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Yolanda.N

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Reviewed: Dec. 29, 2006

Moist! However I changed a few things, omitted the shortening and added applesauce w/cinnamon and raisins. Bread was done in 45min. A great quick n'easy recipe.

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Duniel

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Dec. 27, 2006

I have been trying for a long time to find a recipe that parallels my mother's that my husband approves of...this is it! This bread is fabulous....very dense and heavy and very moist. I used three whole bananas per loaf. I was a bit worried becuase the bananas were too young, but the recipe picks up the slack. Great!

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Brittney G

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Reviewed: Dec. 4, 2006

This was great! I added the cinnamon and brown sugar to the bottom of the loaf pan and the top of the batter and it was a keeper! This is a great recipe!

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Amanda F.

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Orlando, Florida, USA

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Reviewed: Nov. 29, 2006

I've never made banana bread before. Not much of a baker for that matter. Made it for my parents over thanksgiving and they told me "it was the best banana bread they'd ever had." My friends mom just sent us banana bread at college and it PALES in comparison to this recipe! will make AGAIN and AGAIN!! thanks :)

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Morgan O.

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Reviewed: Nov. 21, 2006

Delicious recipe! I also tried dusting the pan with cinnamon sugar as others had recommended, and it was soooo good...I wound up eating the crust first for each slice. It did take me extra time to cook...just check it frequently after the regular time is up.

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sjs

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Reviewed: Nov. 13, 2006

Man, I wish I wasn't on a diet! Smelled heavenly, and the husband and kids scarfed it down quickly. They said it was the best they'd had, and from my family, that says a lot! I'll make it again.

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Pam W

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

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Reviewed: Nov. 8, 2006

Moist recipe, nice. Average taste. Not overwhelmed.

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mkecupcakequeen

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 7, 2006

This is the best banana bread I have ever tasted! I get request to make it all the time, my family loves it.

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ATOLLIN

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Reviewed: Nov. 7, 2006

This bread is just delicious, just cut down on sugar, use 1 c white & 1 c brown. I increased the nuts to 1 cup. Everyone just loves it.

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MARIANNE52

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Reviewed: Nov. 2, 2006

This recipe is delicious, but I had a few problems with it. I made a loaf and 14 muffins. I made the mistake of putting the loaf in the oven then filling up the muffin pans and putting them in a few minutes later. As a result, the bread fell. But the muffins fell, too, so I don't know what I did wrong with them! I baked the muffins for 40 minutes, but they were not done. I ended up baking them for 55 minutes and they are still very moist. I also baked the loaf an extra 15 minutes. They taste great, so next time I will try baking at 350 and I will NOT open the oven door! Maybe then they will come out perfect.

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traveljunkie

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Reviewed: Nov. 1, 2006

My husband and I are currently living overseas. Finding food that resembles something edible has been difficult and certain ingredients are difficult to find. This recipe was a hit before I even baked it. The amount of shortening is staggering when you only have butter at your disposal, but if you're willing to walk a little...it's definitely worth the extra calories. I plan to use this recipe on a regular basis while we are out of the country and I’ll certainly use it when we get back home.

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JeSs Lacy

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Reviewed: Oct. 31, 2006

Delicious! I had to bake an extra 10 minutes though.

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JTA2004

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