Reviewed: Oct. 23, 2006

This bread is delicious! Cooking temp and time were perfect! I halved the recipe and made one loaf- used 3 banannas,added 1 Tsp of Cinammon, and topped it with cinammon sugar before putting it in the oven! So yummy!

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KJPTries

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Reviewed: Oct. 11, 2006

MMMMM! I loved this recipe, PERFECT moisture and PERFECT taste, the first loaf was LITERALLY GONE within 20 minutes, although I've made this only once, I plan to make much more in the future Thank you Terri Lynn Lynn!

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Telmahrah

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Reviewed: Oct. 11, 2006

yum, we thought this banana bread was moist & delicious! i used 1 1/2 cups of whole wheat flour & 2 cups all purpose flour. made one loaf plain (as a gift for someone who doesn't like nuts) & the one loaf with chopped pecans (for us). many thanks for the recipe, teri!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 9, 2006

Loved this bread!! It made over a dozen muffins and a loaf of bread! So awesome!! I was going to give some to my neighbors cause I saw how much there was, but we ate it all in a matter of a few days!!

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STAMPIN426

Cooking Level: Intermediate

Home Town: Tinley Park, Illinois, USA

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Reviewed: Oct. 5, 2006

All I ca say is FANTASTIC! I do not even like bananas and I loved this bread. The recipe did make 2 loves so I added walnuts to one, and chocolate chips to the other one. I also took others advice and dusted the pan with cinnamo and sugar. The 300 degrees and the time listed worked perfect!

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Bizeeymom

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 4, 2006

SUPER!!!I did use a half a cup less sugar and found that to be enough sweetness for my taste. As an added extra I coated the form with cinnamon and bromn sugar, then I topped it with chopped walnuts coated in flour, brown sugar and cinnamon.When it cooled I drizzled a creamcheese glaze made of powder sugar, creamcheese and milk.This is the best B.B. recipe I have tried so far.

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ZIMTSTERN

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Reviewed: Oct. 3, 2006

I couldn't find my other saved banana bread recipe so I used this one and made a streusel topping myself--it turned out very moist with a wonderful flavor. I'll probably use this one from now on. :)

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MANTABIROSTRIS

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Oct. 1, 2006

I am not good at baking anything and have been wanting banana bread for sometine now. I saw this recipe, read some reviews and tried it. AWESOME! I did add 1 tsp cinnamon to batter and coated the pan like another member with cinnamon and sugar. I also added to the top of the bread. Substituted 1 cup of white sugar with brown. You can't go wrong with this!

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MRCHEF1

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Reviewed: Sep. 24, 2006

very good even though I accidentally baked it at 350 (this made the crust browner that I would have liked). I also substituted 1/2 cup of brown sugar. Hint: don't open your oven door for the first half hour to keep the bread from falling. Also, dust your nuts with flour before adding them to the batter to help keep them from sinking to the bottom of the bread.

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jay

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Reviewed: Sep. 22, 2006

Fantastic recipe - not a crumb left!

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Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

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Reviewed: Sep. 21, 2006

Loved this recipe! I gave it as gifts and they loved it also. Yum!

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Cherish Lynn

Home Town: Mertztown, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

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Reviewed: Sep. 17, 2006

Made this and it was awesome. I added 1 tsp baking powder and cut the sugar by 1/2 cup. I'm going to try and use Splenda for my sugar free friends. My picky husband who never eats this sort of thing even liked it and couldn't keep him away from them. I made muffins too and the baking time was only 30 minutes. Five star receipe.

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CarolynB

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Reviewed: Sep. 6, 2006

Big huge loaves, full flavor, easy.. who could ask for anything else.. 5 stars keeper

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ALESIA

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Sep. 3, 2006

I tried the recipe this morning adnd I just have one word...Fabulous!!!! It tastes just like the banana bread my grandmother's neighbor used to give her for Christmas. My cousin Heather and I would fight over each bite. Followed recipe and it came out perfect. I don't see how you could mess this one up. Do not raise oven temperature to 350 as suggested by some. I baked the loaves at 300 and the result could not have been more perfect.

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Dawn Gilcrease

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Reviewed: Sep. 3, 2006

DELICIOUS. I did add 1/2 cup brown sugar in place of 1/2 cup white. My 4 year old granddaughter helped me make it. Easy and everyone loved it.

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Helen

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Reviewed: Sep. 2, 2006

Absolutely delicious. Following recommendations from other reviewers I added 1 tsp. cinnamon, 1/2 tsp. nutmeg, and used 1 cup white sugar and 1 cup brown sugar. I also coated the pans with cinnamon and sugar and sprinkled a little on top. It was wonderful! Moist, very banana-ey, and even better the following days! Out of curiosity, has anyone tried using butter-flavored shortening?

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kmo25

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Reviewed: Aug. 28, 2006

This was an AMAZING recipe! We only had one loaf pan, so I made muffins like many others did - baked for about 35 minutes. We originally made them to share with our neighbors who have been sharing the veggies from their garden with us... instead we will be sending a thank you card because these are just too good to give away! Thanks for sharing!

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MRSMORTON

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 27, 2006

The bread had a good flavor but it baked funny. The top middle part didn't get quite done and the bread didn't really rise very much. I'm not sure what happened since this hasn't happened to me before. I'll keep trying other banana bread recipes. Thanks for sharing though.

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MADISONLIBERTY

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Reviewed: Aug. 27, 2006

Delicious! The best banana bread I've had. Dense, moist, and a nice crust. We made the recipe twice in three days because the first batch disappeared! I used half brown sugar and half white, and I added walnuts. I baked it an extra 5 minutes to make sure it was done.

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Laura A

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Reviewed: Aug. 13, 2006

I made muffins instead of a loaf because I didn't have the right size tins. They came out so moist. I baked them for 40 minutes. My 1 1/2 year old son loves them. The people that say this has no flavor, just simply can't cook. If you follow the recipe to a "T" it will be fabulous.

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Karrie

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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