Reviewed: Aug. 6, 2006

I made this bread and it is awful. Crisp on the outside, a gooey, uncooked mess inside. While cooling, it fell flat in the middle. Determined to find out what went wrong, I consulted an old Better Homes and Gardens cookbook which features a banana nut bread recipe I made years ago without a problem. I was surprised to find that both recipes use all the same ingredients, with just vanilla added to this one, but it also has one glaring omission: the bh&g recipe calls for baking POWDER, in addition to baking soda. I believe adding baking powder will prevent the collapse. Also BH&G uses half the sugar (I know some reviewers said this recipe is too sweet). And BH&G says to cook the bread at 350 degrees (not 300) for 45 to 50 minutes, which means the bread will bake throughout. I think the changes made in this recipe when compared to the old tried and true BH&G one ruined a wonderful bread.

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Carol

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Reviewed: Jul. 25, 2006

super delish! made it exactly as prepared - my husband loved it - i loved it, my kids loved it!

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sbrochtart

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Reviewed: Jul. 25, 2006

How do I love thee .... This bread is near perfect! I am not a fan of bananas, but I CANNOT leave this stuff alone! I have tried pretty much ALL of the banana breads on this site.. this is our (me/sis/and all our kids & hubbies) favorite, by far. The crust that forms on the top is to die for... the scent as it cools on the sideboard is heavenly... I could go on and on...

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Debra

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Reviewed: Jul. 21, 2006

Our family really likes this recipe. I did cut the sugar to 2 cups. It is so moist.

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ANNEJONES

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Reviewed: Jul. 21, 2006

Very good bread. I was impressed with how easy this was to prepare. Definately a family favorite!!!!

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Jul. 17, 2006

The BEST Banana Bread I have ever tasted. So very moist!! I followed the exact recipe but used smaller 8 x 4 pans, cooked 10 minutes less- GREAT!!

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Candace

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Reviewed: Jul. 17, 2006

EXCELLENT RECIPE MY FAMILY LOVES IT ALWAYS ASKING ME WHEN IM GOING TO MAKE MORE, EVEN HAVE COUSINS CALLING ASKING TO MAKE THEM SOME

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julian21

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Reviewed: Jul. 11, 2006

The recipe I normally make calls for sour cream and because I didn't have any I made this recipe. I THOUGHT my recipe was the best but I was wrong. This is the best bread I have ever made or tasted. I added 1 tsp banana extract and baked in a bundt pan for 1.5 hours. It fell out of the pan beautifully and is now the only banana bread recipe I will use!

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heidi41271

Cooking Level: Intermediate

Living In: Geneseo, Illinois, USA

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Reviewed: Jul. 7, 2006

Fantastic recipe! I was short one egg, but it still came out excellent. It was the first thing to go at the party we went to. Thank you!

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Rose

Cooking Level: Intermediate

Living In: Manchester, Connecticut, USA

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Reviewed: Jun. 25, 2006

Our family did not like this at all. too dense and dry not very good flavor.

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2 yummy

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2006

this was my first attempt at banana bread, I thought it was wonderful. I will definatley make this again.

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albertlea

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Dayton, Minnesota, USA

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Reviewed: Jun. 20, 2006

Yummy bread than turned out soo moist! I loved it!

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THARRETT

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2006

Good recipe!

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EDGARIRVING

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jun. 16, 2006

This is one of the best banana bread recipes I've tried. I did go half white / half brown sugar like many suggested. I made one with nuts and one without and they were both delicious. Within a few minutes of them coming out of the oven 1 1/2 loaves were gone. This is definitely a keeper!

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MIOSHA

Cooking Level: Professional

Home Town: Newport News, Virginia, USA

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Reviewed: Jun. 16, 2006

Whenever I make banana bread, I use old, brown bananas because they're sweeter. Also, coat the bottom of the pan with sesame seeds. It gives it a nice nutty flavor.

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WorkingMom'sHousewife

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Keystone, Colorado, USA

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Reviewed: Jun. 9, 2006

SO. GOOD. I accidentally used only four bananas - I happened to be holding one of them when I went to turn on the TV and forgot to bring it back to the kitchen with me. Didn't notice until the bread was already half cooked. Didn't make a difference though, still tasted good. I even had some for breakfast this morning. Try adding in some cinnamon, it adds to the flavor and makes your house smell even more delicious while it's baking.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 6, 2006

Absolutely the best!! The whole family loves this. I also used margarine and it turned out great. Thanks so much for a keeper.

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DCMHRM

Cooking Level: Expert

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Reviewed: May 24, 2006

This bread was the best ever! Moist, crispy on top, and amazing flavor!

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Gina E.

Cooking Level: Intermediate

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Reviewed: May 17, 2006

This banana bread was delicious, I will definitely make again! I had enough batter to make a loaf pan and a bundt pan. I omitted the nuts and sprinkled with powdered sugar. It would also be good with a cream cheese icing. Definitely a keeper!

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DELFAM2

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Reviewed: May 13, 2006

This recipe is amazing! I used parkay margarine in place of shortening, reduced the baking time slightly, and made muffins instead of loafs. The end result, fantastic. So good, so moist and fluffy with a golden crispy top. Heavenly - an instant family favorite.

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