Reviewed: May 11, 2006

This is by far the best banana bread I've ever made. I use 1 and 1/4 cup white sugar and 1 and 1/4 cup brown sugar - delicious!

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Becca

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Reviewed: May 9, 2006

I did not have enough white flour on hand, so I did a combo of white flour (1 1/4 c.)& whole wheat flour (2 1/4 c.). Although the bread stayed flat on top (instead of mounding up like my previous recipes) the flavor & texture turned out great! It is a bit sweet for my tastes, so next time I will reduce the sugar as suggested. Baked three small loaf pans (cheap aluminum type) for 1 hour & 15 mins exactly.

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SLSSANDERS

Cooking Level: Intermediate

Home Town: Portland, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: May 5, 2006

This was excellent! I used half brown and half white sugar but otherwise followed the recipe (and baking time) as written and it came out great and not at all undercooked. My whole family loved it!

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MrsNesbitt

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Apr. 26, 2006

My family loves banana bread and this is "the recipe". I have been making this recipe for over a year now and it always turns out great. The only changes I make is to substitute some brown sugar for white as some others have suggested. I have some in the oven right now and my house smells wonderful!!!!

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WVALIGRL

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Reviewed: Apr. 20, 2006

I've been making this recipe since 1999, it's the best I've ever tried. I add cinnamon to mine, gives it that extra something. Definitely a recipe to add to the family archives. Very moist and dense.

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RICKATIE

Cooking Level: Expert

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Reviewed: Apr. 9, 2006

This recipe will easily make 3 - 8" by 4" loaves(those foil loaf pans). I made 3 loaves instead of 2 from the recipe and raised the oven temp to 325 degrees. Baked perfectly in 1 hour and 15 minutes. Came out very moist! Yummy recipe!

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ANGELA BAT

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Reviewed: Mar. 25, 2006

This was the best banana bread I have ever made. My 5 yr old daughter and 6 yr old neice thought so too as they ate a whole loaf themselves in two days, and my daughter doesnt even like babanas. I choose this recipe because I had ripe bananas but I was out of butter and margarine but had shortening. I also used 2 cups of white sugar and a 1/2 cup of brown sugar, and added about 1/4 teaspoon of cinnamon. Delicious!

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AMDYNZEE

Cooking Level: Expert

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Reviewed: Mar. 18, 2006

I only had 3 bananas so I cut everything in half, and used butter instead of shortening, the bread was a little too sweet for my taste but other than that I liked it, I baked it for 1h 15 min exactly at 300 F and it was done, not sure why some people had problem with baking time

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enya0301

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Reviewed: Mar. 16, 2006

I've made this many many times, and it always comes out perfect!

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Patience

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Reviewed: Mar. 5, 2006

Great taste. I substituted brown sugar for some of the white sugar. The one loaf was a little under done in 1 hr 15 min, but again, it had a great taste!

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Andrea

Cooking Level: Intermediate

Living In: Hamburg, Pennsylvania, USA

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Reviewed: Mar. 2, 2006

This was my first time making banana bread and it came out really good! I will definitely use this recipe again!!

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Amanda

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Reviewed: Feb. 25, 2006

When making it I thought it would be very 'cakey' because of all the eggs. It smelled great while cooking- but I did have to cook it about 10 more min, on one loaf- the other was exact. Next time I will add choc. chips. My husband likes this better than his mothers :)

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AnnieK

Cooking Level: Intermediate

Living In: Belton, Texas, USA

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Reviewed: Feb. 25, 2006

My first time makeing bread and it was WONDERFUL! I put cinniman and vanilla in mine plus a crumb topping, SO GOOD, it was moist and not stickey at all, cooked the full 1hr 15 min, and diddnt burn outside at all. TRY THIS ONE!

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Audrey

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Reviewed: Feb. 10, 2006

I made this recipe exactly as indicated. Unfortunately being 9 months pregnant I put it in the oven and completely forgot. Two hours later I remembered. The bread was terrible but not for overcooking - it was still raw in the middle. Not sure what went wrong but I can tell you I won't try this one again. I'm a pretty adept cook and I've never seen something come out this soupy after being grossly over cooked!

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Heather S.

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Reviewed: Feb. 9, 2006

This was a good bread for my first time making banana bread. I found it a bit tough for our taste and only used 3 bananas, added some chocolate chips because my kids won't eat anything without chocolate, and put a brown sugar streusel on top. I also substituted half sweetened applesauce for half the shortening; maybe that's why I found it to be a bit tough. I baked it for the recquired hour, too. Hmmmm, I will try this again to the letter because my family did enjoy it, and it smelled heavenly while baking! ETA: Ok, made it again today (3-17-06) This time added more banana and chunks of chocolate, but used only shortening and no applesauce. Baked it for one hour and it tasted DELICIOUS (with its streusal topping), but this time it fell in the middle! Next time, I'll do it the same, but bake it for a longer time.

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Labbylover

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2006

6 star recipe. The only problem is it is too good. I reviewed all the 5 star recipes and comments and made this one (added 1 cup choco chips- as it if wasnt rich enough!) and this seemed to be the winner. Its amazing- almost more banana cake. This is my last banana bread recipe, why mess with perfection?

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Adh0621

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Oak Hill, Virginia, USA

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Reviewed: Jan. 27, 2006

I have never had or made a better banana bread in my life (don't tell my grandma!) I made one loaf and a dozen muffins. The recipe if VERY sweet and really cake-like. My family loved it! I did reduce the amount of sugar to 2 cups and in place of shortening I used half cinnamon applesauce and half shortening. The only banana bread recipe I will use from now on.

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