Reviewed: Oct. 22, 2009

I found this recipe years ago after my stepdad's mom, a master of the banana breadpassed away. So when my Stepdad tasted this and said, "The mantle has been passed to the next generation," I knew this was a keeper. I can't tell you how many times I've used this recipe over the years, but it always turns out well. It's sweet and moist with a crust that softens up as it cools down (if it lasts that long). I love to eat it warm, but I think the flavor is even better the next day. Nanny always wrapped her bread in foil when it was somewhat cooled and I do the same. I've also had good luck using this recipe to make mini-loaves and muffins.

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Tamara

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Reviewed: Oct. 16, 2009

Made it once as written, and once with some changes suggested by others. Original was good...with changes it was awesome. Subbed 3/4 C brown sugar for the white sugar, added 1 1/2 tsp cinnamon, and 1 tsp vanilla. Baked for 45 minutes (oven runs hot) and wrapped it in foil when it came out (just like my mom always did). Didn't use the walnuts because I am the only one who likes it that way. VERY moist but not dense and heavy. Good banana taste, and slices and stays together nicely. Thanks Pat for the foundation and thanks everyone else for the suggestions!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Oct. 10, 2009

Excellent recipe. I added some cinnamon but apart from that didn't change a thing. Took about 1 hour to bake.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Oct. 9, 2009

Very good, my new favorite!

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CAROLP4564

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Reviewed: Sep. 26, 2009

I really liked this recipe. It wasn't as moist as I thought it would be but it was still a good recipe. I used 4 medium size bananas. I will make it again and try the substituting some of the white sugar with brown sugar as suggested and 1 more banana. I did add a little cinnamon the first time I made it and I will add it again. I think the cinnamon added to the flavor nicely.

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cando91

Cooking Level: Expert

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Reviewed: Sep. 23, 2009

It came out super moist and delish.. i used chocolate chips instead and it was a huge hit!

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Bunney

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Reviewed: Sep. 16, 2009

This is now my entire family's go-to recipe for banana bread. Just delicious!

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AMBERSTANLEY

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Reviewed: Aug. 24, 2009

Made it as a Banana Nut Coffee cake and got rave reviews. Followed the recipe as described and placed in a 9 x 13 pan. I then topped with the following: All purpose flour 1/2 cup; Brown sugar, packed 1/4 cup + 1 tbsp; Granulated sugar 3 tbsp; Salt dash; Cinnamon 1/4 tsp; Nutmeg 1/4 tsp; Vegetable oil 1/4 cup. Mix all dry ingredients on low setting and slowly add oil until all is mixed in to a crumbly mix. Add to the top of batter (once batter in in pan) and cook for 45 min at 375.

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DaLion

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Reviewed: Aug. 23, 2009

Fantastic recipe! Only changes I made were to use only half a cup of sugar and use buttermilk instead of milk. If you like your bread denser use 2 eggs. THANKS!

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MadFoodie

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Reviewed: Aug. 10, 2009

The taste is there, but it came out very crumbly and a bit dry.

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RSTEINHOFF

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

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Reviewed: Jul. 30, 2009

This is the best banana bread EVER. Just make it exactly as specified in the recipe and I don't believe it is possible to be disappointed. As per usual with banana bread, the riper the bananas the better. Though I always add extra banana whenever I have it- I basically just "round up" with the bananas. Soooooooooooooo good. We always look up this recipe when making banana bread- yum!

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shewaves

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Reviewed: Jul. 29, 2009

Nice recipe. Everyone liked it. I even forgot to put the 5T of milk in it and it was STILL MOIST! ha. I did use 3/4c brown sugar instead of the 1c white sugar. I also added 1t vanilla, 1/2t nutmeg, 1t cinnamon, 1/2c fresh blueberries, and 1/2c pecans! Yum! Covering immediately after taking it out of the oven with tin foil to let it steam is so brilliant and surely works by the way... kudos to the person who gave that as an initial tip.

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CTgirl

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

This is the closest recipe that I've found to our family treasure. The biggest changes are to use shortening, 2 eggs, and no milk. I've sent this to my husband multiple times when he's been deployed overseas, and he's reported back that its still just as moist as the day it was baked when he's received it 2 or 3 weeks later. I've also thrown in blueberries or dried cranberries, and subbed the bananas with cooked pumpkin. Love the recipe, thanks for sharing!

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Jul. 16, 2009

the best ever!

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ashley

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Reviewed: Jul. 14, 2009

This is the best banana bread recipe ever...JUST LIKE IT IS! I made this exactly as it is written and loved it. Very moist and lots of banana flavor. My husband raved about how good this was. Don't substitute or change anything and you will have the perfect banana bread!

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Bekah

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Reviewed: Jul. 13, 2009

This banana bread is wonderful - not too sweet and full of banana flavor. I follow the recipe, adding 1 tbsp. cinnamon and 2 tsp. vanilla, and end up with a beautiful loaf. Yummy!

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Whitney

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jul. 12, 2009

I made it following the recipe and it was delicious! I thought it had plenty of flavor and was super moist.

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Michele

Cooking Level: Beginning

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 6, 2009

This was a really good recipe to start with, but I'm giving it only four stars because I had to listen to other reviewers about adding vanilla and cinnamon. Very good once you add those!

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Cdodrill

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 2, 2009

WOW! the best i have ever made! my kids usually like muffins.... but they couldn't keeptheir hands off this one ! gone in a day and half !!!!!!!!!!! thank you !

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aidynne

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Reviewed: Jun. 11, 2009

I just wanted to add that I made this banana bread with gluten-free, all-purpose flour and it came out scrumptious!

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RachelF

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