Reviewed: Dec. 2, 2008

DONT OVER LOOK THIS RECIPE!! Even though none of the "victims" ate this first time bread recipe (because they had divine pumpkin bread {pumpkin pie bread from this site, also a first time experiment} ) I still gave it a five cuz when I got my hands on it.... YUM! I was surprized that nobody even tasted it! Seriously, with all the Thanksgiving food around, the loaves I made went through TWO family parties unharmed. They missed out big-time. Two bad for them!! We have been slicing it with no problem, toasting it and then butter. GooD! Gotta be hot! Cook time was pretty off, about twenty minutes longer then equated, but who cares!

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Dec. 1, 2008

The only reason why this one didn't get 5 stars was that I thought it was a little too sweet for banana bread..Perhaps it was my over ripe and frozen bananas that added to the sweetness. Overall a good and easy recipe.

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Server33

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 25, 2008

This is my first review and I just had to write one. This is the second banana bread recipe I've used from this site. I don't need to look any further, this is the best. I'll be making this one from now on. I used 3 bananas, 1/2 cup brown sugar, 1/2 cup white, I used real butter and I also dusted the pans with cinnamon and sugar. One loaf was gone in 10 min and the other gone that night after supper! My little girl loved helping me make this and my husband wants to know when I'll be making more!!

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mstavely

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

this recipe was amazing! i finally made a banana bread that was moist! i did make the sugar adjustments that others suggested. i also add cinnamon and nutmeg. DELICIOUS!

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ehlamb27

Cooking Level: Beginning

Home Town: Menasha, Wisconsin, USA

Living In: Bemidji, Minnesota, USA

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Reviewed: Nov. 4, 2008

This is excellent. I have been making this recipe for 4 years now and everyone loves it! I do not measure the bananas...I just add what I have 3 to 4 whole bananas.

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Heather B.

Cooking Level: Intermediate

Home Town: Clinton Township, Michigan, USA

Living In: Mount Clemens, Michigan, USA

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Reviewed: Nov. 1, 2008

This was one of the best banana breads I have eaten. After reading some of the reviews, I made a few changes. I substituted 1/2 c. white sugar & 1/2 c. brown sugar, 2 eggs, 1 1/4 c. mashed bananas for what the recipe called for. I also added 1 tsp. cinnamon & 1 tsp. vanilla. Everything else stayed the same. I didn't add walnuts because my grandchildren don't care for them. However, next time I will. That loaf will be for the adults. Thanks for the wonderful recipe!

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nana2

Cooking Level: Expert

Home Town: Healdsburg, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Oct. 27, 2008

This was a huge hit at our house!

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TAQUITA

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

If you're looking for a delicious, fluffy banana bread, make this! I did use this recipe to make muffins, but I'm sure using it the way it was intended is awesome as well. I will be making this again! I may add chocolate chips next time just for fun :)

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: Oct. 25, 2008

I really liked this banana bread. I liked it better than the banana banana bread recipe because it doesn't use so many bananas. I did make a few changes based upon other reviews: I used 3 bananas and added 3-5 minutes additional cooking time for each banana. I used butter instead of margarine, 1 t cinnamon, 1 t vanilla, 3/4 C brown sugar instead of white and buttermilk instead of regular milk.

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Cristina

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Oct. 20, 2008

I loved the light, fluffy texture the milk gave it! I added 2 tsp. cinnamon and 2 tsp. vanilla. I also substituted 1/2 cup of the white sugar for brown sugar. YUMMY!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 14, 2008

I used the spice suggestions from "MommyfromSeattle" and this was fantastic. I made it for a work morning tea and everyone asked me for the secret to my recipe!!! Thanks for a winner. I will definately be making this one time and time again.

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Catherine

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

This is an AWESOME recipe. It's so moist and full of flavor. My co-workers love it. I wanted to give credit where credit is due. Definately try it.

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Jo Ellen

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Reviewed: Oct. 5, 2008

Wonderful! I did alter the recipe though. I used 1/2 cup granulated sugar and 1 cup brown sugar, 2 eggs, 4 tablespoons of milk and 1 tablespoon of canola oil. I also added 1 teaspoon of vanilla, 1 1/2 teaspoons of cinnamon and 1/2 cup of maple syrup.

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Kristen

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

Best banana bread ever!

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Sarah Pusta

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Reviewed: Oct. 2, 2008

You can stop looking for a banana bread recipe - this one's perfect. Easy to make and comes out delicious every time!

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LRF

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Reviewed: Sep. 27, 2008

Awesome - loved this recipe. I made it exactly as the recipes states and it was great. I also substituted Splenda for the sugar and it was just as good. Next I want to try substituting applesauce for some of the butter to reduce the fat. Hope that works too!

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Chris

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Reviewed: Sep. 27, 2008

What a great receipe...... I also did 1/2 cup of white & brown sugar 2 eggs and cinnamon.. Thanks for the great recipe. Love it

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Penny W

Cooking Level: Intermediate

Home Town: Ayr, Ontario, Canada

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Reviewed: Sep. 21, 2008

This was a great recipe starter! Like always, I tweaked it to suit my tastes. I used 3 large bananas, 1/2 cup of white sugar and 1/2 cup of brown sugar, whole wheat flour, and 1/4 cup of applesauce and 1/4 cup of oil in place of the butter. I also added some chopped pecans, and cinnamon, nutmeg, and pumpkin pie spice. It turned out incredibly moist and absolutely delicious! My boyfriend already has half of the loaf gone in an hour! I will definitely be making this again!

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starrynight1658

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

This easy recipe is used monthly in my kitchen and a favorite of my family! I use 2-3 very ripe bananas per loaf (I usually make a double batch) and and 1/2 tsp vanilla per loaf. Occasionally I'll add raisins, also. I have substituted brown sugar in the past, but I have found that following the recipe "as-is" while adding the vanilla produces a wonderful bread. I like the idea of adding Veg Oil, as suggested by another reviewer, since I definitely plan on making mini loafs for holiday gifts.

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