Reviewed: Jul. 11, 2008

Excellent recipe, although I used some of the suggestions from other reviews. Tends to turn out a little doughy in the middle, so be sure to cook long enough/test for doneness.

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SeaGal20

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 11, 2008

A nice, moist bread. I did change it up a bit by using 1/2 white and 1/2 brown sugar. I also added 1 t cinnamon, 1/2 teas nutmeg and 1/4 teas ground cloves. I also tossed in 1 cup choc chips which I had tossed in a bit of flour first. I used a ceramic loaf pan and it took a full hour to cook. I took someone else's suggestion and covered the pan with foil after I took it out to "steam" for 1/2 hour. It smelled heavenly and tasted delicious. A "keeper" recipe thanks to the 4-H and poster!!

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KGTTE

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Jul. 8, 2008

My kids ate almost the entire loaf fresh out of the oven. I used 3/4 cup sugar instead of 1 cup, 1/2 cup milk instead of 5 Tblsp., and sprinkled the top with brown sugar. Next time I will probably use 3 bananas instead of 2 to make it a little more moist. I baked for 55 min. It was delicious, will definitely use this recipe again!

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Michelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rogers, Arkansas, USA

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Reviewed: Jul. 4, 2008

I've used at least a dozen different recipes for banana bread and this one is by far the best. Everyone I have served this to is amazed by its moistness and flavor. The milk makes it amazingly light and the little sugar added makes it not as overly sweet as other recipes. I recommend substituting sliced almonds for the walnuts and using 1/2 cup milk instead of 5 TBS.

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Jaime

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Reviewed: Jun. 28, 2008

Added the cinnamon and vanilla and used 1 and 1/2 cups of banana. Best EVER, next time, however, I'll add more walnuts because I love them and there's not quite enough for me in this recipe. I used an 8 inch loaf pan and cooked for about 55 minutes. Steamed it in aluminum foil as the reviewer mentioned and I'm enjoying my second piece as I type this!

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Holly

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Reviewed: Jun. 27, 2008

I love this recipe. The only thing that I change is that I add four overripe bananas that have been frozen and thawed instead of measuring out one cup of mashed bananas. It always turns out wonderful and delicious.

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Becky Halko

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2008

Very simple recipe with great results. I added a splash of vanilla and forgot to add the milk. tehehe. but turned out beautifully.I made it for my mom and she loved it.

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GoGo Gyoza

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Jun. 17, 2008

it was okay. it was slightly flavorless and pretty unspectacular texture wise. i tried making the adjustments suggested in the last two reviews...perhaps that was my mistake i don't know. i wont make it again.

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JESSTAGG

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Reviewed: Jun. 17, 2008

This bread turned out so good! I did make one change though, and that was I added about a 1/2 cup of frozen blue berries to the batter before I cooked it. Turned out really moist and tasted great!

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Jessica B

Cooking Level: Beginning

Home Town: Grimes, Iowa, USA

Living In: Dallas Center, Iowa, USA

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Reviewed: Jun. 13, 2008

Very good recipe, I used 3 medium bananas and half dark brown sugar/half white sugar.

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Bells

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Reviewed: Jun. 13, 2008

I made this tonight and followed some of other reviews: a little less sugar, a teaspoon of vanilla, and covered it with tin foil in the end. The bottom of the bread was a bit underdone, but that was my own darn fault for taking it out a touch too soon. Other than that, it has a great flavor! My boyfriend and I love it.

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tarynme

Cooking Level: Expert

Home Town: Kingsford, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jun. 5, 2008

Tried this recipe last night. Only variation was to reduce sugar to 3/4 cup. Turned out excellent. I did use an 8x8" pan instead of loaf pan to reduce baking time. Baked for about 43 minutes. This recipe doesn't need vanilla or any other ingredients as far as I'm concerned. Turned out moist and very flavorful without adding anything.

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Jean1976

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Reviewed: May 30, 2008

This is a really great recipe. The only problem I have not only with this recipe but with all banana bread recipes is that the top never seems to get done. If I cook it longer then the rest of it is dry. When my bread is done I wrap it in press n seal and it stays so moist! Thanks for the recipe!

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love2cook

Cooking Level: Intermediate

Home Town: Stow, Ohio, USA

Living In: Salem, Ohio, USA

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Reviewed: May 29, 2008

Loved it! have made it several times now and is always so moist and delicious. i followed some of the suggestions by other people and added some extra ignredients, but when i forgot them i couldn't really tell the difference. only problem is i eat it all too quickly!

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KaT

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Reviewed: May 25, 2008

I prefer this recipe over the "banana banana bread" This recipe is more bread-like than the other and fluffier, less dense. It also had a better appearance and required less "fixes." Things I did do: Added 1/4 cup cinnamon applesauce and 1 tsp cinnamon, Used 3/4 cup white sugar and 1/4 cup brown sugar and covered with foil straight out of the oven for an hour. I used 4 regular sized bananas and I also didn't use any nuts because I don't like them in bread. I don't think it needed anything else, it was perfect. Be careful where you place in the oven though, mine was slightly underdone on the bottom half from not being centered. At 350, mine took 1 hour.

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SJHB

Cooking Level: Intermediate

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Reviewed: May 23, 2008

thanks this is a really great recipe. I made it and now my brothers want me to make it all the time! Thanks again.

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texastra38

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Reviewed: May 22, 2008

Turned out great. I had batter left and also made 8 muffins. I did not add nuts until the end. I sprinkled brown sugar and walnuts on the top before baking, and it was absolutely delicious.

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JULIABOYD

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Reviewed: May 22, 2008

Great recipe. Very moist. As Always, I change a few things as I go along. I used 1 1/2 cups of bananas instead of 1 cup and added a tsp. of vanilla. I also left out the nuts because my son doesn't like them but added a whole bag of semi-sweet chocolate chips. The batter made so much that I made two loaf pans instead of one. I baked them for about 50 min. and checked them until the top just began top split. Don't over cook. Moist and delicious.

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Annette

Cooking Level: Intermediate

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Reviewed: May 19, 2008

very easy to follow recipe. its in the over as i type. i love the aroma coming from the oven filling my whole house. my second loaf and its very rich in flavor, although i used overly riped bananas to get the full sweet flavor out of them. really good. definetly keeping this one

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newbie_cook

Cooking Level: Beginning

Home Town: Flushing, New York, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: May 15, 2008

This is the best banana bread recipe I've found. I usually use a bit more banana than recommended, otherwise I follow the recipe as listed. Occasionally it does need to cook a bit longer than the specified hour. Yummy!

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