Reviewed: Apr. 30, 2013

Very tasty! The only revision I made was to add 1 tsp. of vanilla extract, but I think another egg would be better, as the bread is crumbly.

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Reviewer:

Kate

Reviewed: Apr. 22, 2013

Wonderful banana bread! Very moist and light. I was afraid it might burn, so I baked it for 50 minutes at 350, then lowered the temperature to 300 for another 10 minutes. It came out perfect with a wonderful crunchy top.

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Reviewer:

JTFITZ

Reviewed: Apr. 22, 2013

Felt like this recipe needed something. I think adding vanilla extract would help. Perhaps using some brown sugar in place of some of the white sugar would also help. However, I did like the moistness of the bread. Another banana bread recipe that I had previously tried was too dry. So, I added a couple of tablespoons of milk to that recipe. Problem solved.

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Reviewer:

EvolvingCook

Reviewed: Apr. 13, 2013

I loved this recipe, but had a problem...I baked it for 50 min at 325 because I used a glass loaf pan. The top looked gorgeous and cracked just like it said it would. As it cooled, I took a look at the entire top caved in..and underneath you could see it was underbaked and mushy......BUT...the rest was baked perfectly....hmmmm...Did I have it on the wrong oven position? Any ideas?

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Reviewer:

choklitgirl

Reviewed: Mar. 16, 2013

Delicious! I made a double batch. I omitted the nuts because i did not have any, but other than that...followed to a tee. Perfect recipe. To me, the sugar to banana ratio was perfect. Fluffed up nicely, browned on the top nicely and super moist. Yum!

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Reviewer:

ajnrobin

Reviewed: Mar. 10, 2013

This turned out great! It took a little over an hour to cook (a lot longer than I expected). The only reason I didn't give it more stars is because it would have been nice it was a little more healthy for you. All that sugar and butter, yikes! But still very delicious!

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Reviewer:

traymae

Cooking Level: Intermediate

Home Town: Whitefield, New Hampshire, USA

Reviewed: Mar. 5, 2013

My friend liked it for some reason.

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Reviewer:

mwc1fan

Reviewed: Mar. 2, 2013

This is the best banana bread recipe I have ever tried; it's easy to make, light and moist. The perfect combination! I did use 3/4 cup brown sugar (lightly packed) instead of caster sugar though. I baked half the mixture in muffin cases for 20 minutes and they turned out lovely.

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Reviewer:

pinkumbrella

Cooking Level: Intermediate

Reviewed: Feb. 25, 2013

Reminded me of my Grandmothers Banana Bread.

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Reviewer:

jessesen

Reviewed: Feb. 10, 2013

Made this 2-3 times and was disappointed. It never tasted sweet enough, banana-y enough, and also was a little bitter due to the fact that Baking soda requires an acid, like buttermilk, yogurt or sour cream. So, this time I substituted sour cream for the regular milk. I also reduced the salt and added more banana. We'll see how it turns out this time.

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