Reviewed: May 18, 2012

My husband is easy, but I tried this on my 6 and 8 year old boys, and it won big time. I didn't have enough quantity of a couple ingredients on hand for the loaf, so I made muffins. This weekend I am making it as a loaf, with eggs on the side, for breakfast. I love it, too!!!!

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Reviewer:

CindyM

Reviewed: Apr. 30, 2012

Loved this recipe! Because I prefer spiced banana bread, I added cinnamon, cloves, nutmeg, mace, allspice, and vanilla. It was delicious! My only problem was that it was a little on the dry side, but not nearly as dry as other recipes I've tried.

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Reviewer:

zelda, the warrior cook!

Reviewed: Apr. 23, 2012

YUMMY!! Added vanilla and cinnamon to this...1/2 tsp of each.

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Reviewer:

Cat

Reviewed: Apr. 21, 2012

I used Splenda and a little pancake syrup and oil instead of marjarine (marjarine has trans-fats) for a heart-healthy bread. I skipped the salt also, and added a little nutmeg and cardamom. It still worked great! I am impressed with this flexible, delicious recipe.

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Reviewer:

martha

Cooking Level: Intermediate

Home Town: Umatilla, Florida, USA

Reviewed: Apr. 11, 2012

I'll cut the sugar back a little next time, otherwise, great, moist, flavorful bread.

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Reviewer:

aalivings

Reviewed: Mar. 31, 2012

This is delicious as-is, but I got into the habit of making it with 1/3 each white sugar, brown sugar, and Splenda. I also use super ripe bananas, and if I have vanilla soy milk at home I use that instead of regular milk. Everyone loves this, and my boyfriend hopes for banana bread every time we buy bananas.

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