Reviewed: Feb. 29, 2012

So yummy and light! I am sure it would be great on its own, but I cannot leave a recipe alone. :) I modified this one a little using 2c. baking mix (I ran out before getting the final 1/3), I used 1/2c. brown sugar and 1/2c. white sugar, added 2tsp cinnamon, 1tsp nutmeg and 1tsp ground clove. I was so excited to finally find a recipe that didn't require baking soda since I was out and I didn't feel like going to the store. Thanks!

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Reviewer:

happycook

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Reviewed: Jan. 16, 2012

i do 1/2 cup brown sugar and 1/2cup white. sometimes i put in honey in as well and take out some white sugar. Also, i add in 1/2 tsp cinn.

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Reviewer:

Melissa

Reviewed: Oct. 16, 2011

I have been making this recipe for years and I am telling you--it is THE best banana bread recipe you will ever find. I always receive compliments on it. The trick is to use really ripe bananas--like yucky, brown bananas. It gives the bread a richer banana taste. Yum! Look no further, baby, because this is it!!!

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Sep. 3, 2011

This gets five stars for taste! It was super moist and fluffy. Next time (and there will be a next time) I make it I'll do it in a different pan or bake it as a bundt cake. 20 minutes into baking it in the 9x5 pan and it was spilling out all over. (I almost gave it 4 stars for that but it tastes so stinkin' good. Good thing I accidentally left the pizza stone in there or I would've had a real mess. I scooped some into a mini bundt pan and just let it keep baking. It was delicious! More like a cake than a bread but I won't tell if you have it for breakfast anyway. :) Chocolate chips are an awesome add-in.

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Reviewer:

souschefpatty

Cooking Level: Beginning

Reviewed: Aug. 26, 2011

This was amazing banana bread! I would definitely make it again. The only reason I gave it 4 stars was because the center of the loaf didn't cook fully until 20 minutes longer than the time stated. Otherwise, a great recipe!

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Reviewer:

Lauren

Reviewed: Jul. 30, 2011

This recipe was so easy. I had some over ripe bananas and it only took a few minutes . Turned ot very moist.

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Reviewer:

bakesalot

Reviewed: Jun. 20, 2011

I've never been a fan of banana bread even though I love bananas. I made one change to this recipe (mashed 2 ripe bananas and added enough sour cream to make 1-1/2 cups instead of just bananas). I then baked them into muffins at 375 for 20 minutes; they are delicious. This is a keeper.

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Reviewer:

Linda M

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Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Orangeburg, South Carolina, USA

Reviewed: May 18, 2011

Very easy. I used my own homemade whole wheat baking mix instead of packaged. To make it a little lighter/healthier, I cut the sugar back by half (my bananas were VERY ripe) and instead of a third cup of vegetable oil, I used part nonfat plain yogurt. I made muffins out of this recipe, out of one recipe I got 12 regular sized muffins. Very moist.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 6, 2011

I have made many "from scratch" banana breads, but this recipe beat them all in my house. The bread was great. Added cinnamon and nutmeg, but that was the only alteration. Also-remember that bisquick rises!! Don't fill your pan/s very high!!

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Reviewer:

Cooking Level: Intermediate

Home Town: Port Credit, Ontario, Canada

Living In: Ann Arbor, Michigan, USA

Reviewed: Mar. 28, 2011

I made these with Gluten Free Bisquick and HOLY COW were they ever good! Warm right out of the oven, I think I like them even better than the old fashioned banana bread recipe I used to make. They are lighter in texture and have a more noticiable banana flavor. I did make a few changes... I went heavy on the vanilla, added a few dashes of pumpkin pie spice (because I love it) and a splash of rum flavoring - all of which were holdovers from my original banana bread recipe. I also made muffins instead of a loaf (because that allows for better portion control in my family) so I adjusted the bake time down to about 15-20 min. Overall, easy, tasty, and fantastic! :-D Thanks for sharing!

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