Reviewed: Jan. 16, 2008

Wonderful texture and very strong banana flavor, even with only 2 bananas. I added the 1/2 c skim milk, 1 t vanilla and 1/2 t cinnamon and used butter for shortening. Will update when I try yogurt and applesauce for shortening. Thanks for healthier twist on this treat!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 13, 2008

I did have to add 1/2 c. milk. I believe this recipe is ideal family baking. It is inexpensive, simple, and delicious.

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Jes

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

Living In: Killeen, Texas, USA

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Reviewed: Dec. 29, 2007

Smelled wonderful cooking but did not live up to expectations as a bread way to soft and sticky. Needs less sugar I think.

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KIMBERLY LOUAZNA

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Reviewed: Dec. 23, 2007

I gave this 4 stars instead of 5 because I tweaked it a bit. I added 1/4 milk, 1/4 t. cinnamon, and 1 t. vanilla as other reviewers had suggested. It turned out fabulous; dense, moist, and perfect in taste. I will definitely make it again.

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Betsy

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Reviewed: Dec. 19, 2007

I am not the best baker-but this bread is so easy, even mine is wonderful. I will be making this often. It is GREAT!!!!

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Jill

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Reviewed: Dec. 15, 2007

i doubled the recipe and i was very cautious not to over mix the batter. the cake came out moist, but quite crumbly. my husband said the "other" banana bread was so much better; if only i can find the recipe. my niece, however, enjoys them and said that the sides, including the top, are somewhat candied. i agree.

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ernesta

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

Used whole wheat flour, and butter instead of shortening. Yummy, moist and easy.

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SARAHMC

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Reviewed: Nov. 11, 2007

I did not care for this, maybe it was my shortening, who knows. I knew it was bad when my 4 yr old (who eats everything) didn't want any more after I gave him a nibble. I'll never make this again, stick to the egg version. Sorry.

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ISLANDGIRL05

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: New York, New York, USA

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Reviewed: Nov. 6, 2007

This was a great bread. When I made following directions it seemed very dry. I recommend adding 2 eggs and 1 1/2 cups of milk. 5 stars all the way

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Noah

Cooking Level: Intermediate

Living In: Port Washington, New York, USA

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Reviewed: Nov. 1, 2007

A very forgiving and easy recipe. I used only 1 T of shortening, the rest applesauce, splenda instead of sugar, and added 1/4 c of milk and spices as suggested by others. I also used all wheat flour and added 1 t vanilla and some chopped pecans. After all the changes I was leary of the results but it was moist, cooked perfectly, and delicious! This will become my staple bread recipe.

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melissa

Cooking Level: Expert

Home Town: Buckley, Washington, USA

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Reviewed: Oct. 15, 2007

Delicious! As per other reviews I add 1 t vanilla, 1/2 t cinnamon, and 1/2 c chopped walnuts or almonds (or dried blueberries!) I always replace the shortening w applesauce and sometimes I reduce the sugar. I've been substituting wheat free flours (or gluten free) as well. I make a dozen muffins baking at 400 or so for 25-30 mins. Easy serving sizes. SO GOOD!

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CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

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Reviewed: Oct. 1, 2007

So delicious. I added 1/2 cup sour cream at the same time as the mashed banana, and it made the bread even more moist (if possible). Everyone loved this.

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Jodam

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

This is a good egg-free banana bread, but I made some changes. I added 1tsp cinnamon and 1/2 tsp nutmeg for extra flavor. I also put in an additional 1/2 cup of milk (after reading the reviews), which turned out a VERY moist bread. I think 1/4 cup would have been plenty, or maybe even none at all. I think the moisture in the recipe is fine as it is. Overall, the bread had an excellent banana flavor and was enjoyed by many :)

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Reby

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Reviewed: Aug. 7, 2007

Thank you for this delicious, healthy recipe. I've made this many times and everytime I've been pleased with the results. Now my mom makes it regularly, too, since I passed on the recipe to her.

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CZECHHEIDI

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Reviewed: Jul. 23, 2007

too salty. not a favorite

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Jul. 22, 2007

This is a wonderful recipe. The first time I made it, I had two beautiful, done on the inside and done on the outside loaves. My biggest problem has always been having the bread evenly baked, and with this bread I didn't have a bit of a problem with it. It was so good, my kids (5 of them and some of the neigbor hood kids) gobbled both loaves down in a matter of minutes.

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suealbanese

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Reviewed: Jul. 5, 2007

This is my ALL TIME favorite banana bread recipe. The other day I wanted to make strawberry bread, and I used this recipe and it turned out great! i used 1 cup of strawberries in place of the banana. I'm sure you could make it a strawberry-banana bread (1/2 cup of each) if you wanted, i'm just not one for that combination. well, again this is AMAZING and oh, i usually sprinkle brown sugar and nuts on the top of the bread...extra yummy!

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ErinS

Cooking Level: Intermediate

Home Town: Reynolds, North Dakota, USA

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Reviewed: Jul. 2, 2007

Very simple, no frills banana bread recipe! I love that this has no eggs in it. My boys can lick the beaters. Thanks for the post! PS I added some chocolate mini chips to mine for a little flavor and variety second time I made this.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

Just the texture I was looking for. Tasted a little salty when warm, but was fine when completely cooled. Has a little bit of a sticky end result which I like. Thanks for sharing.

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