Reviewed: Mar. 9, 2007

Did not work out for me, only because of my cooking skills, certainly not the recipe. From all the batter I licked off the bowl it was yum! Also the stuff I burnt even tasted delish, so I can tell it would have been great if I cooked it properly. Will definetely be trying this one again in the future! (Even just to end up licking batter rather than eating it)

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Sarena

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

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Reviewed: Mar. 7, 2007

I can't make a definitive review of this receipe as i did make some modifications. The bread was moist and fluffed up nicely however in my variation it was a bit bland. For people interested in using whole wheat flour and half the fat content i would suggest the following: 1/4 cup butter/shortening, a 1/4 cup unsweetened applesauce, at least one tsp cinnamon, another banana, and about 1/4 cup more sugar. I would also suggest checking up on your bread around 20-25 minutes into the cooking time. I found the bread to cook faster than the recipe suggested. I would also suggest some nutmeg (1 tsp) for those who enjoy a nuttier banana bread.

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L. Ting

Cooking Level: Beginning

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Reviewed: Feb. 28, 2007

This recipe was so good. I added one egg, cinnamon, and vanilla extract to the recipe. Sprinkled cinnamon sugar on top and then cooked it for about ten minutes longer.

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Zoe

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Urbana, Illinois, USA

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Reviewed: Feb. 25, 2007

Excellent!!!! Came out perfectly first time!

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Rafal

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Reviewed: Feb. 24, 2007

it works great and you can bake it in any shaped pan. it's tender and makes a healthy comfort food

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tuckersmom

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Reviewed: Feb. 20, 2007

I tried this recipe and used yogurt in place of the shortening. It was a very dense, sticky bread. VERY tasty but I like a lighter bread better.

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LSMARTIN

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Feb. 15, 2007

I made mini bunt cakes instead of loaf, nothing but rave reviews.

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Garnet B.

Cooking Level: Expert

Home Town: Bono, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 5, 2007

The texture was a little wierd, but the flavor is great!

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Jennifer

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2007

Delicious! I added the vanilla and cinnamon that others suggested. Very yummy. I have found my new banana bread recipe.

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JaymieR

Cooking Level: Beginning

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Reviewed: Jan. 28, 2007

This bread didn't rise much and the servings are kind of small. Next time, I'll add a bit more sugar. Also, the bread looked done after 40 min., but was still a little undercooked. I'm glad I checked it 20 min. early, though, because 1 hour is probably a little long.

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cookie

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Reviewed: Jan. 22, 2007

Wow. Fast to put together ... easy ... and tasted fabulous! Only alterations the first time were to add vanilla and substitute about 1/2 cup all-purpose flou with whole wheat. Both add a little depth of flavor that I like. Whole family loved it ... will make it again - many times!

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Jan. 19, 2007

This was delicious! I made muffins instead of bread. It made 11 muffins. I did the changes some people recommended of adding 1/2 c milk, 1 tsp vanilla, 1/4 tsp cinnamon and then added 1 TBS of wheat germ. Sprinkled a little sugar on top and cooked for 30-35 min. Everyone loved them. Thanks!

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Cheryl W.

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 1, 2007

This was a very yummy recipe. I did what someone else suggested by adding crushed pineapple in place of one of the bananas. I used whole white flour, used strawberry/banana yogurt in place of the fat, and subbed 3 tablespoons of the sugar with molassas. I also cooked it in an 8x8" pan and it only took about 35 min. to cook. Very moist and almost buttery-tasting, which was odd since there was no fat in it!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Nov. 21, 2006

I thought this recipe was awsome!!! Totally 5 stars... My husband is alergic to egg yolk so its very hard to bake for him...I do make muffins out of it to which he likes for a work and they turn out just as good.

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misssuzy

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Reviewed: Nov. 19, 2006

Excellent and very easy to do. My 10 year old enjoyed making this with me! Thank you for this wonderful recipe! Will definetaly do again!!

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all4parrots

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Reviewed: Nov. 2, 2006

This recipe is so great!!! All my friends like it, they even ask for the recipe. Great recipe!

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RYOMAGE0424

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Reviewed: Oct. 26, 2006

AMAZING!!! So simple, easy and fun!!! A definite "will repeat" recipe!!!

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Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 22, 2006

I made this yesterday, and the only change I made was to use 1/2 cup applesauce instead of shortening. I did not care for this recipe much. The bread is rather "rubbery" in texture . Makes a small loaf,without any eggs or baking powder. Sorry, but there are much better banana bread recipes on this website.Perhaps with the shortening it may have been better.....

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lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

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Reviewed: Oct. 3, 2006

This banana bread was so delicious, but fell apart when cut. Could it be because I substituted brown sugar for the white? Regardless, I'll try the recipe again, especially because my son (allergic to all dairy) was able to eat it! Thanks.

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Amy

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2006

This had good flavor, but I wasn't crazy about the texture. It was very dense and it didn't rise enough. I don't know if omitting the shortening and eggs was the cause. I used yogurt instead of shortening and added a small amount of coconut. Don't think I'll be making this again.

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