Reviewed: Oct. 17, 2012

I had already started making my banana bread using a different recipe when I found this one, but I borrowed the streusel topping idea and it was great! I don't think I'll ever make banana bread or banana muffins without it again!

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Reviewer:

bandwife

Reviewed: Dec. 26, 2011

This is a great recipe! I will make this again!

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3 users found this review helpful

Reviewer:

Stacy

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

Just came out of the oven......smells awesome.......have to keep the kids/husband out of them so they can at least cool - unlike the blueberry lemon loaf. Ok, I snuck a piece.......awesome! As good as it smells!

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Reviewer:

KSMcooks

Reviewed: Aug. 6, 2011

This was really great! Whenever I have made bananna bread in the past it has always come out really heavy and to moist. This was a perfect recipe. I did use up some whole wheat flour that I had on hand and the rest white flour. I also used 3 smaller loaf pans so they cooked in less time. Great recipe thanks sooo much!!!

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Reviewer:

ddgibbs7

Reviewed: Mar. 15, 2011

Bread was just okay and we did not like the topping. Disappointed because we want to increase oats in our diet.

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Reviewer:

goodnews4u

Reviewed: Oct. 26, 2010

Good but the topping is so crumbly. I think next time I will try melting the butter. I just think it would stick together better that way.

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Reviewer:

Oureatinghabits

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 11, 2010

Moist, sweet, very much like a banana muffin. Changes: Sugared rather than floured pans 1 tsp salt in batter White whole wheat flour in place of white 4 bananas (because of using whole wheat flour) Baked 52 minutes using heavyweight anodized aluminum bread pans.

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Reviewer:

julieschild

Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

Reviewed: Sep. 4, 2009

Very good banana bread. Great streusel. I LOVED that it made so much streusel, for I refrigerated the remaining and will be using it on future muffins & breads..will save a lot of time when I make any other breakfast bread/muffin recipe, & it stays fresh in the frig for a very long time!

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Reviewer:

gidgette

Reviewed: Jun. 21, 2009

I made no changes to this recipe. I had some cinnamon roll instant oatmeal that I needed to use up, so this recipe was perfect. I just cut back a little on the pumpkin pie spice. The streusel topping was way too much, I ended up throwing almost half of it away. If I make this again, I will add a middle layer of streusel. Smells wonderful.

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5 users found this review helpful