Reviewed: Apr. 18, 2013

YUM!! With over 20 years of banana bread making behind me, I have to say this is the perfect recipe. I only had 2 bananas but it still worked out well. I added 1 tsp nutmeg and 1 1/2 tsp cinnamon just because I love them. We didn't find ot too sweet at all. Maybe because of the nutmeg and cinnamon ? A big plus is the way it doesn't crumble like traditional banana bread does. Even when sliced and toasted !

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Reviewer:

candy

Cooking Level: Intermediate

Reviewed: Mar. 25, 2013

This was pretty good, I followed someone else's advice and covered the loaf with foil for the last 15 minutes and it turns out extremely moist! I also added 1 tsp of cinnamon and a 1/2 tsp nutmeg. I tried it with Bob's Red Mill Gluten-Free all purpose baking flour as well and it was so moist and flavourful.

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Reviewer:

Danielle B.

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Nov. 25, 2012

Amazing! Everybody that tries this asks for the recipe. It is delicious and moist, not mention it's easy to make. I've made this about 20 times over the past three years, and always find it tastes better if you use 3 large bananas, and if you have small ones, add another to the mix :)

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Reviewer:

eam4

Reviewed: Sep. 6, 2012

I made this delic banana loaf cake this afternoon. It is quick, easy and tasty to boot! I made it as the recipe states, otherwise I would nt be reviewing it as I think if changes are made, then I would be reviewing a different recipe. Thanks.

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Reviewer:

Nor

Reviewed: Sep. 3, 2012

I am really pleased with this recipe. It's moist, the sweetness is just right for my taste and it's easy to make. I baked it on a muffin tin and I only needed 20 mins. This is excellent. I will definitely making this again.

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Reviewer:

Marivic

Reviewed: Aug. 4, 2012

Love it! It came up just perfect! Tip: add all the liquid ingredients. First. Then baking soda and baking powder, last sugar and flour :)

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Reviewer:

Mamafeliz

Reviewed: Jun. 6, 2012

Really good, basic banana loaf, but way too sweet. Halve the sugar and use properly ripe bananas - preferably ripe to the point where you're wondering whether to just throw them away - and it's great. Adding 100g dark chocolate chunks makes it luxurious.

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Reviewer:

Katanya99

Reviewed: Apr. 27, 2012

Fantastic recipe! Easy way to use up old bananas. I also substituted whole wheat flour and used raw organic sugar. I made mine in mini loaf pans. Perfect size for lunches

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Reviewer:

Terri

Reviewed: Apr. 23, 2012

Changed ty6he sugar to Slenda, addded no name oatmeal -3 pkgs and 1/2 cup of flour plus 1/4 cup of milk. For this we pray to the Lord of the non-culinary calorie watching home-ec flunkers of the world. Lord hear our Prayer. :)

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Reviewer:

Cory RR

Reviewed: Mar. 24, 2012

This is AMAZING Banana Bread. I added 1 very small shredded apple to the batter along with a handful of Pecan Pieces and Walnut Pieces. When I'm making it for my 11 year old, I also throw in a couple of handfuls of Chocolate Chips along with the apples and nuts....to die for. What a way to eat Bananas and Apples... :-)

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