Reviewed: Mar. 27, 2012

Very good and easy!

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1 user found this review helpful

Reviewer:

Susanne

Cooking Level: Expert

Home Town: Bruce, Wisconsin, USA

Reviewed: Feb. 2, 2012

This is the best banana bread ever! It's more like cake than bread, but SOOOO good!! The jar thing is great for gifts, but I use this recipe when I make a regular batch too.

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Reviewer:

Kate

Cooking Level: Intermediate

Home Town: Big Pine Key, Florida, USA

Reviewed: Jan. 29, 2012

this is the best of the best! I've made this recipe for years now. My kids & grandkids love this banana bread. I make it just as written most the time but from time to time & will handful or so of mini chocolate chips. Great as a gift! I've even made them in 1/2 pint jars for my single family friends & neighbors. You have to try it!!

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Reviewer:

ENELSON6

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Dec. 21, 2011

was very good and moist and i even used the wrong kind of jars so we had to be creative and eat it with a spoon

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3 users found this review helpful

Reviewer:

AmandaW2061

Reviewed: Dec. 15, 2011

i omitted the nuts, cloves and cinnamon. in addition i decreased the salt to 1/2 teaspoon. The bread turned out moist and wonderful. baked for 45 minutes as directed. i also put Christmas fabric on the lid and tied with raffia. it looks and tastes amazing!

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Reviewer:

sue

Reviewed: Dec. 15, 2011

I haven't tried the recipe but I did make bread in a jar using this recipe last year for Christmas gifts. Everyone raved over it. To answer someone's question about storage. I left in my pantry and I know it stayed fresh for at least a month as that is how long I had the last jar.

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Reviewer:

chanel0712

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 13, 2011

What a great idea! Made these in 8-oz jars, using 1/2 cup of batter per jar. Baked them at 325, aprox.15 minutes, directly on the oven rack per previous recommendations. They sealed perfectly! Will be giving these as gifts with little packets of Hot Cocoa. Thanks Linda!

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Reviewer:

Anita

Reviewed: Dec. 3, 2011

I love this! I baked the first batch in half pint jars, and for Christmas I am making baskets with this, apple bread, pumpkin bread and fruitcake, all made in the jars. Not using a cookie sheet was a helpful hint, but for the smaller jars, I used a muffin pan to hold the jars since they have a smaller bottom and would be easier to tip in the oven. Even though the jars were smaller, they needed to bake the same amount of time. My gift baskets will have 4 jars of assorted breads, tea, coco and a recipe card giving full credit to Linda Jean and this website. I already use it for so many other things, this is just the BEST yet. It isnot the same old same old gift basket, the jars are reusable (I will put in new lids with the gift basket in case they want to try it) and with a little ribbon and material it looks wonderful all the while staying *green* . Thank you all for the wonderful new things to try and for the honest and helpful reviews that are posted. Merry Christmas if you celebrate it, or Happy holiday for the holiday your family does share.

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Reviewer:

Judith Corey

Cooking Level: Intermediate

Home Town: Sparta, Wisconsin, USA

Living In: Pomaria, South Carolina, USA

Reviewed: Oct. 22, 2011

It is most helpful to use a funnel that is designed for canning in order to not get any batter on the rim of the jar. Then it is not necessary to wipe the rim of the jar when you take the jar out of the oven -- just take it out and put on the lid and ring. Also it it not necessary to refrigerate the jars; they will keep just fine at room temperature as long as they are properly sealed. I have kept some as long as 12 months (just to test) and it was just fine; although I suggest 6 months just to be safe.

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5 users found this review helpful