The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 12, 2009
This bread is okay it really depends on what you are looking for in it. I was hoping for something like Bob Evans banana nut bread and I got more like a little debbie snack cake. I consider myself someone who likes a good bit of sugar but this recipe calls for entirely to much it tasted like I was eating sweet bread with a hint of banana. Thankfully I was making muffins out of this and added extra after the first batch. Overall it's not a horrible recipe I doubt I will make it again but if I do I will definately cut the sugar way down. Another problem that someone else mentioned was that the bread was flat I noticed this too with my first batch but the second which I added more banana too and had set out for awhile baked up perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 10, 2009
really good but maybe add some more bananas if you like more like me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 8, 2009
Super!! I made the suggested changes that the others made and everyone raved about it. I also used the same recipe but instead of bananas I used some ripe peaches and it was amazing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2009
Yum!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 7, 2009
Made this today. I thought it was too sweet! I'll try it again, but will use 1 cup of sugar and see how it turns out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 23, 2009
Love it!!
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Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 2, 2009
I was looking for a banana nut bread like Bob Evans and this is it! I used 1 cup of brown and 1 cup of white sugar, Parkay, 4 bananas, added 1/4 teaspoon of cinnamon, and sprinkled cinnamon on top. I baked it for 45 minutes. Moist, dense, and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 12, 2009
I also substituted 1/2 the white sugar with brown and replaced the margarine with butter.......in half the batter I put chocolate chips...WOW. This recipe made two large loves.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 3, 2009
As written, I'm going to give it 4 stars. I know this may sound silly, but it's actually too moist, verging on mushy. I'm re-making it today using butter in place of shortening and hoping for a better taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 25, 2009
I used butter instead of shortening and half brown sugar instead of white sugar. Also, I made these in two large muffin pans. They came out terrific!
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Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 23, 2009
I made this recipe today & we are already into the second loaf, so I know it's a hit! I only changed a couple things, I used 1/2 brown & 1/2 white sugar instead of all white, and I also added some cinnamon. Also I just added four really ripe bananas instead of measuring. I used the convection setting on my oven & cooked for 50 mins at 325. Moist & fluffy.Perfection! I will definately make this one again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 8, 2009
Very moist. Not sure why but this baked up darker than what I'm used to.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 23, 2009
Best banana nut bread. Period!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 2, 2009
Very good! Like others, I added 1/2 cup less sugar, butter instead of oil, some cinnamon and nutmeg, chopped pecans. I didn't find this to be too much sugar since I don't like things too sweet. So good warmed and buttered the next day.
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Cooking Level: Intermediate

Living In: Roswell, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 30, 2009
Excellent! Add 1 T cinnamon. If short on buttermilk use milk & lemon juice. My kids made this and it was delicious - not too sweet with 2 1/2 C. sugar. It didn't rise much, so fill pan completely full. Prepare pan with butter and dust with flour.
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 22, 2009
For some reason, the bananas I've been buying lately have been ripening quicker than my family can eat them. This is the third recipe I've made in two days. Only change I made was adding a 1/2 tsp. of butter flavoring. The batter was incredibly fluffy when I poured it into the pans. This made two big loaves. I plan on giving it to my mother in law, so I'll update when she's had a chance to enjoy it.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 27, 2009
I used JANICER8's suggestions but used a small (6oz) bag of semi-sweet chocolate instead of nuts, perfect amount. Next time I will use a 12oz bag, because I am really chocolate crazy. JANICER8's comments were to use instead of 2.5 cups of sugar, use 1 cup of brown and 1 cup of white sugar and use butter instead of shortening. Use 4 very ripe bananas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 18, 2009
I thought this recipe was great. I reduced the sugar by 1/2 cup and used 1 cup of brown sugar and 1 cup of white sugar as someone suggested. I will definitely make these again.
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Cooking Level: Expert

Living In: North Wales, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 15, 2009
This is the greatest banana bread recipe ever! I love that it makes two loaves- we eat one right away and the other I put in the freezer for another time. It tastes just as wonderful after being frozen and defrosted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 14, 2009
This bread was made for Saturday morning and coffee. So good, we didn't even have to butter it. Recipe halves well, using 1/2 cup ea. brown & white sugar & 1 jumbo egg. Used pecans and butter. Bread was moist & flavor was intense. Thank you for this keeper!
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