Reviewed: Jun. 27, 2008

This recipe was very easy and delicious. It turned out well, but as i sliced the bread it crumbled and fell apart. We still enjoyed it, and I will be making it again.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Mar. 8, 2008

5 stars with the following changes: 1 cup pecans instead of 1/2 cup about 2/3 cup frozen cranberries 2 tsp. maple extract The bread has an amazing texture and the smell is amazing. I followed the advice of other reviewers and just used one large loaf pan. After 45 minutes I turned down the temp. to 325 and about 10 minutes later it was perfect. Thank you so much!

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Julia

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 5, 2008

I stirred in about 1/2 cup mini chocolate chips and made these into muffins (cooked about 20 minutes). Really good - really easy!

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Meg K

Cooking Level: Expert

Home Town: Dade City, Florida, USA

Living In: Grovetown, Georgia, USA

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Reviewed: Feb. 6, 2008

Great threw in some chocolate chips!

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Jan. 31, 2008

no good!

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kathryn

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Reviewed: Jan. 8, 2008

very good, although, i am wheat free and used a cup of spelt flour, a half cup of tapioca flour and half cup of rice flour as a substitute for all purpose flour and the middle caved in a little bit but not in any way to affect how yummy it is... will make again and cont' to experiment with flours...

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nineroots

Cooking Level: Intermediate

Living In: Rodarte, New Mexico, USA

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Reviewed: Jan. 5, 2008

My Husband really like this bread. I am not a big fan of Banana nut Bread but I made it for him. The only thing that I changed was: I used Egg Beaters instead of real eggs. I was a little worried about the extra liquid but I just baked the bread for the full amount of time and it turned out GREAT.

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Mary T

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 5, 2007

Love it! Just the way I like it. Have made it twice. With nuts and without. Used one 9 X 5 loaf pan the first time. I doubled the recipe the second time and used two 4 X 8 and one mini loaf. I will making this again soon for Christmas gifts for the neighbors. Thanks for sharing the recipe.

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Jackie S.

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Reviewed: Dec. 3, 2007

Tried this with my 4 year old grandson doing the measuring, egg cracking and stirring! Never changed a thing in the recipe. Made one big loaf and baked for the appropriate time. Best moist, banana bread we ever had. If a 4 year old can make this, anyone can. Thanks for a great treat.

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FRICIA

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

Another great banana bread recipe! I make several different banana bread recipes so I'm not always baking the same old recipes, and this will be one to add to the collection (I did substitute the pecans for walnuts).

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JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 8, 2007

Great bread. My family loved it.

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Rita

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Reviewed: Jun. 29, 2007

The recipe calls for two loaf pans. I found the loaves were too flat. Next time, I will use only one loaf pan and make the necessary changes to the time and temperature.

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Frankfort

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Reviewed: Jun. 7, 2007

Excellent recipe however, it seems I can only get one loaf instead of two.

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jsiauw

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Reviewed: May 7, 2007

Excellent banana bread, received allot of compliments on the texture and great taste of this bread. I baked for exactly 1 hr and it came out perfect.

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mari

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Norwalk, California, USA

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Reviewed: Jan. 19, 2007

This banana nut bread was moist and delicious. I increased the amount of banana to 1 3/4 cup(about 5 sm/med bananas)and added 1/2 tsp.cinnamon, and 1/4 tsp.nutmeg and used one loaf pan. I tented with foil after loaf had lightly browned and baked a total of 60 min. Thanks for the great recipe!

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ICOOK4FUN

Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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Reviewed: Dec. 23, 2006

I'm not much of a cook/baker and this recipe is so easy and quick. I made 2 batches - made mini loaves and shared them in the office. Everyone raved about how good they were.

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rhonda

Cooking Level: Beginning

Living In: Paincourtville, Louisiana, USA

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Reviewed: Nov. 11, 2006

WOW! Such a great recipe. The bread was so good the first time I used this recipe that my husband asked me for make some more to give to his family. I simply added an extra half cup of mashed bananas and doubled the amount of nuts (I used walnuts) and I guarantee that from now on this is my favorite banana nut bread recipe...

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Sandy S

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Reviewed: Sep. 2, 2006

I followed the recipe exactly. My only problem was it didn't yield (2) 8x4 loafs. Next time I will use (1) 9x5 loaf pan. Otherwise it was delicious and moist!

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