Reviewed: Aug. 22, 2009

With modifications: I loved this recipe! My changes were that I used old-fashioned oats and soaked them in buttermilk prior to use, omitted the nutmeg, used half brown sugar, half white, substituted 1/2 cup wheat flour for 1/2 cup flour, and omitted the nuts. I drained the oats but still had to bake about 10 minutes longer because of the extra moisture. I covered them in foil for that last 10 minutes to prevent them from getting too brown. The house smelled wonderful and the bread was awesome! I used 4 bananas, two large and two small and the flavor was just right.

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kcollmann

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Reviewed: Jul. 26, 2009

My family loved this! I baked half the recipe in a stoneware muffin pan for 22 minutes, the loaf pan for 40 minutes.

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Wendy Kelley

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Reviewed: Jan. 14, 2009

Great Bread! I did a half recipe with some slight mods. 3/4 cup all purpose flour and 1/4C & 2 Tbs whole wheat flour. Also 1/4C & 2 Tbs white sugar and 1/4C brown sugar. Added walnuts, oats, mini chocolate ship.

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AGHANSEN

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Reviewed: Jan. 6, 2009

This was pretty good- Somewhat dense though, and slightly dry. I would probably add more banana's next time, or maybe cut down on the nuts or just chop them up finer. Also, we found they did not need to be baked as long as the directions said, and the crust was pretty hard/dark brown. Overall pretty good though.

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ramoslove

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Reviewed: Jan. 1, 2009

Finally, a banana bread that doesn't ooze of oil. Being a very picky banana bread eater, I really enjoyed the oatmeal to bring a firmer texture to the bread. It still remained moist and light. I did use mini-chocolate chips which allowed a little bit of heaven in every bite! Great receipt! Definitely a keeper!

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Jinx

Cooking Level: Expert

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Reviewed: Dec. 18, 2008

This was a very good recipe and i wouldn't recommend many changes at all. My turned out a little - and only a little - dry. I think this is because I didn't take them out of the pan they cooked in. They were gifts so I baked them in decorative loaf pans. My husband thought it was excellent though!

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NoleGirl

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

husband ate 1/2 a loaf!!! Very good. I added some raisons...white chocolate chips and semisweet chocolate chips. Followed the recipe as per other than the additives. Had no nuts..so did not add it. Next time I will.

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sarah

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Reviewed: Aug. 8, 2008

i really enjoyed this banana bread, though for my sweet-tooth, it could be a little sweeter. it's very moist and it baked to perfection following the directions. the only changes that i made were: pecans instead of walnuts, mini-chocolate chips, and no oats. i think next time i'll try it with the oats, too. i've never made it with chocolate chips before, so i keep 'tasting' it to get used to the new flavor combination! it was good warm (about a 1/2 hour out of the oven), but i think it tastes better cold the next day (with a tall glass of milk).

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LadyLoo

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2008

This recipe was really good. I added some raisins & followed the recipe as written. This one is a keeper.

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DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

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Reviewed: Jul. 1, 2008

I love quick breads and this one is another keeper. I halved the recipe and used only one egg. Only used about 1/8 cup of walnuts. I baked in 2 mini loaf pans at 325 for 38 minutes.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 16, 2008

I normally do not like banana bread because it it too bitter and tastes like old bananas. This was good though and just had a slight hint of banana. I added 1/2 white chocolate chips and 1/2 chocolate chips. I LOVED IT.

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TheSimpleCook

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Reviewed: Feb. 9, 2008

This is a great-tasting bread with a lovely texture! I cut the sugar down to 1 cup (it was still plenty sweet), substituted 1/4 c. of the white flour with whole wheat flour, and substituted the nutmeg (which I'm not a big fan of) with 1/4 tsp. extra cinnamon. It's loaded with chocolate chips and walnuts -- Delicious!

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MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jun. 24, 2007

Out of desperation, I used only one egg instead of three and baked a beautiful chocolate chip banana bread with walnuts.

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prothumia

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

Hey Raymond!!! I live in Arlington, Texas, too! Loved this B-bread. I made it in my large size Bundt loaf pan. Temp- 325, although next time I will try 300. That way it won't get too brown on top, but will have to cook it longer. Love all the ingredients & the small amount of oil. I used 4 bananas since that was the amount turning brown on my counter! Used mini chips. Wonderful bread- thanks! from one Arlington-ite to another.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Mar. 15, 2007

I liked that this recipe had oats in it, & oil instead of butter. I replaced 1/2 cup of flour with 1/4 cup of oat bran & 1/4 cup of wheat germ. I used 3 small-medium sized bananas and omitted the nuts {some in my household won't eat them} Next time I will make one loaf with nuts and one without. I REALLY liked this recipe! It is a little bit healthier than my usual banana recipe, plus we loved the moist chewy texture. Thanks for the recipe!

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