Reviewed: Nov. 15, 2009

This is a family and friend favorite! I make as muffins/cup cakes for ease of serving size to share and bakes a little quicker. We've tried plain or with raisins and even tried chocolate chip. all are good. Make for breakfast or your next pitch in.

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Jackie Sue

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

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Reviewed: Nov. 1, 2009

This made a wonderful moist and tasty bread. A bit crumbly when cutting, but a delicious way to use oatmeal into a staple recipe of mine. My family loved it, and I shared it with my co-workers and they loved it too. 2 thumbs up!

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TwstdSistr72

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Reviewed: Oct. 25, 2009

This is really good. I did not have raisins or shortening. I used melted butter and it did not look like to me it needed the milk so I left it out. I had four bananas, so I did not measure just smashed. My house smells wonderful and this tastes great!

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 19, 2009

This is the best banana bread I have ever had! Moist, soft, full of banana flavor! So awesome!

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beautifuldisaster

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2009

YUM!

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TheO's

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Reviewed: Oct. 17, 2009

Love the oats and the very banana-y taste, but this comes out very sweet, too sweet for me. I used wholewheat flour, with a little extra raising agent, to up the healthy factor, and next time I'll cut down the sugar, and try apple sauce or plain yoghurt as a sub for some of the fat. But basically - yum!

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grasmeregingergirl

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Reviewed: Oct. 6, 2009

Used the recipe as-is, without the raisins. Every other bread I have made like this has turned out dry. NOT THIS ONE! You can't go wrong with this recipe! So moist! I took it to the office the next morning and my friend told me it was the best banana bread that she ever had.

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GGE4EVER

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Reviewed: Sep. 7, 2009

By far the best banana bread! I added 1/2 cup of sour cream and an extra banana. This loaf last about 2 hours at my house

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BSMISSEN

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Reviewed: Sep. 5, 2009

Excellent recipe! Bread was moist, slightly chewy, good, hearty flavor. The only change I made was to use 1 teaspoon of vanilla instead of 1/2. I also covered it with aluminum foil the last 10 minutes to avoid over browning.

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Rachel

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

I just made this bread last night. I added 3 cups of a mixture of mashed and sliced bananas. Over all it was great the bread rose up very nicely.

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alana

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Reviewed: Jul. 14, 2009

This is really nice. Great flavor, lovely texture, extremely moist. It's a very dense, moist bread. I took the suggestion of other reviewers and used a 1/2 cup butter and 1/2 cup of apple sauce. I also only needed to bake for 40 minutes in my apartment sized oven. This came out great. Thanks Carolyn!

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Amy F.

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This banana bread is moist and tasty. I was a little put off by the oatmeal, but it didn't alter the taste or the texture. I did make a few changes. As some of the other reviewers did I used butter rather than Crisco and added the half cup of applesauce. I added nuts rather than raisins. The next time I make it I will probably add nutmeg. But it really is a good recipe. I will use this recipe from now on instead of my old banana bread recipe. Thanks for sharing.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: May 27, 2009

After reading some of the reviews...I made a lot of changes. I used the 1/2 cup of applesauce and 1/2 a cup of butter in place of the shortening. I added 1/2 tsp nutmeg and a dash of ground cloves; then doubled the bananas/vanilla and forgot the milk. I divided the batter 4 ways and added different things to each: raisins,crushed nuts,blueberries,and strawberries. (The mini batches that contained the strawberries and blueberries didn't rise as well as the others.) While all the muffins tasted good I liked the ones with the crushed nuts the best. I gave this recipe a 5 star rating because I love how much room it leaves for changes.

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ac

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Reviewed: May 7, 2009

This seemed to taste way sweeter to me than typical banana bread, too sweet for my tastes (and I rarely complain on that issue). Maybe it really depends on your bananas. I would not sugggest doing what I did, which was to use "old fashioned" oats rather than the specified "quick" oats. The old fashioned oats did not blend into the batter to contribute to the structure of the bread, instead it was more like individual bits of chewy oats, which were interesting but made the bread texture less than it could have been.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: May 2, 2009

I followed the recipe exactly and my family loved it. I was nervous that it was going to burn when I checked it part way through but it turned out great.

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mphelps

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Perfect recipe! I threw in chopped walnuts instead of the raisins. Everyone loved it. Super moist.

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Nicole N.

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Reviewed: Mar. 3, 2009

This is my fav banana bread recipe now. I made a few modifications: Used 1/2 brown sugar; 1/2 white sugar Used 100% white whole wheat flour (King Arthur) Added a handful of ground flax seed (1/4 cup) Doubled vanilla & cinnamon Didn't chop raisins. I found that I needed to watch the time and test more carefully. The dense texture made this test done, but it was still raw in the middle. I had put it on a rack to cool and the middle fell out. I scooped it up and re-baked it 10 min. Amazingly, it turned out great and tasted like a cookie. My 5 year old boys love this stuff. It tastes even moister after a day or 2. It is a dark loaf and dense (not fluffy). The crust is yummy. The oatmeal adds a nice rustic texture. High 5s and thanks for the great recipe.

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SharonT

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

I LOVE this bread! It tastes like a traditional banana bread but the texture is what makes it stand out! Very moist and hearty! I used 3 large bananas (I like a definite banana flavor), substituted 1/2 unsalted butter and 1/2 plain applesauce for the shortening (didn't have shortening on hand) and added 1 1/2 tsp of cinnamon instead of 1/2 tsp. Left the rest the same and cooked for 55 min. The edges of the bread did start to get dark around 40 min. so I covered with foil for the rest of the time. Next time I may nor cover because I like a little crust. This is AWESOME bread!

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Wendy

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Reviewed: Feb. 20, 2009

Excellent, moist banana bread made healthier with the following changes: 1/2 cup Smart Balance 50/50 butter blend instead of shortening, 1/2 cup sugar instead of 1 cup, and egg beaters instead of eggs. Delicious!

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Merzy

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 19, 2009

I made this today, making it a little healthier by using all applesauce instead of shortening and 1/2 wheat flour. I also omitted the milk because the batter didn't seem to need it. Everything else was according to the recipe. It is a phenomenal lowfat bread! The texture is hearty with the addition of the oats, and the flavor is great! I don't know how it would turn out with the shortening/fat added, but if you want a low fat treat that is tasty and filling, this sure fits the bill!

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KARYADAWN

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