Reviewed: Nov. 7, 2009

This is the best Banana Bread I have ever had!

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Nadiya

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Reviewed: Nov. 7, 2009

This was VERY dense but tasty. Even better after it set over night.

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MEGBAUM

Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA

Living In: Phenix City, Alabama, USA

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Reviewed: Nov. 7, 2009

Great recipe! Very moist! Followed the recipe as is except I sprinkled some of the cinnamon sugar on top for a crispy top crust and added a little more walnuts.

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Dawn

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Reviewed: Nov. 7, 2009

This is outstanding banana bread! So moist and tender. And I love the addition of the cinnamon. I made 1/2 recipe, used 2 eggs and light sour cream. Next time I will double the cinnamon sugar mixture and sprinkle on top as well.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Nov. 6, 2009

Delicious, moist and dense. Everyone loved it!

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Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 5, 2009

its ok, my husband and son like my other banana loaf better

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Angela

Cooking Level: Intermediate

Home Town: Surrey, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Nov. 5, 2009

Super moist and absolutely delicious!! My family couldn't get enough.

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Mary Northcutt

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Reviewed: Nov. 4, 2009

Great bread, but like others I made a few changes... I made two loaves out of the recipe and had to bake at 325 for an hour and 10 mins then at 300 for another 30 mins or so to get the center done. The crust didn't burn but was hardened. Substituted cinnamon applesauce for the butter and 1.5 c of splenda with 1.5c of sugar. Also used fat free sour cream, and eggbeaters, was delicous warm, haven't tried it cold yet!

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brendenj

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Reviewed: Nov. 3, 2009

I just finished a batch of this bread which I made into muffins simply for the convenience. It was very good- moist and not to sweet. I was a little disappointed in the lack of banana flavor though - I ended up adding four additional bananas just to get the flavor to where I thought it should be for banana bread. That aside, this is a very good recipe!

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mcatranis

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Reviewed: Nov. 3, 2009

This was really good banana bread and I have made many. I added big chunks of walnuts, yum. I also halved the recipe since it took so many bananas, wish I hadn't since then I only got one big loaf, always prefer to get two, either for freezing or gifting.

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Penny

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 3, 2009

I cut down on the sugar by 1 cup, and the banana bread was just sweet enough. I also reserved some of the batter and added some melted dark chocolate to the mix and spread it down the center of the loaves. Great recipe, but like many other members I found that it did take a long time to bake since I baked in 2 9 inch loaves. But it was well worth the wait! Thanks for the recipe!

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~KIM~

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Reviewed: Nov. 3, 2009

This was scrumptious and all family members agree. My son was skeptical when he saw me mixing in sour cream but agreed it made it moist an delicious. I made it in a 9x13 metal pan and cut it into 4 equal rows across and 1/2" pieces. Some went to work with my husband and none was left after lunchtime. I did substitute 1 cup Equal sweetener because I ran out of sugar and it was still great!

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Lisa 822

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Reviewed: Nov. 2, 2009

If you are tempted to bake this in two large bread-sized loaf pans, DON'T do it. I did and the results were not good. It took an hour and a half at 300. The loaves looked beatuful and released from the pans perfectly, but when we cut into them, they were like a brick of pudding. I'm gong to try this again in smaller or maybe even mini-pans.

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Jeanetta

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Reviewed: Nov. 1, 2009

This recipe is amazing!! I had some left over chocolate chips so I threw them in, YUM!! Unfortunately I didn't have a loaf pan so I ended up baking the batter in two round cake pans and one small square cake pan and it still turned out fabulous!!

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Bella84

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Reviewed: Nov. 1, 2009

it is quite sweet ... but the sour cream makes a fabulous balance. i sprinkled my pan with turbinado sugar (large crystals) ... added a beautiful crunch. i also doubled the cinnamon. oh ... and i used half sour cream, half natural yogurt to drop the calories ... rich without being too naughty

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suz

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

What a moist and delicious banana bread. I will make this again at Christmas time. The texture is very nice also.

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Kathy L

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Reviewed: Oct. 31, 2009

I love this bread! I made for our church but I only have one loaf pan so I did the rest in muffins. I did make two changes however. Since I was making muffins I only put in 2 tsp of baking powder and added 3/4 tsp of cream of tarter. They puffed up pretty well, and they were really fluffy tasting. I just put them in with the loaf at 325 and they went for about 25-30 min and when the second batch of muffins came out the bread was done too. I also saw the review to add walnuts, I am not the biggets fan of them, so I added 1 cup crushed pecans. Oh they are good in there. And my five year old eliminates things from his diet regularl, he is now a vegitarian while we are all meat lovers, and he loves these. I am going to make these all the time and freeze them for his breakfast.

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Christina123

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Reviewed: Oct. 30, 2009

I make this all the time and everyone loves it! Best Banana bread ever!

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SweetMelanie

Cooking Level: Intermediate

Living In: Revere, Massachusetts, USA

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Reviewed: Oct. 28, 2009

My husband said this was the BEST banana bread he has ever had. The only changes I made were to use 'light' sour cream and instead of 3 cups of sugar, I used 1 1/2 cups of Splenda Blend. Because I only had 1 stick of butter left, I used that and then used unsweetnened applesauce for the remainder of the 'butter' use. It came out delicious! Thank you!

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 28, 2009

I have made many variations of banana bread. This recipe is one of the best. The bread is moist and flavorful. I really like dusting the pans with cinnamon sugar, too. This is much better than dusting with flour!

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