Reviewed: Nov. 20, 2009

I made the best Banana Bread/Cake ever utilizing this recipe. Usually the loaves turn out too dense and heavy so I substituted CAKE FLOUR for all of the all purpose flour. (I guess you could do half and half too) I also used FAT FREE SOUR CREAM. It was super light and tasty. I halved the recipe, used one 9 inch square cake pan, and baked it for 40 minutes on 300° and the remaining 20 minutes, covered with foil, at 350°. It came out perfectly baked. Finally!!! After sooo many banana bread recipes.

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Natasha in NYC

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Reviewed: Nov. 20, 2009

The sour cream in this recipe really makes it the most delicious and moist bread! I brought it to the inlaws and it was gone in a matter of minutes. Definitely a hit.

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Wide Eyed

Cooking Level: Beginning

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 19, 2009

SO easy and SO good!

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Meg

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Reviewed: Nov. 18, 2009

Excellent. I've been testing numerous BB recipes and this is the winner. Who knew that a basic sour cream coffee cake recipe could be adapted for BB. I baked it in muffin tins and large loaves pans and both turned out perfectly.

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suskat

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Reviewed: Nov. 17, 2009

Fantastic recipe! Very easy and delicious.

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Chary

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 17, 2009

Perfectly soft and moist. Total hit at my office! My colleagues want to buy entire loaves. :)

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Julie

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Reviewed: Nov. 17, 2009

I loved this recipe, although I too cut the recipe in 1/2, and baked at 325 for 60 minutes. My kids and husband love this and I have made it numerous times over the last few weeks.

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SMOOTCHES2UALL

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 16, 2009

This recipe is my new favorite for banana bread! The only reason I didn't give 5 stars is b/c the directions to cook it at 300 degrees, cannot be right! I had to increase the temp and cook for another 20 min b/c they were originally very raw in the middle! Once they were done....AMAZING!

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Tammy

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Reviewed: Nov. 15, 2009

Baked it this morning. The best ever!!!!!! The only thing I did different is halve the recipe. Cut the sugar down 1/4 cup and sprinkled the sugar cinnamon mixture on the inside on the pan and on the top of the loaf. Yummy!

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pat

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Reviewed: Nov. 15, 2009

Love it just as is!

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Ann Marie

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 15, 2009

I increased the oven temperature to 350 and it was perfect!

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lovinglife

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Reviewed: Nov. 14, 2009

I've made many loaves of banana bread in my day, and have tried many different recipes...this is the best by far. It has a really great texture and taste. I make a few loaves at a time and freeze some to to keep on hand for company, but my kids beat me to it every time. They can barely wait for it to thaw before eating it.

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Tamiamme

Cooking Level: Intermediate

Living In: Cosmopolis, Washington, USA

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Reviewed: Nov. 13, 2009

This was pretty good, I would not say it was the best. I followed the directions exactly, EXCEPT that I baked it at 325 degress for 1 1/2 hours (as suggested by another reviewer). Next time I make Banana Bread I will certiainly try out a different recipe.

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Michelle

Cooking Level: Intermediate

Home Town: Somerville, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 13, 2009

Very moist and tasty! Easy recipe to follow although I did have to increase cook time about an extra 30 minutes. Kept for a few weeks and still tasted great!

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greentea808

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

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Reviewed: Nov. 12, 2009

Yummmmm! The only thing I can add to this is that a friend of mine clued me in to using Coconut Oil in baking awhile back and I ALWAYS use some in place of some butter in quick breads and cookies. It's a soft solid a room temp (except summer :D ) and a liquid oil above about 75 degrees. It adds just a hint of flavor that everyone that tastes my baking loves, but can't quite put their finger on...the perfect secret ingredient! Try substituting 1/2 the oil/butter in a recipe. My favorites for using it are...Banana Bread, duh, and chocolate chip walnut cookies (or white chocolate macadamia nut!). You can spend $$$$ at a health food store for Coconut oil, but I find it in the vitamin section of my local Walmart for $10 (sounds like a lot for a little jar, but you don't need much and it's soooo good and good for you!...that's my justification for eating the Banana Bread and cookies, hahaha, Girl Math!

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KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 12, 2009

Fantastic recipe! The cinnamon sugar on the pan was such a delicious addition! I increased to 7 bananas and substituted 2c whole wheat flour and 2.5c AP flour for all white flour. I made the full recipe in 2 loaf pans and a 4 mini loaf pan which was great for teacher gifts. I baked the mini loaves 45 mins and the big loaves 1hr. 15mins. Delicious and not too bad for you :)

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Twin Mama + 1

Cooking Level: Expert

Home Town: Burke, Virginia, USA

Living In: Garnet Valley, Pennsylvania, USA

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Reviewed: Nov. 12, 2009

Awesome recipe! This is the first time I've ever made banana bread because I always make pumpkin bread. Well, my signature pumpkin bread may be playing second fiddle to this recipe ... After reading the reviews I, too, cut the sugar down to 2 1/2 cups. Thanks so much for the recipe!

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sandy

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Reviewed: Nov. 9, 2009

Really like this but thought it a little too sweet. I didn't use the sugar/cinnamon dusting in the pans and I substituted 1.5 cups of whole wheat flour for white and it worked out fine. Next time I'll cut the sugar & maybe try using yogurt to lighten it up a little...but yummy!

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donna

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Reviewed: Nov. 8, 2009

This banana bread was so moist and delicious. This is officially my go to recipe for banana bread. I did add 1/2 teaspoon of nutmeg. Another user suggested a crumbly topping, which I tried, but thought it made the bread wayyyyyy too sweet. I ended up cutting the top off and just enjoying the slice without it. It's so perfect as is, it really doesn't need it. Enjoy!

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