Reviewed: Oct. 25, 2009

OK....what did I do wrong? I read a lot of reviews before making this. I halfed the recipe with 11/2 c. sugar, used 2 eggs, 1t. cinammon etc. I used 3 bananas. Got two breads out of it but they were brown even on the inside, not light colored like banana bread, and didn't taste like banana bread. It was more like a spice/cinammon bread and I did not add any other spices. HELP???? What did I do wrong? Thanks!!

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meemo ?

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Reviewed: Oct. 25, 2009

This is the best banana bread I have ever made, or even tasted! I will never use another recipe again. You won't be able to just have one slice...it's that good.

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jm

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Reviewed: Oct. 24, 2009

Hubby says "excellent!". :o) Very yummy recipe. Not too sweet even though it calls for alot of sugar. This recipe made 4 mini loaves and a regular loaf...will be excellent for the holidays. Thanks for sharing.

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Living Better

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Reviewed: Oct. 24, 2009

Awesome banana bread! Halved the recipe and added the streusel topping. Baked it at 350 for a little over an hour. Wonderfully moist and flavorful. Best banana bread I've ever made, and I've tried several recipes. This one's a definite keeper.

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SHIHTZUX2

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Reviewed: Oct. 24, 2009

It tastes good, but like other reviews mine wasn't done after cooking. I even extended the cook time an add'l 10 minutes. It was real doughy throughout even after the 10 add'l minutes.

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ajbailey77

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Oct. 22, 2009

This was pretty tasty! I made two loaves and twelve muffins instead of four loaves of banana bread. I thought this could use some more walnuts, and the suggestion about adding a crumbly topping sounds like a good one. I will definitely make this again.

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Mary

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Reviewed: Oct. 22, 2009

this was the first time i ever dusted baking pans with anything other than flour. i love the cinnamon sugar and will use it with other recipes. now to the bread...FANTASTIC! however i did make a slight modification, i used 4 bananas and one granny smith apple...

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katespangz

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Reviewed: Oct. 21, 2009

This is THE banana bread recipe for my house. I love that it makes a good size amount and no one ever can guess it has sour cream in it, they just want my recipe! I was searching for a pumpkin bread recipe today and just wasn't happy with any of them that I found, so I came back to this recipe and substituted pumpkin for the banana and added pumpkin pie spice instead of cinnamon. VIOLA! Now I have THE pumpkin bread recipe for my house too! Very versatile!

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dropofkim

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Reviewed: Oct. 21, 2009

This is a pretty good starter recipe, but it needs some more flavor!! I halved this recipe since I only have 2 mini loaf pans. After tasting the batter as written, I thought it was bland so I made some changes. 1) Melted the butter, then cooled it 2) Reduced sugar to 1 cup and substituded brown sugar for white sugar. 3)Added 1/2 cup cinnamon applesauce 4)Used 4 ripe bananas 5)Used 1 Tablespoon cinnamon and 1 Tablespoon pumpkin pie spice 6)Added 1 zuchinni, grated 7)Used walnuts 8)Mashed two of the bananas with a fork and set aside. The other two bananas were whipped with the butter for a few minutes. (You want a light and fluffy banana cream) Then I added the butter, eggs, vanilla, and applesauce. In a seperate small bowl I combined all the dry ingredients and whisked them before I added them to the batter. When you incorporate the dry mix, DO NOT OVER MIX!!! Next, FOLD in the sour cream, the 2 mashed bananas, and nuts with a spatula. Pour into well greased loaf pans. 9) Sprinkle top with a strussel topping consiting of 1/2 c. brown sugar, 3 TBS chilled butter, 1 tsp cinnamon, 1 TBS flour. 10) Bake in a 320 degree oven for 63 minutes on the middle rack. Cover with foil for the last 15 minutes of baking There you go... it tastes a lot better with these changes!!!

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Sarah

Cooking Level: Expert

Home Town: Port Townsend, Washington, USA

Living In: Oxnard, California, USA

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Reviewed: Oct. 21, 2009

Yum! This recipe has now replaced the banana bread recipe my mother used to make and passed on to me. I used Greek yoghurt as I didn't have sour cream and it was deliciou. I also used chopped pecan nuts which I had lighly toasted first. I made two large loaves and 12 muffins. I sliced up one of the loaves and put them in the freezer individually wrapped. I take out one slice each day for packed lunches and by lunch time they are perfectly defrosted and taste as though just baked. A lovely recipe, thank you.

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simone310

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Reviewed: Oct. 20, 2009

I halved the recipe and followed it exactly (used 1 egg since it called for 1 1/2 eggs) and it came out PERFECT. I'm not the best baker but this was easy and fast to put together. Definitely will make again!!

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clam

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Reviewed: Oct. 20, 2009

The BEST banana bread I've ever made!!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Oct. 19, 2009

I haven't made banana bread in many years and am not the best baker. I made this exactly as stated other than quantity. I only had 4 bananas so I recalculated for 22 servings and used 2 larger loaf pans (didn't have the other sizes). It was very flavorful and moist. I have other family recipes but I will keep this one for my own! Thank you!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Oct. 19, 2009

This recipe makes a lot of bread, but it was all very good. I had one full-sized loaf, 12 regular muffins and probably 24 small muffins. It remained super moist. I did not have any issues with it being raw in the center of the loaf...but I cooked it 15-20 minutes longer than stated in the recipe. I still like my mama's recipe best, but this is great banana bread!

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Oct. 18, 2009

I baked this bread for 1 hr. and 15 minutes and it was totally raw in the middle! The two ends were baked and were delicious.

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Irene

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Reviewed: Oct. 18, 2009

This is now our go to banana bread recipe. We've made all size loaves 9x5 down to mini, including muffins with this recipe. I even have neighbors that drop off bananas to get some of this bread. They prefer theirs with chocolate chips added.

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MDONNICI

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Reviewed: Oct. 18, 2009

It was moist, and not as dense as a more traditional banana bread which I really do prefer. I used 7 smaller bananas, and it gave me 2 cups and a third banana mashed. I also added half teaspoon of nutmeg, and quarter teaspoon of cloves. I like to put nutmeg in as many recipes as I can, it adds a great touch to the fall spices and goes beautifully with the bananas. I substituted using brown sugar for half of the sugar, doing half white and half brown sugar for more flavor. I did not use nuts, but added 2 cups of chocolate chips, and made two normal sized loaves, and one slightly smaller. I did not think the adding the sugar cinnamon was a big added factor for taste. The sour cream really does keep it moist. I also baked at 325 and not the lower temp of 300, for an hour and fifteen minutes.

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Janice

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Reviewed: Oct. 18, 2009

Very awesome recipe. Family loved it. Blend honey and butter to make a spread for it.

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Ryan

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Reviewed: Oct. 18, 2009

Awesome flavor and very light and airy! Like other reviewers I added a little nutmeg to the batter and to the pan dusting. Mine didn't rise, but I think I might not have put in enough baking soda (or it was too old) I would try again but would cut the amount in 1/2 so I can use my food processor to mix the entire recipe. Too bad I can't give it more than 5 stars because it's a keeper.

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