The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
Photo by Michelle
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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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Expert

Home Town: Burke, Virginia, USA
Living In: Garnet Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Cooking Level: Intermediate

Home Town: Simi Valley, California, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 7, 2009
This is the best Banana Bread I have ever had!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 7, 2009
This was VERY dense but tasty. Even better after it set over night.
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Cooking Level: Intermediate

Home Town: Ashland, Kentucky, USA
Living In: Phenix City, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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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Photo by Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: St. Cloud, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 6, 2009
Delicious, moist and dense. Everyone loved it!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 5, 2009
its ok, my husband and son like my other banana loaf better
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: Nov. 5, 2009
Super moist and absolutely delicious!! My family couldn't get enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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Photo by Penny

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.
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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