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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neubertr

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Reviewed: Oct. 16, 2009

You CAN NOT go wrong with this one!! It's fabulous!!

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Cindy Lou

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Reviewed: Oct. 15, 2009

Fantastic AGAIN :D - This was my second time making this recipe - I used a different sized pan but the 300 cooking time for 1 hr worked perfectly for me ( my pans were larger than the 7X3 in the recipe ...mine are...9X5?). Both times I used more cinnamon and a little nutmeg or allspice and cut out a little sugar also- i never have sour cream on hand so I used lo-fat yogurt instead(and reduced serving size to 16 because I only had 3 bananas). Turned out FANTASTIC!

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SERAPHNOCTUM

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Reviewed: Oct. 15, 2009

I am going to try this recipe the next time I make banana bread. I have my stepmother's recipe and it calls for sour milk. I know you can make it sour by adding vinegar, but I choose to put half a cup of sour cream instead and I loved it. Thanks for sharing your recipe.

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Pat .G

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Reviewed: Oct. 14, 2009

I have been searching for just the right banana bread. This recipe is it! I followed the recipe exactly. My sour cream was light, and that didn't matter in the least. So moist and delicious. The cinnamon/sugar mixture on the sides and top really make a very nice touch. Yum Yum.

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Jessie

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Very moist and very good flavor. The cinnamon and sugar in the pans give it a little extra something;o) I made these in mini muffin pans for my kids and they loved them. I think adding a brown sugar crumble to the tops could make this extra special.

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mistidawn

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Reviewed: Oct. 12, 2009

Best banana bread ever! Very moist with great flavor. Make sure you use a really big batter bowl! Mine nearly over-flowed once all ingredients were added.

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jencooks22

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Reviewed: Oct. 12, 2009

Love this recipe! I didn't have sour cream but it was good anyway. I did dust my pans with powdered sugar and cinnamon...it really makes a difference. i also put some on top before baking with crushed walnuts...YUMMY! Halved oil with butter. Can't wait to try with sour cream for EXTRA moistness.

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