Reviewed: Oct. 18, 2009

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

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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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kmlang

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 12, 2009

Fantastic and very moist! Loved it!

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Julie

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Reviewed: Oct. 11, 2009

This recipe was good, but not quite as spectacular as I thought it was going to be because of alot of the reviews. I cut it in half, so I only made two loaves...one with nuts, the other with chocolate chips. I haven't tried the one with nuts yet, and I am eager to see which one is better! :)

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Christa

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Reviewed: Oct. 8, 2009

So delicious. I made three 9x5 loaves and baked at 325 as suggested by other reviews. We ate a whole loaf right out of the oven. My kindergartener had a friend over and we sent a loaf home with him so we wouldn't eat it all ourselves.

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islandnami

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Reviewed: Oct. 8, 2009

This bread was excellent! It was very moist and tasteful. I omitted the nuts. I am not a big fan of nuts in my food. I only used 2 cups of sugar and added a 1/2 cup of applesauce. I also sprinkled one with cinnamon/sugar mix and one with brown sugar.I will be using this recipe again.I have tried other banana bread recipes in the past and this is by far the best one.

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sherri

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Reviewed: Oct. 6, 2009

Yummy!! I make this for my family and friends all the time and everyone loves it!

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gina

Cooking Level: Intermediate

Home Town: La Quinta, California, USA

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Reviewed: Oct. 6, 2009

I was EXTREMELY pleased with how this bread turned out. Everyone raved about it and I was satisfied with that for sure. This was my first attempt at making sweet bread and I enjoyed every minute of it!! KUDO'S TO THE CHEF!!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 4, 2009

The best banana bread, super moist and flavorful :)

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Amanda

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Reviewed: Oct. 2, 2009

Only had 4 bananas and 2 pans, so I cut the recipe down to 22 servings. Just right for 2 loaf pans. I had to cook it an extra 5 minutes.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 1, 2009

Yummmmmmmmmy!! Used all the recommended ingredients but added more cinnamon sugar dusting to the top also before baking. The cook temp is off. 300 degrees just didn't sound right so I upped the oven to 325 and it was done perfectly in an hour. I only made two loaves so I halved the ingredients. But as I sit here eating ANOTHER reheated piece with real butter on it, (diet tomorrow) I wish I had made 4 ;-). I forgot now who made the suggestion but it was a good one; covering the top of the bread with foil for the last 20 minutes. I can't believe I have never thought of that before. Good job!!

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DARLINGDASH

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Reviewed: Sep. 30, 2009

Just delicious.

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judithv

Cooking Level: Intermediate

Home Town: Benicia, California, USA

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Reviewed: Sep. 29, 2009

Perfect! I halved the recipe, which fit into one large loaf and 4 large muffins. Also used the topping recipe that others suggested, which was awesome. Sooo good!

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