Reviewer:

czeponis

Cooking Level: Expert

Reviewed: May 19, 2012

Yummy, moist banana bread. I reduced sugar to 1 1/2 cups (plenty sweet), used 4 overly ripe bananas + 2 ready to eat bananas. I sprayed loaf pans with cooking spray then sprinkled cinnamon/sugar from a shaker I already had with mixture. I used 2 - 8 X 5 inch loaf pans and 2 - 5 3/4 x 3 inch mini loaf pans each filled about 3/4 full. I got nice, full sized loaves as does not raise too much. I did bake at the 300* but did have to bake longer than recipe states. The mini pans I removed at 1 hour 10 minutes and the full size pans at 1 hour 20 minutes. Cooking time will vary on individual ovens so just keep an eye on it and use the toothpick in the middle should come out clean method to check for doneness. Oh yes, I did add some walnuts. Again, very yummy. Do try this recipe.

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3 users found this review helpful

Reviewer:

Red Hat Milli

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Long Beach, California, USA

Reviewed: May 17, 2012

I only have this to say about this recipe. AWESOME GOOD!!!......... we have never had a banana bread as good as this one, this will be a keeper for my family they loved it, my husband could not tell me enough how great this was. Thanks for sharing this with ous. By the way I followed the complete recipe you do not need to change anything.

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Reviewer:

yoshinoya

Reviewed: May 17, 2012

Best banana bread I've ever had, Granma! (17 yr old granddaughter said that & I agree.) Left out nuts becuz grandkids don't like them & I thot I wouldn't like it at all becuz the nuts r usually what makes it good (my opinion). Not this time. Has 2 b becuz it calls 4 more bananas than usual AND the sour cream. Sooo moist & delicious & flavorful! Definite SAVE!

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Reviewer:

Loves2wearAprons

Cooking Level: Beginning

Reviewed: May 16, 2012

I love this recipe. In the past, I've had problems with banana bread not rising fully in the middle, despite being overly done in the remaining parts. I no longer have that problem with this bread. It has a good banana flavor, not too powerful, but not whimpy and lacking either. I consider this my new "go-to" recipe when it comes to banana bread. I simple strusel topping sends it over the edge too.

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2 users found this review helpful

Reviewer:

Stacy Rae

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

Reviewed: May 15, 2012

Awesome recipe! Bake 22-25 minutes at 350 for muffins!

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Reviewer:

ntoxk8n

Reviewed: May 15, 2012

I added a crumb topping, and some chocolate chips, yum!

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Reviewer:

HeatherElwell

Cooking Level: Expert

Home Town: Daingerfield, Texas, USA

Reviewed: May 14, 2012

This a such a great recipe! Big hit every time I bake it. It is a go to recipe for pot lucks and parties. I know some of you have had trouble with baking time/temp. My current oven takes about 20 min longer than it calls for at 300. What I do is keep a close eye on it after an hour checking in the middle until my toothpick comes out clean. DONT change the temperature. Keep it at 300. Tried to up it to 350 and came out dry!

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1 user found this review helpful