Reviewed: Nov. 8, 2012

This recipe was great! The only thing I change was I baked them in 3 8*5 pans & added about 15 minutes to the bake time! Next time I will probably alternate the flour and sour cream additions, just so that Im not adding all the flour at once! This bread came outta the pan beautifully!! Thanks so much!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

StacyK

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

Reviewed: Nov. 7, 2012

Best banana bread I've made and tried! I can't even taste the sour cream. It's perfectly sweet and moistured. An A+ recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yaam

Reviewed: Nov. 1, 2012

delicious. I will be making this many times over.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stevie Marie

Reviewed: Oct. 28, 2012

Super duper yummy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lfacey

Reviewed: Oct. 27, 2012

This is a great and easy recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pwedenfield

Reviewed: Oct. 26, 2012

I made this into mini muffins. Cooked them at 300 for 28 min and they came out great. I added nutmeg to them and I only had 4 bananas but those were the only changes I made. I think unless you are feeding a small army, this is a huge recipe. I will cut it in half next time. I got 96 mini muffins from it. The kids, my husband and the guys at his work all loved them. I don't even care for banana bread that much myself and I liked them.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KCWILDFLOWER

Home Town: Sugar Land, Texas, USA

Living In: Blue Springs, Missouri, USA

Reviewed: Oct. 26, 2012

I have made this recipe in a loaf pan, muffin pans and mini muffin pans. We adored the muffins. One dozen muffins is the same volume as one loaf pan and they cook in only 30 minutes. The minis cook in 20 minutes. No matter which way you prepare this recipe it will turn out great. I don't think a few chocolate chips would hurt either!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RawWarrior

Cooking Level: Intermediate

Reviewed: Oct. 25, 2012

This is my go-to banana bread recipe! I use brown sugar in the batter instead of white sugar and cut it down to 2 cups. In addition to dusting the bread pans with the cinnamon-white sugar mixture, I also sprinkle some on top of the batter before baking. This gives it a light crispness on top and is my fiance's favorite feature of this banana bread! Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ChristineB

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 25, 2012

By far, the best recipe. NOTE: the recipe as it's listed, is for 4 loaves. :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ika619

Reviewed: Oct. 24, 2012

My son helped make this...super easy and delicious. He was asking to take to school for a snack once he took the first bite. I made them in a muffin pan and baked for 25-30 mins and they turned out moist and very tasty.

Was this review helpful? [ YES ]
1 user found this review helpful