Reviewer:

Reviewed: Jun. 17, 2013

My new go-to banana bread recipie. I dont use the buttermilk, rather I use 1/3 cup milk and 2tbs melted butter. Also add a Tbs. of cinnamon. The kids request and devour this nearly once a week.

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Zenmom607

Reviewed: Jun. 13, 2013

Made muffins out of this recipe for some friends that were coming over for coffee. This definitely lived up to its name! So moist and delicious. Of course, had to adjust the baking time but they came out perfect.

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SherryLR

Reviewed: Jun. 12, 2013

Definitely the best ever! This is the only banana bread recipe I have used for the past year now and intend to keep it that way. I get rave reviews whenever I make it! Thank you for sharing.

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capecook24

Cooking Level: Expert

Home Town: Cape Cod, Massachusetts, USA

Reviewed: Jun. 12, 2013

This was the very best banana bread I have ever tried. It was so moist and flavourful. Delicious.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

Reviewed: Jun. 11, 2013

Delicious - one of the best for sure. I used just over a cup of banana to increase the flavor and shortened the cooking time by about 7min. Perfect! Also I had no buttermilk in the house so I used heavy cream to make butter and got 'homemade' buttermilk from the remaining liquid. YUM!

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Limegreenpeach

Reviewed: Jun. 6, 2013

I'm using palm sugar and coconut flour, and almond milk substitutes

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Rick Miksell

Reviewed: Jun. 5, 2013

LOVELY banana bread :) For a VEGAN version, I substituted for the eggs with two flaxseed "eggs", and the milk with almond milk. Couldn't even tell it was vegan. It was gobbled up in no time! For 2 a flaxseed eggs you will need to combine 6 tbls of warm water with 2 tbls of ground flaxseeds. Mix it and let it sit for a about 5 min on the counter, and voila! you have a flaxseed egg substitute. The consistency should be the same slimy consistently as eggs whites. With the almond milk and flaxseed egg you have a banana bread with less cholesterol and less fat, without compromising the taste. Hope that helps. Happy baking everyone.

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sofoula

Reviewed: Jun. 4, 2013

Really this is the perfect Banana Bread. No need to look any further, I promise you. It's not greasy, it's tastes of bananas, not spices. It is tender and somewhat dense on the inside with the outside baking up a beautiful golden brown. Perfect just as it is, no need to mess around with it. However, this is a great recipe to tweak to your tastes. You can reduce the sugar to 1 cup without sacrificing sweetness, and I have found I prefer it this way. Try doing 1/2 brown sugar and 1/2 white sugar; it imparts a darker sweetness that is nice. You can add vanilla, cinnamon, nutmeg-so many variations for one go to recipe. Add this one to your recipe box, 'cause it's a keeper!

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Reviewer:

TIAAKE

Reviewed: Jun. 3, 2013

I've been making this fabulous recipe for years since finding it in a Taste of Home magazine. Two very minor differences in that published version: the addition of 1 tsp. of vanilla with wet ingredients, and it calls for 1 C of walnuts instead of 1/2 cup pecans. I wrap the cooled loaf tightly in foil, and we wait until the next day to eat it. That wait is torture, but it really intensifies the moistness and deep banana taste. (By the way, for you cooks who like to lick the bowl, this uncooked batter may just become your favorite - it surely is mine.)

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