Reviewed: May 23, 2012

Excellent recipe. I did make a couple of changes that don't alter the base recipe too much. I used melted butter instead of the oil and replaced 1/2 cup of the white sugar with brown sugar. It was a nice rich, brown, sturdy loaf and was very moist. I had a similar recipe at one time and lost it so I am glad to have found this one to replace it. I can now throw out the other recipes that I've been trying out (and have been disappointed by) and will use this one from now on! Thanks, Rose; great recipe!

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: May 20, 2012

THIS REALLY IS THE BEST BANANA BREAD RECIPE!! I've used many other recipes in the past but none of them are as good as this one! I doubled the recipe and was able to bake 7 mini loaves. These loaves were the moistest I've ever made or had! I made a couple of additions...I added mini chocolate chips to a loaf and finely chopped pecan pieces, cinnamon, and brown sugar to all of the tops for a crunchy bite! Soooooo yummy!!

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Reviewer:

shawn

Reviewed: May 19, 2012

There isn't anything I would change about this recipe. This is the best darned banana bread -- ever! I'm going to try to use this recipe for different breads, i.e. zucchini, squash pineapple, etc. ABSOLUTELY DELICIOUS.

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Reviewer:

Carolyn Witt

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Elkins, Arkansas, USA

Reviewed: May 19, 2012

I added cinamon, nutmeg, and ginger. It was perfect!

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Reviewer:

Horses rule

Reviewed: May 18, 2012

use 1 c white sugar and 1/2 c brown sugar (gives the crust a sweet crunch), also added 1tsp vanilla extract. YUMMM!!!!

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Reviewer:

Michelle

Reviewed: May 13, 2012

Real simple recipe and sooo good. The only changes I made were I cut the oil to 1/4 cup and added 1/4 cup apple sauce to make-up the difference, I added 1 tsp. cinnamon and vanilla and I added 3/4 tsp. of white vinegar to the milk as I did not have buttermilk on hand. Yum!

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Reviewer:

MACPHISTO1993

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 12, 2012

i added 4 medium sized bananas and around 1/4 cup of blueberries. it was heavenly! moist and rich at the same time. the left over batter was made into banana muffins.

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Reviewer:

Seina

Cooking Level: Intermediate

Reviewed: May 6, 2012

Simply awesome. I only used 90g brown sugar and 30g white sugar as the bananas themselves are already sweet. I baked one with soya milk for my sis who is vegan and she gave the thumbs up. Gadzillion Thanks Rose for a most delightful banana bread recipe. This will be my Go-To recipe henceforth for banana breads. YUM!

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Reviewer:

Aries1879

Cooking Level: Beginning

Living In: Ipoh, Perak, Malaysia

Reviewed: May 5, 2012

This really is the best banana bread I've ever made! I used dark chocolate chips instead of pecans, and added a teaspoon of vanilla. I did my usual substitutions (ground flax for eggs, applesauce for oil.) I used organic "white whole wheat" flour, and 3 bananas. Very moist, and the banana/chocolate combo is sooooo good!

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