Reviewed: Apr. 10, 2012

This recipe sounded yummy. I made it exactly like the recipe says but added 2oz. of chopped walnuts and a dash of nutmeg. It's baking in the oven now but the batter was delicious! I'm sure it's gonna be awesome!

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Reviewer:

mailjockey

Reviewed: Nov. 30, 2011

I couldn't wait to review!! I wanted to review before it was done but I held on. I followed the recipe to the letter. After 40 minutes it looked beautiful and smelled even better, but the toothpick came out WET! I thought I did something wrong. I put it back in another 10 minutes and still wet. I came back to read the reviews and was so relieved to see so many other people say it took 60 minutes or more. WHEW! I put some foil over top so my beautiful brown crust on top wouldn't burn and turned the oven off, then put it back in and just let it set. Sorry but I didn't pay attention to how long it took, I was doing dishes. The pick came out clean when it took it out. It's moist and so yummy (I ate it warm, it was too tempting!). Oh, I did make one teeny addition... after I put it in the pan I sprinkled some cinnamon sugar on top for the sparkly crusty top. That's it! YUMM!

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Reviewer:

Kelly

Reviewed: Oct. 23, 2011

Followed recipe except for adding pecans and it turned out perfect. I doubled the recipe and it made three 3x7 disposable loaf pans perfectly. I did have to cook them about 10 minutes longer than called for. Will definitely make again.

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Reviewer:

Mayleesmom

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Reviewed: Aug. 24, 2011

It's not bad, but it did take over an hour to bake as indicated in other reviews. Very moist, but I wasn't wowed by the flavor.

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Reviewer:

PattiB

Cooking Level: Intermediate

Reviewed: Aug. 17, 2011

We LOVED THIS!!!! Thank you! So moist!!!

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Reviewer:

spencersmom

Reviewed: Jun. 27, 2011

Phenomenal banana bread recipe! Very flavorful, moist and full of great banana flavor. I only made a couple minor mods to the original recipe: I cut the butter down to 2 tbl., only used 1/2 c. brown sugar and substituted whole wheat four for the AP. With the flour switch, I was nervous that the texture would be 'off,' but I was wrong! It turned out super moist and perfect...and the sweetness from the 4 bananas more than made up for the brown sugar I cut out. Excellent recipe...will definitely make it again and again!

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Reviewer:

BacardiGirl

Cooking Level: Intermediate

Home Town: Manly, Iowa, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: Apr. 15, 2011

This is the BEST Recipe EVER!!!!!!! SOOOO YUMMMMMYY!!!! I Wish I could give it 10 Stars!!!

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Reviewer:

wedigkris

Reviewed: Apr. 5, 2011

This is the best banana bread I have ever had or made. Very moist. I doubled the recipe and used a large loaf pan, a regular loaf pan and a large muffin pan. The regular loaf pan turned out perfect at 40 minutes, the muffins were perfect at 20 minutes and the large pan had to cook to long for the bottom of the bread to survive.

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Reviewer:

Trish

Reviewed: Feb. 15, 2011

I lightened this bread up just a touch--not by much. I got 12 large muffins and 8 mini-muffins. 350 for 20 minutes for the large muffins and 10 minutes for the mini-muffins. Very moist and lightly spiced. Is there anything more comforting than homemade banana bread?

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