Reviewed: Nov. 14, 2009

Very easy and tasty! Just the way I like banana bread...moist and slightly dense. Thanks for sharing this one!

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Rotorwife

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Nov. 12, 2009

I found this bread to be sort of gummy. It rose beautifully & I thought I had a winner, but, the texture was just not what I was looking for. Sorry

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Diane

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Reviewed: Nov. 2, 2009

I have been making banana bread for 30 years. This bread had a good flavor however my bread was very dense and thick not light and bread like. It did have a good flavor though

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redcandies

Cooking Level: Expert

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Reviewed: Oct. 29, 2009

I'm not sure i was meant to make this bread today. I didn't have enough sour cream and my baking skills were all off but somehow this banana bread turned out soooo good it's ridiculous! I had about 3/4 of the sour cream for this recipe and used 2 mashed bananas. While it was baking it looked like it was done so i took it out. gave it a gentle tap on the top and it seemed ok. Came back(about a 1/2 hour later) and the whole top was sunk in!!! lol i didn't know what to do so i threw it back in the oven and prayed for a miracle. I think you can do so much with this recipe and it will still turn out delicious! You just can't go wrong with this one even if your game is off!

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JamieBean

Cooking Level: Beginning

Home Town: Lock Haven, Pennsylvania, USA

Living In: Fresno, Texas, USA

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Reviewed: Oct. 25, 2009

SUPER YUMMY!! My husband and I loved this recipe. It was so moist and flavorful. I made this bread without measuring out 1 exact cup of mashed bananas. I just used what I had on hand, which was 5 small/medium sized very ripe bananas. I also added 1 tablespoon of dark rum and 1 teaspoon of cinnamon to the banana and sour cream mixture. The recipe made enough batter for me to bake one large loaf of bread. The bread cooked for 55 minutes in my oven and came out perfectly cooked. The sour cream definitely made this bread taste like no other banana bread my husband or I have ever had. I think the addition of dark rum helped as well. This bread really came out delicious! I will definitely be making this recipe again and again!!!

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Chaneenie

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

AWESOME! I used yougart in place of 1/3 of the sour cream and added butter, flour, cinnamon and brown sugar to the top. I live at altitude so baked it for 5 minutes at 400 and then down to 350 for the rest. Make it turn out great, even at altitude!

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Oct. 19, 2009

This is no longer Cathy's banana bread - it's mine! I use half brown sugar, half white. I also add half a bag of chocolate chips. Maybe a teaspoon of cinnamon. It is a great recipe, my 'go-to' something to bake. Darn, the bananas are brown? No worries! The sour cream is really the ticket.

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margaret deville

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Reviewed: Oct. 16, 2009

I've been making this for years and it always turns out wonderful. I always use light sour cream and add extra banana. I like to make them in a muffin pan so that I can easily freeze for quick snacks. Note: Freeze quickly before everyone gobbles them up, lol. Today I added 1/2 cup mini chocolate chips for the kids. YUM!

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JLLEWIS1214

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Oct. 11, 2009

I added a 1.5 tsp cinnamon as well as sprinkled a mixture of 2 tbs sugar plus 1 tsp cinamon on top.

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Susan

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Reviewed: Sep. 26, 2009

This is a wonderful recipe! Very moist and dense. I followed the recipe very closely, but I did make a few changes. I used 4 small/medium bananas as that's what I had to use up. It yielded more like a cup and a half of mashed banana. Instead of the 1 1/3 cup of white sugar I used 1/3 cup light brown sugar and 1 cup of white sugar. I added in about a cup of chopped pecans and then I baked in a bundt pan for 60 minutes at the same temperature. It came out perfectly and I'm planning to freeze half. Thanks for a great recipe!

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Stefibeth

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Reviewed: Sep. 10, 2009

Excellent! I made it for my family yesterday & it was very moist & flavorful. I've been asked to make it again very soon. Better than my old recipe!

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Elizabeth

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Reviewed: Sep. 8, 2009

I have always had a problem with making banana bread. But this recipe is a success every time. Everyone is asking me for the recipe because they said it was the best they have had in a long time.

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Softspoken45

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Reviewed: Aug. 30, 2009

Yummm. I've tried several banana bread recipes, and I think this might be the best ever. I used 1/2 C white sugar and 1/2 C brown sugar and it was plenty sweet.

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coloradocarol

Cooking Level: Expert

Home Town: Muncie, Indiana, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 30, 2009

This was so moist. MOIST MOIST MOIST. Its still perfect 1.5 days later.Usedd 1/2 + 1/3 c white sugar and 1/2 c brown sugar. Added 2/3c chopped walnuts and used 3 large bananas. Everyone seemed to love it and it came out perfect in a glass 9x13 pyrex pan. Used someone else's suggestion and layed a piece of foil on top (just layed not wrapped) when it had about 28 mins left. this way the top stayed perfect! It did not get brown and hard. Will definitely make this again!!!!

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 30, 2009

I always get rave reviews with this recipe. It's easy & works great for loaves, muffins and even mini muffins. The kids especially like it when I add mini chocolate chips.

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Jenn P.

Cooking Level: Beginning

Living In: Key West, Florida, USA

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Reviewed: Aug. 25, 2009

I have finally found my ideal recipe for banana bread! For the last years I used a different recipe every time i made banana bread, and this is the one that i am using from now on. Thank you Cathy!

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Alison M

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Reviewed: Aug. 23, 2009

love this recipe. I've been using it for 6 years.

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rohm5

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Reviewed: Aug. 18, 2009

Right before my oat bread was finished, I whipped this up with my Kitchen Aid so I didn't have to preheat my oven twice. I followed the recipe closely, only using NF organic plain yogurt in place of the sour cream. (All out of sour cream for now. Eeek.) Baked up nicely, though I did cover it halfway with foil to keep from burning. I used my extra large loaf pan to make one large loaf, instead of making two smaller loaves. The yogurt gave the banana bread a nice twang. I'd make this again, only I think I might cut back on the sugar just a bit. I thought it was a little too sweet.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 4, 2009

my son made this tonite he is 9 and this is GREAT!!!!!!!!moist cooked in a silcone pan did not burn at all ,,,,made as directions said just added cinnamon.....off to eat another piece! yummy

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