Reviewed: Jun. 15, 2007

The best banana bread! Moist and flavorfull. The worse the banana's look the better this bread tastes!

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Corinna

Cooking Level: Expert

Home Town: Woodstock, Connecticut, USA

Living In: Middletown, Connecticut, USA

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Reviewed: Jun. 12, 2007

Well, Cathy, you did well whoever you are!! This was my first time to bake banana bread, and I am SO glad that I found this one. My husband loves sour cream and bananas, so this was a great match. I took other reviewers advice and used 1/3 cup brown sugar in place of the white sugar, added 1/2 cup walnuts, and baked it in a bundt pan. It turned out beautifully...and delicious!

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Laura Jean

Cooking Level: Expert

Home Town: Winona, Mississippi, USA

Living In: Wiggins, Mississippi, USA

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Reviewed: Jun. 6, 2007

This is a great recipe. I followed directions except for the sugar.I exchanged a 1/3 of a cup of white sugar for brown sugar. Baked in a bundt pan for 50 mins. Excellent texture, flavor, and color. A definite keeper!

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goldengirl45

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Reviewed: May 29, 2007

First time I have rated a recipe. I had some ripe bananas and came to this site to find a recipe. I found several and printed 3. I ended up making this one and my boyfriend LOVED IT!!!!! He said it was SOOOO MOIST; I do not who's recipe you used but this is AWESOME!!! I do not know if that was b/c of the SC, but it worked. I am not a Banana Bread person, but I even ate some and really enjoyed it. I did use 5 small bananas, made 2 cups, and used Self-Rising flour instead of plain. I did have to bake longer about 1 1/2 hours, and used STARZ7369 suggestion and covered with foil. I tried to use the topping for the Banana Crumb Muffins on this site and could not get the consistency correct, probably b/c I did not measure, but the bread was great without it. I cooked in bundt or pound cake pan and used a mixer. Too lazy to do by hand. GREAT RECIPE!!!! I will make again!!! THANKS!!! I have made this several times since the first review!!! A HIT each time, and does not last through the first day!!! With a suggestion from my mom, I lowered temp to 300 and cooked about 15 min longer. NOTE: Always test middle with a toothpick to see if it is done. If it comes out clean it is, if not, cook a little longer. THIS ONE IS A KEEPER!!! THANKS CATHY!!!!!!!!!!!

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MsLee13

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

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Reviewed: May 28, 2007

Very good moist banana bread. Sweet and bursting with banana flavor! I added a couple of handfuls of walnut pieces to mine. I cooked this in a 9x13 glass dish and it was done in about 40 minutes. Hubby barely waited for this to cool and then ate this til he was stuffed.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 28, 2007

Super yummy! Thanks for the recipe!

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jcstrong

Cooking Level: Intermediate

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Reviewed: May 25, 2007

my favorite banana bread recipe! So good with the sour cream and so moist! Definitely a Keeper!

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Michelle P.

Cooking Level: Expert

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Reviewed: May 22, 2007

This is amazing!! The bread came out light and very moist. Best I've had. I did add about 3/4 cup chopped walnuts.

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SHERRYL.

Home Town: Peoria, Illinois, USA

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Reviewed: May 17, 2007

This is the best banana bread EVER! Very moist and delicious! I also added some blueberry's and made it in a bundt pan. Yummy!

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KDA1114

Cooking Level: Intermediate

Home Town: Shelbyville, Kentucky, USA

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Reviewed: May 16, 2007

This is fantastic banana bread. I follow the recipe except I do 1 cup plain sugar and 1/3rd cup brown sugar with 3 bananas. My 6 year son would eat the entire thing if he could. It is eaten at our house in no time. You cannot go wrong with this receipe.

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RACHEL TRIPP

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Reviewed: May 9, 2007

very easy to make and super moist! I used 1 cup white sugar and 1/3 cup brown sugar and found it a little too sweet but maybe also because I used 3 med sized bananas. It took exactly 50 mins to bake to a golden brown. I used fat free sour cream and it worked great. Be sure to cool completely because it can be sticky.

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TAMMY1231

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: May 7, 2007

This recipe is tried and true. I use it every time I make banana bread and it is a huge family hit; the kids ask me to make every week, it's great for a snack at school.

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Farrah Rene

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Reviewed: May 1, 2007

I made this with fat free sour cream and it turned out great still! Everybody I have served this to has loved it. I used 3 bananas that I had frozen so they didn't even need mashing after they thawed. I always use a bundt pan and that seems to cook evenly. I tried it with chocolate chips once, but this recipe doesn't need chocolate to be good.

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ReidsMom

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Reviewed: Apr. 28, 2007

This is a wonderful treat. When, I make this recipe, I make the following changes: add another cup of mashed bananas, use butter instead of margarine, use 1 cup brown sugar and 1/2 cup white sugar instead of all white sugar, add 1 teas cinnamon and 1 teas nutmeg. I like to dust the greased baking pan with sugar and cinnamon. Before I put in the oven, I sprinkle the top with a crumbly mixture of 1/4 cup brown sugar, 2-3 tbsp flour, 1/2 teas cinnamon, 2 tbsp melted butter and 1/4 cup finely chopped walnuts. Yum!

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2007

I've made this recipe time and time again and always get excellent results!! -I always stick to margarine, even though I'm tempted to use butter!! -I've been short on sour cream and added flavored yoghurt to make up for the lacking. -I add 3 bananas (medium-large size), but add a couple additional tablespoons flour to ensure it doesn't turn out soggy. -As a personal preference, I also add toasted chopped nuts (about 3/4 cup) at the end. For people who might be having issues with it getting too dark on top, here's my suggestions: Turn your oven to 375-400 and bake it for 5-7 minutes. (This ensures your bread gets a good "oven pop" from the heat. The baking powder reacts with the heat, therefore this initial heat will help your bread rise and give it a good peak.) After the 5 minutes, lower your oven to 350 and cook the rest of the way. If your bread starts to darken on top, but is still gooey inside, simply place a piece of foil on top and continue to bake as normal. Do not wrap the bread in the foil, simply lay it flat on top. Just remember all ovens are different, therefore a bit of trial & error will help solve certain issues and hopefully teach you things in the process! :)

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STARZ7369

Cooking Level: Professional

Home Town: Dallas, Texas, USA

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Reviewed: Apr. 18, 2007

It was first recipe I ever baked, so i did it exactly by the book. 4 little 3x5 pans, 50 min in the oven - SUPER!!! well, i added a cinnamon to the receipe, worked out good :)

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nafania

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

This bread is delicious. But after 35 minutes of baking, it started to smell like it was burning. I checked it and was very brown, put in a toothpick and it was done. I did add 2 bananas instead of 1 cup and baked in two loaf pans but not sure if that's why it cooked so fast.

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drv00

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Apr. 16, 2007

This was the best banana bread I have ever tasted. My kids loved it and ate both loaves in a week. I am making more tonight. YUM

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REDROCKZY

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Reviewed: Apr. 11, 2007

This is by far the best banana bread I've ever had! My husband and I ate half a loaf before it even had a chance to cool down! Thanks for sharing such a great recipe!

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jenjen

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Reviewed: Apr. 10, 2007

I make this frequently (whenever I have overripe bananas laying around), and it is by far my favorite banana bread recipe. I usually use two overripe bananas, 1/2 cup dark brown sugar in place of the suggested white sugar, and 2 cups whole wheat flour. Tasty and healthy!

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