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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jillwil

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Reviewed: Jul. 27, 2009

Not bad. More like a cake than banana bread.

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CHERYL

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Concord, California, USA

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Reviewed: Jul. 25, 2009

I have made this recipe several times and it never fails! It is awesome!

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I_Wanna_Bite!

Cooking Level: Beginning

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Reviewed: Jul. 12, 2009

Yum! I only had 3/4 c sour cream so added extra 1/4 cup mashed bananas. Rave reviews. It didn't even last a whole day!

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RONDARAE

Cooking Level: Professional

Home Town: Topeka, Kansas, USA

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Reviewed: Jun. 21, 2009

This was the best and moist banana bread I have ever had. I added a little pure vanilla extract and ground cinnimon to the recipe for that extra boost of flavor.

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MsKenya

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Reviewed: Jun. 20, 2009

Wonderful texture and fantastic flavor, even better the next day. I made it exactly as the recipe and baked it in a Bundt pan for easy slicing. I'll definitely do this again. The Bundt pan is a great idea, but do check for carefully to make sure it is done.

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OhioKEE

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Reviewed: Jun. 17, 2009

this bread was ok , but my kids loved it and they are picky and my neighbor also loved it , i added a handful of oatmeal & walnuts, i'll probaly make it again cause my neighbor wanted me to make her more

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pmshalom

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Reviewed: Jun. 13, 2009

This is my go to recipe for banana bread now. I love the texture and the top looks so pretty when it's done. LOVE IT!!!! I'm a banana bread snob too. So trust me!!! ;)

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cookyldy

Cooking Level: Expert

Living In: Benton Harbor, Michigan, USA

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Reviewed: Jun. 11, 2009

I use splenda, and margarine as well as low fat or no fat sour cream. I also use a little bit of banana extract to ensure a nice Banana taste! and this is the best banana bread I have ever had. Even better than regular sugar ones!

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AUNTIETUTU

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Reviewed: Jun. 6, 2009

Great recipe!! Well I did change a couple of things (1)used 3 bananas and (2)used 1 cup of brown sugar. It was just the right amount of sweetness and banana flavor. My two kids love it!!! Thanks a bunch Cathy:-)

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neesha

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Reviewed: Jun. 2, 2009

This was ok. It wasnt banana-y enough for me though.

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Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

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Reviewed: May 19, 2009

The baking time was way off for a 9 x 13 pan. My bread only took about 30 minutes. I thought the taste was good, but not great.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 15, 2009

I just made this and it is very good,hubby and grown daughter loved it too! (2 small to medium mashed bananas equal about 1 cup by the way) I used real butter and sour cream, 1/2 tsp banana flavoring and 1/2 tsp. vanilla, and stirred in about 3/4 cup of chopped pecans. I sprayed a non-stick bundt pan with oil, and sprinkled cinnamon sugar in the pan up the sides etc. and then a little flour all over in the pan, poured in the batter and baked it at 350 degrees for 50 minutes let it cool 5 minutes and it came out fabulous!

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GRAMMA GORGEOUS

Cooking Level: Expert

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Reviewed: May 14, 2009

This is 5 stars as is-- but the second time I revised with the following: Sugar- did 1/2 brown and 1/2 white. I substituted 1/2 the sour cream with 1/2 cup of vanilla yogurt--- and since I completely forgot I was out of Vanilla extract I used almond. I've also always added a bit of cinnamon and nutmeg to my breads. These changes made it so decadently rich and wonderful--- I will never make another!!!

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SacramentoSaucy

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Reviewed: May 10, 2009

This is the BEST of all banana breads we have tried. So moist and lots of flavor. Did use brown sugar and cinnamon as others suggested.

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SLICKENUF

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: May 9, 2009

This turns out really light and tasty. I double the bananas so it's more moist. Sliiiightly spongy but tastes great.

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Katerina

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Reviewed: May 7, 2009

my husband loves to bake banana bread & this one is a keeper! Barely lasted one day and it's just the 2 of us!

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nancy

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Reviewed: Apr. 28, 2009

I used more bananas than recipe specified (3 bananas - one extremely ripe with skin blackened and two moderately ripe) and less sugar (2/3 cup sugar 1/3 cup Splenda). I didn't have any vanilla extract on hand so I didn't use any. Other than that, I followed the recipe as written and it came out absolutely perfect in only 30 mins of baking in a bundt pan. Splenda tends to shorten the baking time from what I've seen so I'm glad I checked it after 30 mins because it was perfectly cooked at that point.

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wyualice

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Reviewed: Apr. 17, 2009

I used 4 ripe bananas, vanilla yogurt instead of sour cream and a dash of nutmeg, also I cut back the sugar, using about 3/4 C. brown sugar and 1/4 C. sugar. Baked in a bundt pan for 50 minutes, turned out very moist and delicious.

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