Reviewed: Aug. 21, 2008

I made this for a second time and this time I used non fat sour cream and margarine and whole wheat flour and I addded a whole pint of blueberries and it came out so moist and delicious! I took it with me to a meeting over the weekend and my friends couldn't stp talking about it, let alone devouring nearly all of the two loaves I had made!This has cemented it's place on my list of best desserts ever!

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Wolf

Cooking Level: Expert

Home Town: La Canada, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 20, 2008

I loved this recipe, it was so moist and delicious. The only changes I made were: used butter instead of margarine, added some cinnamon (about 1-2 tsp) and I used a Bundt pan. My husband said to throw out my old recipe, this is the "one"! Thanks for a great recipe!!!

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JASY18

Cooking Level: Beginning

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Reviewed: Aug. 17, 2008

This is my favorite banana bread recipe. I like to bake it in a bundt pan rather than loaf pans.

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kjw

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Reviewed: Aug. 14, 2008

I love it! This is my new recipe! The best recipe I'd tried before had A LOT of butter in it, and the others were too dry. This is so moist and delicious, and much healthier! I used reduced fat sour cream, 1/2 cup whole wheat flour, and replaced 1/2 the margarine with applesauce (as another reviewer suggested) and it's great! I think next time I'll replace all the margarine, use 1 cup whole wheat flour, and add some walnuts. Thanks for the GREAT recipe!

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molly4

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Reviewed: Aug. 11, 2008

Hmmmm. Well, this came out just fine. I greased my 9X13 pan, but did not flour it, and the banana bread came out perfectly. The texture is just too cakey for me. I prefer a traditional texture (like zucchini or pumpkin bread has). Oh well.

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Paige

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

I like recipes you can muck around with and they still turn out good. I never have sour cream on hand so I used plain yogurt instead. Followed the other reviewer's advice and used brown sugar, but only used 2/3 cup -- however I think most people would prefer to stay with at least 1 c of sugar. Baked the bread in my 6 mini-bundt loaf pan for about 40 minutes; very tasty and light bread. Keeper recipe and I'll enjoy making future modifications (e.g. adding nuts, chocolate or coconut flakes next time).

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lklklklklklklklklklklk

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Reviewed: Aug. 8, 2008

This has to be the best banana bread recipe that I've tried. I make it frequently, whenever there are bananas to be used, and my family devours it.

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Katie

Cooking Level: Expert

Home Town: York, Pennsylvania, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 23, 2008

As others suggested, I used a heaping cup of sour cream and a heaping cup of mashed bananas. This recipe turns out moist and delicious. I also stirred in a cup of chopped pecans. Everyone in my husband's office loved it.

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s.broadaway

Cooking Level: Expert

Home Town: Fort Smith, Arkansas, USA

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Reviewed: Jul. 9, 2008

Great tasting banana bread, but a little dry. I wanted to try the original recipe first to give it a chance. Next time I will use 3 bananas as suggested by other reviewers. Plus, I used 2 dark Wilton loaf pans...I will reduce the temp to 325 (I knew that I should do this with darker pans but I still wanted to follow the original instructions). It didn't rise much (and I had fresh ingredients), so next time I will fill only one pan 3/4 full and use the leftover batter to make a few muffins. Another reviewer suggested using 2 smaller pans and that would work as well. My mom uses a recipe very similar to this but puts a cinnamon-brown sugar-butter streusel in the middle and everyone raves over her banana bread. She doesn't measure so this is the closest thing for me to hers. Thanks for the recipe - I'll definitely try it again, with the tips from the other reviewers.

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B_32

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

I've been using this recipe for years now, everyone love it. I've shared it with many people I know and they all use it as their primary banana bread recipe. I bake it in smaller pans for better results.

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Virginia

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Reviewed: Jul. 2, 2008

YUMMY!! My whole family gobbled it up as soon as it left the oven. It is really good. So moist and I added a extra banana in there to make it extra tasty and sweet.

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JULIEESTALLINGS

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Reviewed: Jun. 26, 2008

I have been making banana bread for years. I was at my daughters in California and went on all recipes to look for a banana bread recipe and came across this one. This is THE only bb recipe I will ever use. It is FABULOUS!!!

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Sheila Johnson Teeter

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Reviewed: Jun. 23, 2008

Yummy! Moist and comforting. I cut the sugar as some reviewers suggested and added cinnamon. Next time I will top with a topping made of lemon and confectionary sugar.

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ROSECLAR

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Reviewed: Jun. 22, 2008

Great recipe! I used 1 cup whole wheat flour and 1 white and only 1 cup sugar and baked in in a bundt pan. It was delicious!

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Allrecipefan

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Arlington, Virginia, USA

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Reviewed: Jun. 18, 2008

WOW Cathy...thank you ...thank you...thank you!!! the best banana bread EVER....yes....EVER... I did as one reader suggested and I used three bananas instead of one cup,and I also used one cup of white sugar and the remaining sugar I substituted brown sugar...The sour cream is what makes this bread so moist..one reader complained that she could taste the sour cream...well she must have did something wrong because the only thing you taste is the warm sweet taste of home! My husband and my teenage son are so very fussy and they were licking their fingers...as was I!!

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Patty.S

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Reviewed: Jun. 16, 2008

Hands down the BEST banana bread EVER!!! It's so moist and flavorful. Evertime I make it people rave and I say "Don't thank me, thank Cathy" Thanks Cathy!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jun. 3, 2008

I MADE THIS RECIPE FOR MY HUSBAND. WE DID NOT CARE FOR IT AT ALL! I DID NOT LIKE THE SOUR CREAM IN IT. DO NOT WASTE YOUR TIME OR INGREDIENTS ON THIS ONE!

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Blessednannyof2

Cooking Level: Expert

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Reviewed: May 18, 2008

I have made this recipe a number of times. Each and every time I make it, I get great compliments. I always get asked to make this whenever I am asked over for dinner at my friends place. My whole family enjoys this recipe. Instead of nuts I put in dark chocolate chips. This is the BEST banana bread recipe I have ever made. Actually, in a few minutes I will be going to go and make 2 loaves now. Enjoy all.

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TREETZ

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Reviewed: Apr. 27, 2008

I used 2/3 cup Tofutti sour supreme (can't have reg milk) and added 1 cup of walnuts. The color/texture/flavor was perfect! (even better day 2). I baked it in a four-loaf nordicware pan and they carried the design beautifully.

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kasijo

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Reviewed: Apr. 25, 2008

Yes, this is definitely one of the better recipes for banana breads. If I do not have sour cream I substitute buttermilk with good results, but not regular milk soured (not enough body). Tastes more like banada cake and can be served as a dessert if necessary.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Cathy's Banana Bread

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