The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 17, 2008
I too substituted brown sugar for white and used 1 tablespoon of vanilla. I added a cup of chopped walnuts. This is so yummy my family asked for it two weekends in a row!!
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Home Town: Campbell, California, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 16, 2008
I liked this recipe. Made it in a bundt pan and added walnuts. It is extremely moist and I agree with other reviewers that it's more of a cake than a bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 8, 2008
I thought this recipe was bland, even after I added cinnamon, ginger, and cloves. The consistency was more like a cake than a bread. I still give it 3 stars because it wasn't bad, and even as I type this, I'm craving another slice. Funny how that works!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 1, 2008
I try to make this every time I have "extra ripe" bananas. It never makes it more than 24 hours in my house.
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Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 26, 2008
This banana bread was awesome. I cut the sugar down to 1 cup and used brown sugar. I also added 1 tsp of cinnamon. Because I'm lazy and also don't like the taste of baking soda in cooking, I used self-raising flour instead. It worked really well and was moist but still light in texture. It's also really nice with an added tsp of ground ginger.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 24, 2008
Very moist and good! I did reduce the sour cream to 1/2 cup (just to save on fat) and made the banana 1 1/2 cup to compensate. It is fabulous for breakfast with honey drizzled on top alongside your coffee!
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Cooking Level: Expert

Home Town: Richmond, Virginia, USA
Living In: Sharjah, Sharjah, United Arab Emirates

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
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Reviewed: Mar. 24, 2008
I agree that the banana bread is very moist. (almost WET in consistency). I really didn't taste the sour cream, I think it just made the bread overly moist. It also didn't rise as much as I would've liked it too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 21, 2008
delicious. i followed this recipe exactly and it was gobbled up before 24 hours had even passed. i baked it in a bundt pan and it was a nice change from your typical loaf of banana bread. i more than likely will not try any other recipe for banana bread ~ it was that good!
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Cooking Level: Intermediate

Home Town: Milan, Michigan, USA
Living In: Saline, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Mar. 16, 2008
I think this is a great recipe, I followed DiversWife suggestions and made it in a bundt pan with 1/2 c. of hickory nuts. It baked for 40 minutes and was incredibly moist the next morning. I got a lot of compliments! I'll do it again, next time w/ a t. of cinnamon!
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Photo by Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 16, 2008
I made this for my family and they LOVED it!! They always ask when I am going to make more. Very simple and fool proof
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Photo by Deana Shoultz

Cooking Level: Beginning

Living In: Upland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Mar. 11, 2008
This is awsome! Used a bundt cake pan and its the perfect amount of batter for it. made the same changes that someone below suggested. (used brown sugar instead of white, added 1 cup mixed berries, cinnamon and some flax seed meal as well, because my husband liked the sound of it and I had it all on hand) BUT I'm sure it would taste good exactly as listed too. Thank you! A keeper for sure.
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Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 5, 2008
I used 1/2 the sugar listed, since bananas are sweet as well. Also used brown sugar. I swapped cake flour for all purpose, since I like a more tender texture, and added 1/2 cup walnuts and raisins, as well as 1 tsp of cinnamon. It smelled so nice when baking, I can't wait to see how it tastes tomorrow! (quickbreads usually taste better when allowed to sit overnight.)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 29, 2008
I've made this two times in two days! It is gone before bedtime! I made a couple of changes and additions! Here they are: 1 Cup Whole Wheat Flour, and 1 Cup flour, 1 TBSP ground flaxseed, 1 cup blueberries or strawberries (or any berries you like!) My family is crazy about this! We liked the blueberries the best! It's a new family favorite! I can't wait for my next ripe bananas!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 22, 2008
I was disappointed with this. Couldn't taste the sour cream or the bananas and it was not especially moist. 3 stars because my husband and daughter did like it. Made it in the bundt pan as shown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 22, 2008
This bread is a GREAT recipe!!! I used applesauce in place of the oil and added fresh blueberries and strawberries. It was a real hit at home and the office.
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Cooking Level: Expert

Living In: Collingswood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 13, 2008
This has now become "my" banana bread. I've been using it for years!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 10, 2008
I decided to add 1/4 cup of applesauce and 1/4 cup raisins. substituted butter for the margarine. added orange extract instead of vanilla. I like the Bundt pan looks good
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 8, 2008
very good. added cinnamon and cloves for a little extra flavor.This would be great with some nuts, raisins or just about anything else I could imagine.Doesn't last long at our house!
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Cooking Level: Expert

Living In: Bowling Green, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 5, 2008
This bread is absolutely delicious!!!Thanks for the recipe!!! I make it just as written and drizzle a thin cream cheese icing over it and top with pecans. Makes it very pretty in the bundt pan. I'm always asked for more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 29, 2008
This recipe is really great! I made some changes to make it even better. I substituted the sour cream with non-fat plain yogurt, the margarine with applesauce and 1 1/3 cup white sugar with 1 cup brown sugar. After mixing everything, I cut in chunks of banana to make it even more banana-y. It came out so moist and chewy.
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Photo by LuVeLLe

Cooking Level: Expert

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