Reviewed: Nov. 7, 2007

I love this recipe. My family and friends love it when I make this recipe... the bread is sssoooo moist and yummy it is always a request that I make this banana bread for potlucks!

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Hi_Carm

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Nov. 1, 2007

What a wonderful bread! I used a bundt cake pan, pecans in the mix and 1 cup of sugar. It was the lightest bread we've ever eaten. This recipe is a real keeper.

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Judy N.

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 31, 2007

I think this is the BEST bread I have ever made. I doctored it a little and added cinnamon and nutmeg and I think I will try and go with 1/3 less sugar like some other ladies suggested, but that is about all I would modify. My family enjoyed it as well. Kelli

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Glorygirl

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Reviewed: Oct. 28, 2007

The only substitution I make is brown sugar for white.

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TWARGA

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Reviewed: Oct. 27, 2007

The bread is delicious! I've made several banana bread recipes on this site, and this by FAR is the BEST! The only change I made was I put in a handful of semi-chocolate chips and pecans.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 25, 2007

My Favorite

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Evie

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Reviewed: Oct. 24, 2007

VEry nice recipe tasted really good. I liked it a lot out of the other recipes ive tried on alrecipes. Good Job! The sour cream i think really completes this cake.

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chococake21

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Reviewed: Oct. 16, 2007

Great recipe. The only problem I found was the fact that I don't use a conventional oven when I bake. In my convection oven cut the time to 30 minutes.

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cheflambke

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Reviewed: Oct. 16, 2007

was a little dry and probably could of used closer to the recipies amount of sugar instead of cutting in half

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daisyE80

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Reviewed: Oct. 11, 2007

easy and yummy.

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Sue S

Living In: Bloomfield, New Jersey, USA

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Reviewed: Oct. 8, 2007

The best banana bread EVER! Super easy and very moist! Just follow it exactly and "waaalaaa", you have a super duper dessert.I made a glaze of milk and powdered sugar and poured it over the top, then added chopped walnuts. It was a big hit. Thanks Cathy!!!!

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4Scorpios!

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Reviewed: Oct. 4, 2007

We tried to make this bread as is by only adding 1/2 cup very finely chopped pecans and used 1/2 whole pastry flour and 1/2 unbleached white flour, without sacrificing texture or moistness. Was extremely moist and had more banana flavor than I thought it would have. It was consumed in almost an hour upon removing it from the oven by my whole crew. We baked this in a bundt pan at 350 for about 40 minutes. Ovens vary, so use temps suggested as a guide. Superb recipe!

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Fervent Frugal Foodie

Cooking Level: Expert

Home Town: Lancaster, Ohio, USA

Living In: Redding, California, USA

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Reviewed: Oct. 2, 2007

Very good banana bread. The only thing I changed was the sugar. I only used 1 cup but this is for my own personal taste, don't like things very sweet. This recipe is a big hit with my co-worker.

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dragonfly

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Reviewed: Sep. 28, 2007

The best Banana Bread I have ever made! Just make sure to really grease and flour the bottom of your pan(s), the bottoms of my loaves stuck. But they still tasted great!

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kimjensen

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Reviewed: Sep. 24, 2007

I have used this recipe before and loved it. I am trying to be more health conscious without compromising flavor. This time I substituted wheat flour, buttermilk instead of sour cream. I used 5 bananas (almost too ripe) and reduced the sugar to 3/4 cup. I added 1/2 cup of quick oats, 1/4 wheat germ, and 1/2 crused bran flakes. Suprisingly it turnd out good!

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TERESAINGRAM

Cooking Level: Expert

Home Town: Hawkins, Texas, USA

Living In: Holly Lake Ranch, Texas, USA

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Reviewed: Sep. 23, 2007

This is the BEST banana bread ever!! I give it 5 stars becuase I have made it exactly as the recipe calls for, and over the years have made some changes to it, and its still awesome either way!! If you want a sweeter more cake-like banana bread-stick to the recipe exactly. Its delish! But if you want to make a healthier version, I've switched to whole wheat flour (it does not make it taste bad-despite what some other users have noted) reduce the sugar to 3/4c, increase to 3 ripe bananas, add 1/2c ground flax meal and use light sour cream. I dont feel guilty eating this for breakfast every day! Thank you for the great recipe!!

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cielito

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2007

I followed this recipe exactly. It turned out moist and super flavorful. I then topped it off with a recipe I found on here for Banana Butter Icing, which was also fabulous and gave it an even bolder banana flavor. I will definately make this again and again!

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MamaBunch

Cooking Level: Intermediate

Home Town: Charleston, Arkansas, USA

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Reviewed: Sep. 13, 2007

This is my first review and I just made this. I thought I would share my response. I live in Denver so I made adjustments to baking soda, powder and flour. I put 1/2t + 1/8t of powder and soda each. Added 2T of flour for every cup of flour. Added 1t cinnamon and used 5 bananas. I also baked at 400 for 1st 5 min and then down to 350 for 35 min in a 7X3 pan. I gave this a 4* because I didn't use SUPER ripe bananas (my fault). The texture turned out great and rose the perfect amount, having a nice crumb size and densness. I will try again using the ripest bananas and let you know.

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tavc1

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 29, 2007

Loved it so much made four loaves and gave them to neighbors. My DH said it was the best banana bread that he ever had. Thanks for the recipe!

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PAT213

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 28, 2007

I have tried many banana bread recipes over the years and this recipe has to be the most flavorable and moist one I have used.

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JACKGRAHAM

Cooking Level: Expert

Living In: Federal Way, Washington, USA

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Cathy's Banana Bread

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