Reviewed: Aug. 12, 2007

This is the BEST banana bread I have EVER had! I substituted 1/3 cup of brown sugar for 1/3 cup of the white sugar. Other than that I made no substitutions. I'll never use another banana bread recipe. This beats them all!

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DecemberSnow

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Reviewed: Jul. 31, 2007

this is a delicious banana bread the only changes i made is i used six banana's, 1/3 cup brown sugar, 1 teaspoon cinnamon, and baked on 400 degrees for the 1st five minutes, then reduced the heat to 350 for the next 45 minutes. It is very easy to make and fool proof. Thanks cathy for a wonderful, delicious easy recipe. i have five childern and they loved it. it did not last long i will defiently make this over and over again.

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antonissia

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Reviewed: Jul. 31, 2007

I liked it, but wasn't the best banana bread i had. However I did forget to put the vanilla in it so I am not sure if that made a big difference. It did come out moist, but didn't rise as much as I wanted to.

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ROQCLIMB

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Reviewed: Jul. 24, 2007

I made this twice, turned out perfectly the second time around. Used these recommendations/changes: 4 bananas, 1 cup of brown sugar, 1 cup light sour cream, 1 tsp cinnamon, handful plus of walnuts, melted margarine for 10 seconds in microwave before mixing with brown sugar; everything else as instructed. Then, cooked at 400 first 5 minutes, followed by 350 for 45 minutes. About half an hour into it, lightly placed piece of foil on top. Didnt use a bundt cake pan b/c I didnt have one. But tasted great! Thanks for the awesome recipe, my first time attempting to bake this instead of store bought - much better!

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sandhub1

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Reviewed: Jul. 24, 2007

Love this recipe. Followed exactly with the exception that I used a bundt pan and baked @425 for 5 min and 350 for 50 minutes. Came out beautiful and moist and tasty.

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DREW0301

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Reviewed: Jul. 22, 2007

YUM!! I followed another viewers advice and cranked the heat to 425 for the first 5 minutes and turned down to 350 and cooked for 50 more minutes. Halfway through I put foil across the top. I used 3 medium, very ripe bananas but next time I would add one more. I also used egg whites and added cinnamon. This was very moist and I will definitely make again!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Jul. 21, 2007

I added 1/2 cup cinnamon chips and used the teaspoon of cinnamon. I also used egg beaters instead of real eggs and low fat sour cream to make it a bit healthier. Everyone raved! Thanks for the recipe!!!!

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Heather R

Cooking Level: Intermediate

Home Town: Marlton, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 19, 2007

by far the best banana bread ever... i just reduce the sour cream , used brown sugar and add walnuts! and it is just great very moist , the color is perfectly light brown!

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flox9

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Reviewed: Jul. 18, 2007

I just made this bread and it's awesome! Very moist and tasty. I'm always searching for recipes that i want as keepers. This one is it! Thanks for a great recipe. The only change i made was to add some chopped walnuts.

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Sandy

Cooking Level: Expert

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Reviewed: Jul. 9, 2007

My old banana bread recipe has been replaced!

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JBEANER75

Cooking Level: Expert

Home Town: Perrysburg, Ohio, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jul. 7, 2007

This was absolutely the best banana bread I've ever had. Only things I changed was I added 1 tsp cinnamon, 1 cup of white sugar, and 1/3 cup brown sugar. I baked it in a bunt pan for 40 minutes and it’s so moist, it's probably not going to make it thru the night.

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PITA526

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 3, 2007

Excellent! Made the following changes: 4 bananas, 1 c light sour cream, 1 c brown sugar (no white sugar). Used cooking spray as opposed to greasing and flouring the pan and a bundt pan. Baked at 350 for 40 minutes, cooled 10 minutes and it popped right out. Thanks for the recipe!

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Peach822

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2007

Very good and very moist. I added a couple of pinches of cinnamon and folded in some chopped nuts along with adding a bit more banana and using low fat sour cream. Made about 8 muffins and a smaller loaf of bread. The guys at the office loved the muffins, thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2007

Wow this was wonderful! I knew it was good when my husband dissapeared into the kitchen and said, "Hey we're running low on this stuff!" He meant the bread. I accidently doubled the butter the first time, still turned out great...ha ha, why wouldn't it...mmm butter! Even less healthy that way though.

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banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 25, 2007

I did try and make this healthier and was disappointed in the results. I used lowfat vanilla yogurt (Mountain High), reduce sugar to 1 cup, used 1/2 wheat and 1/2 ap, added pecans and spices. My family ate it all, but I have tried better banana bread recipes. The cinnamon/sugar to flour the pan was a nice touch though.

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runner+baker

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Reviewed: Jun. 24, 2007

Very good banana bread. I also added the cinnamon sugar for extra flavor. Thanks

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CONEHEADKC

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 22, 2007

Pretty good! Definitely very moist. Tasted like banana "cake" though... I like my bread darker and with more bananas. Thanks!

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JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Jun. 20, 2007

I really liked this recipe! I substituted plain yogurt for the sour cream, apple sauce for the margarine, and whole-wheat flour for the regular flour. It made it much healthier, and it was still really good. I don't think that wheat flour made the bread taste bad. I liked it with wheat flour.

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amcmann

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Reviewed: Jun. 18, 2007

First of all, it sunk after cooling for a few minutes :( and on top of that, it was too sweet, and didn't have enough banana flavor (or ANY flavor for that matter).

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