Reviewed: Apr. 21, 2012

Very nice banana bread recipe. I added 1tsp vanilla and 1 tsp cinnimon as I always add these to banana bread.Adds a nice flavour. I would use less sugar next time and I subbed chocolate chips for the nuts(allergies).One problem with this recipe is the bake time. Way off. I had to cook mine for 1 hour and 45 min. At 1 hour it was still completely raw in the centre.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Jun. 4, 2011

This was a great recipe. Very tasty bread went quick. The only thing since it is so moist cutting a piece it tends to fall apart a little bit. Great recipe and yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bakencakeman

Reviewed: Apr. 26, 2011

the best banana bread i have ever made just came out of the oven, perfect! Thank you for sharing the recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

enjoycooking

Cooking Level: Intermediate

Home Town: Brownfield, Texas, USA

Reviewed: Apr. 19, 2011

Best Banana bread ever. Light and fluffy and very moist. My family LOVES it. Thank you

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

funtimeof4

Reviewed: Apr. 18, 2011

This was the very first recipe I used to make my very first banana nut bread loaf! It turned out SO wonderful and tasty! I will forever use only this recipe! WOOT :)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ashmarie

Living In: Omaha, Nebraska, USA

Reviewed: Apr. 16, 2011

My grandmas banana bread was the most important thing at family gatherings. She used buttermilk instead of sour cream and crisco instead of butter. Every one always begs for the recipe, but it's grandma ad my secret. I'll pass it along to my girls.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

karenund

Reviewed: Mar. 1, 2011

This came out very good - I doubled the recipe, using 5 small bananas, 2 eggs and 1/3 cup egg whites and subbing 1 cup white whole wheat flour, so I used 3 1/2 cups all-purpose flour. I also left the salt at 1/2 tsp. The loaves baked up perfectly in one hour, golden brown and moist, but not "gooey" like some banana breads get. Really nice recipe!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Jan. 29, 2011

This was really good, I followed the directions exact except substituting pecans for the walnuts because that's what I had on hand. I did have to bake it about 15-20 minutes longer though...my pan may have been a little smaller causing this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Aug. 11, 2010

I tried this recipe, because I didn't have all the ingredients to make my all time favorite recipe (Banana Sour Cream Bread) that's on here. I omitted the nuts and doubled the recipe to make two loaves. The bread does turn out very moist, but it just is missing a little more sweetness that the other recipe has. This is not a bad one, but the other is still my favorite!

Was this review helpful? [ YES ]
2 users found this review helpful