Reviewed: Jan. 18, 2009

Great recipe - using the cream cheese made this variety particularly good. I made mine into four mini loaves, and gave three away as hostess gifts.

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NewGasCookah

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Jan. 15, 2009

Awesome recipe. I have nearly tripled the cinnamon and brown sugar mixture though. I simply put about half in the middle and the remaining half on top. It always seems to turn out better also if I increase the bananas by about 50% (about 3 medium bananas or so). I also bake for 38 minutes only so that it isn't dry. Thanks for the great recipe! "Grandma's" I am told, has now been replaced!

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CHERYLSKITCHEN

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jan. 15, 2009

Very moist! I made mini muffins (minus the brownsugar and cinnamon mixture) and these were simply delicious. I used three medium sized bananas, used half brown sugar and half white sugar (because I like the "crust" you get from using brown sugar) instead of all white and cut that down to just two cups. Plenty sweet. A little trick for those of you with picky kids or veggie-hating hubbies (I have both!): I threw in a 1/2 cup of butternut squash puree to up the vitamins and such. You can't even taste or see the squash, but you get all the goodness of that veggie. Anyways, five stars!!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jan. 15, 2009

Wow! Wonderful bread! I made it a bundt cake instead and it was incredible. I used 6 frozen(then thawed)bananas. I added a little banana extract too. I was perfect. Moist and dense. Hubby loved it!

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Mrs. Chad James

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Reviewed: Jan. 12, 2009

Best banana bread recipe EVER!! My husband says it's the best he's ever had and his mama is the best cook I've ever known. This is the only recipe I'll use for banana bread!!

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three_ring_circus_mom

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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Reviewed: Jan. 7, 2009

Excellent. Made the recipe exactly as printed. However, I didn't have two loaf pans available, so I made it in a bundt pan, and it came out beautifully with the same bake time.

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CHEEREEO

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

Excellent banana bread! Thx!

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*Laura*

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Reviewed: Dec. 21, 2008

This is the most fabulous Banana Bread recipe I have ever tried. It's so moist and very easy to make. Everyone loves it!

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Bsktbabe

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Reviewed: Dec. 18, 2008

This was the best banana bread I've made in a while. I only had half a package of cream cheese so I subbed sour cream for the remaining four ounces. That was the only change I made. Seriously creamy and rich. Bonus was I had no issues with cranky loaves. They just about fell out of the pan. Wonderful recipe!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 18, 2008

Very good, everyone at worked really likes it. I make a pumpkin pie spice mix that I added to the batter. Used way more pecans in the center. Thanks for the recipe.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

This recipe yields the best and moistest banana bread I've found. My batter yielded two 8X4 inch loaves. I did have to add cooking time.

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CBayer

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Reviewed: Nov. 26, 2008

This recipe was really good and moist. I had to change it because I did not have the pecans. The first time I made it, I added chocolate chunks that had caramel in them. It was so good! After that, I usually make it with mini chocolate chips in them.

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TRIPLEBINKIE

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I have made this recipe 3 times in the last week, my family and I love it, I gave my son's girlfriend a loaf and they love it...I add chocolate chips to it, I'm getting ready to make it again. I love it for breakfast and a mid-day snack, thanks!

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Deb

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Reviewed: Nov. 22, 2008

I made this recipe today and can't say enough about it! It has a great taste and texture. I added chocolate chips instead of the Pecans and my family loved it. Will definitly use this one again!

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ldbost2003

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Reviewed: Nov. 21, 2008

Pretty darn god as it reads. I thought that it could be a little sweeter and have a little more flavor. I will be making this again but I will probably making some slight changes due to preferences.

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Mama to JRG

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

I was looking for a muffin recipe and when I came across this I decided to try it. This makes great muffins and I'm looking forward to repeating as bread. I did add and extra banana and banana extract for my husband, but I'm sure it would have been just as delicious with no changes.

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Beas42luv

Cooking Level: Expert

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Reviewed: Nov. 12, 2008

I've made this several times, it's easy and always comes out perfectly! This is my new favorite banana bread recipe! Yum!

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Leslie

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Modesto, California, USA

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Reviewed: Nov. 11, 2008

I didn't get to try this creation I made but the ones that did loved it so much. I dropped it off at one location, then I got a call 20 minutes later that it was already gone! I didn't have pecans or baking soda so I added another teaspoon of baking powder. I also added sugar free vanilla pudding, raisins and about 1 cup of milk. I dusted the loaf pans with cinnamon and sugar and sprinkled flax seeds on top. You can also substitute the butter/margarine with flax seed meal. Great recipe, thanks for sharing!!!

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Gen

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2008

We love this recipe! It is so moist, and the middle layer is not only delicious but makes it unique. Great recipe!

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Julie

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Reviewed: Oct. 30, 2008

Good bread - my husband especially liked it. The only change I made was to bake it in a greased/floured angel food pan for 55 minutes @ 325. It came out beautifully and looks more like a coffee cake.

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