Ok i have to say that i agree with everyone on this page haha. First of all this is the best banana nut bread i have ever tasted!!! Absolutely scrumptious! I gave it 4 stars simply for the fact of having the same problem as others...it did not rise properly, actually is sank in the middle! I took some suggestions and added some vanilla and a teaspoon of baking powder. Like i said the taste is superb but i wonder if maybe i mixed it too much? It is very light and fluffy yet very moist!I took it out at 45 mins and it was perfect, also i added the dry ingredients into the wet bit by bit! Any suggestions on the rising problem anyone??

I have used many renditions of this recipe. It's been great everytime.

The taste is amazing. However it never really rises. I LOVE the look of a bread that has a nice crown on tip. This doesn't do that. It's a very flat bread. I used smart balance (out of regular butter) and added 1/2 t baking powder and vanilla. I've tried making this as written and it doesn't seem to do much different. Oh I also used 1/2 Brown sugar and 1/2 white.

Sorry, didn't think this was as great as everybody raved about. First of all, it stuck in the greased and floured pans. Secondly, I can taste the butter, but not much other flavor. That could be my bananas, as there were very ripe, but not what I would call OVERripe. I even followed previous reviewers' suggestions and added cinnamon and vanilla. I did substitute part of the baking soda for baking powder to help with it rising a bit. I used the correct size pans (even measured them). The bread did not crown in the middle, as usually happens. It is thoroughly cooked, much darker than most banana bread, but I attribute that to the excessive amount of butter and sugar. It is not burned. After about 45 minutes, I covered it with foil to keep it from browning too much, but it is a nice, rich dark color all the way through. Like I said--way too much butter, the bread itself is greasy, and nothing to rave about. I'm deleting it from the "saved" recipes. Sorry for the ingredients involved (1 LB of butter, 4 EGGS and 2 Cups of sugar) I would expect more.

Real Crowd pleaser! I added the 1 tsp cinnamon, 1 tsp vanilla and 1 tsp baking powder suggested by others,substituted a cup of brown sugar for the white sugar and used 2 whole eggs and 2 egg whites. I would also suggest if you want non-dairy, super moist bread, use half a cup of oil (I used olive) and half a cup of applesauce (I used natural, but sweetened works too). It may take a few extra minutes to bake, but the bread doesn't dry out as much.

Great recipe!! I added a tsp. cinnamon. Thanks for sharing.

Not healthy for you, but DAMN GOOD!!! It has become one of my specialties. Bill

OH MY GOSH!!! This is the best ever banana nut bread. I can't stop making it. My relatives beg for the recipe. My neighbor came and stole it off my counter. (It's ok, we are great friends) All my friends love it and want the recipe. Thank you so much for sharing this most moist and delicious recipe. Sorry though, I can't thank you for the extra pounds I gained when I first began making your recipe. Hehehe MamaNonnie from NH

I made no changes to this recipe. Super easy, only took me about ten minutes and that included cleanup. Probably one of the better banana bread recipes I've found on this site. Really rich. I wouldn't make it very often not only because of the fat content but because it IS addictive. This would make great Christmas gift bread.

Warning!! Highly addicting! I only made a few changes I added 2 tsp of vanilla , and 1 tsp of almond extract. 1/2 white 1/2 brown sugar and then 1/2 walnuts 1/2 pecans. And baked it for only 55 mins It came out perfect. Everyone will enjoy. And dont worry abt the calories we are all entitled to endulge once in awhile. Enjoy!!! PS. Dawn I use a glass dish. It was my Mothers and it works great!

My neighbor made this & I could have eaten the whole loaf! I rarely leave reviews, this one was worth the time. My grandmother made the BEST banana bread. Her's was called Hawaiian Banana Bread supposedly from the White House. This recipe is the first time in over 40 years I have a recipe AS good AS my grandmothers. Though it is not the same recipe it sure tasted every bit as good. Excellent!

can we say "10"!! this is the ultimate in banana bread! dense, moist i have used white and brown sugar with great results, check oven time as its so dense that undercooking is possible! i use this as a base for all my other quick breads, pumpkin,cranberry,prune! i have passed this recipe on to my daughter and we both threw away my old recipe that was used in the family for years and replaced it with this recipe!! bravo!! and yes its addictive@!!!

OH MY!! This was delicious! I made it for a guy at work for his birthday and he said it was so good I should be slapped! He is a nut but I agree it is wonderful!

Out of the many banana bread recipe that I've used in the past, this one takes the cake. It was by far the most flavorful and delicious. I substituted one cup of white sugar for brown sugar, added a tsp of vanilla extract, and used pecans instead of walnuts because I didn't have any. I also used a bundt cake pan instead of bread pans which worked great, I just reduced the temperature of the oven a little and kept it in for 10-15 minutes longer, keeping an eye on it. I just made this yesterday and already it's almost gone. It toasts in the toaster beautifully but is just as good untoasted. Excellent banana bread!!

I love this recipe, but I usually use the darker metal loaf pans, but recently my EBNB is getting burned on the outside, and not cooked in the inside. I usually put chocolate chips in my EBNB. I am wondering if I should be using clear glass loaf pan. Has anyone had any success with the bread cooking in glass loaf pans? Thanks in advance for advice.

This recipe makes two loaves - I halved to make one loaf. Adding the wet ingredients to the dry ingredients didn't sound right, but I did it anyway. I just cut a piece and see a little bit of flour in the bottom of the loaf. I would add the dry ingredients to the wet next time (if I ever make this again). The loaf didn't rise like I'm used to - it stayed flat on the top. I found this to be dense, somewhat oily and had a "rubbery" texture. The walnut sank to the bottom half. Took only 50 minutes for one loaf to bake. Good taste, but I prefer the Best Ever Banana Bread recipe from this site, which calls for buttermilk (but you can sub 1/2 t. lemon juice and regular milk for the buttermilk - because who keeps buttermilk in the house?!).

I've made this three times and the texture is somewhat wet. I think I prefer something a bit less damp. And the flavor is a bit lacking. My bananas were saved in the freezer after getting brown, so maybe that has something to do with it...

This receipe is a hit!!! Everyone who's has tasted it wants the receipe. I do prefer to replace one of the two cups of granulated sugar with 1 cup of brown sugar. I have also added vanilla and spice to some of the batches I made. Either way, it's wonderful!!