Reviewed: Aug. 9, 2009

The best banana bread I have ever eaten. I have eaten a lot of banana bread. I halfed the recipe because I only had one bread pan. My bread was the most beautiful and best tasting ever. I did not add any nuts. Everyone that tasted it, LOVED it. I am amazed and it is sooo simple to make, Thank you, Thank you.

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Christal

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Reviewed: Aug. 7, 2009

It's good but the only problems that I had was that it stuck to the bottom of the pan and it didn't rise all that much. Next time I might put more batter in the pan and make a smaller second loaf or muffins. I did modify it a little. I used pecans and walnuts but only because I ran out of walnuts and had the pecans on hand. It turned out yummy!

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Kristine

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Reviewed: Aug. 5, 2009

Delicious! Only thing I did differently is instead of letting it cool completely, I left the outside to cool while the inside was still warm. That's when I wrapped it up in foil and refrigerated it. My husband and I had quite a few slices for breakfast; he even took some to work! I will try Star_Raven's suggestion to coat my pan in the cinnamon and sugar!

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Kawthar

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Kew Gardens, New York, USA

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Reviewed: Aug. 4, 2009

This bread is amazing! The only thing i do differnt is I coat my pan in cinamon and sugar the sprinkle finaly choped walnuts along with cinnomin and sugar on top

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Star_Raven

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Reviewed: Aug. 4, 2009

This is the best recipe!! I have never made banana bread, and I tried this recipe, because I am going to be making a variety of bread to give out as christmas gifts this year. This is definately a keeper!! The only thing I did differently is added a tsp. of Baking Powder. Turned out great! This bread was super moist, and I gave a loaf to my mom. 4 days later, she had a piece left which I ate and it was still just as moist as the day I made it. Definately worth making. Health warning is right though...it is hazardous at home and don't eat the batter!! LoL. It is hard to control yourself.

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JD

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Reviewed: Aug. 3, 2009

This is the BEST banana nut receipe EVER!! Cooked it for 60 mins, added cinnamon and nutmeg and it was perfect!! Will try the vanilla next time. Be careful it is addicting!

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caligirl

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Reviewed: Aug. 3, 2009

I have made this on many occassions now and it's always a huge hit. The recipe is dead on.

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Allison

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Reviewed: Aug. 2, 2009

All I can say is OMG Yummy!!!!!!!!

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Bonnie in Seattle

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Reviewed: Aug. 2, 2009

DELICIOUS banana nut bread, even as a low fat no sugar version. substituted spenda for sugar and olive oil based spread for butter-super tasty.

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Robin

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Reviewed: Jul. 29, 2009

very good. my husband and his co-workers loved it. although i did add some cinnamon, vanilla, and a touch of nutmeg. thanks

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Felicia Manocchio

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 28, 2009

This was pretty good, but defiantly lacking in flavor. If I were to make this again I'd add vanilla extract and cinnamon. The directions are a little strange too. I suppose it would turn out okay if made as written but I creamed the butter and sugar until light and fluffy, added the eggs until well incorporated and stirred in the bananas (I didn't use nuts). Sift all the dry ingredients together, and add it in about 3 batches to the banana mixture. It came out fluffy and moist with a crusty top but not very flavorful.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 26, 2009

Ive made this recipe twice! It is AWESOME and the smell while baking is to die for!

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Mrspoul

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Reviewed: Jul. 26, 2009

ABSOLUTELY the BEST I've ever made :)!!! Since I don't want to wear it on my hips for years to come, I did alter the recipe for a healthy guilt free breakfast bread...1/2c LIGHT butter & 1/2c applesauce; only 2 eggs; 3/4 cup sugar (applesauce adds extra sweetness); 1/4c wheatgerm; 1/4c fibersure (~45gms.of fiber!); butter, vanilla, banana extracts & lots of cinnamon & pumpkin pie spice! Still fabulous but not dangerous...Note-Other than the extracts and spices, the original recipes stays as is for parties since I'm not the dietician of that gathering!

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Momma

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Reviewed: Jul. 24, 2009

This recipe is now in my personal recipe book. I've already made it 4 times, and it just keeps getting better. The only thing I added was 1/2 tsp vanilla and a couple sprinkles of cinnamon to the mix. Perfect!

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smkiya

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Reviewed: Jul. 23, 2009

I just baked this and I am thrilled with the results! I did add vanilla,cinnamon and brown sugar as suggested by other posts,and after trying it both ways, eithre way it's a winner in my book! Thanks Shelly!

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Missy

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Reviewed: Jul. 17, 2009

Everyone Loved it!

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RJ

Home Town: West Sacramento, California, USA

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Reviewed: Jul. 16, 2009

This is by far the best banana nut bread I've ever had. I first used this recipe about 6yrs ago. I make many loaves and give them out for Xmas. Everyone LOVES it and begs me for the recipe but I say no way Jose this recipe stays home with me. I did change one thing though. instead of the regular bananas, I used the tiny Ecuadorian bananas. those have a much more banana flavor then all of them I think. It's funny to see people arguing over the last slice.

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Javier

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Reviewed: Jul. 15, 2009

This is wonderful!! Definately not for the calorie counters out there! My parents request this often, not like I mind :) Watch baking time after 45 min - mine is usually approx 52 min. This does need time in the fridge for flavors to "ripen" Thank you!

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MARYG

Cooking Level: Expert

Living In: Jim Thorpe, Pennsylvania, USA

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Reviewed: Jul. 15, 2009

I wish I had read the reviews about adding 1 tsp. of baking powder. Both times I made this, the breads had deep valleys down the middle, with no rise at all. I like a dense bread, but this was too much. I may give this one more shot with the baking powder, because it has a good taste.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jul. 15, 2009

We liked it very much warm, somewhat less if it's room temperature, and not at all cold. This is probably because I replaced half the butter with applesauce. Then again, we like cold applesauce..so who knows. I added cinnamon, nutmeg, and vanilla because really..no spices? None? I baked this recipe in a bundt cake pan for 50 minutes and it was perfectly done and moist. (Dusted the top with powdered sugar--may do a glaze next time.) I have to wonder if all these people raving about this recipe made it as written or if they read the reviews and changed things, because as written, it's pretty bland...

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