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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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 14, 2009

Great bread! To save myself some time, and because the bananas I had were still green, I used Gerber organic banana baby food instead, and it turned out wonderful! Seriously some of the best banana bread I've ever made!

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Steph

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Reviewed: Jul. 11, 2009

Delicious! I replaced half the butter with coconut oil and 1/4 of the flour with whole wheat flour. Also added some spices.

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BrooklynRD

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 10, 2009

After years of making one bad banana bread recipe after another I decided to give this one a try - and all the reviews really helped me decide too. All I can say it - delicious! The very best. I did add some cinnamon and since we live in an RV I just made half the recipe but it turned out just great. This is not my only recipe that I will use for banana bread. One day i will try using Splenda too! Thank you all for your reviews and thank you SASEIGEL for sharing.

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judith

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Reviewed: Jul. 9, 2009

This banana bread is INCREDIBLE! I took the advice of some reviews and I add 1 tsp each of vanilla and allspice, and I also use half white and half light brown sugar. The results are out of this world! It really is super super moist if it is refrigerated for a few hours. I make 2 loaves a week for my boyfriend - thank god he can eat anything and not gain weight! This bread has made me the talk of the town!

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Sweet Tooth

Cooking Level: Intermediate

Living In: West Greenwich, Rhode Island, USA

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Reviewed: Jul. 9, 2009

So I combined the bread in a jar idea with this recipe. it turned out great! I used small wide mouth canning jars. my mom took it to work and heated it in the microwave. she said it tastes like it just came out of the oven. Will definently do this again for friends and family.

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Traci

Cooking Level: Expert

Home Town: Schoolcraft, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 6, 2009

Forget about letting it cool completely! We can't keep our hands out of it!

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lv2bmom

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Reviewed: Jul. 5, 2009

Excellent. I brought it to my coffee shop group and they loved it! Some good ajustments in comments but it comes out great either way. Moist and tasty even on Day 2 - when it lasts that long!

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Dick DeAngelis

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Reviewed: Jun. 30, 2009

AWESOME!!! I love it! I just put all the batter into one pan and made one big loaf! (i did use bread flour instead of all purpose.)

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pickycook

Cooking Level: Expert

Home Town: Round Rock, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 29, 2009

I have made this over and over again. I always cream the butter and sugar. (using a KitchenAide) I do use pecans, but that's the only change I made. This is my "go to " recipe...it is very good and NEVER lasts! I'm making it today for a friend...I'll keep one loaf and give the other away. It's really the only way to keep from eating both loaves in very quick succession!

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Gayle

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 22, 2009

I made this for Father's Day and it was good. The edges were hard, but the inside was really moist and delicious. I only baked it for 50 minutes and that was too long. Next time I will add more seasonings to boost the flavor.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jun. 16, 2009

this was a good recipe for BNB. I love the fact that the recipe yields 2 loaves, because my old recipe only makes one loaf. I'll definitely be making this again, except I'll use a smaller pan (the bread came out too rectangular, and I prefer mine more square). Other than that, it was perfect. Definitely a keeper!

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