Reviewed: May 23, 2012

It took approx. 75-80 minutes to cook in 9X13 pan. Definitely sweet and moist, but not the spiced banana bread that I'm use to. Still really good though.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: May 5, 2012

I won't look any further for a banana bread recipe!

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Reviewer:

justacrackedpot

Cooking Level: Intermediate

Home Town: Scarborough, Maine, USA

Living In: Fitchburg, Massachusetts, USA

Reviewed: May 1, 2012

added an extra banana but otherwise stayed true to the recipe. excellent!

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Reviewer:

NICKSWIFE

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Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Suitland, Maryland, USA

Reviewed: Apr. 12, 2012

very good recipe, i made 4 loaves in two days. anyone who tasted it loved it, although the second batch i decreased the sugar to two cups as too much sugar for my taste, and better for the grandchildren too.

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Reviewer:

ITACOOK

Reviewed: Mar. 31, 2012

Wonderful recipe. I added finally chopped dates (1 cup) and 1 cup chopped walnuts. I used another reviewer's recommendation on the topping of oatmeal, cinnamon, brown sugar, and butter and it is superb. Only problem was that my batter overflowed the two loaf pans.

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Reviewer:

20min2longinkitchen

Reviewed: Mar. 27, 2012

Great recipe! However, I changed things to make it a bit healthier. I used 1 cup of brown sugar & 1.5 cups of Splenda. I used 2 cups of whole wheat flour & 1.5 cups of AP flour. Instead if 1 cup of butter, I figured 2 bananas were about the same consistency of 2 sticks of softened butter - 1.5 tsp vanilla and fat free buttermilk. I stirred in (gently) the dry ingredients alternately with the buttermilk. I usually use eggbeaters but I was out. I added the 6 bananas (total of 8). I made it in a bundt pan & had enough left over for a mini loaf pan. AWESOME!! I will be making this regularly!

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Reviewer:

Shell

Cooking Level: Expert

Reviewed: Feb. 26, 2012

The best banana bread I've ever had!!!! Amazingly moist and delicious

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Reviewer:

Matter721

Reviewed: Jan. 18, 2012

Exceptional!!!!!! Super moist and fluffy. I have made four loaves using this recipe and added mini chocolate chips....another hit :D

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Reviewer:

Jeannie

Reviewed: Dec. 10, 2011

Buttered the pan and coated it with cinnamon sugar for a nice crust. Added a little cinnamon and nutmeg for our taste and it worked well. The recipe made enough for a shallow 9x13 AND a loaf pan! Definitely a sweet version and so delicious!

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Reviewer:

ilstu99

Cooking Level: Expert

Reviewed: Dec. 9, 2011

Yummy:)) I had no buttermilk at home so added yogurt with 1/4 cup of water...and no baking soda so used double the amount of baking powder but it turned out perfect..

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