Reviewed: Nov. 22, 2009

Oh my goodness... This Banana Bread is just divine!!! I was looking for a super moist and this recipe does not disappoint. DON'T cook this in two bread pans.The temp/time is perfect for cake pan. A loaf pan is way to thick for above temp/time. you would need to cook longer at a lower temp. (don't ask how I know... a "FRIEND" told me. It over flowed.. batter dripping and burning with smoke... A real "DRRR" moment... um, so I was told of course." GOOD LUCK, VERY YUMMY!!

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Nicole

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Reviewed: Nov. 20, 2009

fantastic even my picky eater son devoured this not to mention a great way to use up black (which they say is actually fully ripened) bananas

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dynabryte

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Reviewed: Oct. 26, 2009

So delicious! Moist and sweet! Just like I like it. I followed the recipe exactly. This was my first time making banana bread and I will not be trying any other recipes! The only thing I will do differently is to add nuts when I add the bananas. Yum!

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hoveyfox

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Reviewed: Aug. 12, 2009

This is great! I needed a recipe that would use both bananas and buttermilk, and this one was perfect. I, too, cut the sugar down to 2 1/2 cups. I baked it in the 9x13 pan as instructed, but it took 80 minutes (after 60 minutes I covered it loosely with foil) to cook through in the center.

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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Jul. 31, 2009

This banana bread is fantastic! Super moist and great flavor. I've added cinnamon, which tasted great too! I bake as muffins (for 20-23 minutes) and/or in loaf pans. This one's a keeper!!

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Seahawk07

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Look no further... this is the best recipe. I use butter instead of margarine and whole wheat flour instead of white. Add chocolate chips for a fabulous dessert. I make it all the time and give it to friends, teachers, bring it to brunches, etc. I am constantly asked to bring "my" banana bread. Bake it in stoneware for the best results. I use 2-3 bread pans or mini loaf pans.

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chefjenne

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Reviewed: Jun. 16, 2009

This bread is AWESOME!! My kids (7 & 3) made this yesterday. Used the 9 x 13 pan as suggested and 1/2 of it gone already! I only made 1/2 the batter and did not have buttermilk but substituted 1cup milk and 1tbs vinegar (stirred and let sit for 10min) then used what was needed for the recipe. So moist and full of banana flavor!! This is a keeper!! Thanks

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ashandcamsmom

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Garner, North Carolina, USA

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Reviewed: May 13, 2009

This recipe is really delicious. It needs to be baked at lest an hour and 1/2 though, to cook throughly

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CollegeBaker

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Reviewed: Apr. 1, 2009

I only used 2 1/2 c. sugar and four large bananas, as it was the right consistancy after four bananas. I also added 1/2 tsp. of nutmeg. Smells wonderful. This made three medium sized loaves, for me. Quite a large batch of banana bread. I also covered my breads halfway through with foil to prevent scorching.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 11, 2009

My whole family enjoyed this moist and delicious bread. It had a crunchy crust and a wonderful sweet banana flavor!

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foodjunkiemama

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 11, 2009

Prob. The best banana bread I've had. Very moist. I ended up using regular 1% milk because I didnt have buttermilk and I reduced the recipe to half. I also did not have the right pan, so I made muffins instead. The muffins only took aprox. 20 mins in the oven and turned out SOO GOOD. Thanks for the recipe!!

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mbungay

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Reviewed: Jul. 15, 2008

Vey nice bread! Loved the additon of buttermilk. Also, had six brown bannanas to use up so this was perfect. This made 2 loaves, we ate one and gave one to the in-laws. Thanks for the post!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 11, 2008

This makes wonderfully moist, flavorful, bread! My family loves it so much that they will let the bananas go brown just so I have to make it. It does make alot, 2 loaves and 2 mini loaves. If i don't have buttermilk I just add 1 tsp of vinager to the milk. I also cut the sugar down to 2.5 cups. Everyone is always asking for this recipe! Thanks!

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leahwo

Cooking Level: Intermediate

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Reviewed: May 19, 2007

This is a nice banana bread recipe. I have substituted sour cream for the buttermilk, with good results. I always add nuts, too!

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Kerry

Cooking Level: Intermediate

Home Town: Cape Cod, Massachusetts, USA

Living In: Georgia, Vermont, USA

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Reviewed: May 3, 2007

I only put 2 1/2 cups of sugar in because as i was adding it i thought 3 was alot. I also used 7 bananas and 1 cup of 2% milk as thats what i had. And also i added about a tsp of cinnamon. I was really worried as it was cooking because almost an hour after i put it in the outside was nice and brown but the inside was completely raw(looked like i just put it in) I thought for sure it was ruined! It ended up taking an hour and a half but man is it worth it! Tender, moist, sweet( but not sickly so) and the top got nicely crisp. I still have one more loaf to make(i put it in 2 loaf pans) and the first is almost gone already!

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babybluangel

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 25, 2007

Sweet, and very moist bread, I love it!

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SimplyMaria

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Reviewed: Mar. 7, 2007

I even took off a cup of sugar, and it's still fabulous!!! I love it and won't use any other recipe :)

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Dawn

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Reviewed: Feb. 13, 2007

Very Good! I'm always trying new banana bread recipes, looking for that "perfect" loaf. This sure came close! One just has to forget how much sugar went in to it :P My son loved it and was quite upset when I ate the last slice :) Thanks for the recipe.

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Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

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Reviewed: Jan. 11, 2007

Perfect bread.....not too dense, not too cake like. Great flavor & texture. I make B Bread ALL THE TIME and this will be my new staple. As always, the darker the banana, the better the bread:) Thanks for sharing!!!!

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chef tara

Cooking Level: Intermediate

Home Town: Grand Island, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Dec. 6, 2006

great way to use up black bananas and buttermilk. Subbed the oleo for 3/4 cup applesauce and it was super moist. Did up the salt to 1/2 tsp. and cut the sugar down to 2 1/2 cups and it was plenty sweet. Added 1 tsp. cinnamon to enhance the flavor. Thanks for a great recipe that can be made into a lowfat bread without compromise of flavor or texture! This made 2 loaves and 2 mini loaves.

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