The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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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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Photo by MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 5, 2012
I won't look any further for a banana bread recipe!
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Photo by justacrackedpot

Cooking Level: Intermediate

Home Town: Scarborough, Maine, USA
Living In: Fitchburg, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 1, 2012
added an extra banana but otherwise stayed true to the recipe. excellent!
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Cooking Level: Expert

Home Town: Washington, D.C., USA
Living In: Suitland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Photo by Shell

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 26, 2012
The best banana bread I've ever had!!!! Amazingly moist and delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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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Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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