Reviewed: May 21, 2012

5 stars! I made this bread this morning and it is the best banana bread I have ever made!!! Thank you for sharing. It is a keeper in my recipe box.

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Reviewer:

CeCe Stover

Cooking Level: Expert

Reviewed: May 15, 2012

This was DELICIOUS! I made 2 batches last night, my family devoured it this morning! I used 3.5 bananas and heavy cream instead of sour milk, but it came out PERFECT! Im sticking to this recipe for sure!!!!!

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Reviewer:

SavvyMama

Cooking Level: Intermediate

Reviewed: May 3, 2012

It was delicious. I had enough batter for 2 small pans. I threw in a half cup of pecans and it was superb. I also cut back on the sugar just a bit, since my bananas were overripe and sweeter than normal.

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Reviewer:

SouthernDrawl

Reviewed: May 1, 2012

Grandma's Homemade Banana Bread was delicious! I was so happy that it made two loaves so I could share one with my parents. Next time, I'll bake it for less time, as the outside was a little more crusty/hard than I prefer.

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Reviewer:

mlcollier

Cooking Level: Beginning

Home Town: Auburn, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Apr. 29, 2012

Delicious! I reduced the sugar to just 1 cup and used vanilla soy milk instead of the sour milk (that was what was in the fridge). Came out yummy and moist. Thanks for a great recipe!

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Reviewer:

ijebuzz

Reviewed: Apr. 28, 2012

Delicious! For some reason I never have good luck with banana bread, but this one was easy and the bread is fantastic! Only thing I did differently than recipe was use regular milk and a dollop of sour cream; I also added some cinnamon. Thanks for the recipe, it was great!

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Reviewer:

KIM04

Home Town: Orlando, Florida, USA

Reviewed: Apr. 7, 2012

This recipe produces a bread that is both wonderfully flavorful and extremely moist!

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Reviewer:

Shelley

Reviewed: Apr. 2, 2012

Delicious indeed! I used this recipe to make muffins instead. I baked them for 25 minutes at 350 degrees. It yielded 18 muffins. I used whole wheat flour as that was all I had. I cut down the sugar to 1 cup. I also made sour milk by mixing 1 tsp of vinegar to the milk and I let it sit for 10 minutes. I love how it's a simple recipe and the results are so good! It also gives you room to be creative and add different spices or fruits to mix it up. I found that even with whole wheat flour, the texture was still moist and fluffy. Mmmm I'm waiting on my bananas to blacken so I can make another batch this week.

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Reviewer:

Happylilmama

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Reviewed: Mar. 30, 2012

Our family loves this bread. I made it exactly like the recipe says. I will make it again soon!

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Reviewer:

CRHOLT75

Reviewed: Mar. 29, 2012

Very nice, I combined this with another recipe, subbing the sour milk with sour cream, and adding baking powder, cinnamon and nutmeg. The best banana bread my family has ever had, they say! Everyone took it in their lunch the next day. Next time will have to make two.

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