Reviewed: Jan. 12, 2009

this recipe is fantaastic

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Ranae mal1

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Reviewed: Dec. 25, 2008

This bread was great! My whole family loved it.

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mswilson

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2008

i've try'd lots of banana bread recipes and this is definetly the BEST!!!! The only thing i did different is not use sour milk; i dident really like the idea of using sour milk. :) ps i used 2% milk

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Tori

Cooking Level: Professional

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Dec. 21, 2008

Honestly the best banana bread recipe,didnt have butter so i used shortening instead and added a handful of brown sugar,perfect

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jennluvs2cook

Cooking Level: Expert

Living In: Nelliston, New York, USA

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Reviewed: Dec. 18, 2008

I really liked the texture and moistness (I even added an extra banana) but I kinda felt like it was lacking something like cinnamon. Next time I will add a little and see if that's the difference. Overall pretty darn good!

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Pampered Chef Mom

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Reviewed: Dec. 2, 2008

This is a very good base recipe for banana bread. I made a double batch, but only used 5 bananas (that is all I had). I added 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of cloves. I poured one loaf and before pouring the other I added 1 and 1/2 cups of coarsly chopped fresh cranberries. They are both very good. To sour the milk I used a ratio of 1 tbsp of lemon juice for 1 cup of milk. I think next time i may leave one banana chopped and the rest mashed to leave chunks of fruit in the bread.

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nhoward9608

Cooking Level: Expert

Living In: Girard, Ohio, USA

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Reviewed: Nov. 24, 2008

Was wonderful. I baked several loaves (doubled the recipe). I used powdered buttermilk (with water)instead of sour milk and I added chopped pecans. Mmmmmm.

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drifter_gurl

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Reviewed: Nov. 21, 2008

Good recipe! I used sour cream and milk versus sour milk and added cinnamon, nutmeg and a cup of blueberries. Delish!

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theboss

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Reviewed: Sep. 15, 2008

Although I love banana bread I've never made it before so I based my choice on recipe on the reviews. This was a big hit in my house!! I baked it in little cupcake trays for "easy access" and they were so moist and delicious. I modified a little as I did not have all of the ingredients; I used sour cream instead of sour milk and I used crushed cashews as my nuts, but it turned out wonderful!!! Honestly this is a must-try it I had to put some away just to save some for lunches the next day!!!!

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Sasha

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 5, 2008

This is my 'go-to' recipe for banana bread! I make it low-fat by using 1/2 C. butter and 1/2 C. applesauce, and will use any flavor of yogurt instead of the sour milk. I always add a generous dash of cinnamon and a sprinkle of nutmeg. A handfull of craisins adds a nice change of flavor.

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KT Ray

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 12, 2008

This came out very good! Just like another reviewer said, it came out not too moist or dry...just right! I made 3 mini loaves and only had to adjust the cooking time by about 7 minutes...they still came out great! Oh, and I didn't have any "sour" milk on hand and just used regular no fat milk and it did not effect it all all!

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CAFEOLAIT1

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Reviewed: Jun. 9, 2008

Great and simple recipe. Have used it several times and plan on giving as a gift.

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Lisett

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Reviewed: Apr. 26, 2008

I doubled the recipe but used only 1 c. white/1 C. brown sugar. It tasted good, but was a little rubbery in texture. I like the fact that you can dump all ingredients together. I replaced the sour milk with yogurt.

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Kate

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 22, 2008

I can't keep any in the house. It just disappears. I use buttermilk for sour milk and I put walnuts in it the last time. I used a pyrex loaf pan and it went way over the top of the pan, so I bought 2 and now, it's just perfect for 2 loafs. Very moist and the flavor is superb. Thanks for this recipe.

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Puddin Pop

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Mar. 3, 2008

Wonderful! I "snuck" in walnuts by crushing them so my son would try it-he loved. Several of friends had it and asked for the recipe. I found it baked more evenly in an 8" x 8" pan instead of a loaf pan.

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Peggy Anne

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Feb. 11, 2008

My family absolutely LOVES this recipe~ Thank you for sharing!

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HeatherT

Cooking Level: Beginning

Home Town: Cherry Hill, New Jersey, USA

Living In: Dublin, California, USA

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Reviewed: Oct. 28, 2007

Really, really good! A bit sweet, though, for my taste so I'd say 4 1/2 stars. Next time I'll cut back on the sugar a bit. I did substitute flaxmeal for 1/2 cup of the flour and used egg substitute instead of whole eggs. A very moist, flavorful bread! It's been out of the oven maybe 20 minutes and half the loaf is gone...I'm going to go hide a slice so I'll be able to enjoy some tomorrow. Thank you for sharing your Grandma's recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Oct. 18, 2007

Since we'd just moved, my cookbooks and recipes were packed away, so I popped on here to see if I could find something similar to my grandmother's banana bread. Ingredients wise this came the closest, so gave it a try. It was wonderful! I did add 1/2 tsp cinnamon and also 1 tsp lemon juice -- really makes the bananas stand out!

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CateCooks

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jul. 20, 2007

This was so good. I finally found a recipe that tastes like my Mom used to make. I only added an extra banana, 1/2 tsp. cinnamon and 1/2 c. walnuts..it is moist and just what I was looking for!

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fiestyfin

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Reviewed: Jul. 8, 2007

The only banana bread recipe I use. I add 1 tsp cinnamon, 1/2 tsp nutmeg, and I use 1 c white sugar, and 1/2 c brown sugar. Everyone loves this recipe!

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