Reviewed: Aug. 21, 2006

Great Banana bread, whole family enjoyed it. I did take one reader's suggestion and creamed the butter and sugar very well then added the bananas and sour milk before gently mixing in the dry ingredients. This makes a lighter bread. p.s. I added about 3/4 of a cup of chocolate chips which were a nice addition.

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diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

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Reviewed: Jul. 2, 2006

Absolutely delicious!!! Everyone begs for this. It's one of my favorite treats. Kudos!

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Amdy

Cooking Level: Intermediate

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Reviewed: May 9, 2006

This banana bread was really good but a bit too sweet and too moiste for my taste.

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Moe

Cooking Level: Intermediate

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Reviewed: May 8, 2006

I had used the same recipe since I was 17 years old...until I tried this one. I had some buttermilk to use up, so I gave it a try and HOLY COW, it's the BEST. My old recipe is in the trash!! Thansk for sharing!

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julieoh

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Reviewed: May 2, 2006

Love this recipe. I've been searching for a good banana bread recipe for a while and found this one, I've made it a couple of times and have added extra bananas and nuts and it turns out great every time. The only change I've made is to mix the wet ingredients together first then add in the dry. I also sprinkle some sugar on the top before putting it in the oven to give it a nice sweet crunch (my mum always used to do that). Yum! ****I used 1/2 cup white sugar and 1/2 cup brown sugar this time and didn't miss the extra 1/2 cup.

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Angie7

Cooking Level: Expert

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Reviewed: Mar. 13, 2006

Thanks to this recipe, I have become the Banana Bread Queen! I added chocolate chips once (marvelous) and brown sugar last time (yum)!

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pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 13, 2006

Best banana bread ever! This is a great recipe! It was so easy to do, couple of suggestions though - cream butter and sugar 1st so there are no lumps of butter. Sift all your dry ing seperately before mixing into the batter. I used skimmed milk as didnt have any sour milk (or lemons to make sour milk)but it still turned out great! Great easy recipe! My boyfriend and his co-workers raved about it! UPDATED(20th March).....As this was so good and was eaten so quick, I thought I would bake some more with extra for the freezer! This time I tried 1 1/2 cups all purpose flour and 1/2 whole wheat flour and 1 cup of white sugar and 1/2 cup brown sugar. I added an extra banana too(last time I only had 2). I was too scared to substitute applesauce for the butter this time as I thought it might take away the richness, but would love to know if anyone has tried doing that to lessen the fat content??????

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Katie

Cooking Level: Intermediate

Home Town: Ware, Hertfordshire, England, U.K.

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Reviewed: Mar. 2, 2006

very nice bread. IF YOU LIKE A NICE LIGHT AND FLUFFY LOAF THIS IS FOR YOU, IF YOU PREFER A DENSE AND HEAVY BREAD, IT PROBABLY IS NOT YOUR FIRST CHOICE. I didn't have butter and used margarine and it still came out beautifully. I did use 3/4 brown and 3/4 cup white sugar to make a bit of a darker loaf, and added 1/2 tsp. cinnamon as other reviewer suggested. I don't generally like cinnamon in banana bread but I found that it did just enhance the banana flavor; not overpower it. I will do this from now on. The recipe yield as written needs more than an 8x pan. I used my 8x pan, as it is intended as a gift to a friend, and also made a small loaf pan so I could taste and review. I added nuts and chopped dates. It is a very nice moist fluffy light loaf, not dense and heavy. No dryness at all. Very nice flavor. Used sour cream in lieu of buttermilk.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 10, 2006

This went over very well with my co-workers! I did make a couple of changes though - I ran out of oil so used the equivalent in unsweetened applesauce. And, instead of all white sugar, I used half a cup of brown sugar. I didn't have sour milk, so used 1/3 cup of warm milk mixed with 1 tsp of white vinegar. Then, I mixed in 1/3 cup of coconut and 1/3 cup of chocolate chips. I will DEFINITELY make this again!

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Chelsita

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Reviewed: Feb. 7, 2006

I love the crust it's so crunchy and moist great combination

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shelly

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Reviewed: Jan. 26, 2006

Absolutely Yummy! I don't think I've had a better bread.

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BEATRICEANN73

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 19, 2006

Made two thinner loaves out of this recipe and my and my partner just finished off half of one in a sitting. Added toasted pecans and raisin, curdled soymilk instead of sourmilk... The BEST banana bread either of us have had. Thank you for you grandmother's recipes.

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ChulaMujer

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Reviewed: Jan. 15, 2006

This was a pretty good banana bread recipe. I did add one extra banana I had to use up (4 total). Nice mild banana flavor, moist, not crumbly, tastes great warmed up with some butter.

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jan. 3, 2006

This bread came out yummy.. I, like PIETZSCHE, used 4 bananas. I used 2 disposable foil pans size 8" x 3 7/8". I didn't fill them all the way and ended up with one a little bigger than the other.. The small one was perfectly cooked in the 60 minutes, the other took about 15-20 minutes longer. I used 1/2 tsp of pure vanilla extract which turned out ok. I also used sour cream in place of the sour milk.. My kids love this bread. It is the first time I have ever made banana bread and it was so easy I am sure I will be making it again. Thanks for sharing Jeannie!

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WINTERPRISM

Cooking Level: Beginning

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Reviewed: Dec. 9, 2005

This is an excellent recipe. The bread came out 'very' moist. I added cinna- mon, nutmeg, sour cream (I didn't have sour milk), & walnuts as suggested. I also used 3/4 C. brown suger & 3/4 C. white sugar. I used 2 loaf pans since it seemed like there was too much batter for 1 & both loaf's were gone by the next day. I will definetly make again. Thanks Jeannie, for sharing. Everyone loved it.

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Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 27, 2005

very moist! have made several times and it always a hit.

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Jami

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Reviewed: Nov. 22, 2005

Excellent!

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HHMAKER3

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2005

Yummy! - soft and moist on the inside, crispy crust on the outside. I used 1/2 white sugar and 1/2 brown sugar, used a 9" x 5" glass dish, added about 3/4 cup finely chopped pecans and baked for 75 minutes. All of the batter was used and none spilled over the edges. Perfect!

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CreativeCook

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Sep. 24, 2005

It really does smell like grandma

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Crystel

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Reviewed: Sep. 13, 2005

I have been searching for THE banana bread recipe and this is THE ONE!! I use Mexican vanilla when I bake and it was unbelievably full of flavor and moist. The use of butter instead of the standard vegetable oil gave the bread a wonderfull richness. I've now thrown all the other recipes away.

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bellerickson

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Grandma's Homemade Banana Bread

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