Reviewed: Aug. 25, 2005

The name of this banana bread should be changed to "The Best Banana Bread Ever!" I am picky about banana breads--I never found one that had the right texture or had the right taste. This one is perfect! Sweet and moist, and if you want spices or anything else, you can add them to suit your tastes. I would love to try some of the other yummy looking banana breads on this site, but ever since I made this bread for the first time a few years ago I have the hardest time trying anything else! Fantastic!

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Byrdie

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 11, 2005

Made this last night, and it's delicious. Just what I was looking for. I didn't have sour milk, not did I know how to create it, so I used a little less than 1/3 cup milk, and added a spoonful of sour cream. I also added cinnamon. You may want to grease the pan a little more than lightly, I did lightly, and the whole bread stuck to the bottom.

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BELLYXRAY

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Reviewed: May 23, 2005

I really liked this recipe..it was easy and quick to do...Next time I will add a little less baking soda as I could taste a hint of it in the bread..my family thought it was perfect tho..

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CHERIE73

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Reviewed: Apr. 12, 2005

Thanks for the great recipe!!! This bread is fantastic -- and very forgiving for a "wide margins" kind of cook. I tossed all incredients together, eyeballing, used four bananas, because I had them on hand, and used sour cream, mixed it all up with a large salad fork (new home is very spare - all equipment in boxes). I had to add on about 30 minutes extra baking time (I suspect because of the extra banana) before my knife came out clean (lowered to 300 degrees after an hour), but in the end it was delicious. Next time I think I may throw in 1/2 cup chopped walnuts. ............. P.S. I used the Splenda/Sugar Baking Sweetener, rather than pure, real sugar, and my unwitting boyfriend was none the wiser. ............. P.P.S. If you make extra, you can slice the cooled banana bread and pack in individual sandwich bags, then put all in a large freezer bag and you'll have snack-ready portions for whenever you want them. Take one out of the sandwich bag, pop on a plate in the microwave for 1 minute on medium power. It thaws and heats back up to almost as good as right out of the oven. Thank you for the wonderful, classic recipe! I made it for the first time last week, and again tonight! Sooo good.

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Mar. 7, 2005

Outstandingly moist, with a tender crumb. The flavor is superb, as well. This is the recipe I reach for again and again, a true classic. Adding a few dashes of cinnamon helps to complement the banana taste. This bread freezes perfectly for up to 3 months, if wrapped in foil, then placed in a zip-lock freezer bag. Delicious!

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Baricat

Cooking Level: Professional

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Reviewed: Nov. 21, 2004

i have been looking for a good banana bread recipe for a long time. no need now! this is GREAT! i did make a change: for the sugar i used 3/4c brown sugar and 3/4 c white sugar.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 4, 2004

Wonderful!! But, oooo so....sweet! Of course my kids LOVE it, but a little too much sugar, I suggest cutting it in half! But it was so moist! I used sour cream instead of the milk, threw it all in the food processor and blended, also, I added 1/4 cup of butter. I will definately make this again w/ the modified sugar and it will then be a 6!!! YUM YUM :)

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ONA CARROLL

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Reviewed: Sep. 13, 2004

The taste and texture were great! I used half brown and half white sugar and subbed commercial buttermilk for sour milk. The texture is moist, but not more than other banana breads I've made/eaten. The only trouble we had was that it made so much batter, that I could have used two pans. I put it on a baking sheet in case it spilled over and I'm glad I did because it would have been a terrible mess if I hadn't. Also a good thing about using the baking sheet under it: the spilled part was just as tasty as the loaf and we needed the extra because my family gobbled it all up! I had to bake it 75 minutes to get it cooked all the way. I'll make it again!

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NITROJEN

Home Town: Elk Grove, California, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 22, 2004

We really loved this bread! I usually make a recipe as it's written the first time I try it, but I used some reviewer's suggestions and made some of my own modifications on this one. I toasted some walnuts, chopped them up, and added 1/2 cup to the batter. I half brown and half white sugars. I used sour cream instead of sour milk. I added some freshly grated nutmeg and cinnamon and some allspice to the batter. I had too much batter for an 8x4 pan, so I made 3 regular sized muffins with the excess. The loaf took about 75 minutes instead of an hour, but then it was done to perfection. Everyone who has had a slice of this loaf has raved about it. Definitely a keeper!

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DONNAINMICHIGAN

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Jul. 14, 2004

Good taste. Makes 2 loaves. A little more moist than I like. Also had to cook about 15 min. longer than recipe stated. But overall, very good.

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ilovetocook

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 29, 2004

This recipe is incredible. Because I had an overabundance of over-ripe bananas in the freezer, I ended up X4 the recipe. The turn out is a very nice not too cakey or heavy muffin/loaf. I substituted the sugar and put 1 cup brown and only 1/2 cup white. HINT: instead of adding all the ingredients into the bowl at the same time, I do it this way so that the ingredients incorporated more evenly. Whip the marg/butter and sugars together until creamy smooth, than add the eggs one at a time. Now add the bananas. The flour, baking soda, and salt should be sifted together into a different bowl, add this mixture than add the vanilla (I always free pour the vanilla, as you can never put too much in).

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CAIROTAIVA

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Apr. 21, 2004

AMAZING! Not even my mother's bread beats this. I used buttermilk in place of sour milk, turned out great and 4 bananas. Also, I took advice of other reviewers and topped with brown sugar and cinnamon-sugar halfway through baking. Makes all the difference! Cooking time was about 1 1/2 hrs. for me. Defintely give this one a try!

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LER430

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 29, 2004

I used 4 VERY RIPE (slimy) frozen then unfrozen bananas instead of the 3 it calls for. I also just used regular milk. Doubled the vanilla. Everything else, I followed to a T. My crust is just right--almost carmelized and the insides are nice and spongy and moist. Deeeeeeeelightful!

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YAKIMICKI

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Reviewed: Feb. 14, 2004

This is an excellent recipe. Very moist and full of flavor. I've tried many other recipes, believe me. My own grandmother had her own recipe for a moist banana nut that we've loved, but were unable to re-create. This recipe is so similar, I would swear it's my grandmother's. One variation I made: I used 3/4c light brown sugar & 3/4c white sugar in my recipe and added 3/4c chopped walnuts and made sure my bananas were very ripe.

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LAURA124

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Reviewed: Jan. 25, 2004

I'm always on the look out for a good banana bread recipe & this is my favorite so far. It has a nice texture & stays moist. I usually have problems with the crust getting too dark before the inside is done, but this turned out nicely, the crust was a deep golden brown & quite tasty! I followed the recipe to the letter, next time I will try some cinnamon & nutmeg. A great recipe!

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ARMYWIFE10

Cooking Level: Expert

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Reviewed: Nov. 14, 2003

Definitely the best b-bread recipe I've tried. I used leftover lemon yogurt instead of the sour milk and added extra vanilla, a splash of lemon juice, and 1 c of finely ground walnuts. We devoured it in less than 36 hours! Really good with about 1/2-inch thick layer of sweet-cream butter spread on it!!

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flying fingers

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Reviewed: Sep. 26, 2003

I have been looking for a new banana bread recipe and this one is the BEST of the many that I have tried from this site. I added 1 tsp. cinnamon, 1 c. chopped nuts and baked it in a 9x5 loaf pan for 1 hour...PERFECT...the crust and inside were just right, the flavor was terrific and the bread was good plain or toasted. This recipe is a keeper! Thanks to Jeannie Meyer for sharing this terrific recipe with this site!

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MINNIESTUFF

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Reviewed: Sep. 13, 2003

Delicious! I added walnuts to it--yummy! My husband, the banana-bread expert says this is a keeper! Thanks.

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MUSICMOM20785

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Reviewed: Jul. 20, 2003

I LOVE this banana bread! I normally use a betty crocker recipe, but decided to try a new one. Another recipe I tried on this site that had hundreds of reviews, did not taste good at all to me or my family- and I used a lot of bananas for that recipe! I only had two overripe bananas, but decided to try this easy recipe, rather than throwing them away. With less banana than called for, it tastes like a sweet bread with a taste of banana. The texture is really wonderful in this bread- not too heavy, and not too dry or too moist. Perfect :)

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KRISTEN02

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Pflugerville, Texas, USA

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Reviewed: May 31, 2003

I added mini chocolate chips and walnuts to the batter. The moisture level was perfect and the bread sliced easily. It made one loaf and six cupcakes (too cakey to call them muffins). I frosted them with cream cheese icing and they were fantastic.

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