Reviewed: Feb. 9, 2012

Perfect recipe. First time i made this i used 2 cups white sugar, 1 cup brown sugar, 3 large banana's and tripled the cinnamon, used walnuts for the nuts. I did bake it 1 hour 20 minutes until done at 325. Came out perfect. Wonderful will make it often.

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2 users found this review helpful

Reviewer:

B/w

Reviewed: Nov. 8, 2011

This is the best I've made. I hope I can do it again because I really liked this recipe and my friends and co-workers loved it too.

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4 users found this review helpful

Reviewer:

NellieSue

Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Oct. 13, 2011

I cut this recipe down to 10 servings and made muffins from the batter. I cut the sugar back by half again (3/4 cup) and instead of using 1 1/2 eggs and 1/4 cup plus 2 tablespoons butter, I just cut back on the butter by two tablespoons and used two full eggs. After I started mixing the batter, this did need a little more mashed banana--I added one more. I made no other changes. These turned out perfect. I didn't get 10 muffins out of this recipe, I got 12 and they were quite big. 350* for 20 minutes and they were perfect. I'll make this recipe again.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 23, 2011

This recipe is a keeper. I used yogurt instead of sour cream simply because that is what I had, ditto walnuts instead of pecans. It was delicious. Sprinkled some extra nuts and cinnamon/sugar on top before baking. A definite hit!

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3 users found this review helpful

Reviewer:

Peggy

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Cooking Level: Expert

Home Town: Garden City, New York, USA

Living In: Ottawa, Ontario, Canada

Reviewed: Sep. 3, 2011

Family liked this. Very moist.

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Reviewer:

LACEY5

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

I followed the recipe exactly and the bread came out flavorful and really really good. In fact, I like this banana bread recipe more than any of the other banana bread recipes that I have tried on Allrecipes. I will be making this one again!

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Reviewer:

jennifer_a00

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: May 26, 2011

I made this today and it was great! I used walnuts instead of pecans and forgot the cinnamon, but it was a big hit with my husband, daughter and even my mom. Mom said it was better than any she has made. I also made 8 mini loaves because they are easy to give away, so I wont eat it all...LOL!!

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Reviewer:

Teresalynn

Reviewed: Dec. 30, 2010

I made this tonight after having thoughts of mom from years ago. it turned out delicious even though I did cut the sugar by half a cup. I also tried the cinnamon sugar coating in the pan and feel this is overkill on the sweetness. It wasn't needed.

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Reviewer:

jonbosk

Reviewed: Dec. 21, 2010

I have been looking for "the best banana nut bread" for a long time...I have found it with this recipe! How easy it was to prep. I did lower the temp to 325 and cooked it longer. I also followed a tip from previous reviews and doubled the cinnamon and added a splash of vanilla. YUMMY!! I got 5 mini loaf pans and 1 regular "stoneware" loaf pan out of the recipe. I was skeptical that it would go that far, but I was pleasantly surprised! Consider me a RAVING Fan of Janet's Famous Banana Nut Bread! This recipe is a KEEPER!

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Reviewer:

Linda Hankins

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Reviewed: Dec. 15, 2010

Best Banana nut Bread I have ever made! I used selfrising flour,real butter, and a dash of vanilla. Cooked on 325 slower and it came out even all around. Some say its too much sugar. Its really sweet but thats how we like it. Just use less if you don't want so much sweetness. The middle turned out very moist and soft with crust a bit crunchy, BUT that how I like it. I highly recommend this recipe.

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3 users found this review helpful