The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 9, 2009
The best ever! So moist and I love the little crunchy nuts. Plus the sugar coat on top is sooo good.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 28, 2009
I have been baking banana bread for many years and thought I would try a new receipe. When I saw that the ingredients called for sour cream I thought it would make the bread very moist, so I gave it try. BIG MISTAKE ! First of all way to much sugar, made the top hard and crunchy, not in a good way. I set the oven at 325 like the directions said, I usually bake at 350, and let my two loafs bake for 65 minutes. When time was up , I put a tooth pick in the middle and it came out dry. Done I thought. I let it cool and cut into a loaf, mussy and not baked completely. I was so disappointed, and wish I would of read the reviews for this recipe that stated to bake longer and at 350. I would of saved alot of time and most of all money.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Loganville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 4, 2009
I found this recipe here years ago and have been making it ever since. I wish there were a higher rating than 5 stars! I get so many compliments on this bread every time I make it. It is delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 2, 2009
wonderful recipe, I substituted vanilla yogurt for the sour cream. so moist!!! my kids were begging for more! :) and they are only 6, 4, and 2!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2009
I have tried many recipes and nobody liked any of the banana nut bread that I've made until this recipe. The taste is great and easy to make. We all LOVE it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 4, 2009
I have been making this recipe since it was posted. I love it. I have made changes over the years. I use half all purpose and half wheat flour. I add a tsp. vanilla, and walnuts ILO pecans. I bake for 90 minutes on 300. I hope you enjoy as much as I do.
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Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Mound, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: May 27, 2009
This bread had WAY too much sugar in it. Unfortunately, I didn't compare it to my other banana bread recipes before I made it, and I was disappointed. The taste of the ripe banana was overwhelmed by the sugar. Instead of 3 cups, 1 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 24, 2009
This banana bread is amazing! My family calls it a little slice of banana heaven.
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Cooking Level: Expert

Living In: Edmonds, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 18, 2009
Fabulous! Turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 28, 2009
My whole family loved this! Best Banana bread I've ever had!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 6, 2009
this was very good. I made two when baking and thought why not try and freeze one. I kept it for about three months in the freezer forgot it was there. Took out of freezer let stand at room temp until thawed, could not believe how good it still was. Will definately make again. thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA
Living In: Summerton, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
Great, very moist and delicious.
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
I made this bread with 2-1/2 C of sugar. I baked 1/2 of the batch in a muffin tin of sorts (except each one was rectangular instead of muffin shaped). The other half I baked in a bread pan. These tasted SO GOOD! I will definitely be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 13, 2009
Great. My family realy liked this rfcipe alot. Thanks for the GGGREAT recipe.
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chd

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 11, 2008
You won't find another recipe this moist. It's like eating cake and everyone raves over it!!
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Jen
Home Town: Iola, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 1, 2008
This is delicious CAKE. Did not remind me of Banana Nut Bread at all. But a very delicious cake recipe to have. So, the search is still on for the dense moist consistency of nut bread I knew growing up.
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Cooking Level: Intermediate

Living In: Coon Rapids, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 23, 2008
MADE THIS TODAY BUT ONLY USED 2 1/2 CUPS SUGAR, ADDED 1 TBLS VANILLA AND BAKED AT 325 FOR 1HR, 10MIN, CAME OUT GREAT. WILL MAKE AGAIN & AGAIN.
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Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA
Living In: Little Elm, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 24, 2008
Love this recipe! So easy and quick. Bread is moist and flavorful. UPS'd a loaf to my sisters with the recipe and they loved it too!
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Cooking Level: Intermediate

Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 19, 2007
Awesome, awesome! I now have this down by memory I make it so often. The riper the banana, the better. If the peels get black, but your still not ready to use them, they freeze well. Just defrost for several seconds in the microwave and they're ready to use. Can't go wrong with this, even for a beginner.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 30, 2007
I'm not normally a fan of banana nut bread but this recipe was awesome. As written, it's definitely a dessert item. The second time I made it I cut back to 2 cups of sugar (I'm not a sweets fan) and it was just as tasty but crumbled a bit, so next time I'll increase the sour cream. The other change I've made is to use 3/4 cup pecans and 3/4 cup macadamia nuts, which was a very big hit.
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