Reviewed: Nov. 21, 2009

Made this recipe this morning as muffins - delicious! I used 3 bananas mashed instead of sliced and eliminated the walnuts.

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JENN

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Reviewed: Nov. 20, 2009

With the sour cream (or plain yogurt in a pinch) this bakes up evenly (center is done w/o the edges being over done) and is delicious. This is our favorite banana bread recipe! I do mash the bananas instead of slicing; mainly because I am often using overly ripe bananas from out of the freezer but Ido think it distributes the bananas throughout too.

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ma baker

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Reviewed: Nov. 19, 2009

Great banana bread, very versatile. It tastes great plain or you can spice it up a bit with some cinnamon & nutmeg. It's also great with nuts, dried cranberries and chocolate chips.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Nov. 16, 2009

This was so good! My kids ate it up!! I did use banana yoplait instead of sour cream this is a keeper and I will be making this for years to come. Thanks for sharing!!

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dink

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 16, 2009

This was delicious. I followed the recipe as given but made some minor changes. 1) I substitued the sour cream with strawberry/banana yogurt 2) I omitted the walnuts (I don't like walnuts) and 3) I baked it at 325 for about 50 mins. The bread came out wonderful and the entire family scarfed it down.

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Ringolover5

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 16, 2009

This is a terrific recipe! First time I made exactly as written and it was a huge hit with the family. Second and subsequent times I added another half of a banana and substituted pecans for the walnuts and they went even MORE nuts for it :) Love it!

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aswright1

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 15, 2009

I really like to bake with honey whenever I can. So, I subbed 1 cup of honey for the sugar and used 1/2 cup of vegetable oil for the melted butter. I left out the sour cream. Well, between the honey and the oil, it was so moist and it had a great honey flavor too!~ The only thing I will do differently next time is grease AND flour pan, because it was a bit tricky unloafing and it broke a little. Good just the same though. Thank you for sharing this great recipe!

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Anna Marie

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Reviewed: Nov. 13, 2009

Delicious! I make this every time I have old bananas!

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caiden's mommy

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Reviewed: Nov. 13, 2009

I recommend slicing the bananas instead of mashing, as said in previous comments… The sliced bananas gave an odd texture as expected…

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FireLillith

Cooking Level: Expert

Home Town: Conifer, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Nov. 12, 2009

I've made this twice and it was mouth watering both times. Everyone raves about it! Thanks for sharing.

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tk

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Reviewed: Nov. 11, 2009

Great! Made exactly as called for. I've not cooked with sour cream in baked goods so that was an interesting ingredient. Moist and delicious. Would definitely use this recipe again.

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chefcarolo

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Reviewed: Nov. 9, 2009

Yummi!!!! I've never made banana bread before, after this one I'll be making it over and over again. The changes i made were because I didn't wanted to go to the store and used what i had. I used baking powder instead of baking soda (double the amount), also used plain yogurth instead of sour cream and mashed the bananas. Awsome taste and very moist... Hubby said it deserved five stars.

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Naybi

Cooking Level: Beginning

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Reviewed: Nov. 8, 2009

Absolutely delicious! This is my first attempt at banana bread and I am thankful to have found this one. I used room temp margarine instead of melted butter and baked in a 9" square pan for 30 minutes. TRY THIS RECIPE, YOU WILL NOT REGRET IT!!

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danagrace

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

I make this all the time- I love it, and everyone else does too! I use 1/2 a cup brown sugar, 1/2 cup white, but that's just my personal taste preference. And I mash the bananas. Really, if you're looking for a banana bread recipe, this is it!

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denise!

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Nov. 6, 2009

I've made this recipe twice so far and each time it turned out great! I always substitute Smart Balance Oil for the butter, increase bananas to 3, use 1/3 cup brown sugar, 2/3 cup white sugar add 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup pecans(sub for walnuts), and then top it with wheat germ and more pecans. Amazing!

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DELTA451

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Reviewed: Nov. 6, 2009

I FORGOT the sour cream!!! Didn't realize it until it was baking and I couldn't believe it. Know what? That bread was AWESOME. I saved a million calories and it was STILL awesome. Some added additional cinnamon and nutmeg, but I'm a banana bread purist and I really don't like anything messing with the banana flavor, so only add it if that's important to you. I did mash the bananas and made it to one cup - used soft butter (melt? what's THAT about?) and the flour mix was added last only because it's habit with me. We loved this recipe!

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MBRECH

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Reviewed: Nov. 4, 2009

I made this recipe as written except that I mashed the bananas and used pecans instead of walnuts (a personal preference). It is absolutely wonderful! My whole family loved it. It will be my go to banana bread recipe from now on.

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Nov. 1, 2009

This bread is indeed great. I followed other suggestions and mashed the bananas. The only changes I made were: 1/2 cup brown sugar and 1/2 white cup sugar, instead of 1 cup sugar. Added 1/4 cup Heath toffee bits which complemented the bananas, and increased the walnuts to one cup. I will definately use this recipe again and again.

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Trev Vines

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Reviewed: Nov. 1, 2009

I substituted 3/4 cup honey for the sugar to make it healthier, increased flour by 1/2 cup due to added liquids, and used vanilla non fat yogurt. I mashed 3 bananas and left 5 minutes more in oven Result: I wouldn't recommend these alterations. It was dry, crumbly and dark. Little banana flavor detected. I think the problem was the honey substitute. I'm not an experienced baker.

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brainchannels

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Reviewed: Oct. 28, 2009

DELICIOUS! I did a couple modifications - used margarine, and I had to melt it a little due to time constraints. I also added 1 tsp lemon juice to the vanilla (couldn't taste it though). I used peach yogurt instead of sour cream (it's what I had), used 3/4 cup of white sugar and 1/4 cup brown sugar, and added 1 tsp baking powder, with no nuts - and mashed the bananas. Turned out GREAT!

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