Reviewed: Aug. 5, 2009

I have just made this recipe for the first time and am eating my finished product now! It is yummy!!! I halved the recipe because I only had one banana. I also used half whole wheat flour/half all purpose, and added about 3/4 tsp cinnamon and a sprinkle of nutmeg. I mashed the banana and used the mixer for everything. It is really delicious! I baked it in a 9 x 5 at 325 for 30 minutes and it was perfect (although a short loaf) :). Thanks for the recipe!!!! btw: In the middle of the pan, the bottom of the loaf stayed in the pan when I inverted to cool it :(. So it's not pretty. Can anyone tell me how to prevent that?

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Mel

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Reviewed: Aug. 3, 2009

Absolutely Awesome! Did make the changes others recommended but also mash some of the bananas and chopped some.

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Martha

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Reviewed: Aug. 3, 2009

This is very moist and wonderful. My entire family loved it. I doubled the recipie and made two batches so I could freeze some of the loaves. Not many made it to the freezer. I will make this again.

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MERRIWE2

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Reviewed: Jul. 31, 2009

I love this recipe! This is my new favorite and I make banana bread much more often now because of how GOOD this is. When I made it spur of the moment last time I didn't have sour cream, so I used a container of low fat vanilla yogurt instead and it tasted great!

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melisaelaine

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Reviewed: Jul. 31, 2009

Very Tasty bread. After reading over the other reviews I made the following revisions: room temp butter, 21/2 cups flour, bake at 325' for 75min. Instead of mashing bananas: freeze the bananas that are getting over ripe (in the peel). Then when you're ready to bake bread, simply defrost the bananas for approx 1 hour at room temp, snip off the end, and squeeze the pulp into the mixing bowl. I got this hint from a friend years ago, and it works great! The freezing process helps break down the banana and avoids needing to mash since once thawed again, it is mushy pulp.

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kinga

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

Living In: Monument, Colorado, USA

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Reviewed: Jul. 30, 2009

This is our families favorite banana bread recipie. A definate keeper.

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daisyE80

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Reviewed: Jul. 26, 2009

Excellent Recipe! I did a little tweaking like everyone else: did not melt the butter, just softened it.I dont know if that really makes a difference but some one else suggested it. Used half brown half white sugar. Added 1/2 tsp cinnamon and 1/2tsp nutmeg. Slightly mashed 4 bananas instead of 2, but left alot of chunks (I love banana flavor). Only used half as many nuts bcz thats all I had. Delicious! This is my new banana recipe

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Jessica K

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Reviewed: Jul. 26, 2009

This is a keeper! I followed the recipe exactly (except for mashing the bananas) and it was fabulous!!! The best banana bread I've ever tasted. Thanks for sharing!

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CapeCodLorrie

Cooking Level: Expert

Home Town: Scituate, Massachusetts, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jul. 26, 2009

This is really great banana bread! Everyone loves it. The only change I made was mashing the bananas instead of slicing them. But I think that is just a texture thing.

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proudmommy0414

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Reviewed: Jul. 22, 2009

Excellent! I did add some nutmeg and cinnamon, used 3 bananas instead of 2, and replaced some of the flour with whole wheat flour. One of the best banana breads I have made yet!

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Carrie V.

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Great taste. I made muffins instead of bread. I mashed the bananas, but otherwise followed the recipe exact. Thanks for a great recipe.

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TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

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Reviewed: Jul. 19, 2009

Turned out perfectly. I added cinnimon and a touch of nutmeg. And I definately mashed the bananas instead of slicing them. (I imagine that depends on the desired texture of those who will consume.) There's no way my husband would eat this if there were "chunks" of banana in it. It was very moist and was fabulous for 3 days.

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Christy Hatch

Cooking Level: Expert

Home Town: Agoura Hills, California, USA

Living In: El Paso, Texas, USA

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Reviewed: Jul. 19, 2009

Excellent, moist recipe. The best banana bread recipe I've tried.

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jul. 18, 2009

I've been making various banan breads for years- and this is my new favorite! (with a few changes) softened butter instead of melted, mashed banana instead of slices. a little extra vanilla, several sprinkles of cinnamin, and a tiny sprinkle of nutmeg. I dusted the oiled pan with cin/sugar mixture to give the crust some sweetness. the top does not go mushy when you store it. will use again and again. thanks.

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jelbfam

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Reviewed: Jul. 10, 2009

This is a great recipe. I loved using sour cream. It made it a little more dense and had great flavor. I would make this again.

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Jaswany

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Reviewed: Jul. 9, 2009

Very yummy! I used 3 bananas but next time I will go by the recipe and use 2. The middle did not cook through all the way.

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MVBK

Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA

Living In: Torrance, California, USA

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Reviewed: Jul. 8, 2009

This is my 5th time coming back to this recipe; it's definitely a keeper! Hearty, moist banana bread with great flavor. The only alteration I made to the recipe, upon reading reviews, was I mashed the bananas rather than slicing.

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PrettyMomma

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Reviewed: Jul. 6, 2009

Great results! Use full fat sour cream for a moist loaf. If you use a glass dish consider letting it sit for well over 10mins before removing from pan. Cinnamon is a great addition.

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Cassie

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Reviewed: Jul. 1, 2009

This was my first experience w/ making banana bread. It was "ok" but not as heavy/dense as I'm used to & didn't have as strong of a banana taste. I'll keep looking but if all else failed I would use this one.

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MINNOW80

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Reviewed: Jun. 29, 2009

This was great. I added some cinnamon (about a tsp). I loved the way the banana's were chunky pieces in the bread. I've only ever mashed these before. Very nice change!

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