Reviewed: Apr. 25, 2007

i used this recipe and made them into muffins! they are fantastic! i also put cinnamon sugar on top before they baked. A very good recipe!

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aims

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Reviewed: Apr. 22, 2007

A good recipe. Better the next day than right out of the oven. I added a tsp of vanilla and stir-ins such as raisins or wild blueberries. Also used whole grain flour (1 c. WW pastry flour, 1 c. white whole wheat). Very nice outcome.

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CEBARNES

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Reviewed: Apr. 7, 2007

this is amazing banana bread. i'm a vegan so i replaced the butter with a vegan margarine and the egg with some extra mashed banana and a pinch of baking powder. i also used half whole-wheat flour. i did have to bake it for a little longer because of the extra banana making it so moist, but it came out very nicely anyway.

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satyagraha

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2007

My 12 year old son made this for me and it was Great! Very kid friendly/easy recipe for him to follow. He did add 2 eggs instead of 1 and he mashed 1 banana and I thinly sliced 2 smaller ones instead of mashing them.(this was with a 10 serving recipe.)

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Lori

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Reviewed: Mar. 31, 2007

I just made this bread and it's really great! My boys love it!

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Christi

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Mar. 28, 2007

This bread rocks! Very moist in the middle and crunchy on the outside. I couldn't stop eating it. It's great with butter or peanut butter spread over it. I did find that I had to decrease the temp. about halfway through as the outside was getting very brown. This is a common problem when cooking banana bread. Thank you, Janine. I am putting this one in my recipe box...credited to you, of course!

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DEANNA T

Cooking Level: Intermediate

Home Town: Gouverneur, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 23, 2007

Very easy basic Banana Bread recipe. I added a handful of walnut halves and baked it in a stoneware deep dish pie plate for 45 minutes and it was perfect.

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EDIECOOKS

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Reviewed: Mar. 22, 2007

this was great - I made mini muffins with it & they only took 15 mins to cook. fantastic!

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cricket

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Reviewed: Feb. 27, 2007

YUM! Delicious bread! I added a crumb topping with brown sugar, margarine, cinnamon and a little flour. It was GREAT! Excellent recipe!

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KarenD

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Reviewed: Feb. 20, 2007

It's a pretty good recipe and turned out great for banana muffins. I rated it a 4 because everything can be improved on.. but it was pretty good and simple! I used the 1/2 cup brown sugar and 1/2 cup white sugar and extra banana's like others suggested. I also added some peanut butter to the sugar and butter mixture and a little bit of cocoa and oatmeal to the dry mix. They turned out good.. cooked for about 45 mins in muffin tins.

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Prudence

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Reviewed: Feb. 19, 2007

This is the bomb. I have made MANY MANY muffins and this recipe is very good. This is now my new standard banana muffin. I followed the recipe as given. Thank you.

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R Beach

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Reviewed: Feb. 18, 2007

This is a very moist bread. I added some cinnamon and chocolate chips. Very yummy, this will be my only bannana bread recipe.

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KHAJEK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 10, 2007

Excellent recipe! I made it with Splenda instead of sugar for my diabetic father and he LOVED IT!!!!

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chefkarla

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Reviewed: Jan. 27, 2007

Review update - after making many batches of this wonderful bread, I finally think I figured out where the "dry" reviews are coming from. The bananas I used before were quite large. The bananas this time were not as big and I only had the 3. The batter turned out much stiffer than usual and I got a very dry loaf. So use BIG bananas, or add extra if you have smaller bananas. I guess a cup amount would be more accurate.

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kayster

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2007

I made this as a small bundt and everyone loved it - I like my banana bread cooked well and this stayed moist because of the little extra banana.

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IMCATHOLIC

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Reviewed: Jan. 23, 2007

This was a good, simple banana bread. The only changes I made was adding more cinnamon and one more banana. Very dense and moist, just like banana bread should be.

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C.Sims

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Reviewed: Dec. 27, 2006

I've been searching for the best banana bread and thought I had found it with all the great reviews. This one was good, but not GRRRRRRReat...it was not as moist as I had hoped for. I'm still searching...

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VickyP

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 27, 2006

I doubled the recipe and added extra milk and vanilla based on others recommendations. I thought it had very good flavor, but still was too dry for my tastes.

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divegreat

Cooking Level: Expert

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Reviewed: Dec. 19, 2006

full of banana taste and moist. I've even reduced the butter but a little bit and it still turned out great!

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grace

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Reviewed: Dec. 4, 2006

turned out well, with a great 'crust' on the top and moist on the inside. i doubled the recipe, used 1/2 white and 1/2 brown sugar, and 3 eggs. also added a little mild at the end, and walnuts. it took longer to cook than an hour, but maybe i filled the pans too much. the only slight change i'd make is to use less sugar... it's REALLY sweet

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