Reviewed: Dec. 10, 2008

Phenomenal bread! Takes very well to additions like extra nuts and things. Thanks Janine!

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sandycooky

Cooking Level: Expert

Home Town: San Luis Obispo, California, USA

Living In: Shingletown, California, USA

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Reviewed: Dec. 8, 2008

A very good, basic banana bread recipe. My family is really enjoying it. I did add 3 bananas--I like a little more banana flavor in my bread. Make this--it's easy and delicious!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Dec. 7, 2008

Added 1/2 cup walnuts and raisins. Used 1/4 cup molasses and 1 Tbs. stevia for a sugar substitute. Made it wheat-free by using 1/2 c. oat flour, 1/4 cup flax seed, and 1 1/4 c. rice flour. Used canola oil instead of butter. Turned out wonderfully!

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Eskade

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Reviewed: Dec. 5, 2008

A purist's dream. Super simple and delicious. I'd make this again, for sure.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 29, 2008

My name is Janine too, so I had to try this recipe and loved it!! Should have known with having the same name as mine. Thanks for the tastey and easy recipe Janine.

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Jan C.

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

Very easy and very good. I added more brown sugar and ground cinnamon. Otherwise it was perfect. Will definitely make again and also will add chopped nuts.

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Maria

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Brooksville, Florida, USA

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Reviewed: Nov. 7, 2008

I've tried a lot of the Banana Bread recipes on here...and this one is by far the best one I've tried! Yummy!

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Nessa

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Reviewed: Oct. 29, 2008

I made this bread following the recipe as is, with no changes and it was delicious!! I had all the ingredients on hand which was great (no trip to the store for buttermilk or pudding). The smell in the house taunted me or the whole hour it was cooking and the finished product did not disappoint! Perfect crisp crust on the outside and moist and dense inside. No need to try any other banana bread recipes- I will make this over & over!

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kjl

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Reviewed: Oct. 26, 2008

delicious!really easy and yummy-even better if you add walnuts!

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emilyh

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Reviewed: Oct. 22, 2008

This is the recipe we turn to again and again. Lower in fat than most banana bread recipes and terrific flavor. The crust gets slight crunchy and it ages beautifully!! Light and moist!

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BUBINK

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 19, 2008

Extremely easy and the roommates loved it! Followed the recipe exactly.

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Leslie

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Reviewed: Oct. 16, 2008

I made muffins instead of bread the first time I used this recipe and used the suggestions from another user who had used chocolate chips, baked for 30 min. at 325 and they were amazing!!!! I made bread today and used four bananas suggested by other users and it was soo good. This recipe is amazing and you can play with it and still get amazing results! This is the first thing I have ever baked ever and it was so easy and great! Great recipe!

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sabrina

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Reviewed: Oct. 10, 2008

I thought it was good but a tad dry, maybe I over baked... Not too sweet, but I used brown sugar instead of white. Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Oct. 7, 2008

Great recipe. I added 1/4 cup of chopped pecans and it turned out great.

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puppylove

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Reviewed: Oct. 1, 2008

This is hands down THE MOISTEST banana bread you will ever make! Make sure to use very ripe bananas - the peel should be speckled brown all over. Overall this was quick, easy, and fantastic. I used the recipe for muffins to bring to church - every single one was devoured within minutes.

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kelsey

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

this was pretty good. i added about a 1/2 cup of chocolate chips and 1/2 tsp cinnamon for a little extra sweetness : ) it wasn't my favorite bb recipe, but it was worth making.

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Sep. 9, 2008

So Good!! I don't really know the number of bananas I used (because they were already mashed and frozen), but it was 1 1/2 cups worth, and mine turned out so tasty. I made muffins instead of loaves, and didn't have any burning issues.

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mommyof2

Cooking Level: Intermediate

Living In: San Martin, California, USA

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Reviewed: Sep. 7, 2008

This is the best banana bread, I cut down the sugar a bit, and add egg whites instead of the whole egg, also if I don't have enough bananas to make the batter moist I throw in some applesauce. Delicious.

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mere3535

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Reviewed: Sep. 7, 2008

Great recipe . . . as previous reviewers have stated, be sure to use large bananas and/or 4 if they are medium to smaller in size. I always add chopped pecans and bake in a metal pan--this does not bake well in glass loaf pans in my opinion. I learned from my grandmother that banana bread needs to sit overnight--always tastes better the next day. Don't know if there is any cooking logic behind it, but it works for me!

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