Reviewed: May 20, 2012

SO GOOD! I used 2 eggs like other recommended. I also used 3 very ripe bananas and one fresh banana for a lil texture that I mashed slightly with my mixer. Otherwise, I made it as directed. I used a 10x8 glass pan and it filled it perfect - baked at 350* for 25 minutes. Definitely a keeper!!!

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Reviewer:

Ekai

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Houston, Texas, USA

Reviewed: May 18, 2012

I signed up to allrecipes just so I could say how much I love this banana bread! It's so delicious and so so easy, it's really a no brainer. It's perfectly cripsy on the outside but moist and light in the middle. Not dry at all and I only used 2 medium sized very ripe bananas. Love it!

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Reviewer:

katie leigh

Reviewed: May 17, 2012

Loved this recipe! I added a 1/2 tbs vanilla & 1/4 cup of brown sugar to the batter, & sprinkled the top with a mix of white & brown sugars which gave it an extra crunch. Next time ill definitely be adding chopped pecans, which always gives a little crunch & make banana bread even better!

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Reviewer:

SymoneS

Reviewed: May 10, 2012

I had 4 medium bananas that needed used so in they all went! I also substituted 1/2 C. white and 1/2 C. brown sugar. Turned it down to 325 after about 40 min. and it need 30 more min. This was really good, but simple. I missed the walnuts.

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Reviewer:

MissMeredith

Cooking Level: Intermediate

Reviewed: May 5, 2012

I love this recipe. I usually do mine in muffin form. I decided to make a variation one day and here are my changes: Oven 325 degrees for 20-25 Min (depends on the oven) Until golden brown on top. Also, you can stick a knife to make sure it comes out clean. 1 1/2 Cups of All-purpose flour 1/2 cup of Old fashioned oats 2-3 Tablespoons of mini mini chocolate chip. I took a picture of them too #26. I hope you enjoy them if you make this variation too. I love this recipe and it has been the best one by far. Thanks!

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Reviewer:

Cm83

Cooking Level: Intermediate

Reviewed: May 2, 2012

This bread is amazing. I don't even like bananas but I LOVE this bread. I made it exactly like the recipe said and it was perfect. It did take a little longer to bake through by about 5 minutes. I will definitely be making this bread again!

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Reviewer:

jellis

Reviewed: Apr. 30, 2012

Too dry.......even when using 4 large bananas.

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Reviewer:

cktb2793

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Apr. 28, 2012

Nice firm texture for spreading cream cheese on. It really needs three large bananas. I had 2 large and a small, but it needs 3 large for more moisture and more flavor.

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Reviewer:

cannelle

Cooking Level: Intermediate

Home Town: Elmhurst, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 23, 2012

Pretty good - I added choc chips and walnuts. I would have liked it to be a little more moist but it was pretty good

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Reviewer:

Kelly

Reviewed: Apr. 9, 2012

This is a really great basic recipe that is good as is, but I've also dressed it up with a bit of almond extract or 1/2 cap chopped up strawberries before and both were excellent.

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