Reviewed: Mar. 28, 2012

Now this stuff is yummy! I changed the recipe by using 1/2c brown and 1/2c white sugar, subbed butter for the oil and used creamy peanut butter. I also added probably a teaspoon of vanilla too (I always just dump in vanilla). Also, I thought that sugar was considered a "wet" ingredient, so I did not mix it with the dry, and combined the wet and dry by hand. Also, I had a few milk chocolate chips that I threw in, maybe 1/2 to 3/4 cup. I got two loaves out of this as my bread rose more than I had expected. This was so good fresh from the oven with a little butter. This is my go to for brown bananas from here on out.

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Reviewer:

sarahminar

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Cooking Level: Intermediate

Reviewed: Dec. 24, 2011

as written, 4 stars. My general rule of thumb is 3 dark bananas per loaf; that gives the bread the even amt. of moisture, and taste. doubled the recipe to make 2 loaves, and had 1 small mini loaf. mini loaf took 35 min. in my oven and I didn't have to cover it. definitely use foil to cover the last 15 min. the tops do brown @the 45 min. mark. Used full fat JIF crunchy, and subbed applesauce for oil, and buttermilk for the milk. Makes a tender loaf, moist, and this is much much better the next day. more moist and w/more flavor. would suggest making a day ahead of serving for flavors to meld better. this is a heavy loaf, and a heavy batter; that is a good thing if adding add-ins such as chips or nuts; they won't sink to the bottom and will be more evenly distributed throughout loaf.

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 20, 2011

I followed this recipe exactly but I baked as a batch of 12 muffins at 350 for 24 min. and they came out perfect. Great taste and good moist texture! I wouldnt change a thing.

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Reviewer:

sleahh2003

Cooking Level: Intermediate

Home Town: Ottumwa, Iowa, USA

Living In: Bloomfield, Iowa, USA

Reviewed: Jun. 7, 2011

I did cut back on the milk by a teaspoon and I added a teaspoon of vanilla and because my bananas were really ripe, I cut back on the sugar by half. Honestly, there wasn't near enough liquid for the flour called for in this recipe. I added two more large bananas and then, it was just right. I had a feeling just looking at the recipe it wouldn't be enough. For me, this was quite a bit more than 12 servings. I made muffins out of this and I got 20 muffins out of one recipe. 18 minutes at 350 degrees was just right for muffins. Good recipe, with some tweaking. If I made these again, I'd cut out a cup of flour. There really was too much.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 4, 2011

This recipe is so easy. I followed the recipe exact and it turned out just right. I like spreading butter while it is warm for more moisture ( like cornbread) Peanut butter taste shows up after the bite. Yum

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Reviewer:

JSM12959

Reviewed: Mar. 23, 2011

I am just learning the concept of "from scratch" and was really worried about making any breads. THIS IS EASY!!!! I have made it twice now and will continue to make it anytime i have extra bananas! Makes me feel like I can make anything!

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Reviewer:

Anirtac

Reviewed: Feb. 13, 2011

Judging by the reviews, I realized that this recipe was pretty malleable. I used 1.5 cups of flour and 3/4 cup of peanut flour (instead of peanut butter). I also replaced the oil with 1/2 cup of applesauce. Left the remaining ingredients the same and it came out extremely moist and delicious.

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Reviewer:

NikkiC

Cooking Level: Intermediate

Reviewed: Dec. 13, 2010

This is so good! None of the ingredients overpower the other. Perfect taste of bananas, perfect amount of peanut butter. Just like the sandwich! Yum. This came out beautiful. I made no changes and I was able to get two loaves from this recipe. THX

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Reviewer:

Living In: Hamilton, Ontario, Canada

Reviewed: Nov. 13, 2010

I changed this up some; I used 1 1/2 cups of bananas, apple juice instead of milk and apple sauce instead of oil. I made mini loaves for Christmas presents that I plan to freeze. Great peanut butter taste! (I'd much rather taste the PB than the banana's!) These turned out very moist and yummy!

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