Recipe by Jessica M.
"This is a yummy recipe we made in my preschool class years ago and has been my favorite ever since."
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1 1/2 cups
1 1/2 cups
Great little recipe! And it was a nice way to use up some ripe bananas! I used half brown sugar and half white sugar, buttermilk (sour milk) and added a nice splash of vanilla for good measure. Very tasty with a cup of tea!
Besides giving me another way to use up sour milk, which I often do end up with, this was an excellent banana bread, simple to prepare, with a wonderful flavor. I've come back to this recipe more than a few times, and always am happy with the results, as are those I serve it to.
Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch.
Excellent flavor! I replaced one third of the flour with whole wheat, and reduced the sugar by about 1/4 cup - still ended up with a very sweet banana bread. I was very careful to mix until JUST blended - I tend to overmix everything. Great texture, very moist, a little crunch on the outside and overall great taste. Thanks for sharing!
I made the recipe exactly as stated and was VERY pleased. So much so that I didn't even miss the nuts I usually consider a must in my quick breads. It was very moist and the slightly crunchy top and sides add a whole other dimension. I'll definitely be adding this to my recipe box - the actual one - not just my virtual one here! And I'll be making this for gifts this Christmas as well.
Excellent! I used butter and added 1 tsp. vanilla. Soooo good.
Excellent. My husband and I are traditionalists, and this was just what we needed to partner with tea and/or coffee. Either way, the recipe is simple to make, easy to orchestrate, and the results were right on time.
Made this into muffins because I didn't have a loaf pan. Which worked out perfectly! Made ten muffins. Followed the recipe perfectly, but they came out a little less sweet and banana-y then I would have liked. (Probably because I love everything really sweet) Next time I think I'll throw in even more banana and maybe a tad bit more sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Mrs. Kurtz's Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 41
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