Reviewed: Nov. 17, 2011

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

juliee

Reviewed: Jul. 10, 2011

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!

Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 5, 2011

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Adegea

Cooking Level: Intermediate

Reviewed: Dec. 3, 2010

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

telepathy1994

Cooking Level: Beginning

Living In: Thief River Falls, Minnesota, USA

Reviewed: Jan. 14, 2010

fabulous! very moist and delish!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

Reviewed: Sep. 10, 2009

Excellent! I used butter and added 1 tsp. vanilla. Soooo good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Boukey

Cooking Level: Intermediate

Reviewed: Sep. 7, 2009

I used butter and added 1 Tsp. of baking powder. This Banana Bread has a good moist texture with a nice sweet flavour. It has a nice golden crust that is delightfully crisp. I wrapped half of the loaf in plastic wrap and left it over night and the outcome was a super moist, soft crust lovely banana bread. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Living In: Hamilton, Ontario, Canada

Reviewed: Dec. 26, 2008

Nice and basic. I used butter instead of margerine. I made them into muffins to freeze for my husband's lunch.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 12, 2008

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

kookiefool

Reviewed: Feb. 24, 2008

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!

Was this review helpful? [ YES ]
7 users found this review helpful