Made this last night-only a little piece left. I had to use up 3 bananas, also used 1/2 cup white sugar 1/4 cup brown sugar, and 1/4 cup oil and 1/4 cup applesauce. Turned out great!

Everyone said this was the best Banana Bread they ever had!!! I will be making this one again and again.Very easy to make as well.

Great recipe. I added an extra banana and divided the batter. I also folded in re-hydrated cranberries into half of it. I made muffins instead of a loaf and used apple sauce instead of oil. The muffins were moist and flavorful. They weren't as "rich" as my grandmother's bread but I liked them better this way. They weren't heavy on my stomach and still gave me the banana flavor I wanted. I was planning on freezing half of them but they disappeared so fast I didn't get a chance too. My Mom and Husband loved them. Thanks for recipe!

I have used the same banana bread recipe for years (it was my Nana's) but recently I wanted to make some bread and I didn't have all of the ingredients. I found this recipe and tried it out and it was delicious!! I was skeptical about the cinnamon but it adds a really nice flavor. Very subtle. I also used 3 bananas and it turned out great. I will make this bread over and over.

Loved it!!! Nice en moist! Greetz from Holland

I added 4 bananas instead of two and also included 1/2 tsp of cardamom. This by far, was the best banana bread I have ever made!! It came out quite moist and just oozing with goodness!!

Family & friends gave this a thumb's up! Instead of 1 large loaf, I made 9 miniloaves which only takes 25 minutes to bake. I was a bit generous with the cinnamon. Overall hit!

perfect recipe when wanting to use up bananas and buttermilk. The flavor and texture were superb. I added 1 extra banana, replaced applesauce for the oil, and 1/2 tsp. salt. They were wonderfully moist with a great banana flavor. I think 3 bananas is the way to go...most recipes call for 3 ripe ones. I didn't have nuts or choc. chips but had butterscotch chips. Oh wow! These really made the recipe. The combination of flavors was great. 1 tsp. of cinnamon is just enough to add a layer of flavor...it enhances the bananas and does not overpower. Because the batter is nice and thick, nuts or chips won't sink to the bottom. Came out beautifully golden brown. Made these into muffins and made 18.

Whenever I make this, people want the recipe.

I have made this recipe several times w/ the chocolate chips, and it always comes out perfect. Plus it never last too long because my family and I love it so much. This is a keeper!

definitely one of the better banana bread recipes i've tried from this site. i only had soymilk on hand and i had no walnuts and vanilla so i omitted those. i also cut the sugar and oil in half but i didn't notice much difference in the taste--maybe just not as sweet. i also added a third banana as someone suggested. and i mixed it by hand and the bread turned out just fine. the cinnamon adds a great flavor!

This was an excellent recipe. The cinnamon really added extra flavor. I used 3 large bananas for more banana flavor and used 1/4 tsp of salt. This bread did not last long!!

Cinnamon added a new twist to this recipe. Disappointed that the bread didn't have more of a banana flavor. Hint: add black walnut flavoring to nuts the night before to get a REAL black walnut taste.

Tried this recipe using the chocolate chips instead of walnuts...turned out a very tasty, moist bread.

Came out very moist and very good. I made the chocolate chip variation, which went well with the banana and cinnamon flavors. I like that it uses just two bananas, which is usually how many overly ripe bananas I end up with out of a bunch.