The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 15, 2009
I used 1/2 chocolate chunks instead of walnuts and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 25, 2009
perfect just the way it is. I scaled the sugar back to 3/4 cup and had a 3rd banana so I added it. Dense, chewy and perfect! Next time I will increase the cinnamon for a more cinnamon-y wow!
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Photo by Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 21, 2009
perfect! made it just like the recipe, but with chocolate chips instead of walnuts. everyone loved it here in egypt and none of them had every tasted banana "cake" before! :)
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Photo by cairocook

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA
Living In: Cairo, Al-Qahirah, Egypt

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 20, 2009
I added this recipe to my recipe box. Will make again!
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Cooking Level: Expert

Home Town: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 19, 2009
I made this recipe with 2 large, very ripe bananas. I added mini choc chips and walnuts. This was very easy to make and had delicious flavor. Will definitely be making this banana bread regularly. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 7, 2009
we doubled this recipe easily, I always use overripe bananas, nice and black. We also added 3 handfuls of choc chips and 2 handfuls of chopped pecans before folding into the flour mix. I used one stoneware and one regular bread pan, they were done at the same time, 55 minutes. Bread is moist and delicious, chips and nuts are well spread. I would add more spices next time, maybe 1 more tsp of cinnamon, or a mix of nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 27, 2009
This is hands-down the best banana bread recipe I've ever tried. YUM, moist and delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 19, 2009
The cinamon covered the banana flavor completely and thats even when I more than doubled the amount of bananas. So cinnamon is a no-go with banana bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 9, 2009
This turned out really good! I am a lousy baker, and this was easy to make. Loved the use of the blender. I did add chocolate chips, and my husband said,' this would be good even without the chocolate chips'. It's a keeper! Thanks.
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Cooking Level: Expert

Living In: Klamath Falls, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 28, 2009
I made this today and was blown away - I have been making banana bread for years and this is amazing. I used about a cup of butterscotch chips and raisins in the recipe. So yummy, moist and flavorful. I could eat the whole loaf myself. Thank you for such a great recipe
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 26, 2009
Very good. My husband says it's definately a keeper! I used 3 bananas and added raisens. Baked it in muffin tins; took about 25 minutes. Thanks for the recipe.
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Cooking Level: Expert

Home Town: Baker City, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 12, 2009
Very tasty...I asked my son 4 or 5 stars, he said 4, because there isn't enough of it! lol. I used equal parts whole wheat and white flour, next time may try all whole wheat, as I like a dense texture anyway. Also cut back on the sugar, about 3/4 cup. Took about 1 hour 15 min. to bake, makes a nice sized loaf.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 25, 2009
I liked the cinnamon, and the general flavor, and it was very easy to prepare. However, I thought the texture was a bit rubbery. I substituted applesauce for oil, so maybe that was the cause, but I prefer more of a traditional crumb. A side note -- butterscotch chips are great in it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 10, 2009
this is very good! the only thing i did different is add an extra banana, used applesauce instead of oil and put in a tiny bit of nutmeg. the bread is moist and delicious but i think you should use 3 bananas.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: May 30, 2009
This recipe was quite enjoyable, but I had to add another banana, split the sugar in half to add another half of brown, added equal amounts of cinnamon and nutmeg, and added 1/2 cup of apple sauce. The flavors were good, and the banana bread was moist!
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Cooking Level: Expert

Home Town: Chateauguay, Quebec, Canada
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 27, 2009
Used three bananas instead of two. Very good bread-went fast! I also omitted the walnuts and it was still excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 27, 2009
Turned out perfectly, moist, not too sweet, good texture and yummy! I used chocolate chips instead of walnuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 19, 2009
Delish! I substituted most of the oil for fat free plain yogurt, and the bread still came out perfect.
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Photo by GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 22, 2009
This is a fabulous banana bread! I added 1 more banana and think it needs that. I love mixing the "wet team" in the blender - how handy. This makes a very large loaf, so the 2nd time I made it I split it into two smaller loaves and baked for 45 minutes. Just great!
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Photo by PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 20, 2009
I have a banana bread recipe that I like that uses sour cream; but for those times that I have buttermilk and no sour cream, this is a great substitute recipe. Came out moist; browned nicely. I did put foil over the top near the end to keep it from browning too much. Used mini chocolate chips in place of walnuts.
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Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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