Reviewed: Jun. 14, 2011

I used two large loaf pans that were my grandma's. This was delicious banana bread, the mixture of nuts really great. The only thing I might do different the next time I make this would be to add a little more sugar. Not quite sweet enough. It will depend upon how ripe the bananas are. Use very ripe bananas. I used some that were ripe and a few that were very ripe. May have been better if they had all been very ripe. Froze well and will make this recipe again and again.

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Reviewer:

Cynthia

Cooking Level: Expert

Reviewed: May 20, 2011

This has become my most used recipe! Like other reviewers, I add my own touches, like cinnamon, honey, vanilla, raisins, and almonds (instead walnuts/pecans). I made my third batch today, and ate a piece just out of the oven, with whipped honey butter. Thanks, TERESALOU!!

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Reviewer:

RomaLisa

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Rome, Lazio, Italy

Reviewed: Mar. 11, 2011

After reading other reviews I found that while I was making this recipe it was really easy to follow and turned out delicious! The key to baking it properly is using all three pans, 45 minutes in three separate pans worked great as well as mixing in 1 tablespoon of vanilla. Enjoy!

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Reviewer:

chantel7

Reviewed: Oct. 25, 2010

LOVE this! Make sure you cook it long enough. If your bananas are big, it needs more time.

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Reviewer:

ReneeOB

Reviewed: Feb. 5, 2010

This was a very solid recipe. I cut it in half because I only had 5 bananas, and found that 1 pan was perfect - I would assume you only need 2 for the full recipe. I did find, however, that with 1 pan the oven temperature at 350 was too hot - I cooked the bread for about 40 minutes and found that the outside was quite brown and the top center of the loaf was still not fully cooked. Next time I will lower the oven temp to be sure that it cooks all the way through!

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Reviewer:

jamieatpitt

Reviewed: Oct. 15, 2009

This is my go to Banana Bread recipe since it is one of the few that actually uses up a lot of bananas (I always seems to have a ton of bananas in my freezer). It is a dense banana bread but that is the way we like it. I just put the nuts on top and sprinkle with brown sugar before baking.

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Reviewer:

Snowmami

Reviewed: Oct. 6, 2009

A little dry, but my husband still liked it much. He toasts a slice with honey butter which adds moisture.

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Reviewer:

stellawray

Reviewed: Jul. 25, 2009

I tried this and i thought i was terrible... I cooked it for twice the time recommended and it burnt on the outside and the inside was very doughy. it was very dense and heavy and didnt rise at all.

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Reviewer:

lilmamma1157

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 26, 2009

This was some awesome banana bread! And I loved one reviewers addition of brown sugar on top!

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Reviewer:

sarans93

Reviewed: Jun. 21, 2009

Very good banana bread. I did cut the recipe in half, and added a tsp. of vanilla extract (just cause I love it). Very moist and dense, and great banana flavor. Thanks!

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