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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Snowmami

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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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stellawray

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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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lilmamma1157

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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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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sarans93

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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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JennieK

Cooking Level: Intermediate

Living In: Winters, California, USA

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Reviewed: Mar. 27, 2009

Yum! This was a deliciously moist banana bread! I also added choc. chips because that's how I love my banana bread... We couldn't stop eating it :)

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hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

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Reviewed: Feb. 15, 2009

EXCELLENT RECIPE! Didn't change the recipe much, but added 2 teaspoons of vanilla extract. This is a keeper :o)

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Andrea Hedin

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Reviewed: Dec. 5, 2008

Very good. Extremely nutty. If you don't like nuts, this one probably isn't for you. I used a full cup of mixed nuts I ran through the blender, as that's all I had on hand. This'll be great for Christmas gifts.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 19, 2007

My family loves this bread. I added 1 1/2 Tablespoons of Vanilla Extract and about 3/4 cup of chocolate chips. I then added the brown sugar on top and it was so delicious.

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tasha

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Reviewed: Sep. 20, 2007

Really great recipe. Added chocolate chips the second time and it was amazing. Had to bake for a little bit longer though, I think I added too much dough to the pan. Brown sugar addition on the top was a great tip, my boyfriend loved it.

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AudreyK

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Reviewed: Jun. 16, 2007

This banana bread was a lovely reicpe to make. It was easy to put together and the house smelled great while it cooked! I used VREY over ripe bananas that I think deepened the flavor. Next time I shall use vanille extract... I felt it was missing something. But over all It's a yummy recipe.

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SUZIE HAYES

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Jul. 14, 2006

I love this banana bread, and so did my family. I left out the nuts and I wound up with a wonderful, fluffy bread that my family just gobbled up.

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KeiraK

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Reviewed: Nov. 27, 2003

This recipe is great. It went over really well with everyone. I followed the recipe and it was just wonderful. It is not sweet but fantastic!

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CADGAL02

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Reviewed: Mar. 15, 2003

This banana bread reminds me of the stuff my grandmother use to make... There is so much banana flavor swarming inside it's almost unbearable. One thing I really liked is using two kinds of nuts- It was a nice change. I've made it twice. Once with the rasins and once without- both times it was wonderful.

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SKYBLUE324

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Reviewed: Mar. 9, 2003

excellent - I used to have a very similar recipe that I have been looking for, for a long time. One thing that needs to be done differently is to cream together the sugar and butter before you add the bananas, so the butter doesn't "separate" when the bananas are added. I also add a generous sprinkling of brown sugar to the top before baking to give a good sweet crunchy top to the bread.

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KEVSHAR

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Reviewed: Jan. 21, 2003

I loved this banana bread! The texture from the nuts is wonderful. I found that after combining all the ingredients, and starting to pour the batter into the loaf pans, that there really wasn't enough for three pans. I cooked it in two, lowered the temp to 300, and baked it for an extra 15 minutes. Thanks for sharing!

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