Reviewed: Dec. 4, 2008

I used butter in this recipe and I added in a couple handfuls of chocolate chips and walnuts. This will be nice to hand out for Christmas. TIP: Toss the walnuts and chocolate chips in a little bit of flour and gently stir in in at the end. Keeps them from sinking to the bottom.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2008

This is the best ever! I did modify by using 1 cup flour, 1/2 cup ground oatmeal and 1/2 cup whole wheat flour. I also added 3/4 cup chocolate chips.

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JENMC1

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Oct. 29, 2008

I made a few changes to this recipe. This called for walnuts, but I did not have any, so I added chocolate chips instead. Also added some cinnamon and drizzle or two of honey. Used 1.5 cups of mashed banana (~3 bananas). Used old fashion oats instead of quick, since that is what I had in the pantry. Topped off with a sprinkle of more oats and brown sugar. Turned out very moist, dense, and delicious!

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Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Oct. 10, 2008

Best ever! This bread had great texture and excellent flavor. I used 1 1/2 cups of banana, butter-flavored shortening, and a dash of nutmeg and cinnamon. I mixed it in my Kitchen Aid, but whisked in each egg by hand to make it fluffy. Much better flavor than other banana bread recipes I've tried.

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ElizabethJ

Cooking Level: Intermediate

Home Town: Terre Haute, Indiana, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Sep. 23, 2008

This is pretty good stuff. I added pecans instead of walnuts. Put in 4 big bananas, some Chinese 5 spice, a few tablespoons of applesauce, and raisins. It's already half gone.

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MSANACONDA

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Reviewed: Aug. 11, 2008

Very tasty and moist! Followed other's suggestions to lighten up recipe, and used 1/2 wheat flour. Will make again.

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Laura

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Reviewed: Aug. 5, 2008

Excellent recipe! Held up well to double banana with a great texture.

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Jen

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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Reviewed: Jul. 2, 2008

Great Recipe ! ! ! Best Banana Nut recipe I have. Will definitely do these again. Made seveal cupcakes and baked them about 23 minutes. I would definitely recommend this.

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J. P. Medvit

Cooking Level: Expert

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Reviewed: Jun. 29, 2008

I really liked to ease but I also added 1t cinnamon, 1/2t nutmeg, and 1/2t gr cloves. Also I increased the vanilla to 2t for my husband. I used 3 smashed bananas. The topping 2T oatmeal, 1T br sugar, 1/2t cinnamon was the perfect touch. I lowered the temp to 325 and it took about 60 mins to bake. Will definitely make again.

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sallyc

Cooking Level: Expert

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Reviewed: Jun. 24, 2008

I made this recipe this evening I had butter flavored shortening and pecans. Wow its good! A nice moist bread! I can see where is can be very versatle also adding spices and brown sugar, different flours! A keeper for sure! Husband loves banana bread! Never seems to get enough!

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Susie

Cooking Level: Intermediate

Home Town: Noel, Missouri, USA

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Reviewed: Jun. 22, 2008

This is a quick and easy recipe, and it's delicious. I make it for my parents, and my Mom doesn't want the nuts in her bread so I changed to her favorite nuts - pecans - but mix them with a little cinnamon and sugar and sprinkle on top instead of putting inside. I also add a little cinnamon to the batter for added zip.

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darrybar

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Reviewed: May 3, 2008

I have tried a few other recipes, but really, this one, is exceptional. simply the best. The changes I made are: half butter, half ricotta cheese. Used only brown sugar, and only half quantity. The bread did not last long in the family, i will make it again very soon

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Mariko

Cooking Level: Expert

Living In: Carcassonne, Languedoc-Roussillon, France

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Reviewed: Apr. 23, 2008

Very good! I lowered it a star because there were no spices. I added 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves. I also substituted butter for the shortening. I believe I used 1/4 cup brown sugar and 1/2 cup white sugar too. I used 4 brown/black bananas which were more than the 1 cup banana called for. I added twice the nuts (a full 1 cup). I took the suggestion of some and turned the oven down to 325*F. I made muffins and after 23 minutes they were perfect! I also used the topping another reviewer suggested: 1/8 cup oats, 1 tbsp brown sugar, and 1 tsp cinnamon. They were soo pretty with the oats on top! Thank you!

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PinkPenguinStar

Cooking Level: Intermediate

Home Town: Glendale, Arizona, USA

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Reviewed: Apr. 15, 2008

Wow, this was great, really "Hearty"! Loved it! I did sub applesauce for the shortening...Thanks

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Apr. 13, 2008

this is my new favorite banana bread recipe! i use canola oil and honey instead of shortening and sugar, and whole wheat flour instead of all-purpose.

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R. Stone

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Reviewed: Apr. 4, 2008

Delicious!! I leave out the nuts because we are allergic, but it still has an excellent flavor and texture. I did add the oatmeal crumb topping as another reviewer suggested, but will not do that again, just not necessary and detracted from the finished product.

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REEDERSHS

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Reviewed: Mar. 22, 2008

I thought this recipe was awesome! There seemed to alot of prep work, but it was absolutely worth it!! Thanks!

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Jenny E.

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

This was an excellent banana bread recipe, my daughters loved it and so did my coworkers and friends. Loved the texture that came from the oatmeal, it was very good!

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Paige

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Feb. 17, 2008

This is definitely the best banana bread I've ever had! I'm eating it now for my breakfast and it's hard to believe but it tastes even better the next day : ) I used half WW and half AP flour, half brown half white sugar,2 ripe bananas, added a tablespoon of wheat germ, used roasted hazlenuts instead of walnuts and added a few dried cranberries and it's sooooooo good! I lowered my oven temperature slightly and baked it for 70 mins which was perfect. I'll never use another banana bread recipe, thank you so much for sharing such a fantastic recipe!

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Koko

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

I had some left-over banana's from Christmas and wanted to try a new recipe. My old recipe turned out a dense, drier type of loaf that usually ended up too brown and too crumbly. I surfed onto this recipe and gave it a shot. WOW! This is an awesome bread! I love the texture as well as the taste. The addition of the oats is a big plus too. I added a bit (1/4 tsp.) of cinnamon to my batter, and topped it with a brown sugar/oats/cinnamon struesel type of topping. It turned out great, and I am making another loaf in the morning! I would highly recommend this recipe to anyone. It is quick, easy, and sensational. Thanks for the recipe and God bless!

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