Reviewed: Oct. 2, 2006

Substituted mini chocolate chips instead of walnuts & whole wheat flour for half the all-purpose flour. Delicious!

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CNGROSS29

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Reviewed: Aug. 19, 2006

This bread is great. I used chocolate chips instead of the nuts because my kids don't like nuts. My husband couldn't get enough of this bread and he doesn't usually like banana bread. I liked it better after I wrapped it in foil over night so the edges would soften after baking. It is very moist and delicious!

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thom1972

Cooking Level: Intermediate

Living In: Newington, Connecticut, USA

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Reviewed: Jul. 21, 2006

Wonderful recipe! With 3 VERY ripe bananas on the counter I was on a mission to find a good recipe that could use them along with other things I already had in the pantry. After looking over several recipes and reading some very helpful reviews, I decided this recipe sounded like what I was looking for. Like others,I also used a few suggestions from the reviews to make some changes.I worried the whole time it was baking that it would be dry, but much to my relief and delight it wasn't at all! I used half butter and shortening and half brown and white sugar. I added 1/2 teaspoon of cinnamon. I also sprinkled the top with cinnamon sugar and baked it at 300 for about 1hr. and 10 min. Everyone loved it! This is a recipe I will definitely use again.

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truemom

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Reviewed: May 8, 2006

Amazing! I followed lots of the suggestions from other reviewers: 1/4 c. butter & 1/4 c. fat-free vanilla yogurt in place of the shortening (I'm not one to substitute for fats usually, but I definitely don't miss the extra butter!), half and half brown sugar and white, added 1/2 tsp. cinnamon, extra oatmeal and cinnamon/sugar on top of the loaf, and baked at 325 for an hour. I also used a combination of flours - 1/4 c. rye (trying to use it up!), 3/4 whole wheat, and 1/2 c. white. I think the wheat flour goes well with the nuts. Did half walnuts and half pecans and probably put in a little more than 1/2 c. The bread is dense, moist, and the coating on the top is excellent. Thank you for the recipe and for all the helpful reviews!

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VGILPIN

Cooking Level: Intermediate

Home Town: Waterford, Connecticut, USA

Living In: Timonium, Maryland, USA

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Reviewed: Mar. 22, 2006

Delicious! I used 1/2 whole wheat flour, Splenda baking blend (1/2 white sugar blend and 1/2 brown sugar blend), egg substitute, and Smart Balance margarine and added some walnuts and it turned out wonderfully - great texture, great flavor. I did bake at 300 for about 70 minutes like others suggested. Moist, tasty, and reduced calories and fat!

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 21, 2006

This recipe was ok, I added spices like cinnamon, nutmeg and cloves but it was still on the bland side for my taste. I do like the addition of the oatmeal. I made muffins instead of a loafand 18 mins. on 350 left them a bit dried out. I'll try again at a lower temperature.

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SHAUNSMOM

Cooking Level: Expert

Living In: Parkton, Maryland, USA

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Reviewed: Mar. 12, 2006

Wonderful! My family loves it.

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PUDDLESTOMPER

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Reviewed: Jan. 15, 2006

I made it for my colleagues so I didn't get to try it, but I received rave reviews such as - "I couldn't stop eating it and ate half of it last night!" I baked at 300C for 1hr as suggested by many people. It was perfect! I'm definitely going to have to make some for myself next time!

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DAYDRMGIRL

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: New York, New York, USA

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Reviewed: Jan. 6, 2006

This is an absolutely awesome banana bread recipe. My kids and husband would have eaten it all in one sitting, had I not stopped them. I doubled the recipe and used 5 large bananas. I then used half of the batter to make a loaf of bread while using the other half to make muffins so I could freeze them individually to have one each morning for breakfast. I used half brown sugar and half white sugar. I turned the temp down to 325 after reading some of the other messages about the temp being too high. It worked out wonderfully. I would recommend this to anyone.

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Heather M

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Reviewed: Jan. 1, 2006

Excellent! My daughter is allergic to wheat flour so I substituted the grain mix she can have and she (and the rest of the family) loved it! I added an assortment of nuts, not just walnuts, very good.

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DUTCHCOOK

Cooking Level: Intermediate

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Nov. 26, 2005

Thank you all for the wonderful reviews. This certainly is the recipe I use when I made banana nut bread. I have substituted various ingredients as well. I have used butter in place of the shortening, or used half butter/shortening combo. I have used brown sugar or a half mixture of brown & white. As for the bananas, I have found that about 3 (very ripe) bananas usually do the trick. I also have replaced the walnuts with pecans. I am not really sure why some posters breads are coming out dry, but I suppose it could be a variety of reason, ranging from the pans used to how you measure, etc. I have tried some of the suggestions listed and been very pleased with the results. I sure am glad y'all enjoy it. Thanks again!

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kel7298

Cooking Level: Expert

Home Town: Hearne, Texas, USA

Living In: Bryan, Texas, USA

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Reviewed: Oct. 22, 2005

Excellent, hearty recipie! After baking, I slice the bread and freeze the slices for a quick breakfast. The best banana bread recipie I have made!

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ORANGETANG

Cooking Level: Intermediate

Living In: Red Deer, Alberta, Canada

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Reviewed: Oct. 14, 2005

We really enjoyed this, but I thought an entire stick of butter was too much. I made it as written the first time, but next time will substitute applesauce for some of the butter. I also think this would be good with at least part brown sugar. The oatmeal is a great addition, and gives the moist bread substance. I used three normal size bananas, and it turned out great. Thank you!

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 12, 2005

EXCELLENT! I took tips from others and made the following alterations: replaced shortening with 1/4 cup fat free vanilla yogart & 1/4 cup margarine. Added 1/2 tsp cinnamon to the batter; and topped with mixture of 1 tsp cinnamon, 1 tsp sugar and not quite 1/4 cup oatmeal flakes before baking. Baked at 300 for about 1 hr 15 min (until tested done)which kept it very MOIST.

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Judi Ras

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Reviewed: Oct. 9, 2005

I followed others' suggestions to bake this at 300 instead of 350... worked out great. The only problem I had was that I made a bit too much batter, so the sides started to get overdone but the very top was still a bit too raw. Next time I'll just make sure I don't fill the loaf pan so full. But overall it turned out great and my fiance loved it. Will definitely make again!

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RENEE76

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Reston, Virginia, USA

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Reviewed: Oct. 2, 2005

very delicious my family loved and i doubled it and gave to friends. everyone said it was the best they'd ever had. i substituted molasses in place of vanilla we like it that way.

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hoys3

Cooking Level: Professional

Home Town: Philipsburg, Pennsylvania, USA

Living In: Lock Haven, Pennsylvania, USA

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Reviewed: Sep. 28, 2005

This is great! My husband asked me to add chocolate chips (1/2 cup) and it was even better!

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HILARYELY

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Reviewed: Sep. 14, 2005

AWESOME!!! Probably the best banana bread I have ever had!!! Did not have any nuts, but FANTASTIC anyway!!! WAY TO GO!! A SURE WINNER. THANKS KELLY!!!

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Tammy

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Reviewed: Aug. 24, 2005

This was so yummy! I made a few changes. I actually baked mine in a square cake pan (8x8 I think) because my loaf pans were being used to make banana bread. I omitted the walnuts and added 1/2 c. of dried cranberries instead. I also added some orange zest and a tbsp or 2 of fresh squeezed orange juice. It made the most delicious cranberry, orange oatmeal banana cake. I'll make this again & again.

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