Reviewed: Aug. 19, 2005

This is so easy and always moist.

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JERREHUTCH

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Reviewed: Aug. 19, 2005

it was wonderful, moist, my family loved it

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SALLYWETZ

Cooking Level: Expert

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Reviewed: Aug. 1, 2005

My family loves this recipe for banana nut bread. Great warm with butter or cream cheese.

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PAMIEMARIE

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Reviewed: Jul. 22, 2005

I tired this recipe and we loved it, not only was it tasty and I also baked it on my BBQ since I didn't want to heat up the kitchen, just cut the time by 20 min and lower temp slightly. I'm doubling and giving it away to new neighbors. Thanks

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MommyK

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Reviewed: Jul. 18, 2005

This banana nut bread is the best! Not too sweet and it's full of banana flavor. Be sure to use ripe bananas .I had to cook it longer than stated but I just kept checking it with a toothpick until it came out dry.

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GAREYSGAL

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Reviewed: Jul. 13, 2005

This was great! I also followed some of the tips provided by other members, such as using brown sugar instead of white and baking at 300. I also added 1 1/2 cup of frozen blueberries, and it turned out wonderful. This didn't last long, so next time I will double the recipe so everyone can have a slice.

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WENDYKAY1

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Reviewed: Jul. 12, 2005

I have tried several banana bread recipes and after making this recipe today, I was thoroughly impressed with the flavor and texture of the bread. I used margarine instead of shortening and added a little flax seed, oat bran, and wheat flour (total for all three =1/2 cup which I subtracted 1/2 cup from all-purpose flour)for additional nutritional benefit. I use my husband as my food critic and he rated this a "10" on a scale of 1-10. Also asked for seconds.

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NPCOOK

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Reviewed: Jun. 12, 2005

Oats and bananas! Very good combination. Love this recipe. Didn't change anything about it.

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GARISCHA

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Reviewed: May 13, 2005

this recipe makes a pretty nice bread. in effort to be more healthful, i substituted 1 cup of the all-purpose flour with whole wheat flour. i also used old fashioned oats, pulsing them 3 times with my food processor. pecans worked well in this bread too. thank you kelly!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 11, 2005

This was really good, just one complaint: it was too dry. I baked it for 50 mins. My kids love it, so it will get eaten, but I think next time, I will bake it at 300 instead of 350.

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FIREDANCER201

Cooking Level: Intermediate

Home Town: Mangum, Oklahoma, USA

Living In: Bloomfield, New Mexico, USA

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Reviewed: Mar. 22, 2005

This is the best banana bread ever - so moist! Better than Grandma's. I've had repeat requests to make this since the first time I tried the recipe.

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CEC26

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Reviewed: Mar. 19, 2005

very easy, i used 3 bannanas because thats how many over ripe i had. i also used a citrius blend, flori di sicilia, instead of vanilla. i used pecans and baked two smaller loafs at 300 for 55 min. it was sweet enough for me and my family, with butter, devion cream or clotted cream its fab.

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SEWDIZZY

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Reviewed: Mar. 11, 2005

This is a great recipe. My family loved it.

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GRANNYGIRL

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Reviewed: Feb. 5, 2005

Why did my bread come out dry? It was very good, but I wished it was more moist. I think it was because of the added oats at the end..I will make this again minus the oates.

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RD32CT

Cooking Level: Intermediate

Home Town: Canton, Michigan, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Jan. 20, 2005

Great banana bread. I added three extra tablespoons of sugar because i like a sweeter bread and also 1 and 1/2 cups of banana like some of the other suggested. Oh and also 1/2 a tsp of cinnamon. Yummy. Thank you Kelly!!!

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SWEETMINDY

Cooking Level: Intermediate

Living In: Harbor City, California, USA

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Reviewed: Jan. 17, 2005

Best banana bread ever! Try this: cut a thick slice, dip it egg and make French toast with it. In a skillet, melt some butter with brown sugar and a touch of cinnamon. Add a sliced banana, heat through, and top the French toast. Yummmm!

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LARNEL45

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Reviewed: Oct. 19, 2004

So yummy! I've made this twice now and I think I finally have it perfect. The first time I baked at 325 for 60 min and it cam out a bit dry - second time did 300 and it came out perfect. Also made a few other changes: used 1/2 cup margarine instead of shortening, used lt brown sugar instead of white, and added 1/2 tsp cinnamon as well as 1/2 c. chocolate chips. Also added the oatmeal/cinnamon/sugar topping suggested in another review and that added the perfect touch. This is a recipie I'll be using for a long long time - thanks!

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LINDSAYSF

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Reviewed: Sep. 27, 2004

This recipe provided a great base to work from! I made a few changes though: Instead of shortening, I used .5c apple puree based shortening and oil substitute, and because that is sweet, I cut sugar down to only .5c and I used lt.brown sugar. I added 1 tsp ground cinnamon as well as .5c cinnamon chips. 3 large ripe bananas gave me just a bit over 1.5c of mashed bananas, which I increased from the called for amount of only 1c. A last minute substitute of pecans instead of walnuts didn't seem to affect my husband's opinion of this banana bread. The oatmeal gave this recipe a wonderful texture and flavor. I also read about the oatmeal topping and that was absolutely delicious! I used about 1/8 c quick oats mixed with 1 Tbsp. granulated sugar and .5tsp cinnamon; that made enough to cover the entire loaf. I baked it for 60min at 325F. Absolutely will be making this again... and soon, apparently, since I just made it 3 hours ago and there are only two slices left! My husband enjoyed one slice [plain] and two slices with melted butter... best enjoyed when the bread is still warm from the oven! My children [often picky eaters] just LOVE this bread too! Guess I better get more bananas!

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