Reviewed: Jun. 1, 2004

As recommended, I lowered the baking temperature to 300 degrees and added the cinnamon, sugar, and oatmeal topping. It came out very moist and delicious. I'll be using this recipe from now on!

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AAN627

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Reviewed: May 6, 2004

Thanks for this recipe. Very good. I also tried it without the nuts, and using the tweaks from the other reviewers. Good job. I loved it. I added the extra half cup of bannanas, and used the oat, cinnamon, sugar topping. Yummy. Here are my tweaks. I used butter rather than shortening. Butter has much more flavor, and shortening is full of bad fats. Read the ingredient list, not good at all. I added a 1/2 tsp more salt to bring out the flavor. I baked the bread in a 300 F oven for 65 minutes. This produced a very moist bread, and a deep golden crust. I feel 350 F is too high for baking, unless it's crusty french or italian breads. Then you want high heat. Let the bread cool for 15 minutes before removing from pan, or it may fall apart. Not good ;o) Reminder: It is important to use bannanas that have speckled or brown skin. The riper the better. Do not place the bannanas in the fridge. They will not be as sweet. Regards, Scott www.cycom-inc.com

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COSMO22

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Reviewed: May 2, 2004

The oatmeal added a different "twist" to this recipe and I liked the flavor. Seemed a little dry, however.

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AspenGlade

Cooking Level: Beginning

Home Town: Muleshoe, Texas, USA

Living In: Perryton, Texas, USA

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Reviewed: Apr. 19, 2004

Very good banana bread...not as good as my mom's recipe, but still good. I added cinnamon as suggested by others and this added good flavor. Very easy to make.

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KMBALLEW

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Reviewed: Feb. 6, 2004

Awesome recipe!! --Substituted yogurt for shortening -Added cinnamon --Topped with oats Moist, extraordinarily delicious banana bread! I even threw other B.B. recipes out...

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WonderChef:)

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Reviewed: Dec. 3, 2003

Hello! I was looking for a good banana nut bread recipe to make to give as Christmas gifts along with a Yankee Banana Nut Bread candle. This recipe is fantastic. The bread is wonderful and is very attractive to wrap in cellophane and give in a gift bag. I tweeked the recipe a little, at the suggestion of some other readers. I used 1 1/2 cup of RIPE bananas. I also added 1/2 tsp cinnamon to the batter. As a finishing touch, I mixed a tsp of cinnamon, 1/2 tsp of sugar and about 1/4 cup of oatmeal flakes and then sprinkled them on the top. It is delicious and moist!

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Debbie from Annapolis

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Reviewed: Nov. 6, 2003

Really good, classic banana nut bread taste. Use lots of extra banana, especially if you are generous with the nuts - they seem to cut a little of the banana-ness from the flavor (I doubled the recipe and poured the first loaf without nuts before adding them to the batter for the second loaf. The no-nut version, although the very same batter, was much more banana-ier!). I also followed the suggestion of an earlier reviewer and sprinkled the batter with extra oatmeal before baking - what a pretty touch! We will definitely use this recipe again.

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LISAKP71

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: Arlington, Texas, USA

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Reviewed: Mar. 5, 2003

My family and I thought this bread was delicious. I'm fairly new to baking, but this recipe came out great the first time. I have already made 3 loaves! I add another half cup of banana to give it extra flavor. Good stuff!

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PLEIADES94

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Reviewed: Feb. 8, 2003

This banana was pretty good.............the kids loved it. The flavor and texture was pretty good! I have had other banana breads with a slightly better flavor and feel but the great thing about this bread was that it took no time at all to make. And it's nice to have the recipe ready for those guest that call and are on their way in an hour. Really pleased....will use again! Thanx!

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LOLLIEY

Home Town: Franklin, Texas, USA

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Reviewed: Jan. 4, 2003

Recipe was perfect for me, but you should know, this is not a very SWEET banana bread. I substitited half vanilla yogurt,for the shortening,(as one reviewer did) but that probably did not affect the sweetness much. I sprinkled about 1/4 cup oats to top of uncooked batter. Made it look beautiful. All-in-all, a very moist, wonderful, banana bread with a little extra chewiness, (Yum...) from the oats. Came out perfect at 50 minutes.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Dec. 23, 2002

This is one of the best banana bread recipes I have made and it is so moist. My family thought it was so delicious.

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PAULSVALLEY

Cooking Level: Expert

Home Town: Pauls Valley, Oklahoma, USA

Living In: Honey Grove, Texas, USA

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Reviewed: Dec. 21, 2002

This was the first recipe I tried from this site. I was not disappointed;however, I did have one complaint that it wasn't sweet enough.

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TISFEMIN

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2002

Wow! This was gooood banana bread. I've had others before that were greasy and dark. This one is moist, light and just plain delicious. My husband and toddler give it two big thumbs up. I added a little bit more oatmeal- about 1/4 of a cup and needed to bake it for an extra 20 minutes at a slightly lower temp.

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MARICELLA

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Reviewed: Nov. 6, 2002

This recipe made a great bread. The oatmeal gives a wonderful texture yet the bread is still moist. I added another 1/2 teaspoon of vanilla as well as a couple dashes of ground cinnamon for flavor. I also left out the walnuts as we were out. My only complaint is that the edges of the bread were very crusty and very hard.

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SHELS77

Cooking Level: Professional

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 27, 2002

great recipe! I used fat-free vanilla yogurt for half the shortening and it turned out fantastic.

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SONALI_77

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Reviewed: Aug. 3, 2002

I made this last week for my church group, served it with honey butter and there wasn't a crumb left!

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21 users found this review helpful

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Zafira Vauxhall

Cooking Level: Expert

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Reviewed: Jun. 27, 2002

This recipe was so easy to make and it was so YUMMY!!!!! It doesn't last a day at my house.

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STRAWBERI

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2001

I thought this turned out great! The oats give it a great texture and fullness. I had to cook it a bit longer to get through all the way to the middle, but it was tasty when all was said and done. I will definitely make it again.

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KRIS1225

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Reviewed: Jul. 2, 2001

Very good banana nut bread with the added twist of oatmeal. I think I baked it too long this time because it turned out a bit dry, but moistness actually improved as bread sat.

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JLFRAT

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Reviewed: Apr. 9, 2001

Wow- absolutely delicious- moist yet fluffy, and the oatmeal gives it just the right substantial texture mmmmmmmm!!!!

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ENDLESSSKY

Home Town: Los Osos, California, USA

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Oatmeal Banana Nut Bread

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