Reviewed: Oct. 20, 2009

What a great recipe healthy and not from a box !!!!!! Our family is always looking for meals that are made without all the preservatives. On your reviews someone suggested the orange rind that's what makes the DIFFERENCE. Thanks

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Lilly B.

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Reviewed: Aug. 31, 2009

I added to this recipe as I went along. Like other reviewers, I added orange zest - the zest from two oranges. I increased the oil to 1/2 cup, added 1/2 cup sour cream and also used 3 bananas. I hava a banana nut bread recipe that calls for sour cream. It has always been moist and very good so I decided to give the sour cream a try in this one, too. To the flour mixture, I mixed in a little cinnamon. Really good, really moist! The orange zest really kicked it up. Will be adding this to my favorites.

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bebe

Cooking Level: Expert

Living In: Burlington, North Carolina, USA

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Reviewed: Aug. 14, 2009

I also really liked this recipe. I made only one change: instead of 1 1/4 cups mashed banana, I added 1/2 cup banana yogurt. I thought this banana bread recipe rocked. So, good!

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: May 31, 2009

I think this recipe is absolutely delicious. It's a nice alternative to the Choco Banana bread I usually make when getting rid of my ripe bananas. It makes you feel healthier after eating it too. I added some orange zest to be on the safe side, but I'm sure it would've tasted great without it too. I'll definitely make this again!

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Mia Moo

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Reviewed: Apr. 19, 2009

The only thing I liked about this banana "bread" is the orange zing from the orange zest. The texture was just blah to me. Moist yeah, but no fluffiness. I may try again with more eggs and more shortening. That tiny bit of oil didn't cut it. Sorry.

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CreativeCook

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Reviewed: Sep. 11, 2008

The orange zest is definitely required. I added close to 1tbsp of orange zest - made big difference. I also cut back the flour by 1/2 cup as some else suggested and glad I did. It came out very moist. This is a great recipe. Delicious, easy and love the addition of orange juice and don't forget the orange zest!

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MarinaG

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 4, 2008

This is a great recipe! Wonderful flavor easy to make. I use a cake pan instead of bread pans. It never lasts more than a couple of hours when I bring it to work!

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Cindy

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Reviewed: Apr. 18, 2008

Easy to make but dry. I'm looking for a moist banana bread with nuts recipe.

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KAYE

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Reviewed: Mar. 3, 2008

I love this recipe! I used Whole Wheat four and Splenda. I cut the flour down a 1/2 cup and added orange zest. Delightful!

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lacdipi

Cooking Level: Beginning

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Reviewed: Feb. 25, 2008

I didn't taste the orange at all, so maybe next time I'll add some orange zest. Tasty and moist though. I used wheat flour and it didn't need any modifications.

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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 30, 2008

This is an excellent recipe! It may sound like a strange combination but it all works together well. One thing I would change next time -- more orange rind. I accidently bit into a tiny clump of orange rind that didn't get mixed too well, and the taste was a sparking sensation!

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Sandy

Cooking Level: Expert

Living In: Royal Oak, Michigan, USA

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Reviewed: Jan. 19, 2008

this is delicious!!! i think next time i will add some orange peel also...can really take the orange. but a delicious recipe. i added a little nutmeg and sprinkled the top with brown sugar. delicious! as close to mama's as i have found. yummmmmm!

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acobert808

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Reviewed: Dec. 18, 2007

I thought this was an excellent recipe. I halved it to make just one loaf and added 2 tablespoons of grated orange rind. Made on Wednesday, gone by Friday.

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SAKKASIE

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Reviewed: Mar. 3, 2007

This is a fantastic recipe: super easy and with a great texture. My second batch did have a few modifcations: SR flour instead of plain/baking powder; extra bananas and walnuts.

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