Reviewed: Apr. 1, 2012

This is now the only recipe I use. I did add one more banana. Watch the cook time. I turn the heat down slightly toward the end and add a few minutes watching carefully. Check doneness with a knife in the middle coming out clean. I like a piece warm from the oven but it's better the next day after it sits. I also make muffins using this recipe.

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Reviewer:

ylayman

Reviewed: Dec. 12, 2011

Fantastic and moist! I added 1/2 cup chocolate chunks and 1 6oz package of instant vanilla pudding. Amazing!

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Reviewer:

Julia Lynn

Reviewed: Nov. 14, 2011

This was not dense at all. Followed it to the letter. Took maybe 50 minutes to bake and it still burnt. Had I left it in the full 90 minutes I would have had bricks that had no banana flavor. A total waste of a dozen eggs seeing as I made a double batch. Will need to try a different recipe that calls for alot more bananas and add nutmeg and allspice. That part was good.

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Reviewer:

KATHI_C

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Mcloud, Oklahoma, USA

Reviewed: Apr. 22, 2011

This is a great banana bread recipe. I did add walnuts, but that was it! I did not find it too eggy as some other reviewers. I did use applesauce and only a little oil/ butter. I made this for my 89 grandmother- my own Mama B, and didn't even have but one super ripe banana- it was great!

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Reviewer:

Jennifer8

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Savannah, Georgia, USA

Reviewed: Jan. 31, 2011

made recipe exactly as written. not enough banana for my taste.

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Reviewer:

DEB

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

I enjoyed this being different from traditional banana bread - very filling and not so sweet. 4 stars overall but 5 when toasted - delicious! Great with butter or peanut butter (or cream cheese frosting)

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6 users found this review helpful

Reviewer:

Diane

Cooking Level: Expert

Reviewed: Dec. 26, 2010

I made this recipe as muffins because the batter was way too much to make a loaf. They turned out wonderfully after about 30 minutes. Thanks for the recipe!

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Reviewer:

Lene Marie Dotzler

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 21, 2010

This recipe was as close a I have found to my mothers. I lost all of her recipes in a fire. I also used one less egg. thank you so much for putting this on line.

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Reviewer:

debora bennett

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Odessa, Minnesota, USA

Reviewed: Nov. 16, 2010

Very good banana bread used 5 eggs 1 cup brown 1 cup white sugar, pecans, choc, 1 extra banana and a bit of cinnamon. I made this a bunch of times now. Only thing I do differently now is use a milk chocolate -almond bar and with a paring knife, cut it up both in the batter and then on top of the loaf. (omitting the pecans) WATCH THE COOKING TIME LIKE A HAWK THOUGH.

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