Reviewed: Nov. 24, 2009

Another bake sale favorite better than any other banana bread. I used baby food bananas instead.

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Reviewed: May 23, 2009

My family really enjoyed this recipe. I'll be making it again today. It was the best bananna bread I have ever made. I doubled the recipe and it turned out great. It could probably stand to be a little bit sweeter so I will add a tad more sugar.

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ellejones

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Reviewed: May 10, 2009

well, I made this recipe twice today (first time making it) and the first time it bombed... i hadn't read the reviews yet about it bubbling over and not cooking. I was so frustrated that I made it again and this time split the batter into two loaf pans instead of one, there was plenty of crumb topping for the two loaves. I baked it for about 15 min longer checking it every 5 min just in case and it turned out GREAT! and I have 2 banana bread loaves instead of one. I will use this recipe again, the crumb topping was wonderful!

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deeds

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Reviewed: Apr. 24, 2009

Terrible. I followed the recipe exactly detail for detail. it spilled over the side because it was too watery and it won't harden. I've been baking it for over an hour now. I don't know why it's not working, but it's not. I'm not happy with this recipe at all!

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chelled

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Feb. 28, 2008

My whole family loved this & I made it for a friend & he brought it to work & they all loved it too.

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Ac Moreau

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Reviewed: Feb. 24, 2008

I have some personal failings when it comes to "cutting in" butter or shortening, but I must admit this is quite tasty, though, it seems sunken and a tad bit soft in the middle, despite the fact that I cooked it to the maximum point then left it in the oven (turned off). Overall, cakelike and delicious, but I probably won't make it again, partly because of my own difficulties, and partly because Barbara Kingsolver helped me realize what a large carbon cost bananas have, unless you actually live in Belize or Ecuador.

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mariamcg

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Reviewed: Feb. 11, 2008

This recipe makes wonderful muffins!! I wasn't too thrilled with the way the loaf turned out, though.

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CHOIRBARBIE

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Reviewed: Dec. 6, 2007

I think this is the best banana bread recipe I or my family have ever eaten. Just love the topping. Thank you!!!

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SCARYGIRL72

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Reviewed: Nov. 17, 2007

I am always trying to find ways to get my children to eat more fruit. Well This recipie was a big hit in out house. My husband told me over and over how good it was. I will be sure to make this again. The crumb topping is wonderful on this bread. I did add more bananas than this recipie called for and I used butter instead of shortning..

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rn4picu

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Reviewed: Nov. 17, 2007

Great tasting bread! I doubled the recipe, including the crumb topping (which was a mistake, regular recipe is plenty, for two loafs). When doubling the bread recipe I used 1 tsp. of vanilla and 1 tsp. of almond, I also used 4 bananas. The smell was wonderful and it tasted great, just too much of the topping for my taste (when doubled). Also cooking time was over an hour with two loafs, approx 45 minutes at 350 and 35 minutes at 325. I think I will try apples with this recipe, crumb topping is similar to a pie topping that I have for an apple pie. Thanks so much for this recipe.

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Ginger

Cooking Level: Intermediate

Living In: Casar, North Carolina, USA

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Reviewed: Oct. 27, 2007

Add me to the "still batter" list. My bread is not yet finished, so I can't comment on flavor. So, why is it not done? I used glass bread pans, and I used butter rather than shortening. I know my oven bakes at 25 degrees less than the setting, so I adjust for that. Later in the day.... Okay. It took nearly two hours to bake. The flavor is nice, but the texture isn't quite bready enough I may try it another time. I forgot to add that I am nearly at sea level. Perhaps that affects the recipe?

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dkrenken

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Reviewed: Oct. 23, 2007

I have to give it a one star, my "bread" is still a batter and its been in the oven for 1 hour, when the recipe calls for less time. I have no clue why its still a batter. Maybe because there was a lot of crumb topping?

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sweetr83

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Reviewed: Oct. 2, 2007

Absolutely amazing! I used a muffin pan instead of a bread pan, but I had just about the right amount of batter to make a dozen muffins. They were very moist and very "banana-ee". I made them one evening, and they were gone by early afternoon next day.

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CassieSiempre

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Reviewed: Aug. 15, 2007

The addition of cinnamon and the crumb topping makes this banana bread recipe unique from most. I substituted butter for the shortening since I felt it would give it more flavor. The bread turned out moist with lots of wonderful flavors, the crumb topping adds a nice texture and as well as an additional sweetness. If doubling the recipe, as I did, there is no need to increase the amount of the crumb mixture, there is plenty for two regular size loaves. I had searched a long time for a banana bread recipe with a topping such as this, and I will be making this recipe many times again. The reduction in temperatures helps to prevent burning of the crumb topping, so I wouldn't skip this step. It helps to create a more moist bread as well. This is a welcome addition to my recipe collection. Thank you so much for sharing.

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