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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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