Reviewed: Sep. 12, 2006

Very moist, great flavor. However, to suit my own personal tastes, I would leave out the cloves and nutmeg. It seemed that so many spices overwhelmed the banana taste. Next time I will only use the cinnamon.

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BLONDEFUDGE

Cooking Level: Expert

Home Town: Bethesda, Maryland, USA

Living In: Zebulon, North Carolina, USA

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Reviewed: Sep. 6, 2006

I've made this many times, and everytime I do, everyone raves about it. Thanks for such a treat-like banana bread!

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SherylBabs

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Reviewed: Aug. 5, 2006

Not a ton of flavor here. Would be better with additional spices maybe..

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LIVEEVILLISA

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jul. 30, 2006

Bread tastes ok, very moist. When loaves started to cool down after baking, the center of each loaf fell down. Won't be using this recipe again.

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VIKKI66

Cooking Level: Intermediate

Home Town: Oswego, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Jul. 7, 2006

this is delicious. very moist. i added an extra banana to it since there were a lot of spices. i did love the amount of spices though, some people might not. ... the second time i made this i wanted to try to make it a bit healthier . i substituted applesauce for the shortening and then added some whole wheat flour in plac of about a 3rd of the white. also tried using a little of brown sugar in place of some of the white. it turned out totally yummy and healthier too!.

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terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 13, 2006

Awesome! Used half the amount of spices, 1 3/4c Sugar, 3/4c walnuts(what I had on hand) and 1/2c of diced dried apricots. So moist...a keeper for sure.

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Loralie

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Reviewed: Jan. 21, 2006

I make this Banana Bread a few times a month.Our family either eats the whole bunch of bananas all in one day one or they sit and get brown. So this is the best recipe I have found. It is so moist, and gets better after a day or so.

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mlw

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Reviewed: Oct. 30, 2005

Yum! I followed others recommendations by 1) Using 1/2 white sugar and 1/2 brown sugar and 2) Halving the amounts of cinnamon, cloves and nutmeg called for. I also added a dash of vanilla and drizzled melted butter on top. FYI-mini loaves took 35 minutes in my oven to cook. Nice and crispy on the top and edges, but nice and soft on the inside...mmmm. And not too sweet either - just right. Thanks!

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Sep. 12, 2005

I think this is a fairly good banana bread recipe, but not extraordinary. I normally like the taste of ground cloves, but here I think I would omit it. It overpowered the banana taste. I think I'd like it to have a stronger banana flavor, so maybe adding an extra one would help. The bread came out really moist and had a nice texture. People in my office gobbled it down, so it's definitely a *good* recipe, but not outstanding.

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Liv Z.

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Reviewed: Aug. 29, 2005

This recipe was awesome but I did make some minor changes that were well worth it. Instead of 2 cups of sugar I did as was suggested by another and used 1-1/2 cups of white sugar and 1/2 cup of brown sugar. I used Crisco butter shortening, omitted the cloves and nutmeg and used only 1 teaspoon of cinnamon (personal preference) I used pecans instead of walnuts and I only had five bananas but apparently they were good size ones cause the bread was very banana tasting. I got A LOT of compliments and I will definitely make this again!! I put it in smaller loaf pans making 8 and for a variation on it - the batter for the last four pans I added milk chocolate chips which was more popular than the 'plain'. If you are going to make this - try the milk chocolate chips - totally awesome.

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Kathyd

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Reviewed: Aug. 20, 2005

I didn't want to make 2 loaves of bread, but now I am glad I did. It took about 65 minutes altogether to cook, and the bread is still very moist and delicious. The only thing I changed in this recipe was I cut down on the salt and instead of 2 cups of sugar, I used one cup brown sugar with one cup granulated sugar. Good choice!

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JOYALS

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2005

This bread was very good. I couldn't decide whether I wanted the spices in or omitted as suggested by some responses, so I split the dough in half, and did one loaf with all the spices and one with no cloves or nutmeg, and only half the cinnmon. They both taste great, but my partner prefers the one with less spice, so that's what I'll make in the future.

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kerrip

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 20, 2005

This is a wonderfully moist and satisfying banana bread with a good texture. I cut down the spices to half so as not to overpower the delicious taste of the banana and added a teaspoon of vanilla. I will definitely make this bread again----yummy!!

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teachergal

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Reviewed: Jul. 14, 2005

I LOVED this recipe! This is one I'll be using over and over. It was gone as fast we all could eat it!

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MIDDYS

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Reviewed: Jun. 14, 2005

I have tried many Banana Bread recipes in my life, looking for just the right one. And I have found it in this one. I really don't like Bananas, but this one I LOVE!! My whole family LOVED this one too. When I was making it I thought, this isn't working it is much to running. But I waited it out (about 1hr 15 minutes) and it turned out perfect. I will never use another recipe. Thank you so much so submitting this one for everyone. Kristen Marlar Proud Wife to: Rich Proud Mommy to: Mackenzie, Mariah, Connor, & Bailee

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marlars99

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Elmendorf Afb, Alaska, USA

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Reviewed: Jan. 10, 2005

This recipe is great! I think I might try cutting the cinnamon to 1 tsp and adding a tsp of vanilla next time, just to see what that does. But I could easily make this just as is over and over again.

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MENCHEKIA

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Reviewed: Dec. 15, 2004

Good as written, but just decadent with 1 1/2 - 2 cups butter as the shortening. We can't stop eating it!

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VENERYE

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Reviewed: Oct. 21, 2004

Wonderful and loved the spices. This is a keeper. I can't wait until the bananas over ripen! When my husband had it at lunch, coworkers wanted some it smelled so good. He did not want to give this one away! :)

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fennel

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Reviewed: Sep. 4, 2004

This is the most moist banana bread recipe I've ever tried. The whole loaf was almost gone the first night. I did try a variation, I substituted butter and crisco oil instead of shortening. This recipe is a keeper!!!

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ELLA238

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Reviewed: Jun. 14, 2004

Very good! Very moist and tasty! Love the spices!

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MISSTNT

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