Reviewed: Jun. 18, 2013

I have made this several times now and we LOVE it!!! So moist and delicious. Thank You!!!

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Reviewed: Dec. 24, 2012

I really made a lot of banana bread with this recipe and I didn't change a thing! It was moist yet dense and that is what I love about it! It has a lot of bananas in it and the spices make it really delish!! I tried another one on here that used sour cream and it was moist and good, although my family still liked it, it was not as much banana or spicy flavor nor the denseness to it. I prefer this one best!

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BEYOUTFUL

Home Town: Gig Harbor, Washington, USA

Reviewed: Dec. 11, 2012

Followed the Recipe pretty closely. No nuts and had only 5 bannanas. I used glass loaf dishes cooked for 45 mins then another 15 mins and almost overdone. Tastes fantastic...I'm glad it was enough for 2 loafs :)

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Phil63

Home Town: Muskegon, Michigan, USA

Living In: Holland, Michigan, USA

Reviewed: Jun. 26, 2012

Pretty good, but not very identifiable as banana. K likes better. I only put in 1/2t cloves & 1/2t nutmeg - & the cinnamon as listed.

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BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

I have been looking for a recipe that was just a bit different. Fantastic banana bread!!!! My family humor me about my baking, but this time they assured me it was the best they ever had!!!!

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tygurl

Reviewed: Jan. 17, 2012

This bread is very moist and really tasty. The bananas came out to 2 cups of mashed bananas (Sam asked in a previous review). I cut all of the spices in half for my kids taste buds but it would be just as good as the recipe stated. This is a keeper!

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mportillo

Reviewed: Oct. 3, 2011

Awesome! So much better than coffee shop or groccery store banana bread. The recipe my mom made was much more dense, but I really liked this lighter version too. I only did a 1/2 batch, I forgot to add the walnuts somehow, and only used 1/2 the cloves. It was still great. Perfect for fall! I couldn't find my loaf pan so I baked it in a greased angel food pan for 1 hr. Because it is so light, I might actually serve it as a cake with some lemon glaze.

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cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Sep. 25, 2011

Made this last night just as written. It is so good. Thanks for sharing. This is a keeper

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Marcie

Reviewed: Aug. 4, 2011

Excellent!

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cakebaker

Reviewed: Mar. 21, 2011

I have tried so many different banana bread recipes and this one was perfect. Not only was it light and fluffy, but it was incredibly moist and had just the right amount of sweetness. It also made a ton of bread, which was great because I needed to feed a ton of people. I'm sure the recipe is great as is, but I made a few changes. I used 3/4 cup of butter and substituted the last quarter with half a cup of applesauce. Instead of 2 cups of white sugar, I used 1/2 cup of white sugar, 3/4 cup of dark brown sugar and a tablespoon of honey. This was more than enough sweetness. As for the flour, I used half whole wheat and half unbleached all-purpose flour. I also omitted the nuts and cloves. Some people said they cut the other spices in half, but I thought it was just right! The smell is heavenly!

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