Reviewed: May 16, 2012

Okay I totally messed this recipe up, I added all the dry ingredients together including the sugar, then when i got to the cream sugar, shortening part i realized that i had added the sugar to the flour mixture, uh,oh now what? So I decided to wing it from here, I had my 3 bananas in a bowl and i was feeling lazy so i mashed them with my mixer i didn't have shortening so i used unsalted butter and just threw it in with the bananas, I added 1/4 cup brown sugar as i said i was winging it, lol. then i beat it all together then I added an egg and then I beat it again then i added the second egg. I then added my banana mixture to my dry ingredients mixed it together with an old fashioned wooden spoon. I lined my glass baking dish with parchment paper (again too lazy to grease my dish) I then baked it for 1 hour at 350. Absolutely beautiful and delicious! Amazing melt in your mouth banana bread! Golden brown on top and not burned on the bottom, Probably because i used the parchment paper. The best banana bread i ever threw together,literally!

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Reviewer:

tamralee68

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Reviewed: Apr. 20, 2012

didn't have vanilla pudding so i used chocolate instead. Amazing recipe very soft and moist, just like a cake.

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Reviewer:

rose43

Cooking Level: Intermediate

Home Town: Dixon, Illinois, USA

Reviewed: Apr. 18, 2012

Nice Nice super Nice bread. I'm always looking for a good banana bread recipe. And this on did it for me. I have to say the only thing I can say was I decrease the salt because I saw another review saying it was salty. I normally don't start with others' reviews when making a recipe, but I did in this case. However, it is a really solid and moist recipe. The batter is thick, but that's okay, because it rose nicely for me. I didn't have non-instant pudding mix, so I used what was in my pantry. And I don't think, that it would have changed the outcome. My opinion only. Since the walnuts was an optional ingredient in the directions. I chose to add them to the top. I can see totally making this again. I followed the baking steps and my bread took about 20 minutes longer after placing the foil on top of the bread. It's and excellent and delightful bread, hands down and thumbs up. Ty will make again.

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2 users found this review helpful

Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Feb. 21, 2012

Very good used chocolate chips instead of nuts. It tasted more like a cupcake to me with how sweet it was! Made muffins out instead of bread.

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Reviewer:

Kim G

Cooking Level: Expert

Home Town: Florissant, Missouri, USA

Reviewed: Dec. 12, 2011

I also reduced the salt to 1/2 tsp. I poured the batter into cupcake pans and sprinkled cinnamon sugar on top. Baked about 30 min.

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5 users found this review helpful

Reviewer:

Mush_B

Reviewed: Dec. 4, 2011

Moist and delicious. Easy.

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Reviewer:

dhuekell

Cooking Level: Intermediate

Living In: Natick, Massachusetts, USA

Reviewed: Nov. 13, 2011

This banana bread was a hit! Very moist, delicious, and easy to make! Cooking time for me needed to be reduced to 40 mins then covered with foil for 15 mins. Covering with the foil is a must because the edges brown much quicker than the inside can cook. I also added between 1 and 2 cups of chocolate chips, because we are a house of chocolate-lovers!

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Reviewer:

Klopez

Reviewed: Nov. 12, 2011

OMG this bread is Wonderful ! It is so moist ,this recipe is a keeper , I did everything except,I use the regular instant pudding & sprinkled some cinnamon sugar on top.My husband loved it ! Thanks for sharing ..

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Reviewer:

america

Cooking Level: Intermediate

Living In: Arlington, Texas, USA

Reviewed: Oct. 26, 2011

Made this with pumpkin spice pudding and baked for 40the minutes in 6the mini loaf pans. :)

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Reviewer:

belladonabaker

Cooking Level: Expert

Reviewed: Sep. 11, 2011

This bread is "bangin"! The only changes I made was I used instant vanilla pudding, reduced the salt to 1/4 tsp., used 3 large ripe bananas (didn't measure) and used 1 stick of butter in place of the shortening. It is sweet and very, very, moist...its a keeper!

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7 users found this review helpful