Reviewed: Nov. 1, 2009

Second time making this recipe and I am still impressed. Made more modifications (added more rum than last time and a touch more butter and sugar) and used my muffin pans (large and mini). AWESOME!

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Webdeavah

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Reviewed: Oct. 29, 2009

I gave this 3 stars, my boyfriend said 4 - I rounded up since I made a few changes. I replaced half the butter with applesauce and added some cinnamon. This bread was a little denser than I usually like. Also, the cooking time seemed way too long - I took it out at 40 minutes and it was still a little overdone. A fairly good, basic bread - but I'll keep looking. Thanks anyway!

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PolkaDot

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 29, 2009

This banana bread was a hit. It was very simple, and the only thing I tweaked was I used applesauce instead of oil. Delicious! I would love to add some chocolate chips next time.

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saramarie72

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Reviewed: Oct. 27, 2009

Moist and delicious! I will certainly make this bread again. Also, my picky son toddler son loved the flavor! I made single serving muffins out of this recipe, and they cooked at 340 degrees for about 45 minutes. I sprinkled about 1/4 cup (total amount) chopped walnuts over the tops right before they were put in the oven. YUM! They toasted right up. My only suggestion, don't be so afraid to over mix the batter that you under mix it. I found about 4 little surprise "baking soda" spots. My mistake though! I used 1/2 cup of golden brown sugar and 1/2 cup of white sugar instead of all white sugar. I also added one tiny pinch of nutmeg and two shakes of cinnamon. I am going to try switching the butter for applesauce next time, just to see what the difference in taste might be!

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JVarriano

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 27, 2009

So delicious and easy to make!

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greensparkle

Cooking Level: Beginning

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Reviewed: Oct. 25, 2009

Very easy, very good. Next time I will have to double the batch, it disappeared so fast! To make it a little healthier I used homemade applesauce in place of the margarine and organic sucanat in place of the sugar.

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Linda

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Reviewed: Oct. 21, 2009

This recipe was super easy! I have never made any type of bread before and my whole family loved it. Next time I will add walnuts.

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Trisha70

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Reviewed: Oct. 14, 2009

This was yummy and super easy! Based on reviews I made several changes, but I think the most important thing I did was not to overmix! My last banana bread was a disaster. I read reviews warning not to overmix, so I mixed everything by hand. Here are my changes: 1) Instead of 1/2 c. margarine, I used 1/4 c. margarine and 1 snack pack Granny Smith Apple Sauce 2) For the sugar, I used 1/2 brown and 1/2 white 3) Cut flour to 1 1/2 c. 4) I added a shake of salt, cinammon and nutmeg and 1/2 tsp. of vanilla. I couldn't find my bread pan so I made muffins. Cooked for 35 minutes and they turned out perfect! Delicious on a rainy day. I saw a suggestion that instead of two cups flour someone used 1 c. flour and 1 c. oatmeal and I may try that next time.

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LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 14, 2009

great recipes! Only used 1 1/2 cups of flour and the bread turned out moist and flavorful. I baked it for about 60 minutes and had to put foil on the top turn the last 15 minutes to let the center catch up without over browning the top. Will make again!

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Nancy S.

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Reviewed: Oct. 13, 2009

I have to say, this is the best and easiest banana bread recipe I have ever made. I love that there is no oil in it. It's moist, light and terrific. I added some chopped pecans to mine and cooked it in a silicone loaf pan. It took about an hour and 15 min at the given temp of 350. I think 375 degrees would be better. Other than that, this recipe rocks. Very few ingredients needed and a beautiful result. This is definately a favorite. Thanks for sharing it.

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Roberta

Cooking Level: Expert

Home Town: West Haven, Connecticut, USA

Living In: Wallingford, Connecticut, USA

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Reviewed: Oct. 13, 2009

It's delicious and very easy to make, very simple ingredients too. Everyone loves it and I've had many friends ask for the recipe.

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pasti4ka

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

This banana bread is excellent. It is very rich. I always use 3 large bananas. I also add cinnamon and chocolate chips - it's sinfully rich. My family begs me to make it all the time.

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lovetocook

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Reviewed: Oct. 11, 2009

This was delicious!

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Hol Dol

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Reviewed: Oct. 11, 2009

Made for Robert and Iris after mulch/wood piles were stocked

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Megan

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Reviewed: Oct. 11, 2009

Lovely, easy recipe that comes out great consistently every time. My husband loves it. I always add a few teaspoons of rum, and walnuts too.

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Ania H.

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

This is a great and simple recipe. I did modify it somewhat, as others suggested: added 1 tsp of Vanilla extract, some cinnamon, nutmeg, and allspice, substituted half the flour with oatmeal, and stirred in some slivered almonds. I also used a cupcake tin and baked them at 325 in my convection oven for 30 minutes. They came out great and I will definitely be using this recipe again.

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BLUEWATERHUE

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Reviewed: Oct. 6, 2009

This was a wonderful recipe. I used 1/2 cup brown sugar and 1/2 cup white with the recommended 2 cups of flour, 1 tsp of cinnamon and a dash of vanilla. I also used 1/4 tsp of salt. This came out moist and soft. It did get darker on the top and I was worried it was going to burn while cooking, but as dark as it got, it didn't get hard or taste poorly due to it. My kids loved it and my husband is a terrible critic and even he ate it!!

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Bella

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Reviewed: Oct. 5, 2009

Awesome! I also used half white and half brown sugar. I used two ripe bananas without measuring and it was great.

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emma0517

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Oct. 4, 2009

This is my "go-to" banana bread recipe. It never fails, is easy to make, and tastes great! I've made it exactly as written, as well as substituting vegatable oil for shortening, adding spices, reducung the sugar by a 3rd, and using partly whole wheat flour. It always works.

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