Reviewed: Aug. 13, 2009

Tried this recipe with the following variations: 1/2 cup white sugar & 1/2 cup brown; 1/2 cup unsweetened applesauce (Subst. for marg. or butter); 1 Tbsp ground cinnamon (I used Ceylon, but Cassia would work as well); 1 tsp vanilla extract; 1/4 tsp salt, and the biggie - Whole wheat flour (Gold Medal) as subst. for white flour. Baking time was same, about 1 hour. Due to wheat variation, all outer surface was little bit tougher, but inside was very nice, not too moist nor dry. Taste: Awesome! :)

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Marbleousart

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Reviewed: Aug. 13, 2009

Very Good! Used Applesauce instead of butter, 1/2 brown sugar, 1/2 splenda and as someone else suggusted a bit of tasty rum! Very good! Kids and husband love it and its guilt free with no butter and splenda!!

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kristen203

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

I took it out of the oven at 50 minutes and it was very dark on the outside. So I give it 4 star. Otherwise, this is great !!! I like the bread. Very moist !!!

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Dole-Tran

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Reviewed: Aug. 9, 2009

I willl keep looking for the "Best" banana bread. Did not like this at all. I found it did not have any taste even with an extra banana.

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ALEXKEV

Cooking Level: Expert

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Reviewed: Aug. 4, 2009

for my diabetic daughter i adjusted this recipe and it was delicious. instead of 1 cup sugar,i used 4 splenda packets,and added 1/2 cup applesauce,pinch salt and teas.vanilla. took less cooking time but none knew it was sugar free!!!! yummy

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elmurphy

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Reviewed: Aug. 4, 2009

Super easy, moist and yummy! I made it as-is with three bananas. It was exactly what I wanted! I also think this will make a great base recipe for variations. I'm looking forward to playing with it more. :-)

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woshicara

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Reviewed: Aug. 1, 2009

I made this for a group of 150 teens participating in an inner-city summer missions trip and used 25 ripe bananas processed in a food processor 5 at a time. I added 1 t cinnamon per recipe. I was using extra large commercial foodservice foil pans & commercial ovens so the baking time needed to be SHORTENED by 10 minutes which really surprised me. I filled the pans about 1 1/2 inches deep. I cut it into 3 strips longwise then slices of about 1 1/4 inches wide which yielded 49 slices per pan. It was super moist and a huge hit with the teens and leaders.

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marie1962

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Reviewed: Jul. 30, 2009

This was excellent. My husband and kids and everyone else loved it. I used applesauce and it was moist with less of the fat. It cooked in less time than said but it could've been my oven. I hate to reduce the heat too. It started to burn alittle. very good!

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lisa

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Reviewed: Jul. 27, 2009

For a quick, no-fuss banana bread recipe, this one is perfect! I used real butter, 1/2 white, 1/2 brown sugar, 1 tsp of vanilla and a little cinnamon. I baked one loaf and we ate it right out of the oven. I wish I would have added a little more cinnamon but my die-hard banana bread lovin son said it was perfect. I baked it for 1 hour exactly and for me, the time was right on.

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 26, 2009

I've been using my grandmother's banana bread recipe, but with instructions like a "pinch of this" and "a bit of that" my bread never turned out the same. I tried this recipe and have been making it almost weekly for months now! Every time it turns out perfect. I do throw in a tsp of vanilla, 1/8 tsp of nutmeg and 1/4 tsp of cinnamon. Also, I was out of baking soda so I substituted 3 tsp of baking powder. So far, every loaf I've made has been just as good if not better than the one before.

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Karmen

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Reviewed: Jul. 26, 2009

I wanted an easy all around recipe I could use regularly and change up as we had fresh item in season. I also wanted to be able to use whole wheat flour mix and apple sauce. I saw that others had done all of this and rated it high - I did not get the same results. I used 1/2 ww flour, 1/2 brown sugar and apple sauce instead of margarine, What we got was a bland, tough loaf. Moist on inside, but very tough and chewy on the whole outside and even though I used a full cup of sugar and 3 very ripe bananas and apple sauce, still not very tasty. This in not my new go to banana bread.

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jeneanf

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Reviewed: Jul. 25, 2009

Great recipe. I cut the sugar in half, mashed two bananas and added a cup of sweet potato puree. Delicious. Next time I'll use applesauce instead of sugar altogether, along with the banana and the sweet potato.

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rachael

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Reviewed: Jul. 25, 2009

My kids enjoyed making this and we all enjoyed eating it! I used 4 bananas - didn't measure their volume. I also added a bit of vanilla and sprinkled the tops with sugar before baking (I definitely recommend this). I made it into muffins & they cooked in about 23 minutes (it made about 18 muffins).

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2busy2cook

Cooking Level: Intermediate

Home Town: Takoma Park, Maryland, USA

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Reviewed: Jul. 22, 2009

Very good recipe. I added 11/2 tsp cinnamon, 1 tsp vanilla and a splash of lemon juice turned out very good. Was not sticky I will use this for ever.

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JAYGIRLS

Cooking Level: Intermediate

Home Town: St. John, North Dakota, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Jul. 21, 2009

Moist and delicious bread!

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MARIODAY

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Reviewed: Jul. 21, 2009

Super easy and everyone loved it!

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EVENJAVI

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Reviewed: Jul. 20, 2009

Great, foolproof recipe. I did 1/2 brown sugar, 1/2 white as suggested. I will definitely make again!

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Jill

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Reviewed: Jul. 19, 2009

I make this banana bread every week because it is so good. I followed the recipe except I made it 1/4 cup sugar instead of the suggested 1/2 cup. I also added 1/2 teaspoon of vanilla extract. I use 9" x 5" GLASS and shortened the cooking time to 45 minutes. The result, always moist and yummy!

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Mai

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Reviewed: Jul. 15, 2009

Tastes wonderful, but turns out somewhat dry. I have issues with it getting overcooked on the edges and undercooked in the middle. I tried adding cinnamon and nutmeg (as suggested by a few reviewers) - which was interesting, but not my favorite.

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BethR

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Reviewed: Jul. 15, 2009

For years I have been putting over ripe bananas in the freezer. They do turn black and get very mushy when thawed, but they get mashed anyway. When you want to make this bread, just thaw a few on a plate and squeeze into the batter. Whenever I see bananas on the "reduced produce" rack, I buy them and put them in the freezer for a rainy day.

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miki999

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