Reviewed: Mar. 31, 2009

I made some recommended changes and they became more then a 5 star! I used 1/2c. sugar, 1/2c. brown sugar, no butter but a 1/2c. of Musslemans(the best!) chunky applesauce. Also made them into muffins. They are very moist and light, tasty too. They are being scoffed up faster than the sliced bread! Thanks for the changes Treskele.

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JerBare

Cooking Level: Expert

Home Town: Fair Haven, Vermont, USA

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Reviewed: Mar. 24, 2009

Great basic banana bread recipe.

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Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Mar. 16, 2009

This was really good. I've never made banana bread before, and this was really easy and very good. I did take the advice of some other reviews and added a little cinnamon, nutmeg, and vanilla. Also, only baked for 45 minutes. I used splenda instead of sugar, and it tastes great!

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Lori

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

This is my favorite recipe, I do add more bananas than the recipe calls

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MsNimako

Cooking Level: Beginning

Living In: Redlands, California, USA

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Reviewed: Mar. 15, 2009

The first banana bread I've ever made that turned out nicely! I used a bundt pan and it was fabulous!

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tracy m.

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

This was such a yummy loaf of bread and I forgot the eggs!! I added some vanilla and cinnamon to the recipe which was good. 4 to 5 banana's is just right. I will be making this again!!

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steffy

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

With all the great reviews and pics I just had to try this one!! It's in the oven now. UPDATE:: *cough cough* over a week later and it's still here :[ sorry, it wasn't a hit. I'll give it four for now as all the other viewers seemed to love it!!

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 3, 2009

This bread was really good. I just added 1/2 teaspoon baking powder & 1/2 teaspoon cinnammon to mine.

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topchef

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Reviewed: Mar. 3, 2009

It's very tasty and easy to make, but I wish I would have taken a previous reviewer's advice to split the batter into two smaller pans. I just couldn't get the middle done before the edges started to dry out.

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Necia

Home Town: Neosho, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 3, 2009

I also used 1/2 c. sugar and 1/2 c. brown sugar, 1.5 c. Flour, vanilla, cinnamon and salt and used 1.5 c. bananas. It came out beautifully and tasted great! Mine did take 1 hour to bake at 350 in my oven; and was still moist. My bread pan was a tad smaller than what was called for though. I am happy with this recipe and will make a again. I'm getting a second piece... :)

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K. O'Brien

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Reviewed: Feb. 26, 2009

I followed the recipe exactly and was wishing the end product was more moist. The addition of more banana might help.

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RTPennypacker

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Reviewed: Feb. 21, 2009

I love this bread. It is so tasty and easy to make. I had never made banana bread before this. It turned out great. I followed another reviewer and cut the flour to 1 1/2 cups, changed the sugar to 1/2 cup brown and 1/2 cup white, also threw in a 1/2 tsp of vanilla and a dash of cinnamon. I couldn't taste any of those specific flavors in the bread but I think it helped round out the flavor. Also 45 minutes is all you need and around 35 my bread starts to get too brown on top so I pop it out and put tinfoil on it. Overall a great and tasty recipe. We make it almost every week with our left over bananas.

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IRET678

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Reviewed: Feb. 20, 2009

This was the first banana bread recipe I have tried so I wasn't expecting great results on the first go but it turned out great. I made a little icing with powdered sugar, milk and vanilla and drizzled it over the loaf once it cooled. It was delicious.

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melissaheartland

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Reviewed: Feb. 19, 2009

This one lives up to its name! It has a great taste, a wonderful texture, and is simple to make. IT"S A WINNER!!!

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Tim

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 16, 2009

I just made this banana bread and it turned out perfect. I checked the bread after 1 hour and I baked it for 10 more min, and it turned out moist and delicious. I had so many compliments on it, and my whole family really enjoyed it. YOU DON'T EVEN NEED TO PUT BUTTER ON IT! That is amazing! I will be using this recipe again. Thanks for the recipe.

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mymya21

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Reviewed: Feb. 16, 2009

This was the first time I ever tried to make banana bread and it was wonderful. I used a muffin pan because I didn't have a loaf pan and I just adjusted the time. They were moist and tasty and used ingredients I have on hand. Excellent recipe!!

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PEACHES927

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Reviewed: Feb. 16, 2009

The Banana Bread tasted okay the day I made it, but tasted a lot better after the first day. This is my first time making Banana Bread from scratch - thanks for an easy yummy recipe!

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craw4d98

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Feb. 12, 2009

I've made this banana bread several times now, and every time it has turned out great! It is always so moist and that's the way I like it best. Many recipes leave banana bread dry, but this one was perfect. I also sprinkled cinnamon-sugar on the top of the loaf before I cooked it, and it was yummy! This is one of our favorites!

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Amy Liane

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Reviewed: Feb. 11, 2009

I like Allison's better

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Mrs. Janderson

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Reviewed: Feb. 11, 2009

Excellent recipe. I used the changes reviewers recommended with white/brown sugar combination, cinnamon, and nutmeg. I made three small loaves, 3" x 6" and baked them for 43 minutes at 350 degrees. I cool them in the pans for 10 minutes then on a rack. AFter that I put them back into the disposable pans and wrap as a little gift. I'll be making this again for sure.

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