Reviewed: May 13, 2013

Simply yummy. Took like 5 mins to throw everything in mixer and baked it for 45 minutes. I used 1 3/4 cups of flour and it was super moist . I threw in some pecans and almonds but will add more next time as it was nice biting into a nut and it added a crunch to the cake. I will definitely be making this recipe again as I always have leftover bananas, next time I might put more than 2 for a more banana tasting cake.

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Lerissa

Reviewed: May 12, 2013

Nice recipe! I have found that if you want a more banana flavor for this bread is to buy green bananas and let them sit in a closed plastic bag for 1 week! My family loves the great taste! :D

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IrishNewf

Reviewed: May 9, 2013

Great recipe that is fast, delicious and is a big hit with all the family.

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Char

Reviewed: May 3, 2013

I love this basic recipe, so many variations on the reviews! I didn't have any all purpose flour on hand (I know crazy..) so I decided to experiment with some of my leftover flours from my little gluten free stint. I mixed 1 cup of sweet rice flour and 1 cup of whole wheat flour. I did 1/2 and 1/2 with brown sugar and white sugar. Added a little vanilla extract with 2 SUPER ripe bananas. DELICIOUS! I would actually recommend to anyone that has sweet rice flour on hand to try it this way once. It makes the banana bread extra moist but still firm enough to handle (it reminds me of a cinnamon bun but a banana gooey cinnamon bun!!). I know it sounds like a weird combo, but I am going to make all my banana bread this way now! Yay for discoveries! Thanks for the inspirational recipe!

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beejinator

Reviewed: Apr. 23, 2013

My whole family loves this!

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Misty Blue

Reviewed: Feb. 20, 2013

Love the simplicity of this recipe. Egg allergy over here so, used flax seed/water mix to sub....used 1/2 c whole wheat flour 1/2c regular..... I love the density of it. It popped right out of the pan and I wish my home could smell like this permanently! This for me was the perfect sweetness. My kids and husband love it as well. We'll be making this one any time we have 3 bananas looking to be used! Yum!

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Jen

Reviewed: Feb. 18, 2013

I must have done something wrong. So disappointed. Read the reviews and used the brown/white sugar combo. Added some nutmeg and cinnamon. Baked 1 hour, toothpick came out clean. Tipped the pan onto the cooking rack and it was FAR from done. Scooped what I could back into the pan and back in the oven it goes. This is the FIRST time I am not been completely thrilled with any recipes on this site. Chose 3 stars because I'm sure, once it is done...it was be awesome.

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karen

Reviewed: Dec. 8, 2012

Decided to try this recipe for my mini banana breads for my Christmas gift basckets.Baked up beautifuly! cant go wrong with this recipe!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Dec. 6, 2012

This is a great recipe for a simple, honest banana bread. All I add is 1tsp of vanilla and 1/2 tsp of salt. Moist, dense and delicious.

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juanita

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Reviewed: Nov. 15, 2012

this recipe is okay, it came out perfect... instead of the walnuts or what ever , i layered the bottom of the pan with sliced amounds and canneries and it came out awsome super moist

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