Reviewed: May 15, 2012

added walnuts and chocolate chips...delicious!

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Reviewer:

traceyposner

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Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Living In: Goldsboro, North Carolina, USA

Reviewed: May 9, 2012

this is the first banana bread recipe I've tried and been happy with! I found it needed a bit more time than an hour - maybe 1hr 15. I added a teaspoon of cinnamon, a cup of chopped dates, a teaspoon of whiskey and a tablespoon of brewed coffee. I also used canola oil instead of butter. Moist, flavourful and delicious!

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Reviewer:

SHELLOECHO

Reviewed: May 7, 2012

BEST...BANANA...BREAD...EVER!!! I followed the other guidance to split the sugar and add some cinammon, salt, and vanilla. This turned out SOOOO good! I made muffins and bread! YUMMO!!!

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Reviewer:

ltsmith2010

Reviewed: May 2, 2012

This is a great starting point recipe and I did expand on it a little further. Instead of margarine I did use butter. I used 1/2 cup brown sugar and 1/4 cup white because I did want to try keeping the sugar down. I think even next time I might try just 1/2 cup of brown to see how it works. Instead of all purpose flour I used bread flour because that is what I had on hand. I also added a pinch of salt and tsp of cinnamon. I took it out and it was extremely crispy and was a little disappointed but it tasted good. I waited til the next day to try it again and the flavors had a chance to meld so it was really good! The crust part was soft and tasty and the inside was dense and moist. It did remind me of my granny's banana bread which I do like. I'm probably going to try some other recipes but this is such a good, easy, pure, basic recipe it's hard to beat.

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Reviewer:

Marionette84

Reviewed: Apr. 29, 2012

Awesome - to make it healthier I used applesauce for butter and egg beaters for the egg. First time i used 1/2 white sugar and 1/2 brown and added walnuts. It turned out great! I'm going to try and lessen the sugar next time. Great recipe!

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Reviewer:

Beth

Reviewed: Apr. 29, 2012

We loved this bread - simple and yummy! I used real butter and added 1 tsp of vanilla. 3 very ripe medium bananas. I set the timer for one hour, but the top wasn't set and I ended up baking for another 10+ minutes.

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Reviewer:

Jamie J

Cooking Level: Intermediate

Reviewed: Apr. 28, 2012

It is the best banana bread.....with a bit of tweeking: 1/2 brown & 1/2 white sugar, splash of vanilla extract, walnuts. Excellent starter recipe to suit to your tastes though.

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Reviewer:

Jeninchgo

Cooking Level: Intermediate

Reviewed: Apr. 28, 2012

Good, will make again.

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Reviewer:

ronalyn

Cooking Level: Expert

Home Town: Katy, Texas, USA

Reviewed: Apr. 12, 2012

This was a great base recipe...I used gluten free flour, 3/4 cup of organic palm sugar instead of the white sugar and added 1/2 cup of coconut and 1/3 cup of chopped walnuts. It turned out beautifully. Nice texture and not too sweet. Best gluten-free banana bread ever!!

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Reviewer:

Spice-of-lfe

Reviewed: Apr. 4, 2012

This is an excellent and easy-to-make banana bread recipe. I tweaked it by adding 1 tsp of vanilla, and instead of bakingit as a loaf, baked it as cupcakes for 25-30 min, or until toothpick comes out clean. I like doing it this way because it's easier to take to work and snack on. The only drawback is that the papers come out greasy with all the butter used, but as they cool, the butter is absorbed.

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