Great! I made these in my food processor and increased the baking powder to about 1 tablespoon. I also haven't found these to make more than one dozen biscuits, but I like mine on the larger side! I also usually substitute out 1/2 cup of the flour for whole wheat because it gives a great taste/texture to the biscuits.

Reviewed On: Sep. 29, 2009

This is the best BNB I've EVER had. Ever. Here's what I changed: I halved the recipe because we only had a few bananas left. I started with frozen bananas which I mashed defrosted slightly and then whipped up a little with my mixer. By that time they were nearly room temperature, so I went ahead and set them aside to warm up a little more while started on the butter and sugar. I started with softened butter and creamed in half white and half brown sugar. Then, I added the eggs one at a time until they were fully mixed. Finally, I added in about a 1/2 t. of vanilla and the bananas. In a separate bowl, sifted together the dry ingredients, plus a 1/2 t. of cinnamon and a dash of nutmeg. I mixed the walnuts in with the dry ingredients, and then gently folded it into the banana mixture until it was JUST combined. After I put it in a loaf pan, I sprinkled it with a little streusel topping. It only needed to bake for 50-55ish minutes. It's OMG SO GOOD. The only thing I would change next time is reducing the sugar a little because it's very sweet, but this may just be my taste.

Reviewed On: Sep. 12, 2009

Great recipe! Like many others, I reduced the flour to 5 cups and then added about another 1/4 cup during kneading to get it to the perfect consistency. I only used 2 packets of yeast (couldn't justify using half of one) and it worked great! I also doubled the salt and mixed in a few tablespoons of melted butter prior to kneading. I also brushed butter on the tops before baking and sprinkled lightly with kosher salt. Baked with a pan of water on the bottom rack of the oven to help form the crunchy crust. The results were PERFECT!

Reviewed On: Sep. 5, 2009