Reviewed: Dec. 19, 2012

This is lightly colored & not very banana-y. I subbed 1/4c oats for the nuts.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jun. 25, 2012

I was out of flour, but craving banana bread. This recipe was easy and tastes great too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pcwikwmommy

Reviewed: Feb. 29, 2012

So yummy and light! I am sure it would be great on its own, but I cannot leave a recipe alone. :) I modified this one a little using 2c. baking mix (I ran out before getting the final 1/3), I used 1/2c. brown sugar and 1/2c. white sugar, added 2tsp cinnamon, 1tsp nutmeg and 1tsp ground clove. I was so excited to finally find a recipe that didn't require baking soda since I was out and I didn't feel like going to the store. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

happycook

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Reviewed: Jan. 16, 2012

i do 1/2 cup brown sugar and 1/2cup white. sometimes i put in honey in as well and take out some white sugar. Also, i add in 1/2 tsp cinn.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Melissa

Reviewed: Oct. 16, 2011

I have been making this recipe for years and I am telling you--it is THE best banana bread recipe you will ever find. I always receive compliments on it. The trick is to use really ripe bananas--like yucky, brown bananas. It gives the bread a richer banana taste. Yum! Look no further, baby, because this is it!!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Sep. 3, 2011

This gets five stars for taste! It was super moist and fluffy. Next time (and there will be a next time) I make it I'll do it in a different pan or bake it as a bundt cake. 20 minutes into baking it in the 9x5 pan and it was spilling out all over. (I almost gave it 4 stars for that but it tastes so stinkin' good. Good thing I accidentally left the pizza stone in there or I would've had a real mess. I scooped some into a mini bundt pan and just let it keep baking. It was delicious! More like a cake than a bread but I won't tell if you have it for breakfast anyway. :) Chocolate chips are an awesome add-in.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

souschefpatty

Cooking Level: Beginning

Reviewed: Aug. 26, 2011

This was amazing banana bread! I would definitely make it again. The only reason I gave it 4 stars was because the center of the loaf didn't cook fully until 20 minutes longer than the time stated. Otherwise, a great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Lauren

Reviewed: Jul. 30, 2011

This recipe was so easy. I had some over ripe bananas and it only took a few minutes . Turned ot very moist.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

bakesalot

Reviewed: Jun. 20, 2011

I've never been a fan of banana bread even though I love bananas. I made one change to this recipe (mashed 2 ripe bananas and added enough sour cream to make 1-1/2 cups instead of just bananas). I then baked them into muffins at 375 for 20 minutes; they are delicious. This is a keeper.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Linda M

Cooking Level: Expert

Home Town: Greenwood, South Carolina, USA

Living In: Orangeburg, South Carolina, USA

Reviewed: May 18, 2011

Very easy. I used my own homemade whole wheat baking mix instead of packaged. To make it a little lighter/healthier, I cut the sugar back by half (my bananas were VERY ripe) and instead of a third cup of vegetable oil, I used part nonfat plain yogurt. I made muffins out of this recipe, out of one recipe I got 12 regular sized muffins. Very moist.

Was this review helpful? [ YES ]
8 users found this review helpful