Reviewed: May 18, 2013

Even my fiance, who doesn't like banana, loved these! I made it exactly like the recipe shows, but I divided the batter between a loaf pan and mini muffins. Both were delicious! I left out the nuts. If I were to add raisins next time, I'd use a little less sugar.

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Allyssa

Reviewed: May 16, 2013

Too Sweet.

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KaralynMarie

Cooking Level: Expert

Reviewed: May 15, 2013

Pay attention to the loaf sizes. When it says 7"x3" loaves, they're not kidding, although it made six loaves, not four. One hour at 300 degrees was perfect for the size specified. The insides were cooked perfectly and there was no thick, dry crust on the outside like I typically get with quick breads. VERY moist. I made the bread exactly as stated. I skipped the cinnamon-sugar topping and instead made a glaze of confectioner's sugar, a little orange juice and zest to pour over the bread and it was fantastic. I will keep this recipe on heavy rotation. UPDATE: Makes terrific muffins too! 15-18 minutes at 300 degrees!

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Reviewer:

Melody O

Cooking Level: Intermediate

Reviewed: May 14, 2013

This is hands-down the BEST banana bread recipe around! My husband is the biggest food critic in our house, and he absolutely LOVES this bread! Thank you for sharing this awesome recipe... definitely a keeper!! :)

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Cher Marple

Home Town: Wayne, New Jersey, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 13, 2013

Love this recipe! I made it as part of a mother's day brunch. I cut the recipe in half and used the full amount of batter in a round bundt cake pan. Cooked for about an hour. This was sooo moist and wonderful and was a huge hit! Everyone loved it, and my sister described it as "the best banana nut bread EVER". Will definity use this again!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

Reviewed: May 9, 2013

FANTASTIC! This is the best banana bread ever! I decided to use some old bananas and happen to have 6. The only change I made was use chocolate chips instead of nuts. I also put my oven on 325 and had to cook it longer than the hour indicated. This recipe is def. a keeper. Thank you for posting it!

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Anna

Cooking Level: Intermediate

Reviewed: May 8, 2013

I love this recipe! It always turns out.

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Mary Lee

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Redmond, Oregon, USA

Reviewed: May 4, 2013

Amazing banana bread. Thanks for the recipe.

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Reviewer:

Joe

Reviewed: May 3, 2013

Even my husband's southern mamaw says this is the best banana bread she has ever had...I always have to make huge batches of this to share with the whole family!

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Reviewer:

tilliemae

Reviewed: May 2, 2013

Excellent! I made half the recipe - it made 1 full loaf and 1/2 loaf in full size plans (the 1/2 loaf was just skinny). Used 2 T. butter and 1/4 cup cinnamon applesauce and low fat sour cream and less cinnamon. I beat the eggs and other liquids alot, then mixed the dry ingredients in gently. I think this made the bread light and delicious. Next time I will add less sugar for health reasons, but thought the full amt. did not make it too sweet. Adding nuts would have put this over the top, but I didn't have any on hand. This recipe was just as good as the buttermilk version which I usually make. I always sub cinnamon applesauce for the oil and it's great! Also, baked the big loaf at 325 for about 50 minutes.

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