Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large amount of bananas and small amount of sugar. I also admit I was swayed to try it anyway because of the submitter's identifying himself as "professional." I figured he must know what he's doing! But so do I, and I knew I'd be a tough sell because my favorite banana bread on the planet is one I've made for over 40 years. Well, the verdict is in - I'm sold - dad_can_cook makes a darn good banana bread! His description is right on. I found it incredibly moist, chock full of banana flavor, light, not nearly as dense as most, and not overly sweet. I had some leftover toasted pecans, so sprinkled some of those over the top rather than the macadamias. Other than that, I followed the recipe as directed and would do so again. I did find, however, that the baking time was a little off. I removed mine from the oven at just 58 minutes and wished I would have set it for 55. Not a dealbreaker though, just watch the baking time carefully. While this won't take the place of my favorite banana bread, it is a great contender. Be sure to have about five, good-sized bananas on hand for this one!
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Ok, I'll admit it - as the first reviewer of this recipe I was skeptical because of its large...