Reviewed: Apr. 18, 2012

Made this recipe twice now and it is so good! I make muffins instead of loafs; excellent recipe thank you!

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Reviewer:

morris1128

Cooking Level: Expert

Reviewed: Apr. 8, 2012

So moist like snack cake! Yummm....

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Reviewer:

Sena

Cooking Level: Expert

Home Town: Portland, Maine, USA

Reviewed: Apr. 2, 2012

This is the best banana bread! Lots of times the flavor just isn't there, but that's not the case with this recipe. I did as some reviewers and used butter rather than shortening and added the cinnamon....wow!

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Reviewer:

Ashley Hope

Reviewed: Feb. 28, 2012

This was seriously the best banana bread I've ever made. So easy, but so tasty. I, like other reviewers, subbed in butter instead of shortening, but otherwise stuck true to the original recipe. My other downside, and this was my fault, was I overfilled the loaf pans. This bread rose a lot in the oven so be careful how much batter you put it in the pans. But the underbaked middle is still super tasty to eat ;)

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Reviewer:

mandiemart

Reviewed: Feb. 28, 2012

My family can't get enough of this. It is awesome.

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Reviewer:

Kmedd

Reviewed: Feb. 4, 2012

I used the shortening, even though I am a butter person, and it turned out terrific! Choc. chips did seem to sink to the bottom though. Might try the flour trick next time. And only make 1 loaf instead of 2 ~ it's a LOT of banana bread!

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Reviewer:

hhs26

Reviewed: Feb. 3, 2012

Delicious! I used one cup white sugar and one cup brown. Everything else was the same. Really yummy.

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Reviewer:

StacyB1012

Reviewed: Jan. 31, 2012

Good stuff. Made exactly as written. No need to alter. FYI, I made mini loaves and this recipe will give you six.

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Reviewer:

DOBIEGAL

Reviewed: Jan. 30, 2012

Amazing! Everyone who tried it, raved. Instead of shortening, I used half C. butter, half C. apple sauce. Other than that minor change, I followed the recipe to a tee. Not too long before trying this recipe, I tried a different one and this is just so much better. Hint: Most banana bread recipes call for very ripe bananas...my bananas were just ripe (yellow and reg softness) and I needed to bake the bread for a party the following day so I went for it. Bread comes out just fine even if you don't use overly rip bananas, just make sure the bananas are completely mashed to give it a good consistency. Thank you for a wonderful recipe!

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Reviewer:

Neda

Reviewed: Jan. 30, 2012

Really easy. I didn't have shortening either, so I substituted 1 stick of butter and 1/2 cup applesauce. I also did 1 cup of white sugar and 1 cup of brown as someone else suggested. My husband loved it. I used pecans in just one of the loaves as I'm allergic to walnuts and not a huge fan of nuts in bread. Both loaves were great!

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