Reviewed: Apr. 21, 2009

I wish my camera wasn't broken. This bread looks SO pretty. I used FF plain yogurt instead of sour cream and added a tsp. of vanilla. I seperated the batter between two greased loaf pans, which made them about half full. I didn't need to cover them halfway through and I didn't have any issues with the bread cooking too quickly on the outside. Very simple bread and the yogurt lends a nice tang. I'll make this again.

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25 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 18, 2009

Very easy to make. I will make this many times again. Can't wait to share it with friends. Super moist.

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2 users found this review helpful

Reviewer:

crystalshawn

Home Town: Blair, Nebraska, USA

Reviewed: Apr. 18, 2009

My kids are banana bread freaks so I doubled this recipe right away. I filled a bundt pan and had enough to make 12 additional muffins. This recipe bakes into a nice, fluffy, and moist bread. It's a little more on the "cake" side of the street than the banana bread recipe I am currently using. I've tried a lot of different banana bread recipes. This one ranks right up there with the best of them. We'll make this one again.

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19 users found this review helpful

Reviewer:

ironchefwannaB

Cooking Level: Expert

Reviewed: Apr. 19, 2009

Wonderful--I added a 1/2 teaspoon of vanilla and cinnamon to the batter and also used the sugar & cinnamon mixture to coat the pan with. I forgot to add the salt but you couldn't tell. Yummy with pecans!

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3 users found this review helpful

Reviewer:

tinab

Cooking Level: Expert

Home Town: Lansing, Michigan, USA

Living In: Charlotte, Michigan, USA

Reviewed: Apr. 26, 2009

Very good. This was light and fluffy and not overly sweet. Very tasty especially when hot.

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2 users found this review helpful

Reviewer:

tsura

Reviewed: Apr. 28, 2009

This was very yummy. The sour cream gave it a nice flavor. I will be making this again very soon..

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2 users found this review helpful

Reviewer:

Christine

Reviewed: May 4, 2009

Very moist! Yummy!

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2 users found this review helpful

Reviewer:

spencersmom

Reviewed: May 14, 2009

love it - not too heavy at all and just sweet enough.

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Reviewer:

ih3art2dance

Reviewed: May 16, 2009

I used whole wheat flour instead of all purpose and regular sour cream (loaded). Yummy! Great recipe!

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9 users found this review helpful

Reviewer:

Cassandra

Reviewed: May 24, 2009

this is the best banana bread i have ever made/tasted! i did mess up by baking in 2 larger pans instead of 4 small. amazingly though, i was still able to cook the loaves evenly. really amazing!

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2 users found this review helpful