Reviewed: May 12, 2013

This was so good! Mad it for mothers day brunch and everyone loved it! I made a few changes though, I added about a tablespoon of vanilla instead of a teaspoon and added a sprinkle of ginger, cinnamon, nutmeg, and cloves. I also split it into two loaves and baked them for 40 minutes instead of 60. Easily the best banana bread i've ever made!

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Reviewer:

Rachel

Cooking Level: Expert

Reviewed: May 11, 2013

I reduced the sugar by 1/4c. but it was still sweet enough. Substituted yogurt for the sour cream with no discernible difference. Delicious!

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Reviewer:

MANDIAPPAN

Reviewed: May 9, 2013

Made a double recipe with great results. I did mash the bananas instead of slice and used pecans instead of walnuts. This is a very moist bread.

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AMYNTEXAS

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: May 9, 2013

I followed the recipe exactly. The taste is fantastic, but next time I will mash the bananas instead of slice. The big, mushy purple chunks just aren't appealing. I also had to cook it about an hour and 20 minutes for it to be done.

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Reviewer:

coconutheather

Cooking Level: Intermediate

Reviewed: May 6, 2013

I made this with brown sugar and had to substitute plain Greek yogurt for sour cream and it was still VERY delicious!! Great recipe!

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Reviewer:

HrdHabit

Reviewed: May 5, 2013

I've tried this recipe several times now and it has come out great each time. The only changes I made were 1)to use room temp margarine (because I'm lazy and cheap), 2)to mash the bananas, and 3) replace the flour with gluten free flour mix. This recipe is a keeper for me. Thank you!

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Reviewer:

Jibber

Cooking Level: Intermediate

Home Town: Thamesford, Ontario, Canada

Living In: Kingston, Ontario, Canada

Reviewed: May 5, 2013

This was the best banana bread I have ever made! Made it exactly as it said except mashed the bananas. This is keeper!!

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Reviewer:

jodyjames

Reviewed: May 5, 2013

It was good. Honestly, I've had better. Easy to make.

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Reviewer:

Moona322

Cooking Level: Intermediate

Reviewed: May 4, 2013

Sooo yummy... The best by far...

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Reviewer:

mewest1

Cooking Level: Expert

Home Town: Calexico, California, USA

Living In: El Centro, California, USA

Reviewed: May 4, 2013

Really the best I've had or made. I did you mexican cream instead of sour creme 'cause it's what we had but that's so minor. The bread was moist, rich, delicious and sweet. Really I'm stowing this one away to use over and over. I always end up with some spare bananas getting a bit old and this is a perfect recipe. Kudos.

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