Reviews for Janet's Rich Banana Bread
This was the best I've made. It was right on, no changes. It wasn't super sweet, leaving room for the awesome banana flavor. I typically add mayo to my baked goods, and I think the sour cream was the same concept.
I substituted 1/2 cup plain low-fat yogurt for the sour cream (it is what I had on hand), and it worked wonderfully. Everyone commented on how moist it was. And I loved that I only had to slice the bananas rather than mash.
BEST. BANANA. BREAD. EVER!!! The only changes I made were to add an extra banana for more banana-y flavour, and sub chocolate chips for the walnuts. I also mashed the bananas.
Delicious banana bread! I used 1/2 brown sugar and 1/2 white. I left out the walnuts for my husband, but next time I'm putting them in for me! I think this would even be good substituting chocolate chips for the walnuts. Great recipe!
3 stars as written. 5 with changes.(based on my personal preference, everyone is different though) this is a very good starter recipe and has simple ingredients. it is extremely moist! i mashed my bananas because to me the reason banana bread is so good is because the mashed bananas are mixed in with the bread which gives it a very strong banana taste and if you just add slices of banana it would be 'bread with bananas' not 'banana bread'. also after a couple hours the sliced bananas would just be brown mushy pieces. i didn't melt the butter, i used cold. i added about 1/4 tsp of cinnamon. and i used 4 bananas instead of 2. i think 2 wouldn't have been enough for a strong banana flavor, 4 was perfect for my taste. thank you for this recipe! :]
I haven't been making banana bread very often since I have a banana cake recipe I like to use my over ripe bananas in when I have them. However, this one sounded good, and it's great! I did not realize I had run out of sour cream, so I subbed plain yogurt and I chose to mash bananas rather than slice, but still used 2 medium bananas. I will definitely use this recipe in the future!
I got from my daughter. " as good as Starbucks". That's saying something!
This is the BEST recipe ever. I have tried so many recipes and I could never find one that was moist enough. I love how it says to slice the bananas instead of mashing them. My family loves it when I make this bread. My daughter brings it to school as part of her lunch. I highly recommend this recipe.
This bread turned out very very yummy. The only thing I changed was to mash the banana as I didn't want chunks of it in the bread. Thx for the tasty recipe.
This is the first banana bread I ever made and my finished product looked like it had purple worms in it...why did the bananas turn purple? and I also didn't like the sliced bananas. I guess they need to be mushed. your picture is nothing like what I got.
This makes very good, moist banana bread. I used 3 bananas and smashed them instead of cutting them.
WONDERFUL! I followed naples34102's tips and the only change I made was 1/2 c white sugar and 1/2 c brown sugar. This was absolutely delightful and I'll be making it again soon!
The family loved it. I have a small family of 3 so I made mini-loaves that I store in the freezer. I just take one out in the morning to make a great addition so a simple meal without having to bake each time.
This bread turned out moist and delicious, but I did make a couple of changes. I used softened butter (not melted), mashed the bananas (instead of slicing) used plain Greek yogurt instead of sour cream, added a little cinnamon, and omitted the walnuts. Yum! It's a keeper! Note that my loaf was done in 50 minutes, so make sure to check yours early!
this is a wonderful tasting bread
I used half brown and half white sugar and 3 bananas...other than that I wouldn't change a thing. It was wonderful!
Made this without the nuts and doubled it to use up the bananas I had. VERY dense, high rising, moist and delicious recipe! The family loved it! Freezes well. My new go-to recipe for banana bread!
So delish that I could not stop eating it!!! I used brown sugar instead, and I used a round 8 inch pan and reduced the time by about 5 or 10 mins. SOOOO good! I will never ever mash bananas in my bread again.
Yummy!! Followed the recipe completely and was very impressed. Will definately be making this one again.
I made this for a family gathering and everyone was wanting to know the recipe. It is rich, moist, and filling. I added mini chocolate chips for a little bit more sweetness. But it is also perfect without. Depends on what you like. I love that this is such a simple recipe but it tastes like you spent hours baking in the kitchen :)
Best banana bread recipe ever!! So moist and yummy. I have made this several times and turns out wonderful every time.
This recipe ROCKS. I can't even tell you how much we love it at our house. The sour cream is definitely the trick. I add about 1/2 cup of chocolate chips to mine sometimes as well. Yummy yummy!
I bake quite a bit on a weekly basis. I stumbled across this recipe and chose it based on that it listed sour cream. I'm sorry to say that I am not a fan of this recipe. The finished product is very "doughy" and as a recent reviewer stated, the cake almost melted while cooling and that was even cooled in loaf pan for 10 minutes prior to moving to cooling rack. I'll stick to my regular version of banana bread and scrap this banana dough recipe.
After reading others' reviews, I mashed the bananas instead of slicing them. I didn't have walnuts, so I threw in some sliced almonds instead, which seem to work out just fine. Also, I ended up baking my bread at 350F for 75 minutes because the insides were still gooey when I checked it at 60.
PERFECT, PERFECT, PERFECT....nothing more to say. Thank you for sharing. P.S.--I didn't change a thing.
I took this to a women's breakfast and got a ton of compliments from a group who usually don't say much about the food, so I guess they liked it. I thought it was very good as well. I made only one change, which was to substitute flavored yogurt for the sour cream since I didn't have any sour cream.
Absolutely delicious and moist as promised. I thought the sour cream would be more noticeable but it wasn't (maybe because I used lite sour cream?). With very ripe bananas, only half a cup of sugar was more than enough. I forgot to spray the pan but the bread came right off the parchment paper without any issues. Even the husband liked it a lot and he doesn't like baked goods!
This banana bread turned out great for me! I doubled the recipe using 5 bananas because I wanted a little stronger banana flavor (however, 2 bananas = exactly 1 Cup), I also added some cinnamon, a pinch of nutmeg, allspice and ground cloves. I also added an equal amount of lemon juice (extract) to the amount of vanilla extract. I used mostly whole wheat flour. I pureed the bananas instead of just slicing them and I creamed the butter together with the sugar (instead of melting the butter.)
The sliced bananas fell to the bottom of the bread. They were gooey and brown. Everyone was bothered by the look of the bread. I would mash the bananas next time if I made it again. I wasn't a big fan of this bread. I would rather make the crumb topped banana muffins instead.
I like this bread. It was very moist.
YUMMO I followed others advice and mashed the banana's, plus I used 4 smaller banana's and only 1/2 the nut amount. My husband doesn't like nuts. Very Very good! Will definately make again!
The best banana bread recipe you'll ever make. Moist and Rich, a big hit in my family.
Pretty good, and though I prefer dense banana bread, this isn't bad either. I wish it were more banana-y though.
The first time I made this recipe, it was delicious. I mashed the bananas and baked it for an hour. The second time I made it I made a few changes. 1/2 brown and 1/2 white sugar, 3 bananas, 3/4c whole wheat flour and 3/4c white flour, 2 tsp vanilla. I gotta say it was delish too!
Very moist and delicious. The best I've had.
This is a great recipe, my friends loved it and asked for the recipe. It's really good warm with a scoop of vanilla ice cream - it tastes like dessert in a fine restaurant! Once I tried it with low-fat vanilla yogurt and it's even richer that way, though you may need to cook it longer.
I really like to bake with honey whenever I can. So, I subbed 1 cup of honey for the sugar and used 1/2 cup of vegetable oil for the melted butter. I left out the sour cream. Well, between the honey and the oil, it was so moist and it had a great honey flavor too!~ The only thing I will do differently next time is grease AND flour pan, because it was a bit tricky unloafing and it broke a little. Good just the same though. Thank you for sharing this great recipe!
Delish!!!! I used bananas from the freezer (4 of them) in place of fresh sliced. Came out amazing!
Quick and easy! I made muffins, baked for about 35 mins, and my family eat them right out the oven. Thanks!!
Veeery good. The sour cream gives this a great flavor and provides moisture to keep these from being dry. I made these into muffins and everyone loved 'em, however I do suggest skipping the slicing and just mash the bananas. The texture and appearance is much better that way.
*Updated rating 11/28* Made this recipe again but this time I stuck more to the original recipe as it is presented here. Changes I made - I mashed up three medium sized bananas and used 1/2 cup of white sugar and 1/2 cup of brown sugar instead of the 1 cup of white, and did not add the walnuts. This version was more true to the posted recipe and still turned out very good. I love how moist this bread is and everyone who tries it absolutely loves it. If you are looking for an easy recipe this one is it. Original Rating: Followed recipe with the exception of mashing my bananas (used 4),, and added 1/4 teaspoon of cinnamon and 1/8 teaspoon of nutmeg. It turned out super moist and yummy. This recipe is a keeper!
This is an awesome, moist banana bread recipe. I often don't have sour cream so I use plain yogurt (fat free). And I use whole wheat flour as well. YUM!
made this with pears as well as bananas.Good and moist both ways.
This recipe was good, I have a recipe that I normally use but this was just faster with fewer ingredients. I of course had a couple minor changes, I had no sour cream but I've tried that greek yogurt and thats what it tastes like (yuck) so I used it. I ran out of sugar so I substitued for a little bit of brown sugar and I also had to add cinnamon, whats banana bread without cinnamon??? And I don't ever slice bananas for my bread, always mashed, (it's fun to squish!) This will be a recipe that I probably use more often than not, it was moist, it was delicious and it was super easy!
Wow very tasty and very moist! This rating is from my 8yr old. **She had semi-mashed the bananas and to me, I think it made a mushy texture to it but she didn't seem to mind. So next time Im going to mash the bananas really good. Also, i had beaten the sugar with soften butter not melted. Update: Oh whoa, even better the next day!
Finally one I can keep---however I still mashed my bananas...somehow leaving the bananas "whole" and having chunks of bananas in the bread didn't seem right...and I think I'm right. Double this recipe with no problems...thanks for sharing.
Really nice banana bread! I found I didn't have any sour cream but did have fat free Greek yogurt (which in flavor and thickness is very similar to sour cream). I also mashed 3 overripe bananas rather than leaving them sliced. So easy to throw together and makes a really moist, flavorful bread. I usually add cinnamon and allspice to banana bread, and will probably do that next time for more flavor.
Really good! I did use all the suggestions though (ie. 1/2 brown and 1/2 white sugar, sprinkle of cinnamon, extra vanilla and bananas (and mash them)). Oh and I needed to increase the cooking time by 15 minutes.
WONDERFUL recipe! I doubled it and it made three smaller loaves - "8x3". Mashed the bananas (I needed 4) as recommended by previous reviewers.
This recipe was great! Definitely the most moist banana bread I have ever had. I substituted 1/2 cup brown sugar and 1/2 cup white sugar. Also, I didn't have any sour cream on hand, but used greek style vanilla yogurt instead of the sour cream. I also read the other reviews and did add 1 tsp baking powder. The bread turned out beautifully - great texture and wonderful flavour. The kids loved it and I will definitely be making this recipe again. Thanks!
I think of all the basic banana bread recipes we like this one the best. I've made it several times, but for some reason I've never reviewed it before! I usually tweak its a little by adding about 2T ground flax, using 3-4 overripe bananas, 1t cinnamon, subbing 1/2c whole wheat flour for the all purpose, decrease sugar to 3/4c. I usually bake it in either mini loaves or a muffin tin since the large pan usually ends up cooking unevenly. It always turns out moist and not too greasy with a great banana flavor. We love this bread!
Excellent except for the sliced bananas. They do turn purple and look a bit gross. Tastewise, I would give it 5 stars but visually, it gets 4.
I love this recipe! I made it the other morning for my coworkers and it turned out to be the best ever! I did some adjustments, however... I mashed the bananas (used three very ripe ones) and a little extra vanilla. Once I poured the batter into the pan, I added a streusel topping made with brown sugar, flour, oats, cinnamon and butter. This gave it a crunch topping and the oats added some very yummy flavors. The girls at work said this was the best banana bread they had ever eaten! Even my macaw (who is a banana connoisseur!) loved it. I will definitely use this recipe again and again!
This recipe is fantastic! I only made VERY slight modifications. I pureed the bananas since my bananas were VERY ripe, I replaced the sour cream with Greek yogurt, I used half white sugar and half brown sugar, added 1/2 tsp cinnamon, and used room temp butter to cream with the sugars. I also used my kitchen aid mixer on low speed the whole time, and it's delicious. This is the only recipe I'll be using from now on!
Very good, but the banana chunks didn't go over well with my family. Next time I'll mash the banana like other recipes. The bread part of the recipe was very good, though!
I’ve made this a few times before, but apparently forgot to review it. I made a number of changes based on tips from other reviewers. I creamed my butter and sugar (used half brown and half white sugar), used 1 3/4 cup flour, and added one teaspoon of baking powder, along with the baking soda and salt. I also mashed my bananas instead of slicing them and used 1 cup. This is great banana bread! My only problem, and it’s minor, was I had trouble getting it to test done. I had to bake mine for at least an hour and ten minutes and I still didn’t think it was quite done. I did bake this in an 8x4” loaf pan because I wanted a nice high loaf, so maybe that was part of the problem. UPDATE 7/20/13 - I made this as before but baked it in two smaller pans approximately 7"x3 1/2" for 40 minutes. I also increased the walnuts to 3/4 cup this time.
I followed naples' instructions on the first page and this bread came out delicious. Moist and excellent flavor. Wouldn't change a thing. So so good!
I just made this recipe and my whole house still smells of sweet banana goodness. I doubled the recipe and my only change was using 1 c white sugar and 1 c brown sugar. I couldn't find 9x5 loaf pans so I got the disposable 8x4 aluminum pans. By doubling the recipe it yielded 3 8x4 pans filled all the way to about 1 inch from the top. I baked all 3 of them at the same time in the oven. This might have been a mistake because by the end of the hour they looked done on the outside but still very raw in the middle! Have no fear, I lowered the temp to 300 and baked them for about 30 more minutes. The tops got pretty dark brown but not burnt. I didn't have aluminum foil in the house, if I did I would have covered the tops to prevent further darkening. If you are making multiple loaves at the same time I would suggest extending the time and lowering the temperature for a more even bake. This recipe produces such a wonderfully delicious moist banana bread. I will definitely be keeping this recipe and will use it again and again.
Absolutely divine recipe. I made it both with and without walnuts and they were both amazing. The bread was super moist with a great banana flavor. Like others, the only change to this recipe was to mash the bananas instead of slicing them & sprinkled the baking pan with cinnamon sugar. This was also quite easy to make and filled my home with the most beautiful aroma. Thanks for the recipe; will definitely use this one many, many, many more times in the future.
this was delicious. i softened the butter instead of melting and mashed the bananas, but otherwise followed the recipe and it was perfect!
This is the best banana bread I've ever had. I mashed the bananas instead of slicing them because I was looking for a smoother texture. I also didn't use any nuts and I added some cinnamon, nutmeg, and used 3 bananas instead of two. Topped it with cream cheese frosting. Delicious!
AMAZING! mmmm mmmm mmm good! boyfriend obsessed over one loaf I made (I made 2!) and he didn't want me to bring the 2nd to work, I did - and coworkers ate it up quick! so DELICIOUS!
Just fabulous. I made it for my kids and they were literally scrapping their plates. Because it's so moist, be careful not to over-cook it. My first try was a hair darker than I would have liked but still tasted great. The only thing that I added was a handful of chocolate chips and they added to the flavor in my opinion but certainly were not necessary.
This bread is very moist and has wonderful flavorful. I noticed on some reviews that the bananas had turned brown...I tend to think they cut the bananas in chuncks. I cut mine like I were mincing, therefore they were much like mashed bananas. I simply cut them very small and this was still easier than mashing. I also used Kind Arthurs, wheat flour instead of white flour. Then I added a few more nuts. Cutting my bananas very small left no browning at all. In fact my bread looked like the picture and just simply looked good and tasted good as well. I will def. make again but when I do I may add just a bit less sugar. Thank you!
This was really good. Moist, dense, and the perfect level of sweetness. I love banana bread but feel some recipes can be too dry or bland. This is perfect!
This is by far the absolute best bannana bread!!! I add a little almond extract to it. I make it at least once a month. Yummo. Thanks for the great recipe Janet!!
Amazing! I added chocolate chips too...yum. I think I used too much pam on the pan because the sides and bottom of the bread was pretty greasy. So, I'll go easy on the pam next time.
In order to make this recipe as healthy as possible I substituted the butter for 2/3 cup apple sauce, I used 1/2 cup brown sugar and 1/2 cup white sugar (next time I will use less sugar or unsweetened apple sauce) I used 1 cup whole wheat flour and 1/2 cup white flour. I added about 1 tbsp of cinnamon and 1 tsp of baking powder. I substituted the sour cream for fat free plain yogurt and omitted the walnuts and added 1/2 cup of both raisins and cranberries. I mashed the 2 bananas and cooked it as suggested for an hour at 350 F= amazing and guilt free! =)
I will admit upfront that I substituted many of the ingredients because I was attempting to make it lower in carbohydrates and less sugar as well. Here are the subs: - 1 cup Splenda (sugar sub) instead of white sugar - 1 cup of whole wheat flour, 1/2 cup flour instead of all white flour - half a cup chopped pecans instead of walnuts - 3 medium bananas, sliced instead of 2 - light sour cream instead of regular It's in the oven as we speak, so I will give update when it's done. It looks incredible! Update: It was okay but too dry and it fell apart! I will follow more closely the recipe next time. It had alot of potential had I left it alone.
Did not like the bread at all. Just too sweet for me. :o(
I really liked this recipe. I made 4 mini loafs and cooked them 40-45 minutes. Also, I used plain yogurt instead of sour cream and it was delicious!
I just made this Banana Bread and came out great! I decided to work off of a few suggestions listed below, which was: I creamed the butter and sugar together. I added one egg at a time and mix before adding the next. Make sure butter and eggs are room temp. before mix up. Then I used 1 3/4 flour, 1 tsp. Baking Soda and 1 tsp. Baking Powder. I mashed up the bananas before mixing into the main mix. I baked in a 9x9 pan for 40 mins. Turned out great!
Fantastic! I ran our of white flour, so used1 cup of whole wheat to replace it. I had no sour cream, but after reading another review, substituted an equal amount of plain fat free yogurt (what I had on hand). I put the batter into muffin tins, for easy, on the go breakfasts. It made 12 very big muffins that took between 20 and 25 minutes to cook. Next time I'll make 14 muffins so I don't have as much overflow. These are amazing! Lovely banana flavor and just the right amount of sweetness!
This is one of the best banana bread recipes I've tried. I made it exactly as written the first few times and it was fantastic. I made it last night and experimented a little...I added another banana and about 1/2 tsp cinnamon. I replaced 1/4 c of the sugar with brown sugar and the remainder I left as white sugar. It was even better than the original! It came out even more moist than before because of the added banana. I bake mine in a bundt and it only takes about 40 minutes.
Hands down, the best banana bread I've ever made/had! I love the whole slices of banana instead of mashed. This recipe is also incredibly easy, fast, and made from ingredients that you always have on hand. Loved it!! Thanks for this one!
This is by far the best banana bread ever. I only added (changed) 3 things. Per the suggestion of others, I added one more banana and mashed the banana's. I also caramelize my walnuts by lightly heating them with 1 tbsp of salted butter and 1 tbsp sugar. This is something my grandmother always did with any banana nut recipe. The banana bread came out tender, moist and absolutely delicious.
This recipe is awesome! I've never been able to make banana bread that turned out well enough to eat until this one. I will definately use this again. I used 1/2 brown sugar and 1/2 white sugar as suggested in other reviews. Thanks for such a fantastic recipe! I'm known as the banana bread queen now!
Really good! I didn't have a 9 by 5 loaf pan so I cooked in a 7 by 4 and just had to cut off the edges because they got a little too crispy. i also used vanilla organic yogurt instead of sour cream and sprinkled cinnamon sugar on top. I also mashed up the bananas and it was perfect.
Just wonderful! I cut the calories by using 1/2 Splenda and lite sour cream (I doubled the recipe to make 2 loaves), and it still turned out delicious.
Delicious every time.
I tired this recipe... TWICE and unfortunatly the middle was uncooked. The secound time I turned the oven lower and cooked it for 2hours, ut was still all mushy on the inside. Not sure if anyone has experienced anythimg similar
Fantastic bread....have made it three times- used 3 averaged-sized bananas (mashed). Makes a very nice batter for a 9" loaf pan (2/3rds full). Make sure you have greased your pan well or it tends to stick. You can tweek this recipe all you want but it's pretty darn good originally written. This recipe is about as good as you're EVER going to get, so don't look any further!
Excellent! I made it a bit healthier by using whole wheat flour,3/4 honey instead of sugar, and extra light tasting olive oil instead of butter. Still came out great!
This is the best banana bread I have ever made! I made the recipe with mashed bananas and added a sprinkle of cinnamon. You won't be disappointed!
I have never added a review about anything before and actually joined this site just to review this recipe. It is the best banana bread I have ever had. The sliced bananas adds a lot more banana flavor. I only had 1/4 cup of sour cream so I added 1/4 cup greek yogurt to it as well. The bread is so moist but not gooey. I also omitted the walnuts because my husband hates them in his banana bread but I am sure it would be delicious with them as well! The bananas did turn a little purple because they were sliced but that did not affect the taste at all. I recommend this recipe for everyone! :)
I made this bread a couple times this holiday season and it came out perfect each time. It's the moistest bread I've ever eaten. I think the trick is the sour cream, which you can't even taste. However, I did lower the baking time to 45-50 mins. I like the middle to be a little gooey and I have a very hot oven so usually I have to bring down baking/cooking times anyway. Add chocolate chips for a nice change. DELICIOUS!!
It was deliciouuuuus! I used yogurt instead of sour cream and used 1 cup of mashed bananas and wheat flour instead of all purpose, and I used 1/2 cup white sugar along with 1/2 cup brown sugar, and it turned out amazingly! Very moist but in a good way and sweet but not too sweet.
This was great!!! Very moist and rich in flavor. My changes: substituted sour cream w non fat French vanilla yogurt, added 1/2 tsp cinnamon and 1/2 tsp nutmeg, used 3 medium mashed bananas, left out the walnuts. It was even better after refrigerating overnight and the bread holds its moisture really well. Very easy, mixed all by hand, and will definitely make again. Saves me $3.50 at Starbucks!
Made them into muffins. They tasted good but too sweet for me to make again.
Excellent! I mashed two very ripe bananas, used 1/2 c. white and 1/2 c. brown sugar, doubled the walnuts, and added a big pinch of cinnamon and nutmeg. Very flavorful, not too dense. Definitely a keeper.
Although not as sweet as I thought it would be, but it was totally delicious! Not being too sweet makes it so easy to eat (which could be a bad thing ;) YUMEE!!
Best Banana bread ive ever had!! I did do a couple adjustments. I wanted to double the recipe so did everything the same other than i only did 3 eggs instead of 4 and only 1/2 cup sour cream and prob about 1/8 cup heavy whipping cream. Then i added a dash of nutmeg, ginger and quite a few dashes of cinnamon then omitted the nuts and substituted chocolate chips.. yumm the moistest bananay things ive ever eaten with gooey chocolate chips oozing straight from the oven
This is it! I finally found the perfect banana bread! Not only is it delicious and moist, it is very easy to make. Bascially a "one" bowl recipe. I wasn't too sure about adding "sliced" bananas vs. mashed bananas. I thought there would be big chunks in the bread. I did use very very ripe (soft) bananas which I would do again. You won't be sorry if you try this recipe.
This is the BEST Banana Bread I have ever eaten! So moist and delicious. The first time I followed the directions exactly. Perfect! The second time I used pecan & added about a dozen chopped dates. Perfect! I am baking it again today and plan on adding mini chocolate chips. Why Not? Thanks Janet!
This recipe is amazing!! It's pretty simple and quick! The best thing about it though is being able to double, triple etc. the recipe. I have 6x the recipe and it turned out fantastic!! My neighbors now go buy the ingredients for me to use so I can make it for them every weekend. This is recipe is the way to gooooooo!!
Perfect banana bread great flavor and not too sweet made exactly as recipe called for and it turned out perfect!
I've made this recipe several times now and it always gets gobbled up! I added a brown sugar crumble topping and of course some chocolate chips! Thanks!
This Banana bread was wonderful I am going to make this my go to recipe from here on out. Thank you so much for sharing.