Reviews for Banana Banana Bread
Love this recipe. I make it at least twice a month.
I'm not usually a fan of banana bread, but I had some overripe bananas and decided to give it a try. I used other reviewers suggestions and added 1 tsp. cinnamon, 1/2 tsp. nutmeg, cut back the banana to 2 c., added 1 tsp. baking powder, 1 tsp. vanilla and 1/4 c. white granulated sugar. I made the recommended struesel topping (using 1/3 c. brown sugar, 1/8 c. flour, 1 T. butter and 1/4 tsp. cinnamon. I ended up cooking it 75 minutes at 300 degrees F. I've changed my mind about banana bread now! I love it! It was so moist and flavorful! Thanks for a great recipe!
I think this recipe is pretty darn good.I dont think its the best but i liked.
Absolutely delicious and wonderfully moist! I can't wait to make this again. I halved the recipe and it came out very nicely in my tiny oven here in Tokyo.
Great banana bread recipe. I sometimes sprinkle a little brown sugar/cinnamon/butter crumble topping on top prior to baking. So good!
I Found by using a 7 5/8 X 7 5/8 X 1 3/4 inch cake pan and rducing cooking time to 40 minutes it makes a moist and delicios Banana cake.
Great recipe! I made this as muffins and it turned out super. We all loved it.
I've been making banana bread since I was young. This is so unbelieveably moist and delicious. Also fantastic as cupcakes.....
Delicious! Added 1t vanilla, pinch of nutmeg, and pinch of cinnimon. Put your bananas in a gallon ziplock bag and mash with hands. Mess-free and fun. Placed a cookie sheet on bottom rack of my electric oven to encourage even baking of my loaf. I hate dark bottoms and doughy tops!
This is the only banana bread recipe I use. It is great for experimenting. For example, I like to use applesauce instead of butter (if you're making muffins, you'll probaly want to grease the tin with spray, just because they have no oil...), adding cinnamon and a little nutmeg (as much as you like), using all brown sugar, half whole wheat flour half white, adding raisins and walnuts (toss with dry ingredients so they don't sink), adding oats or a little bit (1 tbsp) of molasses, and adding vanilla. All of these variations can be used together, or on their own. Great basic recipe.
Thank you for this recipe! I've been using this for years! Everyone loves it. The only alteration I have ever made for this recipe is to add one tablespoon of honey. Delicious!
This was a good base recipe, although I did doctor it a little. I used vegetable oil instead of butter (I think this gives the bread a better texture). Like other reviewers I also added 1 tsp of each of vanilla extract and cinnamon, as well as a half tsp of almond extract (this gave it a really nice smell). I baked it for 65 minutes at 350 degrees, and there was no problem with the center being goopy. I also baked it on the lower rack of the oven to prevent the top from getting burned.
Love this recipe. I make it all of the time. This time I only had 2 bananas so I added a 1/2 cup of peanut butter and a 1/2 cup of old fashioned oat meal. Let the oat meal soak in the smashed bananas and peanut butter for a few moments to soften it a bit.
I just made this, and maybe thanks to previous reviewers it couldn't be more delicious. I made it in a Bundt pan, which might be the answer for those whose bread turned out gooey in the middle. I added a level tsp. of Penzey's mild Ceylon cinnamon, a tsp. of vanilla and a cup of toasted chopped pecans. I also substituted 1/4 cup of extra-light olive oil for that amt. of the butter and used 2/3 cup brown sugar & ~1/4 cup white sugar ( a scant cup total.) I used 4 large heavily-brown-speckled bananas (should have measured to see how many cupfuls but forgot to). Couldn't wait to let it cool, cut a slice hot, and if it actually gets better overnight I can't wait for breakfast. Convection oven 325 for 30 minutes, 300 for ~15 more minutes.
Great recipe! I added 1 tsp. vanilla just because I like vanilla but I'm sure it's great without it too.
I really liked this recipe- I did add all the brown sugar the recipe called for. I'm assuming that my bananas were not ripe enough b/c I didn't think the bread was sweet enough. Having said that, everyone who ate it thought it was sweet enough, esp. b/c I did add chocolate chips. As one of the reviewers suggested, I did sprinkle brown sugar on top- it added a nice, subtle crunch. Great recipe.
This bread is absolutely fantastic! It is so moist and the flavor wonderful, but I do add a few things: 1 tsp vanilla (can never hurt to add some to a treat), 1/2 tsp cinnamon, and a pinch of all spice or pumpkin spice. It also helps to know about 3-5 medium sized bananas is what you will need, depending on how much you want to taste them (I like to really taste the bananas). I always add some chocolate chips and often times will use my mini-cupcake pan to make baby banana bread muffins. They cook very quickly this way (about 15-20 min) and kids love these because they can hold them in one hand.
Overall a good recipe. I reaaly enjoyed the flavor of the bread. If you want less banana flavor just use some of the variations other people have suggested, vanilla, sugar, nutmeg, etc. Definitely do not have to bake at 350. I aked at 300 for just over an hour and it came out great!
This is a simple basic recipe. I added toasted walnuts as I do all my quick breads. But even that didn't help...the flavor just isn't here. I'm not sure why this particular bread made it to the Hall of Fame when there are many more on this site more deserving of the title.
My first try wasn't as moist as I hoped but the second, third and so on were great, the only thing I added was some banana extract and that did boost the banana flavoring.
This bread is so rich and moist! I enjoy it sliced & lightly toasted, with a little butter. It tastes like banana bread pudding!
It took 5 bananas to make exactly 2 1/3 c of mashed banana.
This bread was soooooooo good! I agree that it needs to be cooked for a shorter amount of time to make the cake more moist. Probably around 45-50 minutes. Next time I will add the cinnamon and vanilla as everyone has suggested! Thanks!
Very good banana bread recipe. I increased the brown sugar to 1 c. and added 1/2 tsp. cinnamon and 1/4 tsp. nutmeg to dry ingredients in step 2. Also added 1 tsp. vanilla with the bananas. I baked at 350 for 50 minutes, then turned oven down to 300 for last 10 min. Wonderful banana flavor and very moist!
This recipe is very good, but I gave it 3 stars because of the baking time. 60-65 minutes seemed too long, and I set the timer for less time. After about 50 minutes, I checked it, and it was WAY overdone! 60-65 min would have made toast! I'll try it again, and check after 40 min. This is a good recipe, except for the length of time to bake.
This banana bread is simple and easy, and we found it to be naturally tasty. From an earlier review I read that someone thought it was heavy. My batch was really not heavy at all, and my only thoughts are that it is important to make sure that the eggs are well beaten into the butter/sugar combine before adding the bananas and the flour. I did use a splash of vanilla, and just a hint of almond flavoring. It seemed to compliment the banana well. The brown sugar is a great idea. I cannot believe that I have not tried that before. I will definitely make this again and again. Thanks for the recipe.
Simple easy and very good. I wood cool it in the pan a little longer.
The kids loved it, but I would add nuts.
Well I must say I couldn't wait to try this out and it didn't disappoint-it was DELICIOUS! I made this cos my Mum used to make it when I was a kid and it was always my favourite! And now I have converted my 6 year old who has just eaten 2 slices and is demanding more! I can see me making this every week! Did make a few 'adds' though- 1 tsp vanilla,1/4 cup white sugar,1 tsp mixed spice,1tsp baking soda,couple of handfuls of sultanas(I don't like nuts in cakes!) and it tasted great-I found 6 small bananas was about right and it cooked in exactly an hour. Perfect for snacking and so quick and easy! GREAT RECIPE-WE LOVE IT!
This is a super hit every time I make it! I usually make it with whole wheat flour, too, and it makes the hearty banana flavor come out even more!
I made this before, and thought it only so-so, but I made it again tonight, and it was wonderful! The difference: more bananas that were VERY overripe. The natural sugars in bananas just can't be made up for with additional brown sugar. The first time I used 4 medium bananas that were barely past the point of just ripe. While I had no problems with the texture, the taste was just bland. This time, I used about 6 large overripe bananas. One had actually started to ferment, and while that may sound weird, I actually recommend using a fermenting banana or two in the mix. The process is natural, and it releases gases into the bread that make a little lighter while still being moist. The only thing I change about the recipe is to adapt it for muffins, and add some cinnamon to the batter just to up the flavor a bit. 12 nice sized muffins, which need only bake for 25 minutes at 350. This is amazing! Thanks, Shelley, for the recipe!
I've made this nothing less than two dozen times. It's a great way to use up extra bananas. The bread turns out perfect just as is, but I'm never happy until I make it "my own". I always add nuts, some chocolate chips and fresh grated nutmeg. It is also good to add wheat germ, wheat flour or oatmeal for some extra fiber. Just replace some of the flour and follow remaining directions. Some of my other favorite additions are: add fresh blueberries in summer, or a few raisins, or chop a couple fresh apples in place of some of the butter, sprinkle the top with sliced almonds for a crunchy crust or. . . just follow the normal recipe and you'll love it.
This recipe was easy to make and using the recommendations from other reviewers was incredible - I've thrown away my other recipes for banana bread! Changes I made were 1 TBS oil, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp pumkin pie spice (was out of nutmeg), folded in mini chocolate chips. I made as muffins and topped all of them with a bit of brown sugar and half of them with walnut pieces.
I really enjoyed this moist "banana-ey" tasting bread, especially w/ chopped pecans on top! I didn't have enough banana, so I subbed a 1/2c. of applesauce & it was still great. I think that perhaps the members who did not have good results w/ it might have stirred too long, resulting in a tough bread. Also the "ripeness",(or as I prefer ROTTENESS) of the fruit is KEY! Use the nastiest nanners (short of moldy LOL) that you can get your hands on. I work at a specialty bakery & that's our lil joke with the produce guy @ the market when we ask for overripe nanners from the back. They are the best for bread though! Also be sure to cream the butter mixture till it's really fluffy & light as when making cakes. Lastly, I like to add the dry to the wet a lil at a time instead of the opposite as it's done here. Ok. THE END =)
This Recipe is the best recipe ive made... with a few changes though.... i followed the recipe except i added 1/4 cup milk and 1/4 cup white sugar with 1 teaspoon vanilla and cinnamon nutmeg, and allspice. I also added 1/8 teaspoon more b. soda. If your using unsalted butter remember to use 1/4 to 1/3 teaspoon salt. Overall this recipe is the best one to build of of!
Yuck, dont care for this bread at all. It is gummy, and actually not that moist.By the time the middle is baked, the outside is burned. And it needs white sugar, its not sweet enough and i think the brown sugar contributes to the gummy texture.
Good basic banana recipe seemed to be lacking some main ingredients though. I added vanilla (high quality) to the butter and sugar. Used 3/4 packed brown sugar. 1 tsp of cinnamon and 1/2 tsp of nutmeg. When all was said and done the batter looked too thick. Used 1/2 cup of applesauce to keep moisture and thin it down a little. About 40 min in to it...check for doneness. 1 hour is too long.
This bread is ridiculous. I made it per instructions and checked it at 45 minutes as suggested and the outside looked nice and brown but the middle was soup! I left it in another 10 min, then another 10 min, then another 10 min and finally I could get the middle nice and firm but the outside was really dark. I let it cool and cut a slice and the outside was really chewy because of the cooking time and the inside still was not 100% firm. This bread is just frustrating. The outside cooks too fast for the inside. I will not use this one again. Never had this issue with banana bread before.
I knew there HAD to be a recipe for moist, BANANA flavored bread/muffins. This is it!! I had to compromise the recipe a little...only had 4 bananas, so I added a snack size (4 oz) cinnamon applesauce, vanilla and 3/4 c. chopped walnuts. I am so grateful for this recipe...I absolutely LOVE banana nut bread/muffins. Can't thank you enough. My mix made 15 muffins and, as a Weight Watcher member..they're estimated at 5 points each. But it's a wonderful 5 points!! This is the recipe I've always looked for! AWESOME !
My husband nor I cared for the taste or texture of this recipe. I'll stick to my favorite Banana Bread recipe.
I finaly made this recipe after looking at it for years. It is a good base recipe to which you can add ingredients to make it your own. I added a mixture of cinnamon, coconut, granola, and walnuts that I chopped in the food proccessor to a large crumb.
I never made banana bread before, but I had three very ripe bananas sitting on my counter so I thought I'd give it a try. This recipe is VERY easy and the bread turned out awesome! I used three bananas, and I think next time I'd try using four. It was a good banana flavor, but could have used just a dash more. That was my fault, not the recipes, since I only used what I had.
A word of warning about this recipe. You need about 8 banana's to make 2 1/3 cup of mashed bananas. I only had three. So I added a cup of plain nonfat yogurt and a teaspoon of Banana extract to substitute. I Love the flavor but just be aware how many over ripe banana's you need to make the recipe as is.
I think this is a wonderful, simple recipe that is easy and quick to make. Following the recipe as written yields great results. I fixed it again with the addition of 1 1/2 cups toasted walnuts, 1 tsp. cinnamon and 1/8 tsp. nutmeg. I baked four mini loaves for 32 minutes and they came out wonderfully. I think you could easily decrease the sugar in this recipe without compromising on taste. Next time I make this recipe, I'll keep my additions and cut the sugar by 1/3 of a cup. Thanks for sharing a great recipe!!
Excellent; delicious, good banana taste, moist but not overly so, slices well. As someone else posted here, I added 1/2 tsp cinnamon and 1/4 tsp nutmeg. These are the right amounts. It added the right level of spiciness without overpowering the banana taste. I also held back just a little banana and added dried strawberries. Next time I will try cherries. I only had mini-loaf pans on hand. The recipe scales perfectly. Two-and-a-half recipes equals three mini-loaves. In my oven the mini-loaves were done in 55 minutes. FYI: Except for the molasses, granulated sugar is equivalent to brown sugar and can be substituted in equal amounts.
This is the best banana bread I've EVER had. It has super banana bread, unlike other versions. I actually add some chocolate chips sometimes, as my 3 year old LOVES it. The only downside of this recipe is that it disappears so fast!
This is my favorite banana bread recipe. I add about half a tablespoon of cinnamon (or more - I love cinnamon), some vanilla and a small package of chocolate chips. I take all my baked goods to work (so I don't eat it all by myself!) and one of the men I work with said it is better than his mother's banana bread and begs me to make it again. That's quite a compliment. I love it!
I found this recipe to be great ! It was great flavor and very moist.. I added some chopped apples and 1 tsp of cinnonom (spelling?#!). I put it in my book of great recipes !
My husband loved it. I thought it was a little thick.
An awesome banana bread. Having sworn off banana bread recipes as the family got really tired of them, I was tempted to try this one because it took care of all my over-ripened bananas in one go (6-7 bananas). Well, my husband and kids can't get enough of it. I've made it several times since - always successful (except for the one time I got distracted and used baking powder instead of baking soda; the result was a compacted cooked goop). Thanks, Shelley, for sharing a wonderful recipe.
Really yummy and moist. Added lots of cinnimon and vanilla and sprinkled the top with brown sugar. also added a little bit of milk with the mushed bananas. Will make again.
This is a super easy recipe, and I made the following changes: added 1 tsp vanilla, 1 cup chocolate chips, and spiced it up with 1/4 tsp allspice, 1 tsp cinnamon and 1/4 tsp ground ginger. Baked this as muffins instead for 20 minutes at 350 degrees and they came out perfectly. Made enough for about 20 muffins. My kids loved this. Yum! I think next time I make this, I may toss in some coconut (although this recipe is sweet enough) or include 1 cup raisins instead of the chocolate chips. Great basic recipe.
i didn't know you could use so many bananas in a loaf. this was a very fragrant banana bread - hence the name banana banana bread. i found it a bit dry so i think i'll stick to recipes which include oil in them. i have still not found one that i like w/out oil. the outside baked so fast but the middle was still wet. it could be i need my oven calibrated. thank you for sharing your recipe!
Well I think I may have messed this one up. The bread just would not cook all the way. I think by the time I took it out, (gave up) it had been in for 1 hour and 20 min. I used a glass pan and my roomate told me that was probably why. So sad, it sounded so good.
I enjoyed this banana bread; I liked the use of brown sugar instead of white. I added a teaspoon of vanilla for subtle enhancement, but otherwise followed the recipe exactly. I did find it wasn't a high loaf... perhaps it was just very moist and dense with so many bananas that it didn't rise very much, but the flavor was lovely.
Very good recipe but I doubled the amount of bananas.Instead of two bananas I put four in. It made it so moist and soft I almost ate the whole loaf of banana bread.
This is a great recipe. The first time I made it, I followed the directions exactly. The second time, I added 3/4 cup sour cream, made the brown sugar 1 cup, and added 1 tsp. of vanilla. It was just a tad sweeter, and more moist. The cooking time was the same, and you can still use the same size dish. Awesome!
Absolutely. Out. Of. This. World. -Period. I made it as stated, despite my near compulsive urge to add some seasoning and was so pleasantly surprised I cannot even begin to say. Fantastic stuff - my family absolutely adores this recipe. Thank you!!!
This banana bread is a winner! I added some vanilla and cinnamon, but otherwise, followed the recipe exactly. To those who had trouble with the baking time and the inside not cooking-I cooked mine at 325 for about 70 minutes, on the lowest rack. Heat rises, so the the higher the bread is, the top will cook quicker than the rest.
Very good with a few additions like others said. Added vanilla, cinnamon, and chopped walnuts. Also reduced butter a little and added apple sauce. Also added ground flax seed and a bit of whole wheat flour in place of white flour to make it healthier. It is great. Doesn't last long and even better the next day if it lasts that long.
The bread is simply delicious! I baked them as muffins for 25+ minutes and they turned out really banana-ey! My family loved the banana flavour. I doubled the recipe and yielded 36 muffins. I did three different types, one with brown sugar sprinkled on top, one with raisins and one with chocolate chips. The raisins ones were fantastic as it complemented the banana flavour very well. This is definitely a keeper!
Great recipe! I've made this several times and it's soooo good. Another poster cautioned against over stirring to avoid it becoming too firm; I agree. Mix just enough to incorporate the ingredients and you will get a moist, delicious bread. Add crushed walnuts for extra yum!
Excellent flavor! I made these as muffins. If you decide to make muffins, they only need to bake about 25 minutes. And you can top them with nuts or a crumb topping (1/4 sugar, 2 tablespoons flour and 1 tablespoon butter combined). The only other thing I changed was to add a tsp of vanilla.
Can you say magnificent?!!!!??? I made this in a rush one evening when I had the urge to bake. I added nutmeg, cinnamon, and some vanilla. I was too lazy to dig out my bread pans so I used an 8" round and baked for approximately 50 minutes. Goodness gracious, it was amazing...my husband is in heaven! Thank you Shelley this one's a keeper! Update: March 17, 2008- I always add -1.5 tsp. of a spice blend (knock off from the Pampered chef) and vanilla) Still one of the most requested from my family. The spice really takes it to the next level.
I went back and forth through all the Banana Bread recipes on the site. I found a lot of references to this recipe, so I figured it was worth a shot. I've never MADE my own banana bread, but I have eaten lots of it, so I know a good banana bread. This recipe makes a very, VERY good banana bread. I didn't add any nuts, but it would be perfect with some. So moist and flavorful. I read in another review that someone added banana extract to give it a little more spunk. It would be good, but this recipe is awesome as is.
8 January 2013 I had a couple of really, (really), ripe bananas that I didn't want to throw out! I haven't made banana bread for many years. We're now down to two in the household and we both watch our intake of carbs, sugar and calories. However, I was intrigued by this recipe and decided to give it a go. However, I did make a couple of changes - I didn't have enough brown sugar on hand so used a mixture of brown sugar and palm sugar; I also didn't have white flour so used unbleached flour; I also added milk chocolate chips. Otherwise I followed the recipe! It was/is delicious. We sneaked a small slice as soon as it came out of the oven and the chocolate chips were wonderfully soft, runny and gooey. Delicious. I've saved the recipe with my changes, as we both really like the end result.
OH MY WORD-I have been searching for a recipe like my Mom's....I search no more! Any recipe that was a "potential" keeper is in the garbage. I did add the cinnamon & vanilla, but didn't have any walnuts. Next time I will try an extra 2 bananas & omit the egg for my egg allergic baby, he will love it as much as the others did!! Thanks a bunch Shelley!
This recipe is wonderfull! I made it exactly as listed, and it turned our fabulous. For the reviewer who said it didn't have much flavor, your bannana's probably weren't ripe enough. They need to be so ripe that they are starting to run. That's where the bannanna flavor comes from.
Sorry, I thought it was me the first time when I made it because it was really dense and wouldn't cook through (the middle was still uncook even after baking it an extra 30 mins). I actually made this recipe 3 times and it all turned out the same, so I know it's not me, because I know how to cook. Definitely wouldn't recommend.
This is THE best banana bread (aside from my Mom's recipe!) that I have ever had! The flavor and moistness of the bread is wonderful....I made a few slight changes. I added 1 tbsp of Vanilla, cut back on the sugar to 1/2 cup, and added 1-2 tsp of ground Flax seed (major health benefits, and my kids don't notice any difference!) Next time I will be doubling the recipe!
By far the best banana bread I have ever tasted.Its easy to make and my family loved it.It was my 1st time baking bread and it turned out perfect.I didnt have a loaf pan so I used a round pan.Except that it bakes faster,it took 40-45 min.to bake.I also added walnuts because we love them.If I can bake this anyone can because I am only 15 years old and I dont have much experience,and I did this all by myself useing ingredients I already had.I will defenitely make this again.
This was just great! I didn't change a thing, except extend the baking time 5-10 minutes because it was still raw in the middle. I have two sick toddlers right now with zero appetite, but they ate this. Thanks much!
My family loved it. My husband took some into work for a holiday pot luck they all loved it too. I did add van. cinnamin, nutmeg and walnuts. VERY GOOD! I will make it many more times
Very easy to make and VERY VERY VERY delicious. The bananas I used is not overripe. Should have waited a little longer. But it is still really good. Thanks.
I'm sure this review will get lost among all the other reveiews. This bread is great. Didn't change a thing except I had to cook about 10 min. longer. I had a banana bread recipe that was wonderful but I think this just might replace it!!
This is the best banana bread recipe I've tried! I actually added about a cup more bananas for extra flavor, and it turned out great!
Good basic recipe. I add other things to it as desired - walnuts, spices, etc.
I have tried this recipe 2 times, the first I used 8" loaf tins so split the mixture between the 2 and it cooked perfectly. Just now I split it between 8 in cake tins, cooked at the same temp but for 25 mins and they are now cooling on the rack, looking moist and ready to eat. Now I just have to decide what to use as a filling................ or not!!! This recipe is great, easy to do and I wouldnt look for another banana bread recipe EVER!!!
Rating is based on my completely botched attempt at making banana bread - turns out - it was really good! So, I ran out of all purpose flour (whoops!) So I had 1 c of all purpose and 1 c of self-rising. I ran out of brown sugar, so I made up the difference with white sugar. At this point, I'm thinking...this is not working out like it's supposed to..so I added vanilla, cinnamon, and nutmeg. I split it into 2 pans cause I had no idea what would happen with the self rising flour. lol I sprinkled a cinnamon/sugar mix on top and stuck the loaves in the oven. After they had been in the oven for a good 15 minutes, I realized that I FORGOT to add the butter into the recipe!! Ugh. Anyways, it was dense and surprisingly still moist and really yummy. The recipe is definitely forgiving considering how badly I screwed it up! lol
Superb recipe that I've played with to success every time. Spice/no spice. Loaf/muffins. Sugar/applesauce. Great every time.
I really enjoyed this recipe with some modifications of my own. I used 3 bananas and 3/4 cup of fresh blueberries. I added 2 tbl. of milk, 1 tsp. of vanilla, and 1 tsp of cinnamon and nutmeg to the batter. I also added 1/2 cup of white sugar to counter the extra ingredients. After pouring in pan I sprinkled a brown sugar-oatmeal crumble on top. I increased the cook time to 1 hr. 15 minutes, or until the crumble topping is golden brown. I hope this helps a few bakers out there! My result was a moist banana bread with a fresh blueberry taste throughout.
BEST my family has ever had! I've made it many times and always add at least 4 or 5 VERY ripe bananas. It's always moist and, if your bananas are ripe enough, it will be super sweet. Love it!
Delicious! I only had 2 bananas, which mashed to one cup, so I added 1 cup of applesauce! Also, as suggested below, I added 1 tsp. vanilla and 1 tsp. cinnamon... I also added 1 cup chocolate chips! It was enough to make two [8 x 4] loaves, and I expect it to go fast! WATCH THE BAKING TIME, THOUGH!
I thought this banana bread was so good and so easy to make. I will definately be using this recipe from now on!I did what other readers suggested and added 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. vanilla and increased the brown sugar to 1 full cup. Everyone loved it and it was gone by the end of the day. Thanks for sharing your recipe Shelley!
I have tried many recipes for banana bread and this is the best by far. So tasty and moist.. my friends and boyfriend literally inhaled it! Definately a keeper
This bread falls apart easily when it is still warm, but it firms up later. On the next day, it is still very moist and banana-y. I added vanilla and a streusel topping. Another time, I added a cup of chopped nuts (pecans and walnuts) to the flour mixture before incorporating the wet ingredients--yummy.
very tasty despite the fact that i only had 3 bananas. next time i'll add 4 or 5. also i added a tablespoon of milk, a tablespoon of vanilla extract and 1/2 tsp. of cinnamon. i think i'll probably add walnuts to it next time also.
By far the best one I've made off of allrecipes. Thank you for sharing.
Delicious! The only changes I made were taste preferences (added vanilla and chocolate chips). However I'd definitely agree with the not overmixing - mine was not tough and dense at all but I hand mixed just a little at the end. Also, for reference, I used 4 small bananas and two medium bananas (just used all leftover bananas in the house- I didn't measure)
I really loved how easy it was to make this recipe.It really turned out moist.I did add a little vanilla & a pinch of cinnamon which brought out the banana flavor. Very yummy:)
I really didn't enjoy this bread. I wanted to make it as intended, with no changes. (The only change I made was to cook it about 30 mins longer.) I ended up with a semi-decent tasting bread...on top of a rubbery layer of banana mush that had sunk to the bottom! Way too many bananas! Also, it needs some sort of spices - nutmeg? Cinnamon? Something. I will stick to my all-time fav recipe for banana bread...
This really IS the best banana bread ever! My hubby ate an entire loaf within 30 min.! I did make the following changes, though: I used less salt and more sugar (because I am a sweet tooth). I also substituted the butter with 1 part light margarine and 1 part apple sauce (I hate fat). As was suggested in another review, I poured the batter into 2 small loaf pans as opposed to one big one, thus reducing the baking time.
I made this recipe tonight and it was excellent! I added 1 tsp of vanilla and 1 tsp each of cinnamon and pumpkin pie spice. Strong banana flavor, moist, and the best I've ever made or tasted. This is a keeper, look no further for the best Banana Bread recipe!
I don't like bananas at all, but I used this recipe to make banana bread for my fiance. He loved it and said it was the best BB he has ever tasted. I have to admit, it did smell realllllllly good when I took it out of the oven. I know I would probably enjoy this if I liked bananas.
This banana bread was one of the best. I usually try to make the recipe exactly as the cook submitted it but I could not resist adding one cup of Ghirardelli Chocolate Chips. It was wonderful. I made three mini loaves and just checked it with a toothpick until done. Thanks for the great recipe.
Very Good! I only had 2 cups of bananas but I think it would have been better with the full 2 1/3 cups. I added cinnamon as suggested but didn't like it. The cinnamon just didn't taste right to me in banana bread. I did add about a tbsp. of white sugar because we like it to taste a little sweet. I baked it for 1 hour at 325 degrees and 10 minutes more at 300 degrees and it came out perfectly. I also covered it with tin foil the last 10 minutes so that it wouldn't get too dark. I have tried many banana bread recipes and this is one of the best.
This is a wonderful banana bread! I used four bananas and added a splash of vanilla and about a teaspoon of cinnamon. It is very moist and has a wonderful banana flavor. Next time I make it I will add walnuts, as I didn't have any on hand. I also added a streusel topping from another banana bread recipe I've been using - 1/3 cup brown sugar, 1/4 cup of flour and 2 T. butter. Use a pastry blender and mix until crumbly. Sprinkle on top of the batter before you bake. I will definitely make this again and again! Thank you Shelley!