I tried this and it was amazing. Very moist. I did tweak a little by adding vanilla, nutmeg, 1/2 cup of brown sugar and 1/2 cup of white sugar and two kinds of chocolate chips, semi sweet and dark chocolate. My family can't stop eating it.
This recipe worked out really well as muffins. I baked them for 22 minutes at the prescribed temperature. Very moist and fluffy. We'll make them again. :)
This bread was excellent. I also followed everyone's advice and used 1/2 brown (I actually used dark brown) and 1/2 white sugar. I added a 1/2 teaspoon more cinnamon, 2 teaspoons vanilla and used 4 bananas which I believe made it just that more moist and delicious (not to mention I had 8 bananas I wasn't going to eat and didn't want to throw away 2). I ended up making 2 loaves and added walnuts to one. Lastly, I used a metal pan coated with unsalted butter for each loaf, turned the oven off at 55-60 minutes and let it continue baking while cooling which prevented the burnt or hard outside while also not sticking to the pan. I will definitely keep this as a favorite and make it again!
Everyone in my family LOVED this recipe. After seeing other reviews, I did use 1/2 cup white sugar and 1/2 cup brown sugar. I also added 2 tsp. of vanilla extract. My preference is to not add any more than the one tsp. of cinnamon, or it overtakes the other flavors in the recipe. This is a wonderful and delicious recipe I will use again and again!
Super moist,easy, delicious and fast !
Only change I made was to add a few dried cherries I wanted to use up. Lovely and perfect banana bread. I have only ever made banana bread with oil in the batter, not butter. What a difference it makes.
FYI, if you make more than one to two changes to a recipe, you have made a new recipe and should not rate the original based on the changes you made.
What if I made spaghetti and meatballs and substituted ketchup for the tomatoes and hot dogs for the meatballs, and then said the recipe was icky?
I revised the recipe like many others, adding 2 teaspoons of vanilla & changing the sugar to 1/2 cup white sugar and 1/2 cup brown sugar. I didn't have a glass pan so I used an aluminum pan. I greased the pan very well but the bread stuck to the bottom of the pan. The bread tasted good.
I followed everyone's advice and added half brown sugar, vanilla, and less cinnamon. I think a tsp of cinnamon would have been fine, I couldn't taste it at all 1/2 a tsp. However, I didn't have a glass pan like it suggests so I used a metal one. The outside crust got a little too done before the inside was done. The crust was just harder than would be ideal. It wasn't burned tasting or anything but I'd suggest maybe a cooler oven for longer if you use metal. This was delicious and very easy!
I followed the recipe to a "T" and it was amazing! I know we all like to tweak recipes but my suggestion is to try it like it was written.Super moist without being smushy. Kudos!~
