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This was just OK. Definitely not sweet enough. Fortunately, I put some broken-up chocolate baking bar and that saved it.
This is the first time making this recipe. It was very tasty but I had to bake it for approximately 80 minutes for the center to be done. Still a moist bread. The center did puff up and split a lot. Did not make any substitutions. Used a 9 X5X4 thick glass baking dish.
Perfection. Dense, moist, no cracks on the top, super banana-y flavor. I added cinnamon and vanilla, and I used 1/2 cup plain yogurt instead of butter. I mixed everything together in one bowl. Even my picky boyfriend gobbled this up. I'll be making this again and again. TIP: For intense banana flavor let bananas blacken on the counter top then freeze them (don't peel them). Even if you don't let them blacken, be sure to freeze them. Once defrosted they have intense banana flavor.
This was my first time making banana bread. I did add some cinnamon and vanilla. I also used brown and white sugar. I made 14 mini loaves. It took about 20 minutes to bake. It came out soooooooo good!!!! Will make this recipe again. Oh yeah I forgot to thank my little helper Meleana.
This was good banana bread :) It was extremely moist. I would suggest really "beating" the eggs as we had a couple eggy bites but i just stirred the eggs up with a fork. The other thing was if you dont like chunks of banana, really smash it up good too...no dime sized pieces. Mine was ready in 55 minutes.*2nd time I added vanilla
I finally found it! This will be MY banana bread recipe. So moist and yummy. I had about six bananas in my freezer, but it wasn't enough. Really glad someone suggested using pumpkin to make up the difference. It does not change the taste.
I liked this banana bread okay, but it wasn't exceptional. I had 4 ripe bananas. It was moist inside with a crunchy crust. I honestly think my disappointment is somehow in using all brown sugar instead of a mix or all-white. Good bread, just not for my taste to make again.
Very moist and tasty! It could probably be a little more sweet for my taste but it was still very good. My guests ate nearly the entire thing over the course of the day! I only needed to bake about 30 min.
This is a fabulous recipe! I baked mine in muffin tins at a slightly lower temperature, and they did not even last 24 hours before everyone in my family had gobbled them up! They are so incredibly moist and flavorful, and so easy to prepare!
I thawed frozen, over-ripe bananas today (other days I've used a combo of frozen and regular, microwaved a bit) In the past, I've used 1/2 reg. and 1/2 whole wheat flour; after today's trial I think I like that better. I added 1t of vanilla, some cinnamon and nutmeg and I might increase that a bit next time. I don't ever remember a chunk of the loaf sticking to the pan like it did for me tonight :( I think I must have had a mis-step along the way...but it didn't affect the yummy flavor!