I made this recipe on the weekend. It was great. I used butter shortening. Everyone loved it.
I have been looking for that banana bread recipe that would take me back to my grandma's kitchen. i found it!!This recipe is so simple , my 9 year old son loves to make it for friend , family and his teachers .
I agree with Melou on the temp, it should be 350 F not 325 F. I also agree with the other chef that used the butter flavored shortening. It makes it flavorful and moist :-) I've made this recipe three times now so it's the one I go to now :-)
This did not come out well for me at all. I had made it into muffins. They were dry and bland. I had wanted to try something new. I think I'll stick to the recipe I had. The prep was about the same, but mine has some oil in it, and a touch of corn syrup. It envelopes the banana flavor more, and makes it moister. Marianna U. Kretschmer
I think the temperature is off by 25 degrees. It probably should be 350 not 325. I ruined 4 loafs before trying the higher temp and that time it worked great. I did check the temp on my oven with an oven thermometer before submitting this (it's brand new anyway, better not be off) so I wouldn't find out I was an idiot. :-)
LOVE it! I cut the sugar to 1/2 cup, added an extra banana, and subbed oil for the shortening. PERFECT!!!
We made this and then used it to make French toast. My kids love this. your bread is very moist and flavorful. Thank you for sharing with us.
I used butter shortening and the results were FABULOUS! I've searched high and low for a good go to banana bread recipe and this is it. Thanks so much for sharing this. It will be a family staple from now on. :)
I made banana bread for the first time and used this recipe. I'm so glad I did! Very moist and flavorful. Thanks for sharing!
Love it! I've made it several times and my picky husband even like it!