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Very good banana bread! Instead of margarine I used butter and added 4 ripe bananas. My egg substitute expired so I added one egg and about 1/2 cup of chopped walnuts. Baked in one loaf pan and one square baking dish and enjoyed! Thank you Jen's Kitchen, will definitely be making this again!
This is a delicious and flavorful banana bread. I used 2 eggs in place of the egg substitute, 4 medium ripe bananas and 1/4 cup butter. It baked beautifully in about 1 hour. It was golden brown with great banana flavor. I also used pecans and it was very yummy!
I just made this for my hubby's christmas present and he loved it. I made it with what I had on hand. I used 6 bananas, 1/4 cup 2% milk and 1/4 cup of 1/2 & 1/2, 2 whole eggs and the all purpose flour I had on the shelf. I sprinkled the mashed bananas with sugar and did not use nuts due to an allergy. I also added a pinch nutmeg. I took this out of the oven and he wanted a slice hot. He really it liked it. We will make this again without a doubt!! thanks for the great recipe!!
Excellent Banana Bread and so easy to make. Flavors were just what I wanted. My baked up in 1 hour to a beautiful golden brown. Thanks Jen for a wonderful recipe.
terrific banana bread. really really good, i used splenda instead of sugar and added a cup of cranberries to make up for the volume.
Great banana bread! Nice, light, moist, and not too sweet. My only complaint is the serving size-if you bake in a 9 inch pan, to get 48 slices each piece would be 3/16 inch thick (otherwise known as razor thin-impossible with a bread this light). This recipe actually makes about 20-24 servings. *I used whole wheat flour and replaced the 1 1/4 cup sugar with 1 cup Splenda and 1/4 cup brown sugar.