Easy, convenient, and delicious! I added a teaspoon of cinnamon. Great recipe as I am trying to use up some pantry items before I move. I used a dark metal pan and it took about an hour and 10 minutes. Thanks, Char!
Great bread I used 5 medium bananas and doubled the recipe and the bread came out good. I used pie pans, and the bread has stayed moist even after coming out of the freezer and staying on the counter for 4 days, this is a company pleaser!
Made 1/3 recipe as written. gave us 4 regular-sized muffins, which I baked for 23 minutes. Wonderful!
I used oat flour, cane sugar, grapeseed oil, and I added a little bit of cinnamon (didn't measure, just sprinkled some of the latter in there). I also waited until the banana skins were almost all brown. While I do appreciate that this is a very simple recipe, the bread tasted a little on the sweet side to me, even using just the small amount of sugar specified as compared to other recipes. Otherwise, the bread came out great!
When my bananas get too ripe I put them in a Ziploc bag and throw them in the freezer. When in the mood for banana bread all I do is take them out and put them in a bowl to thaw. They only take about a half hour or so to thaw. When thawed just peel and mash and they are ready to go. Got that tip from Paula Deen.
Great recipe, I added 1 tablespoon of cinnamon and 1 teaspoon of vanilla extract, really brought out the banana flavor
I usually gravitate towards the clever little spice additions called for in various other recipes, but this time I was looking for a good plain & simple banana tasting bread. I found it! Love, love, love this recipe! thank you for sharing it.
This is a great recipe. I do use brown sugar instead of the white sugar though, I think it gives it more of a caramel taste.
Awesome, simple and delicious! I added 1 tsp vanilla, 1/2 tsp cinnamon and a handful of chocolate chips. Baked in muffin tins for 20 min. Perfect! Thanks for a new go to banana bread recipe!
Super quick and easy basic recipe. I had several very black bananas so reduced the sugar by half (using brown sugar) and it was just sweet enough. I doubled the recipe and baked it in a bundt pan and my cooking time was only 50 minutes. This will definitely be a repeat in our house - thank you for offering this recipe!