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This loaf was gone before I knew it. It was moist, had a nice texture, and a delicious banana flavor. I'll be making this again!

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jean July 17, 2003

Wow! This is the lightest, moistest, yummiest recipe ever! It was fast prep and fast bake. I used a Bundt pan and a countertop oven and it was done in 45 minutes. It looked so much like the original photo that I submitted my image of it. Deeelicious! Makin' muffins next time...ooohh!

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Celeste w. October 03, 2013

Sorry, but my bf & I didn't enjoy it. We thought it was dry & lacked banana flavour. After we tried it, I actually double checked the ingredients 'cuz I thought maybe I had missed something. But I didn't. I guess I'll just have to keep searching for that perfect banana bread recipe.

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Mintara April 27, 2011

Fabulous and easy! I added 1/2 tsp of cinnamon and I didn't have any shortening, so I used Pam Butter spray instead, which gave the crust a lovely buttery flavor. I will definitely be making this one again. Thank you for this lovely recipe!

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safoga September 26, 2010

Doubled the recipe. Made most with nuts and baked it in a bundt pan. Made a regular loaf without nuts for my daughter and both were delicious. Very light , moist and flavorful. Definitely a keeper and will be made again and again. Thanks for sharing this recipe.

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Chef Gemma919 February 12, 2010

Easy, and absolutely delcious. although my fiance say's his mother's banana bread is better. i think not! thanks for the recipe!

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vjamison10 January 15, 2009

Very flavorful, delicious and moist. It was excellent even without nuts. The best banana bread ever!

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scseely November 11, 2008

YUM! I doubled the recipe and used 1.5 tsp almond extract in place of the vanilla and added about 1 cup of coconut as well. I also used egg substitute in place of the eggs. Made terrific mini-muffins and 2 smallish loaves. Thanks for the recipe!

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librariangirl August 10, 2008

Excellent, not to heavy, not to sweet. Couldn't be better. This was the second time making this. The first time is a whole different story that gives tribute to this recipe. I had just recently gotten out of the hospital carrying around a wound vac, on pain meds thinking I could conquer the the culinary world, well at least my kitchen! I had 3 bananas that needed to be used. No I couldn't freeze them, freezer full of frozen dinners, cause I knew I wouldn't be able to cook when I got home. Being frugal I just couldn't throw them out. What could be easier then banana bread! On went my computer, up came your recipe and to work I went. Mash the bananas, mix in the oil, add the eggs...oops NO eggs. Cover, refrigerate. Wait for my son to get off work to bring me eggs. Ahh eggs are here, so are 2 grand children, wanting to help. G-ma I want to put it in, G-ma I want to stir.. On with the fix'n, oh were's the baking soda, no baking soda, GD in tow, go to the neighbor, borrow some. Home again, Everything is all mixed in, pour into pan. pop into oven, set timer, that wasn't so bad. Bye G-ma save us some nana bread! On with the computer, browse Zaar, timer goes off, take bread out, but it's not nearly done, add 10 min...add 10 min... add 10 min... that's it! I give up! Out it comes, done or not, I'll eat it as a pudding! Go watch TV. Hungry, get frozen dinner, go to turn oven on, oops didn't turn it off from bread, what's this it's set AT 225', I baked the bread at 225', no wonder it didn't get done!! Popped the bread back in the oven, set the timer for another 30 min. Checked for doneness, seems done, onto rack. Turn oven temp up for frozen dinner, (learned my lesson). Banana bread is good, a wee bit on the chewy side, but good enough to serve to others! It shows if ya got a good recipe, it can be worked with, or should I say worked to death! Thanks for sharing a wonderful recipe.

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L DJ October 08, 2007
Banana Bread