I have made this version many time and the fact is everyone loves it. I make a version with nuts and another with dried fruit for those who cannot eat nuts. Both are devoured in no time at all. The flavor is perfect as is the texture and crumb of the bread. If you make this once it will become your go to recipe for banana bread - never dry and never too heavy or soggy.
Great recipe! Was doughtful about the banana "juice" reduction but the bananas are def the hero. Used fresh, very ripe bananas. Turned out great! Please view the original test kitchen video for techique.
This banana bread has a lovely moist texture. I added cinnamon , nutmeg and cardamom to spice it up. This created a great flavor profile. I replaced the butter with canola oil and it worked well.
I used olive oil in place of butter. Added 3/4 tsp cinnamon. It was perfect!
My kids literally BEG me to make this. I usually use about 1/2 whole wheat flour, you can't tell the difference.
Delicious. I added 1 tsp of cinnamon and replaced the nuts with the same amount of mini bittersweet chocolate chips. Very moist and a little heavy but I don't mind that at all in a banana bread. I always have "ripe" bananas in my freezer and I love that this uses 5 of them at a time, YAY.
Great taste and texture. Very enjoyable. Made for PAC FALL 2012.
This banana bread is fantastic. Is not too dense, has a very banana-y taste. I doubled the recipe and added 1 1/2 c chopped/roasted pecans, 1/4 c peanut butter chips (was all I had), and 1 c chocolate chips. YUM. I have a new go-to banana bread recipe. I made muffins rather than loaves, bake for 25 minutes.