12 Reviews

Thank you again Roxygirl, for proving that your recipes are always fail-proof! When I prepared this recipe, I was not in the best of moods: my kitchen mixer gave up on me before I started the creaming; and realised too late I had no buttermilk and used milk instead. Lastly, in a moment of recklessness, I decided to use a too-small loaf pan. The result being that the dough spilled over! Despite this, I divided the barely baked dough into 2 loaf pans and in just 45 mintues, they both turned out SUPER PERFECT. No gooey and too-dense texture which I always experienced with other recipes and both were nicely baked through. They were SO moist and the banana flavour was just right. I would increase the sugar to 1 1/2 cups. THANK YOU for this fantastic recipe!!!

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Emily Hoon July 07, 2008

Fantastic bread. I didnt' add nuts and I only use 1/4 t nutmeg and the amount is just right..banana flavor is still dominant. These are very moist bread. IMPT to grease very well the pan, for mine got stuck at the bottom. UPDATE:when baked using muffin liners, it stuck so bad :(

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fawn512 June 24, 2007

This is a great banana bread that rises high, I made exactly as stated, only I used 1/3 cup butter, and baked them in three mini loaf pans as I am giving two away to my DS. thanks Rox!...Kitten:)

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Kittencal@recipezazz February 08, 2006

Delicious, best sweet bread ever. First try was perfect!

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miranda.nguyen August 01, 2008

Really delicious and easy! I followed everything exactly except used about 1/2 cup chocolate chips. Just a weakness, I guess! Very good!

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CASunshine September 20, 2007

I have tried dozens of banana bread recipes over the years, all very good, but I think this is my favorite. It had good banana flavor but wasn't too dense. I used the cinnamon plus recipe from this site in place of the nutmeg and reduced it to 3/4 teaspoon. I also added 2 teaspoons of creme de banana. Excellent! Thanks for the recipe.

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wauswt June 11, 2007

Delicious banana bread! I love how dense and moist this bread is and that it is not too sweet. The center was not "gummy" either, it baked nice and evenly. I followed the recipe exactly and used 1/2 tsp. dried nutmeg. I will be making this yummy bread again, thanks Roxygirl!

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Karamia May 01, 2007

Okay, this is much better than the banana bread recipe I've been using for years. Time to switch! It's perfectly moist and not too sweet. I also baked it in 3 mini loaf pans and it turned out beautifully. Thank you Roxy!

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Daniela July 24, 2006

Excellent! This is by far the best banana bread I have ever made! It has a consistent texture; no part is more heavy or moist than any other part. I did have to resort to milk/vinegar as my buttermilk was just a little too expired. We love this. Thanks for posting!

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spatchcock March 12, 2006

Delicious! I used a glass loaf pan and it turned out perfect! I used the milk with the vinegar and added about 2 tbls. of sour cream just because. I opted to use 1/2 tsp. nutmeg and left out the nuts. Thank you Roxy!

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Sharon123 February 25, 2006
Banana Bread by Williams-Sonoma