This was the first banana nut bread I've made that started out like cookie dough. I was worried at first because it didn't call for any liquid. Well, no need to worry. After folding in the smashed bananas and nuts it was more like consistency of pudding. It baked for 50 min. and turned out beautifully. The flavor and texture were amazing! I've saved this recipe to my favorites.
Ive made this bread several times and LOVE the flavor, but I can never get the top center to fully cook. I was hoping someone would have a remedy for that when I got on here today. I had some bananas that were soon to be over ripe and figured I'd give this recipe another go. Well, again, great flavor but the mushiness in the very center just baffles me. I took it out after 50 minutes so as the top, bottom and sides wouldnt burn. I'm thinking of putting it in an 8 x 8 pan next time, rather than a loaf pan. Not sure how long to bake it tho... trial and error I guess!
I've made this bread 3 times now, and I just realized I've never reviewed it. This is a very simple recipe to follow, and with a few tweaking to suit our own tastes, I've found that it's our favorite recipe for banana bread! I only use 1/2 cup sugar, then add 1/2 cup choco chips, 1/3 cup milk, and 1 tsp vanilla, plus a dash of cinammon. I do put it in the oven for 50 minutes so the center is not too mushy -- but even if it looks mushy at first, I've found that it firms up as the bread cools down. Great and easy recipe!
This reminded me of my late mom's recipe. Sorry, Mom, this was better! Moist and very flavorful.
This bread is now in the oven for 11/2 hrs and is still wet in the middle. I did not add or subtract anything. Big disappointment.
I see many other good reviews, but I had no such luck. First the steps say to add all dry ingredients, then the next step says sugar. I though sugar was a dry item. I cooked for 45 minutes and it was over cooked on the outside and VERY gooey on the inside. After an hour it is still so wet that I gave up. Sorry.
My husband's new favorite dessert! He is diabetic so I make it with Splenda instead of sugar and add another half cup. Turns out great every time.
Very tasty! I made 4 mini loaves out of one batch. Although I baked them for less time than stated, I overestimated and the bottoms were a little too brown. However, they were still yummy and moist enough! This will be my banana bread recipe from now on!