I use this as my base recipe, but I thought I would give kudo's to the author for that. I use skim instead of buttermilk, brown sugar instead of white, add flax, add whole wheat flower, add nuts and chocolate chips... and I double the amount. But hey, it's a great base recipe. Thanks! Great Job!
Leave it to Cooking Light to bring out another bomb. This is great stuff. Thanks for sharing. Will make often.
I love this recipe and make it a lot.
I can't believe I forgot to review this recipe - for two years!! I increase the salt to 1/2 tsp. We love this recipe - esp toasted on the second day (if it lasts that long). Thanks for posting!
What a great flavor! I overcooked mine a little so it was a bit chewy but that was my own fault. I was the only person who noticed.
This is the 2nd time I've made it (but the first time I ate some!). This was a really simple and delicious recipe! I think I might add some cinnamon or something for a little spice the next time around. Thanks, vino girl!
This is pretty tasty.
Very nice....we really liked the addition of oats to our banana bread. Only change I made was to add about 3/4 cup of peanut butter chipits.
Wonderful, did not chnage a thing. Added cinnamon as recommended. Made 2 smaller loaves (have 4 small children). A real winner! The oats really make it. Thanks for the recipe.
I can't rate this on taste since I baked this for a neighbor but as for ingredients & baking time--it's great! I used 1/2 cup Splenda but kept everything else the same. Batter was wonderful & easy to handle! I made about 10 jumbo muffins--baked about 28 min. I had buttermilk to use up so thank you for this-and I hope our neighbor enjoys!