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This was the moistest recipe for banana bread I've made. I used non-fat plain yogurt instead of sour cream. This decreased the fat content but not the taste.

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LHoule October 29, 2006

Nice not to sweet banana bread. I`m not a fan of banana bread BUT my DD is the expert and she enjoyed it! I did make it in a 9X13 inch pan.

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Rita~ October 21, 2006

Very nice banana bread! The pecans add a nice texture and flavor to the bread. I used a 9 x 5 glass pan, but the amount of batter was too much, so I baked the remainder in a single serving loaf pan. Baking time for my bread was the maximum given at 70 minutes. Thanks, Kittencal : )

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Bev July 19, 2006

Made this yesterday, 7-16-06, doubled the recipe ,used Domino Pure D'Lite Sugar Blend and Splenda Brown Sugar Blend, used 1/2 tsp. salt,results couldn't have been better. Texture, moistness , taste and ease of removing from pan. Covered bottom of pan with parchment paper like you said. I let the loaves set a little over 5 minutes before removing from pan...Kitten you say it's better the second day, don't see how that's possible since it was so good the first day. Thanks for posting.

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nita 284904 southern girl July 17, 2006
Banana-Pecan Bread