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I made this recipe twice, both times it was delicious! the first time following the recipe exactly with choc. chips. the second, i substituted whole-wheat flour and applesauce, due to lack of ingreidents and added walnuts and cranberries. the result was a very moist tasty bread. this one's a keeper!
I have made numerous versions of banana bread and I really like this one! I like to add a sprinkle of brown sugar on the top before baking...really adds a little extra without being too sweet...thanks so much for the recipe. I actually make these as muffins.
Oh my goodness, this may be the best banana bread I've ever made or eaten! I did use 1/4 cup applesauce in place of half the butter and I used half white and half brown sugar and added 1/2 tsp cinnamon. I baked it in two aluminum bread pans for 50 min. I let them rest for 10 min. after removing them from the oven, then got them out of the pans and cooled on a rack. I then ate half a loaf and am thinking about going back for more. It is SO Good!!!!
This is very tasty and moist. The only thing I would be able to tell anyone is that if you use a non stick pan.....I would decrease the cooking time by at least 5 minutes. It was still VERY good but the bottom crust was a little too done for my taste. This recipe is a keeper!
This bread is great!!! Added pecans and could have eaten the whole loaf myself. Quick to mix and taste is supreme!!!
love it.... i put chocolate frosting with almond bits and spred some cinnamon powder...yummy!
The smell of this when its in the oven!....wow....this is delish!! =)
This is fantastic! I used applesauce instead of butter, whole wheat flour instead of white, cut the sugar in half, and doubled the recipe. I made muffins instead of a loaf (couldn't find my loaf pan!) and they still turned out great. I cooked the muffins for about 25 minutes, and sprayed the papers with Pam (otherwise, the crust sticks to the paper). Even with all those changes, they came out dense but moist, with a wonderful not-too-sweet banana flavor. Great recipe!
This turned out really well. I used 3/4 cup sugar and 1 1/4 cup flour. The bread was dense, but had a wonderful flavor. I sprayed the pan with cooking spray just to be sure it came out in one piece.
I will never try another banana bread recipe because this one is the BEST! I used four very ripe bananas (many freckles) and added a 1/2 tsp. of cinnamon to the dry ingredients. I divided the batter into two smaller foil pans and baked for about 35-40 minutes. It is very moist and cake like with great banana flavor. Thanks!