I'm not really sure what happened here. I made exactly according to the directions. When I went to take the loaf out of the pan, all the liquid poured out through the top of the bread. I tried to put it back in the oven and cooked it for a total of about an hour and 45 minutes and it still wasn't done. Had to toss it. I'm not sure if it was the glass loaf pan.?.? I can't figure out why it didn't work,
I love this recipie. Moist, easy to make, and always a hit. I added a little cinnamon and was very pleased with the results.
I liked this recipe a lot, but I cut sugar in 1/2 and it taste delicious. 1 cup of sugar is just a LOT of sugar.
Baked as directed. Toothpick came out clean however when I cut into it the middle remained uncooked. I had to toss the entire thing. A waste of time and ingrediants.
Well although I'm going to tweak this a little I still think it's damn good just the way it is! This is the best banana bread recipe I've come across in a long time. Super easy to make, the flavor is incredible and the texture is perfect! If it weren't for the calories I wouldn't change it. But I think I can get away with using 1/2 the butter and maybe using 1/2 the sugar. I see some of you used brown sugar for a healthier change but I don't think that matters much since sugar is sugar no matter the color. And I might try browning the butter a bit first to try and get a more intense flavor.
I made this exactly the way explained and baked it for precisely 60 minutes in a ceramic bread pan. The results were perfect%u2665
This Banana Bread is the most delicious banana bread i ever had.Only thing i did different was added 1/2 teaspoon of each cinnamon,allspice and nutmeg.It is so moist and delicious.
For me, a good recipe has got to have good flavor and all, but for my lifestyle, it's got to also be quick and easy. This banana bread is excellent. It also kept very well in the refrigerator for a week.
My Gramma would slap me for posting this...but when I didn't have brown sugar to make her recipe, I looked on here for one that didn't call for brown sugar. Found this one and made it. FABULOUS!
(shhh... I liked it better than the old family one)
I found this recipe about 2 years ago and have made it countless times. Everywhere I bring it I get rave reviews and requests for the recipe. The best was when my 7 year old nephew says to me "This is the best banana bread I've ever had!" I usually use 5 bananas instead of 4 because I love dense, moist breads. And the key to a really good banana bread is using black bananas. So when bananas go bad I stick them in my freezer and wait til I have enough to make a loaf. I even made a gluten free loaf once with rice flour and it was still delicious and moist. I will never use another banana bread recipe!
This is a great recipe. I just made a double batch last night. The couple things I tweaked were, I used half brown sugar and half white sugar, and I added a half cup of sour cream. Very yummy!!