This was such an easy recipie. My hubby went crazy for it. I had to freeze one of the loaves to make sure we had some for later. I didn't make any changes this time but I might try to reduce the sugar and oil a bit in the future. I would give this a ten if I could!!!
Made this bread yesterday and I have to say I love this recipe! Will be my go to banana bread from now on. Baked up beautifully in a bundt pan. The only changes I made were to reduce the oil by 1/4 cup and used 1/2 white and 1/2 brown sugar because I didn't have enough white.
This is really a moist bread. I cut one loaf open because I just wasn't sure it was done. Too bad we had to eat it right away lol! I had super black bananas, so there was a great banana flavor. I used 1/2 cup of applesauce and 1/2 cup of oil instead of 1 cup oil. I reduced the sugar to 2 cups. It didn't seem sweet enough coming out of the oven, but sitting overnight, it became perfect. It is an easy recipe, anytime I don't want to bother with butter, I am using this one!!!
Absolutely deliciously. I used milk instead of water--turned out beautifully. I'm keeping this one, for sure!
An easy and forgiving recipe that goes in the permanent folder -- I also decreased the sugar to two cups; and along with my 4 big, very ripe bananas it seemed quite sweet hot out of the oven, but this morning the flavors have mellowed and the sweetness is just right. I love that it made two nice loaves; one bowl, excellent; and lends itself to tweaks so you can add the spices or flavors your family prefers. Somebody suggested doubling the vanilla and cinnamon, which I did, and using a little nutmeg and allspice. The allspice was a new one for me but it was really good. No problem with blandness at all -- do add more spices, the base recipe can take it -- I also used 1/2 cup whole Spelt flour, and the rest white Spelt flour and it was great for this recipe. Also used coconut oil instead of regular veg oil. It smelled heavenly while baking, though there was no coconut flavor once the bread was out and cooled. Thank you for submitting this one, Lisa!
I have been using this recipe for over a year now, it is consistent every time! I omit the nuts and usually add 3 cups of bananas. I buy bananas in bulk just so I can make this! It really is easy...
Very yummy bread! I used half regular flour, half whole wheat, and substituted applesauce for the oil. Left out the nuts and would have added chocolate chips, but my hubby likes it without. This is a keeper!
More like a cake (used bundt pan so it could be in my head...) but still delicious! Time was right on. I ommitted pecans and used 4 bananas. Would def make again! Maybe even frost with a cream cheese frosting. YUMM-O
Great! My VERY picky 6 year old liked it, which is a big deal! I used 2 cups whole wheat flour, 1 1/2 cups of sugar and instead of 1 cup oil I did 1/2 applesauce 1/2 oil. (oh, I left out the nuts.)
I "attempted" to make this banana bread for my daughter's kindergarten snack this afternoon and totally failed (twice!!). I am absolutely positive I did something wrong, I'm just not sure what! It could have been using expired baking soda, overfilling the mini loaf pans, and/or underbaking the loaves. In reality it doesn't really matter what I did wrong because my husband and children inhaled the "banana sludge" and said it was the best tasting banana bread that they have ever eaten. My point is, is that this is an exceptional recipe; proven by the mere fact that a day of hellacious cooking can result in the best tasting banana bread ever. I'm definately going to try making this recipe again, just not today!