I was disappointed, actually. I used this recipe only because I couldn't find the one I usually use. It did not have nearly the banana flavor I would like in a banana bread and it generally seemed a bit bland. The vinegar/baking soda treatment did seem to give it a fluffy texture. I may try that in other recipes, but other than that, I would not use this recipe again.
This was really good. I used only 1 cup of sugar but it still turned out very yummy. Next time I'll only need to bake it for 1 hour or so. I set the timer for 1 1/2 hours and at 20 mins. left it was a bit overdone. Still very tastey though. I also did not add nuts or raisins.
Just made this today and all I can say is wow. This is the best banana nut bread that I have ever tasted. I did cut the sugar down to 1 cup like another reviewer. It took 1 hour 20 min. to bake. I loved the hint of vanilla that you could taste in each bite. Just a great banana nut bread. Thanks chef lunita for a wonderful recipe.
Made for PAC Fall 2008. This has got to be hands down the best banana bread I've ever tasted. I only made 2 small changes, I reduced the sugar to 1 cup, which I think was more than enough I may even cut it down to 3/4 next time. I also used 1 cup of walnuts and left out the rasins because DH hates them. It took 1 hour 10 minutes to bake and made my house smell wonderful!!! I think my search for the perfect banana bread is finally over :D
This is the only banana bread recipe I use, it's that good. I've reduced the sugar to 1/2 cup and will try less next time. The technique for making the bread reminds me of the original Toll House cookie recipe. Thanks.
This is a KEEPER! Wowzers! Give Gram a hug for me! THESE are the kinds of recipies that I love..the tried and true! I put in a splash of almond extract (my secret ingredient in most of my sweeter recipies!). I also used cranberries instead of raisins...only because that's what I had on hand. FABULOUS! THANK YOU for sharing!!! XO LA :-)
This looks like my Mom's Banana Bread recipe that I have lost (boohoo!!) and been trying to replicate! The only difference I see is that we always added the dissolved baking soda to the mashed bananas and stirred it up (careful, it will foam up!). Then we added the banana mixture to the sugar/butter/egg/sour milk (milk w/vinegar) mixture alternately with the sifted flour. As with all creamed cakes, begin and end with the dry ingredient/s. While I haven't made this recipe yet, I can tell just by reading it that it is worth 5 stars! For a change, try using sour cream as a replacement for the milk/vinegar. Thanks so much!