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Delicious! Thank you for sharing your recipe! My whole family loves it and we all agree that it's our favorite of all the banana bread recipes we've ever tried! Followed recipe exactly (didn't have buttermilk so I combined 1 tbsp of vinegar with 1% milk to make a 1 cup measurement and it worked great!). Thanks, again!

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j_carpenter January 29, 2012

This is, by far, the best banana bread I have ever tasted! I am immediately replacing my old recipe with this one and I am going to make more of this bread soon to send to my son and daughter-in-law. If you are searching Zaar for the perfect way to use up some really ripe bananas, do yourself a favor and make this bread. Heck, this bread is good enough for you to purposely buy too many bananas and let them get really ripe just so you have an excuse to make this bread.

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Cheffie M July 22, 2011

Made this several weeks ago - a little taste and into the freezer to see if it was freezer friendly. Find not only quick and easy it freezes well. Next making will see how it works in a bundt or the angel cake pan. Very good just as I expected a mom recipe to be.

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Gerry December 08, 2009

I didn't have any buttermilk on hand so I combined 1 tbsp of vinegar with 2% reduced fat milk to make a 1 cup measurement. Other than that I followed the recipe exactly as written and it turned out perfectly. Thank you for posting such a yummy recipe, Susang.

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Polihali March 16, 2009

This is very good. I had a tiny problem with the pan size. I tried to make it in an angel food pan but it cooked over the top. It was just a little too much batter. Next time, I think I'd pour some of the batter off into a smaller loaf pan and bake both. I had to bake it 1 1/4 hours. The end result is delicious! Thanks for sharing, Susang.

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quikgourmet October 20, 2008

Ahhh, the smell of banana bread baking in the oven!!! This bread browned up beautifully and was moist inside. Absolutely the best. Can't wait to make it again and maybe throw some walnuts in it for variation. Thanks for sharing this winner Susang!!!!

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Merlot October 13, 2008

WOW! This really baked up beautifully...whole house smells awesome. I made a few healthy substitutions just to make a note of: I used Splenda instead of sugar and I used whole wheat flour instead of white flour. Other than that, I followed the directions exactly. The cook time of 1 hour was exact for me. Thanks so much for posting. Great way to use up 6 "yucky" bananas!

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senseicheryl July 08, 2008
Mom's Banana Bread