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This recipe is fantastic - easy to make and tastes delicious although it is actually better the next day - I have added a few drops of milk into the mix at the end which definitely didn't seem to harm the consistency, one recipe I keep going back to :)
Absolutely one of the best banana breads I have made in a while!! I used butter instead of margarine and added pecans. I made 4 mini loaves and it disappeared!! I will be making this again and again......THANKS!!
Indeed it is a Never Fail recipe. I used butter, added a few chopped dried figs to the mix, sprinkled slivered almonds on the top and baked it in a 20x30cm pan (my loaf pan was too small...). The shallow depth meant it was done in less than an hour (not sure how long, just kept an eye on it then tested with a skewer), so I got my cake faster!
A piece of cake & easy as pie... this bread was delicious! My husband & I had an older Greek friend - former restaurateur & chef -over for dinner. We served this bread with a spicy frittata. He gushed over both & eagerly took some bread home. I baked the bread an extra 10 minutes and the top was still a little soft, but the edges were browning. My bananas might have been a little more ripe than necessary, and I used maragine instead of butter, which might account for the moisture. My husband liked it that way!
This was perfect! You are So right, simple and comes out perfect. While it was cooking I was sure it was done early, but waited and I say the cooking time is right on. My DD made is and DH and I loved it all! Thanks for a keeper!
Really good banana bread! I used light whole wheat flour, and reduced the sugar to half cup (figuring the bananas were very sweet). I had some chopped pecans, so they went in as well. For the first time in my life, I bought margarine (DBF on diet) and was impressed with the taste of Earth Bound but I was not sure of how it would work in baked goods. Very moist and good texture. Will be making this again!
This is definitely an easy and delicious recipe for banana bread! I lightened it up by subbing applesauce for half the oil and using Egg Beaters in place of the eggs, and it still turned out fantastic. I baked it in a 8x4-inch loaf pan and it was perfectly done after an hour, although I did make a tent of foil for the last 20 minutes to keep it from getting too brown. I added some chopped pecans and they gave it a great crunch. This is a great recipe to have on hand when you end up with some extra ripe bananas! Thanks!
I absolutely love this recipe. I have tried dozens of recipes, trying to perfect banana bread. I made a few tweaks after my first trial and error but even then it turned out great. I sub 1/2 Cup of the flour for whole wheat flour. You can't tell the difference, yet it is just a little better for you. I might try subbing more later. I also cover the bread until the last 10-15 minutes. I found that it was getting too dark on top before it was done. It comes out so beautiful and moist and it gets eaten in an afternoon around here. This is the best and easiest recipe I have found for any bread. I'm thinking of also trying this out as a pumpkin bread, has anyone else tried it with something besides bananas?
This is so good