I don't use any other recipe for banana bread now. This is comes out perfect every time and is more of a banana cake then a bread. Soooooo good with a cup of tea, mmmmmmm.... can't wait for the next batch of bananas to turn brown!
This recipe makes the best banana bread on the planet! I've never found a banana bread recipe that I loved, until now. I substituted oil for butter and used a little over 1/2 cup of sour cream because I wanted to finish up the container I had. It came out PERFECT! I can't get over how moist this is. I will make this every time I have overripe bananas, thank you so much for posting! Oh, and I also added cinnamon as suggested by other reviewers. Delicious! :-)
Banana Bread is one of those staples that I constantly search for the perfect recipe...Well now I have found it! This Banana Bread is really moist and very flavorful. Everyone loved it! The recipe is great also because it is so easy. The only thing I did differently was to simply use 2 large bananas and throw them in pieces into the mixer. The mixer mashes them up for me.
I made these last night, and they were fantastic! I used vanilla yogurt instead of sour cream (i didn't realize i was out), and added a little lemon juice, instead of nuts i added raisins (hubby won't eat nuts). I made them into muffins (it made 17) and they baked for about 25 minutes. They were so moist, and light.....This will be the only recipe I will use for now on!
Excellent!I did double the recipe with no problem. Also added chocolate chips rather than the nuts. A go to recipe indeed.
Easy and delicious! I use unsalted butter and only 1/2 cup of sugar. I've also used half whole wheat flour and it still turns out nice and moist. Another way I've made this is to add in 2 Tbs. of cocoa powder with the dry ingredients, and in place of the nuts, I use 1/2 cup chocolate chips. Definitely going into my keeper file!
WOW! This is a keeper. It tasted great, it was easy to make and it was inexpensive! Thank you for such a great recipe. I do not have a loaf pan, so I cooked it in a glass 12X8 pan for 55 minutes and it came out perfect. :)
Loved them! Moist and just the right amount of banana taste. I made muffins instead of a loaf. Baked them at 375 for 20 minutes and they turned a beautiful golden brown.
This is fabulous! I used pecans, and I followed the recipe exactly, except I added 1 teaspoon of cinammon. Perfect! And I don't even like bananas! Thanks for sharing! 1/29/10--I just had to come back and add to this. We LOVE this recipe at our house. As I said earlier, I don't even like bananas, and I can't get enough of this bread. I have tried a few different recipes, and this is by far my favorite. This will be the only one I make from now on. I am not a big fan of nuts in my cakes/cookies, so I usually leave out the nuts altogether (unless someone requests, in which case I can pick them out), and I have amended the amount of cinnamon I add to 1 and 1/2 tsp. It's wonderful.
This is the best banana bread ever. Dense but very moist. If you are lucky enough to have any left over, it gets better with age. I've made 3 loaves in 3 weeks. The time between was waiting for the bananas to become over ripe.