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YUM. So moist, excellent flavor. I may just toss my other banana bread recipe. I love how sweet the crust is. I did the buttermilk trick (lemon juice and lowfat milk), and added pecans instead of chocolate chips; I just like that flavor more. I did make 3 mini loaves, but they were done in about 45 minutes. This banana bread is wonderful. Thank you, Tracy!
This is an EXCELLENT recipe. Delious banana bread. I made it at a friends house. She said her sons would not eat it if I put the chocolate chips in it so I omitted them I did as you suggested and made it into 2 loaves instead of one and you are right!! It was nice and moist. I wasn't sure how it would taste without cinnamon in it and it turned out really good. The taste of the banana really came though. I will definitely make it again and if I make it for myself I will add the chocolate chips. Thanks for a great recipe Tracy
This is a delicious banana bread recipe. I think I will make two loaves as suggested next time, because one loaf browns too much way before the centre is cooked. Even overbrowned, it tasted great though. Great.
INCREDIBLE! Deliciously moist, wonderful banana flavor. I brought some for my boyfriend's family, and now they absolutely adore me! I cut back on the butter and added 1/4 cup of sour cream, and then topped with cinnamon streusel halfway through the baking process. With the extra batter I also made 6 additional banana bread muffins. In the future, I would recommend lowering the temperature and extending the baking time, but all in all, scrumptious banana bread that will disappear in no time!
I made this bread last night for a back to school treat for my daughter, and she loved it!. I made two loaves and they were so moist. I did cut back to only 1 cup of sugar and it did not compromise the taste one bit. I also added a teaspoon of cinnamon. Great recipe!!!!! A keeper for sure, thanks for posting.
I've made this recipe SO many times, and get rave reviews each and every time! I have yet to add the chocolate chips...I usually top mine with walnuts :)
I have so many banana bread recipes on file that I forgot to rate this one, and it kept getting lost in the shuffle. I had some buttermilk to use up, and made this recipe. Delicious! This is the one I'll go to from now on! Perhaps it should be re-named, though, because of the chocolate chips. I will admit that I used a mixer and did not make this by hand, but the bread still came out with a beautiful, soft, moist texture and great flavor. I made 4 mini-loaves with this recipe (6x3-inches), and ate one-third of one before I got them all wrapped! I definitely recommend making this in mini-loaves. They baked perfectly in 40 minutes--I placed the pans on a large baking sheet. Do try this recipe! Thanks, Tracy!
This is a wonderful recipe! My family will love this on Thanksgiving. I did a couple of things different because of an old recipe of my mom's. I added 4 huge bananas and used evaporated milk with a tablespoon of vinegar to sour. The bread turned out to a beautiful cracked finish, like my mom's. The vinegar and soda makes the bread rise more and reduces the gas from the bread. Just an old trick. Totally awesome recipe!
Not the best, not the worst. Flavorful, but come out very mooshy, dense, & greasy. I prefer a firmer, sliceable texture. I followed the recipe exactly and made it twice. You could see the grease bubbles boiling in the pan as it cooked. The bottoms came out dark & fried-tasting. The bottom of the mini-pan had a visible layer of oil when I flipped it out of the pan. The batch with chocolate chips definitely tasted better than the batch without. One batch made a loaf pan's worth - the other batch yielded a mini-loaf plus 12 muffins baked in nutcups.
De-lich! I tripled the recipe and handed out mini loaves as X-Mas gifts at work... where I am now very popular! Ah... but will it last into the new year? :) Thanks!