Super moist and great banana taste. Sometimes I use a little applesauce to cut down on the fat content. My kids love this bread.
I agree that this is the best banana bread recipe. It's totally worth it to toast the walnuts, or sometimes I use pecans.
Excellent! Not too sweet and very moist. This is my standard Banana Bread recipe. I got it from the America's Test Kitchen Family Cookbook - my favorite cookbook!
I liked the banana bread,I try all recipes I find,as I love banana bread.It really is not the BEST I have tried.
This is a great recipe, the sour cream makes this so moist. I will be adding this to the recipe box.
I really like this recipe because it involves melting the butter versus beating it in a mixer with the sugar. I like avoiding extra dishes when I can! But besides that the flavor and texture are just terrific. It is an awesome bread that eliminates the need to search further for a banana bread recipe--in spite of my like comments in a review of another Banana Bread recipe at epicurious.com (Gourmet, Aug 2003). I guess I'll probably flip-flop between the two recipes depending on time and ingredients! (the Gourmet one uses oil not butter and requires a standing mixer to get the eggs really foamy).
This a really moist wonderful banana bread. I lost my old recipie, and won't be looking for it! I made it for some friends and they all loved it. I added about 2tsp. of cinnamon and a pinch of nutmeg. I also used 1/2tsp of vanilla and I didn't toast the nuts, or chop them. With a good knife the bread cut up just fine. This is a keeper.
This was delicious bread. I followed to a "t", but have to say, next time I will not bother to toast the walnuts...they didn't taste any different to me or my husband. It took 10 minutes longer to cook in my oven, but was worth the wait! Even better the next day (the little that was left of it!)...thanks for posting, the whole family enjoyed!