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This was perfectly acceptable banana bread but I didn't like it as much as my old standard recipe and it was more work. I followed the recipe exactly, even going up in the attic to dig out my smaller loaf pan... the batter almost overflowed the pan, so don't sweat using a bigger pan. It baked about 60 minutes in my oven and I should have taken it out a little earlier I think; it stays moister on top that most quickbreads.
I did like the sugar topping but I will not put a sliced banana on top again. They were ok right away but I am sure they will be a soggy unappetizing mess after being wrapped in plastic wrap.
I will try reducing the banana juice the next time I make my favorite recipe, as It sometimes comes out a tad heavy/wet in the middle.
Great banana flavor. The extra steps made for a super flavor and moist too. Made for Cookbook Tag, Letter "U".