By Marie on August 18, 2005
Photo by 1Polish Prince1
Photo by 1Polish Prince1
"Throw away all your old banana bread recipes. Once you make this, it will be your favorite. Tastes even better the day after baking."
Serving Size: 1 (130 g)
Servings Per Recipe: 12
"You are SO right - I'm throwing away all my other banana bread recipes!!!!! This bread is very moist! It really IS better the next day!! Make SURE you're using a FULL size bundt pan or this WILL overflow (voice of experience! LOL!) My changes: Instead of 6 T buttermilk I used 6 T water + 3 T instant buttermilk powder Added 1 tsp vanilla extract Added 1 tsp almond extract Omitted the nuts (personal preference)"
"Best Banana Bread EVER!!!"
"Loved this! It is like having a banana cake and banana bread rolled into one!..I too added a tsp. of vanilla, otherwise followed recipe."
"I needed a recipe that I could bake with the ingredients that I had at home.
I made a half recipe to bake in a half sized German Guglhupf pan that I have. This pan is deeper than a bundt pan. I used brown sugar, yogurt (2 TBSP and 1 TBSP milk), 1/2 tsp salt and added a tablespoon of vanilla extract (I love this flavor in baked goods).
When I poured the batter into the pan, I was worried that it would run over when it baked. No problem here. It rose just over the top of the pan. The recipe still took close to an hour to bake. It was delicious. So very tender and moist. It was sweet enough that it didn't need the powdered sugar to decorate. I will definitely use this one again."
"My family ate this so fast. They were almost fighting over it.
I did make some changes though. I didn't have enough bananas so I added a 1/2 cup of applesauce to make the banana amount 1 1/2.
I also used 1 cup brown sugar. I used egg whites not whole eggs. I also added vanilla.
I will make this again.
I might try it with the full amount of banana, and replace the butter with applesauce.
I can't wait to share this at work. LOVE, LOVE this!!!!!"
"Loved this! My son and I just made it and it is incredibly moist! We added 1 cup of chocolate morsels instead of nuts (baby sister can't eat them)."
"My modifications: ONLY 1 cup brown sugar, 1 cup all purpose flour, 1 cup whole wheat flour, and plain yogurt instead of the buttermilk. This bread is very rich and tasty. I don't miss the other cup of sugar at all! It has a good flavor, and would probably look nice, but I forgot it and let it cool overnight, so now I can't detach it from my bundt pan. I might decrease the butter and add another banana the next time I make this."
"Just made this tonight and it is incredible! So moist! It's almost a cross between cake and bread. I've made banana bread by dozens of different recipes and this one is definately the best!! I did add vanilla and omit the nuts (food allergy)"
"I made this for a potluck at work, and the guys raved over it. I did add 1 teaspoon of vanilla (because I like vanilla) and an additional 1/2 cup of nuts (and think I might add 2 cups total next time)."
"Yummy! I tried using this recipe as a cake--not recommended. As a cake it is too moist, but as a bundt-shaped bread it is delicious. I made it milk-free by using palm oil shortening for the butter, Almond Breeze milk plus vinegar for the buttermilk and added 1/2 tsp. artificial butter flavoring."
"Oh WOW!!! I consider myself somewhat of a banana bread expert and this is by far THE BEST recipe I have ever come across. Unbelievablely moist and delicious, this is a guaranteed hit!"
"The first time I made this recipe, I forgot to put in the bananas...it was still GREAT!!!"
"So delicious, so moist, my kids and my husband raved over this one. Sold!"