By nochlo on January 18, 2013
Photo by AZPARZYCH
Photo by AZPARZYCH
"This is the best banana bread I have ever eaten. Hands Down. Recipe originally from my grandmother who is over 70 years old."
Serving Size: 1 (126 g)
Servings Per Recipe: 8
"We are big banana bread fans, and I make it quite frequently. However, for the past few months, I've been trying combinations such as zucchini-banana, coconut-banana, etc. It was nice to rediscover good old banana nut bread again! This was so easy to make, too! I wasn't sure about how the butter was supposed to be (softened, melted, etc.), so I did a combination of both in the microwave. This made a nice sized loaf that took about 55 minutes to bake. Thanks for bringing me back to basics! Made for PRMR tag game."
"Delicious banana flavor; moist inside crumb, and a crusty sweet exterior crust. Made with butter, four small (1 1/2 cups) mashed bananas (previously frozen), and 3/4 cup toasted pecans. Baked in a metal pan for 45 minutes. My house smelled heavenly while the banana bread baked! Tagged for PRMR, due 09/05/13"
"You just can't go wrong with a classic like this. It made a very well shaped loaf with a perfect moist texture. I cut the sweetness to 3/4 cup of Splenda which worked very well for me and used 3 bananas as mine were all pretty small. Used walnuts chopped small to really spread them around. Final result?: Total yum!"
"Very good - I made a small loaf and a mini loaf. We skipped the nuts but otherwise made as directed. Easy and good! Thanks for sharing!"
"This bread has a great taste. I used only 3/4 cup of sugar but it's a bit too sweet for us. Next time I'll use only 1/2 cup. I omitted the nuts. I cooked it 60 minutes. Thanks nochlo :) made for PRMR tag game"
"Great bread! I always have these ingredients on hand so it can be made on a whim. It was the perfect moistness and sweetness. I used walnuts and it gave it a nice texture. Made for Spring 2013 PAC."