Banana Bread

“This may well have been the best banana bread I have ever eaten. This recipe definitely deserves five stars. My only suggestion would be to perhaps add some chopped walnuts.”

“This is a great recipe. I went online looking for a banana bread recipe that didn’t require buttermilk, and I came across this! It is GREAT! I baked mine in a bundt pan and it turned out perfect. The only changes I made were adding a tsp. of cinn. and a tsp. of nutmeg. I baked it at 340 degrees for 40 minutes. Wonderful…thanks for posting! ;)”

“This was a pretty solid recipe.The best thing about it is that it calls for different ingredients and is perfect when you don’t have milk, buttermilk, butter our sourcream which most recipes use.There’s nothing super WOW about it and it’s a good one to have in your recipe box but I would not call it super memorable.”

“Great recipe! This loaf stays nice and moist. After reading the comments by others, I have a few suggestions to make this recipe even better: I added approximately 1/2 cup oats to the recipe to absorb some of the moisture and prevent the long cooking times mentioned by others. Additionally, I baked the loaf at 300-325 degrees for 1 hour and 20 minutes, occasionally turning the heat up to 350 depending on how it was cooking. The lower temperature helped avoid burning the edges, and allowed the middle to cook through properly. Otherwise, this recipe is perfect!!”

“Very good. This is the best banana bread I’ve ever made. To make it healthier I substituted raw cane sugar (demara) for the brown sugar and whole wheat flour for the all-purpose. Oh, and I never bother with letting it sit overnight. (It’s delicious anyway.)When I’m short on time I make muffins. I get 21-24, and bake for 17 min at 375″. Thanks for posting!”

“This banana bread is awesome, my only issue was the same as the other reviews I read, the inside took quite a bit longer to cook and the outside almost burned. I used a loaf pan butnext time I might use a more shallow panso that it will cook more evenly.Otherwise the taste and texture are GREAT :)”

“The banana bread was great and easy. But you are right it’s hard to stay away tilled cooled. :]”

“This was absolutely delicious.I used 4 *ripe* bananas, and baked it about an hour (It was slightly underdone at first but baked up while cooling, and the outside would have been burnt had I not pulled it out).What a great flavor, and very easy!Added to my cookbook!!”

“I have tried many recipes on this site but have never written a review. But this is the easiest and best banana bread recipe I have ever used. I have been serching for this recipe for a long time. This is even better than the recipe on the King Arthur flour site.”

“Nice simple recipe.Next time I’ll add nuts and/or raisins.”

“Really lovely with a scraping of butter. Don’t be tempted to put extra bananas in, as I did 2nd time around. (it was too moist!) Big thumbs up!!!”

“I made this for my family. My sister, a very picky eater will not leave it alone! The flavour is wonderful and same with the texture. I found it took a little bit longer to bake than recomended but overall it is a wonderful recipe!! Thank-you!”

“Very good, we loved it.”

“Thanks for a great recipe.I added about 1 c. of chopped walnuts, 1 tsp. of cinnamon and 1 tsp of nutmeg.The texture turned out wonderful.”

“I managed to make 2 banana loaves out of this recipe. I baked them for an hour and they were delicious! The best banana bread I have ever tasted.”

“This is a very moist and tasty banana bread. Whenever I have extra bananas just sitting around getting ripe, I like to make a banana bread out of them. I’ve baked many different versions, but this one is my favorite! Thanks.”

“Absolutely delicious!!! It has become our family favorite. It is moist and so flavorful.!”