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Banana Bread Recipe

Banana Bread

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Average Rating:

Total Reviews: 362

Showing 41-50 of 362

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  • on October 07, 2011

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    If you want to make a good banana bread- this is NO FAIL. Was really delicious and i made some with and without nuts. Both were good, but its nuts to win!!! Thumbs up recipe...and i don't care much for E's recipes!

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  • on September 27, 2011

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    Absolutely delicious! I used 1 cup of whole wheat flour and 1 cup of white flour instead of all white flour and a half cup of sugar in an effort to make it healthier. I also used 3 bananas and a pinch of cinnamon. It turned out so moist and delicious! I will definitely be making this recipe again.

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  • on September 18, 2011

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    yum yum perfect everytime

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  • on September 08, 2011

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    Made muffins and they are pretty little things. Was only going to taste one bit and couldn't stop eating it. Yummy and moist and excellent way to get rid of the old nanas! Thank you, Chef!

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  • on September 04, 2011

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    I love this recipe! It is my go to for making banana bread. It's easy to make and so yummy! They only thing I changed is that I put pecans in it instead of walnuts. Other than that do not change this recipe!

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  • on September 02, 2011

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    How do you keep the bread from rising so quickly in the middle and spliting open? This happens every time I bake banana bread, and never achieve the nice smooth top. Otherwise this smells heavenly while baking. Very nice springy texture and the taste is a nice mild banana flavor. I used all purpose flour, just a bit less than 2 cups. I also used butter powder in place of butter, as I am trying to incorporate my food storage in cooking. The results are scrumptous!

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  • on August 08, 2011

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    When I made this I used all purpose flour, didn't have cake flour. Didn't have walnuts either, so I used toasted almonds. Added 2 tbls of cocoa powder. I was good.

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  • on August 06, 2011

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    After reading reviews I did make tweaks. I used whole wheat flour instead of cake. Used 1 3/4 c. I substituted toasted pecans for the walnuts to enhance the nuttiness of the whole wheat flour. I also added 1/4 t. cinnamon and the extra banana. The flavor was quite nice overall, however subtlety banana because of the intensity of the flour. Next time I will also not purée the banana. I like the chunky mash better for texture. Sour cream added a velvety-ness that my other recipe was missing. Also made the 12 mini muffins just in case it might have spilt over. Might make all muffins next time. Those where great for a quite bite on the run or snack mid-afternoon.

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  • on August 04, 2011

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    The best and easiest banana bread recipe yet! I added half white and half wheat flour and used a 1/4 cup less flour overall. Baked in electric oven for 55-60 minutes using a metal pan. Came out great. Perfect texture, not too dry to fall apart and not too moist to be sticky. Love it. Btw, this is the first recipe by Emeril I used.

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  • on July 17, 2011

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    to bethrs of navarre, fl: did you bake in a metal loaf pan? They often cause top and bottom of baked goods to darken. Try using glass next time or adjust your oven temperature to slightly lower than called for as metal pans bake hotter. Also, most ovens have hot spots--which is why cookie recipes often call for rotating trays half way through baking. You may want to try this with this recipe next time. Finally, your oven may just bake hotter than Emeril's (convection ovens, electric ovens and gas ovens all bake differenty. I would check your bread for doneness about 2/3 to 3/4 through recommended baking time in case your oven bakes hotter. Good luck next time:

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