Banana Bread

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Good recipe. However, like many others I have made some slight modifications. I made this 2 days in a row (#1 - because the 1st batch disappeared within hours! #2 - because I had more bananas that were getting too ripe. My 1st batch came out somewhat dry. Not that it mattered to anyone in my family b/c they ate it up within hours, but it's something that I noticed and bothered me. I also felt it could have been sweeter. Not by much, but just a tad. So with batch #2, I added some chocolate chips, used 1/2 brown sugar & 1/2 white sugar instead of all white sugar, and I also reduced the amount of flour to 1 & 3/4 cups instead of 2 cups. now it's PERFECT! (Although if truth be told, my kids are in school and I'm not sure if this batch will last by the time they get home! :

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followed the recipe exactly. love it! probably the best banana bread i've had! perfect texture, and perfect amount of moistness! would definitely make again!

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The best banana bread I ever made. Yummy!
never thought i could make one this good - it's the closest to my mom's homemade banana bread.

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Just made this tonight and substituted white flour for wheat flour and used truvia instead of white sugar. My kids and husband loved it! Don't even know if there will be anything left for morning coffee!

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Great banana bread...on a side note I used almond milk and added 3-4oz. softened cream cheese because it was sitting in my fridge.

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I used 3 med and 1 large bananas (I had them in the freezer ripened I added 1 teaspoon of vanilla, a dash of almond. a sprinkle of nutmeg and a dash of allspice. I didn't have salt free butter. So I didn't add the salt. This always comes out wonderful. My daughter would eat it every day.

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I added 3/4 cup pumpkin and, some nutmeg, 1/2 cup more flour to compensate for the extra moisture, and 1/2tsp more soda and a bit of almond extract and made this into muffins. They are great! This is a great base recipe.

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Prep to cleanup is 15 minutes. Time listed must be a typo. This is so easy and just delicious. I used half brown sugar, half white and 4 small bananas. It's not moist like those breads that are dense and oily [like a cake], but it is a very moist bread. Still I might add a little apple sauce in addition next time. For those saying it's dry, be sure to measure your flour properly, cream the sugar and butter first, and follow the steps in order. Also, be sure not to overcook and remember it will continue to cook for a bit after you take it from the oven. These things all make a big difference. I made muffins [cooked for 30 minutes] and mini muffins [cooked for 20] added chocolate chips to half, and they were all fantastic. Can't wait for the next bunch of bananas to get ripe!!!!

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This recipe is the best banana bread base I’ve ever used. It’s moist and not too sweet.

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Great base recipe! I took it up a bit. I added the 4th banana, allspice, and split the sugar 1/2 brown and 1/2 regular; I also added 1/2 cup chopped dates and 1/2 cup chopped pecans. I got a wonderful moist & tasty Banana Bread. Yum!!! I also made a batch with 1/2 c. regular splenda and 1/2 c. of the splenda brown sugar blend and walnuts and made them as muffins for my hubby who is diabetic. They are not totally sugar free but as long as he is a good boy he can have one for desert or for breakfast.