Banana Bread

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First, let me say that the 4-star rating is my fault. I added 1 cup of chopped chocolate chips, and it was too much--overpowered the flavor of the bread. Next time I'll try it as written or try 1/2 cup of choc chips. The bread itself has a wonderful flavor and texture. One bummer is that the top and bottom were very dark by the time it was done, unlike the "lightly browned" directive on the recipe. I even tented it for the last 15 min. or so. Anyone know how to get lovely "lightly browned" banana bread?
All that being said, I will definitely try this one again. It's a keeper.

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I used 3 bananas and plain yogurt instead of sour cream. I also added a pinch of cinnamon. It took about an hour to bake at 350, but I used the top oven and it gets very hot. It was very moist and it had a strong banana flavor.

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THIS IS THE BEST IN THE WEST.....IT WAS PERFECT...IT IS SO EASY TO MAKE..MY HUSBAND ASKED ME IF I WOULD ADD SOME CANDIED PECANS IN THE RECIPE. IT ADDED THAT SALTY SWEET CRUNCH. IT MADE A LOAF AND 8 SMALL MUFFINS.I WILL MAKE IT OVER AND OVER AGAIN.

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Excellent! I used low fat sour cream and it was perfect in texture and flavor.

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This was a very flavourful bread but for me it was way too sweet and a little too greasy. I didn't have any sour cream so I used fat free plain greek yogurt which worked just as well if not better. I will use the recipe again, but with considerable adaptation.

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First time i made with sour cream, second time with non-fat Fage greek yogurt! toasting the walnuts makes a nice touch and worth the extra time! this batter is enough to make one loaf pan, and then 12 mini muffins! keep an eye on mini muffins.. takes about 12-15 for that tray, and then full baking time for the loaf! LOVE This! i also increased bananas to 3. Thanks Emeril!

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Light and fluffy texture....delicious! Will add some cinnamon next time, like others have suggested. I also used low fat plain yogurt in place of the sour cream.

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Super simple, good, basic recipe! Came out perfectly the first time. Only substitutions I made were because I didn't have a few things. Used all purpose flour ilo cake flour and used fat free greek yogurt ilo sour cream. Turned out great! I may even try some healthier (wheat flour, etc substitutions next time, since the recipe holds up so well.

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This recipe is the bomb! I am a novice baker and found it really easy to make. I read a lot of the reviews and the only changes I made were using 1 cup of sugar and adding a half teaspoon of cinnamon. The batter is too much for a loaf pan so have some muffin tins handy to put extra batter in. Loved it!

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HELLO. I HAVE BAKED FOR MANY, FOR THE LAST 40 YEARS. I JUST MADE THIS RECIPE, ADDING BAKING SPICE, ROASTING THE WALNUTS, BAKED AT 350 DEGREES, TIL MY 18 MUFFINS WERE GOLDEN TO PERFECTION. I TRIED ONE WHILE WARM, AND IT JUST DID NOT HAVE THAT 'WOW' FACTOR, THAT I HAVE GROWN ACCUSTOMED TO, FROM EMERIL. I PREFER BANANA NUT BREAD USING BUTTERMILK. DESPITE THIS, IT DID NOT STOP MY TWO COLLEGE BOYS TO EACH IMMEDIATELY DEVOUR TWO. I HOPE THIS REVIEW HELPS. CMCK IN BUFFALO GROVE, IL.