41 Reviews of Yummy Banana Bread

From: Mille® ™

On Jan 17, 2002

Great recipe, polly. On my next batch though, I'm going to add more banana and a smidgen of banana extract for a little more distinct banana flavour. I made them as muffins and they were done after about 45 minutes. I took about 1/2 of them, along with a stick of butter, to work and left them by the coffee maker. They were gone within an hour.

From: najwa

On Feb 12, 2002

Mmmmmmm ... I made muffins (complete recipe: 18), baked them for 25 minutes ... I also added banana extract ... thanks, this one is a keeper!!

From: HeatherFeather

On Jan 21, 2002

This bread recipe is excellent! It was indeed very, very moist and has a wonderful flavor. I used really, really over-ripe bananas and I added 1/2 tsp. banana extract. If you make the loaf rather than muffins, allow the bread to cool a bit in the pan first - it smelled so good that I just couldn't wait for it to cool. When I tried to take the still warm loaf out of the pan, it split in half because it is so tender. We dug in anyway - and is was delicious! A real keeper.

From: Mike B.

On May 14, 2002

This is by far the best banna bread we have had. It is very easy to make. It browns up very nicely when cooked. Tryed it first in a loaf and the very next day we made another batch in mini muffins for the kids lunches.....Yummy is right !! UPDATE: A hint for Banana Bread lovers such as myself. I was recently over at my sisters house and while getting Ice cubes for a drink I saw Whole frozen Bananas in her freezer. This is a great idea when you only have one or two bananas left. Throw them in the freezer ( with peel on ) , collecting them until you get around to making the bread. No more waste of bananas in our house. We made a batch yesterday from the frozen ones and it was equally as good as using fresh bananas.

From: Bev

On Mar 5, 2002

This is without a doubt 5 STAR Banana Bread. Very moist and flavorful. I used 4 small, very ripe bananas, and needed no additional flavoring. I've tried many banana bread recipes and this one very well be the best I've tried! Don't tell my Mom!!

From: NancyinTX

On Apr 17, 2002

Tossed everything in the Breadmaker and 1 hr and 50 minutes later it was done. Great texture and taste. Added 1/2 t of pumpkin pie spice and increased the walnuts. It was a little brown but it did not affect the flavor.

From: Recipewrestler

On Mar 26, 2002

Moist! No, dripping moist! Wonderful flavor, texture. Baked up nicely as a loaf of bread. I used a little more banana and pecans. I think I'll toast the pecans before I add them next time. Great recipe, Polly!

From: Cocoa

On Feb 19, 2002

I am new to this site and this is the first recipe I tried. I had a few sorry-looking bananas in the house and needed to use them. We really enjoyed this bread. It is nice and moist and it has a buttery flavor. I omitted the nuts but it turned out great. I do have another banana bread recipe I use but I will alternate it with this one if I have sour cream in the house. It's a keeper.

From: Manda

On Jan 19, 2003

This was a very good banana bread, but it didn't "knock my socks off". I used chopped walnuts, sprinkled a little over the top, along with some cinnamon. I think some cinnamon in the batter would have made this even tastier, which I will do next time. It is a very moist bread, though...really yummy with a little bit of cream cheese spread over top Thanks for posting ~Manda

From: diamonds4heather

On Mar 26, 2002

This is a wonderfully moist banana bread. I made it last night and when I came into the kitchen this morning HALF of it was already gone. Its a good thing I have some more over ripe bananas, because i can see i am going to have to make some more tonight! Thanks so much for posting.