666 Reviews of Banana Banana Bread

From: Gato Volando

On Aug 5, 2002

Hard to say if this is banana bread or banana pudding, it is so moist and creamy hot out of the oven. I thought I had ruined it since 60-65 minutes is a bit long and mine had turned dark brown after about 45 minutes, but with all that banana in it it was still moist inside while the outside is caramalized. I did a few changes, I used half whole wheat flour/half white flour, a teaspoon of vanilla, plus a dash of cinnamon and nutmeg. Definitely good enough to let bananas get over ripe on purpose!

From: Bogey'sMom

On May 27, 2002

I made these in muffins tins. This is, hands down, the most incredible banana bread/muffin my family has ever eaten. They're just terrific and will be a regular in my house.

From: kokeshi doll

On Jul 6, 2005

After reading all the reviews about this bread taking so long to bake in the middle and the outsides getting over done, I have to pass along my solution. Actually, it is my mom's idea, but I don't know why I never thought of it. Just bake the recipe in a bundt pan, and there is no middle to remain undercooked. Solves the problem beautifully. You can also make muffins like Bogey'sMom did instead of bread, but I really like the bundt solution. I gave up making banana bread years ago because I had the same problem and was tired of gooey centers and too brown edges. My clever mom solved the problem. Try the bundt pan and let me know how it works for you.

From: Sue L

On Dec 16, 2004

Very moist and delicious! I was actually surprised at how many bananas it took to come up with 2 1/3 cups, since I thought 3 big bananas would do it. (NOT) I was lucky enough to have a couple of ripe bananas tucked away in the freezer (you can save ripe bananas, peeled, in a ziplock bag in the freezer for later), because it took 5 bananas total- otherwise I would not have had enough. This bakes up nicely, although anyone who cooks this less than 65 minutes and calls it pudding doesn't have pudding but underdone banana bread. With 5 bananas, the batter is extremely moist, and I had to bake this not only the full 65 minutes, but for a whopping 20 minutes more, for a total of 85 minutes. The bread does get pretty brown cooking this long, but does not burn (see my pic). If one is concerned, they might think to shield the top of the bread with foil, rather than serving this raw. I love the flavor in this, and for one of the few times in my life can agree with why a recipe is on the top recipes list (). I love nuts, so next time, I may add some of those as well (probably chopped toasted pecans), but will definitely make again, and often! Thanks for posting.

From: Meghan Williams

On Jul 7, 2005

First off, Shelley - thank you for this recipe - in a word, YUM! Secondly, thank you kokeshi doll for the idea of the bundt pan - worked great (I uploaded a picture - check it out - there's still steam coming off the cake!) It took about 40 minutes to bake in the bundt pan and was perfect texture inside and nice-n-crusty outside. Also, thank you Gato, for the idea of vanilla, cinnamon and nutmeg - the additions were good ones although next time I'd add even more cinnamon (maybe like 2 tsp) and about 1/2 tsp nutmeg. I'm not sure the vanilla added much - I'll try it without next time. Also, since I only had 4 bananas, I was a hair short on the 2.5 cups - I think 5 would have been right about on. Anyhow - all together it's a keeper. Thank you!

From: CountryLady

On Jan 23, 2003

Since I only had 3 bananas that were overly ripe (and I couldn't wait to try this recipe), I "nuked" 2 non ripened bananas to get the required amount. I'm so glad I did as it was awesome!!! I will be making this again VERY SOON.

From: ladypit

On Sep 26, 2003

This had wonderful flavor! I had defrosted all my frozen bananas and found that I had so many I needed something that took a ton of them. I hypothesized that with this many bananas I wouldn't need all the fat and I was correct. I used half the fat, and since I was almost out of butter I used oil. A fabulous flavor and the kids love it!

From: Denise in da Kitchen

On Aug 30, 2005

I read all of the reviews carefully and this is what I did: I added 2 tsp. of cinnamon and 1/2 tsp. of nutmeg to the flour mixture. Then I added 1 tsp. of vanilla to the egg/banana mixture. (I used 4 bananas) I sprayed a Bundt pan with Pam baking spray and poured half of the batter in. I sprinkled a few blueberries, then added the rest of the batter. It was perfectly done in 40 minutes. I put it on a cooling rack and covered it with aluminum foil. I served it with #39030 Blueberry Sauce. This turned out so beautiful, moist and delicious! More like a cake than a bread. Thank you Shelley for this delicious recipe.

From: KitchenManiac

On Jan 5, 2003

The bread turned out really moist, because of all that banana. My rough estimation just equated it as 5 bananas. And the colour turned out really nice. I added a couple of slices on the top just for a nice visual effect. Also dusted a little bit of cinnamon powder on the warm bread.

From: KC_Cooker

On Aug 28, 2003

I am often disappointed in the banana breads I try because it lacks true banana flavor. Well, this banana bread was by FAR the BEST banana bread I've ever made! Perfect flavor, great consistency and easy to follow recipe. I did add a Tsp of vanilla and cooked for approx 70 minutes. Thanks for the great recipe! I'm sure to use it again and again and again!