105 Reviews of The Best Banana Bread

From: Marg (CaymanDesigns)

On Sep 9, 2004

This is an excellent recipe. Even my not-a-big-fan-of-banana-bread husband had seconds! I used nuts instead of chocolate chips and made two loaves. Next time I'll check it before 60 minutes as it was a bit brown. I'll also make sure I grease and flour the pan as it stuck with just using spray. I want to make sure I try it sometime with real buttermilk instead of the soured milk. I'm sure real will make it even better. A keeper for sure! UPDATE: This time I made it with the chocolate chips & while they didn't take away from the bread, I'm not sure they really added to it either. I made one loaf this time and used real buttermilk, fantastic! Definitely deserves the title, The Best Banana Bread.

From: AuntWoofieWoof

On Jul 13, 2003

This is an EXCELLENT recipe. Delious banana bread. I made it at a friends house. She said her sons would not eat it if I put the chocolate chips in it so I omitted them I did as you suggested and made it into 2 loaves instead of one and you are right!! It was nice and moist. I wasn't sure how it would taste without cinnamon in it and it turned out really good. The taste of the banana really came though. I will definitely make it again and if I make it for myself I will add the chocolate chips. Thanks for a great recipe Tracy

From: sanvuo

On Jan 11, 2004

Very moist!! I put in little more butter than the recipe said. Also, I didn't have any buttermilk at home so I used your alternative by sub. the vineger with milk. It work out really well. I made a loft very Sunday and have it for breakfast the rest of the week and I family love it!! Good Job!!

From: Elsa Abernathy

On Jun 7, 2004

Very simple to whip together; extremely moist, somewhat dense texture that melts in your mouth. The buttermilk adds an extra note of depth. This will become my standard for banana bread.

From: Bri22

On Mar 23, 2005

I made this thismorning while everyone was sleeping and about have way into it's baking, my husband got up, (about an hour earlier than he ever does)This is amazing because I usually can't get him out of bed for anything!!! Anyways this was amazingly moist, the perfect banana flavor and perfect texture. I did make a pan of six muffins and one loaf. The tops of the muffins burned but the loaf came out beautiful as you can see in the pictures. Sorry but I didn't add any chocolate chips because my family doesn't like them in our banana bread. Thank you Tracy!

From: pmc

On Feb 20, 2003

Awesome! i just threw in the entire bag of chocolate chips. makes two loafs. thanks for a great treat.

From: Heather U.

On May 3, 2005

Tracy H, I really love this banana bread. I baked it this afternoon and now have two beautiful loaves of moist delicious bread. I used just 1/2 c of fat (part butter, part shortening), plain yogurt and milk rather than buttermilk, and splenda for part of the sugar. Took an hour to bake (with two loaves in the oven). Beautiful color and texture, and I love the chocolate chips in this. Thanks for posting!

From: jujusmommy

On Mar 17, 2007

I made muffins using this recipe and enjoyed them very much. I had three large bananas that were definitely black and ready for bread-making. I cut back to 1/2 cup butter, 1 cup sugar, and used half unbleached flour and half whole wheat flour. I had to use sour milk because I didn't have any buttermilk on hand - I look forward to making this again with buttermilk. I did not use chocolate chips, I added chopped walnuts to mine. The result was an excellent moist and soft muffin with nice banana flavor that goes very well with my coffee addiction.

From: Pawness

On Nov 28, 2003

De-lich! I tripled the recipe and handed out mini loaves as X-Mas gifts at work... where I am now very popular! Ah... but will it last into the new year? Thanks!

From: Susan Dillard

On Feb 24, 2005

This is a wonderful banana bread! It is moist and has a very good banana flavor. It is easy to make and I followed the instructions except for adding the chocolate chips. My husband doesn't like chocolate, so added chopped pecans instead. I made it again (I had lots of really ripe bananas!) and this time I doubled the recipe and just for fun threw in a package of instant banana pudding mix. I added just a bit more buttermilk and baked it in a 9 x 13-inch pan. It was also great, had a bit more cakelike texture, but was everybit as good. Thanks for a great recipe, I will be making this one a lot. Susan