Absolutely
delicious thank you. It was moist and just
unbelievable, of course I do not own a mixer so
we used a regular whisk and a potato masher but
they worked great. It's a must try for rave
reviews.
Excellent old
fashioned recipe. This recipe is very similar to
the old family recipe I couldn't find when the
bananas were ready to be used up. I added more
bananas instead of the milk, and then even more
bananas because I had more than a cup of them to
be used up, and we like a lot of banana in our
banana bread.
lost my own recipe
and this replacement is even better! thanks for
saving the day. sunny in Atlanta
good - i played
around with the recipe a bit and found it was
much better (moister) if you added an extra 1/2
cup bananas (about 4) and a little brown sugar
(around 1/4 cup)
It was very good
warm with butter but I did find it a bit thick
and make some minor adjustments. Mix all dry
ingredients together (minus the sugar) - mix all
wet ingredients together with sugar replace milk
with 1/3 cup water and cook for about 50 mins -
add 1/2 tsp cinnamon too sprinkled on top. Came
out great. You can also replace the shortening
with butter. This base recipe helped me master
it.
just got the banana bread out of the oven. it was
great. i didn't have any nuts so i used a cup of
choc. chips. It was the best! Will make it again
soon.
the recipe is
great. but you could add more bananas to give it
more of a banana taste. but otherwise.. great!
Loved the recipe!
Everyone in my family enjoyed it very much! I've
made the banana nut bread with walnuts and
without walnuts." It was very good!"
Thank you for the recipe!
My husband made
this recipe but substituted the sugar with 1/2
cup g sugar and filled it up to 2/3 with brown
sugar; he also used 1 stick of butter instead of
the 1/3 cup shortening. IT WAS WONDERFUL !!!
My recipe for
banana nut bread - substituted Bisquick for flour
using 2 full cups (eliminated the baking soda and
baking powder of course), used a little more
sugar (used brown and white sugar) and used real
butter , a very tiny amount of buttermilk and
additional walnuts. Have been getting raves for
years!
you are so right
this is an old fashion recipe...the best. my
grandmother had been making this since i was a
baby and we all pass it down my family and
friends love it.....i lost my original recipe but
yours is similar i just add 1/4 tsp cinnamon and
1/4 c maraschino cherries and still comes out
moist and great...thanks for having this handy...
Thanks for recipe.
I think this is the best banana bread recipe I
have seen yet. Particularly with the additional
comments to adjust the recipe . ( Brown Sugar is
the key)!
This is not the
best banana bread recipe. I thought it was dry
and not very sweet. I don't think it's the cook.
I have made banana bread many times before with
other recipes and it turned out great I probably
won't use this recipe again.
The person who
said this recipe was dry had to of made it wrong
or possibly over cooked the bread. They may want
to try and using applesauce instead of the
oil/shortening, I have found this to be not only
lower fat but much moister than other breads
this is an awesome
recipe. For a first time baker of banana nut
bread ( of anything actually) this recipe was a
life saver. turned out moist, delicious, sweet,
and just yummy. great while hot with butter. it
even stacked up next to my mother-in-laws recipe.
Which by the way, i was cooking this for, kind of a test of my skills you can say. Thank you so
much! will sooo use it again
I tried this
recipe twice and unfortunately was very
unimpressed. Neither my children, nor my husband
were impressed either.. I found it to be a bit
dry (i usually use close to 2 cups of mashed
bananas) and I use butter instead of shortening.
I did follow this recipe exactly.
The first cook had to have made a mistake. The
first time I ever made banana nut bread i used
this recipe with a little extra bananas and a
little extra sugar. Common sense can tell you to
add more bananas and sugar if you do not think it
will be enough. I always use the butter flavored
shortening by Crisco. I am going to use brown
sugar the next time I make it.
This was the most
fabulous Banana Nut Bread I ever tasted...I
believe the last comment was a mistake by the
cook. I read some of the other reviews and did
add more banana's as suggested...I added about 5
really really ripe banana's and it is sooo
goood...what a great recipe...will save it for
years to come
Great recipe. Not
sickly sweet like most. Don't like nuts so I left
them out. Used more banana and half brown sugar
and baked till done (50 minutes) in my oven.
Moist and just like Grammy used to make. Yummy!
I really enjoyed
that Banana Nut Bread recipe. I can clear up why
some of the other people who left comments think
the bread came out too dry. Basically it only
took 40 minutes for the bread to be finished
baking when I cooked it in my oven. I also added
an extra banana and some brown sugar in place of
the granulated sugar and it was perfect. So I
would just say for everyone to just keep an eye
on the bread as it's baking and stick a toothpick
in every once in a while because oven's do vary
and cooking for an hour may be too much time for
you. All the people who have never cooked before
and this is their first time must know that you
can't just follow a recipe word for word and
expect it to come out correct, cooking takes care
and a watchful eye, and sometimes a little change
to the recipe in order to come out right. I hope
everyone else enjoys the banana bread who comes
across this site as I did!
absolutely
delicious!!! perfect consistency... moist yet not
"doughy" I have tried about 3 other
banana bread recipes and none of those came out
as good as this one... can't wait to make it
again...mmmmhhhh
ok i took into
mind the comments made before i baked your banana
nut bread - and ummm: used 1/ 2 cup of butter,
used brown sugar, no milk but Coconut Rum, no
vanilla but Coconut Rum, 1 cup walnuts, baked 55
minutes - watched for overcooking
THIS SOUNDS LIKE
THE OLD RECIPE THAT I LOST. IT IS A VERY GOOD
RECIPE. MY GRANDMOTHER USED THIS, BUT USED ABOUT
6 OVERRIPE BANANAS & BUTTER. SHE SAID THE KEY
IS REALLY OVER RIPE BANANAS. THEY HAVE A STRONGER
FLAVOR. AND HELP IN THE CAKE RISING. I REMEMBER
COOKING TIME BEING 45 MINS AND CHECK WITH TOOTH
PICK, BECAUSE OF DIFFERENT OVENS COOK DIFFERENT.
This was my first time trying to make banana bread without my
grandma. She never used a recipe. I used this one and with only a
few substitutions, it turned out great! I used 1/2 c. brown sugar,
1/2 c. granulated, 1 stick of butter instead of shortening, 2 1/2 c.
bananas ( I like a lot of banana) and 1/3 c. of walnuts. I also
floured the pan after greasing it out of habit. Thank you so much
for the recipe and thank you to all the people who added their
comments.
My
mom and I LOVE this recipe. THANK YOU! I read many of the comments
and took, and tried, many of the suggestions. I added more bananas
(up to 5 VERY ripe). I used half granulated and half brown sugar. I
substituted applesauce for the shortening. I excluded the milk (I am
allergic to milk) because of the extra bananas. I also added way
more nuts--like a whole bag (smaller Diamond Walnut size 2-3 cups?).
I used a larger loaf pan and baked for about 40-45 minutes. I think
someone suggested watching the bread for doneness and I did watch
closely. This bread was the most delicious banana bread! Thank you
very much!
I tried a recipe from
another site, and that banana nut bread was horrid. This one is a
billion times better! The changes I made: Pecans instead of walnuts.
I used 1/2 cup granulated sugar, 1/2 cup light-brown sugar to cream
1 stick butter (instead of all granulated sugar and shortening). To
the flour mix, added 1/2 tsp cinnamon, 1/4 tsp allspice. After
mixing in the banana and flour mix, I added maybe a tsp of vanilla
extract while beating at low speed. Served sprinkled with
confectioner's sugar.
