Reviews & Comments

This is the best banana nut bread I've ever had!! Taste and texture is perfect!

is there anyway to make this recipe into a moist cake

I prepared this recipe to have as a desert with my family. As indicated, the recipe makes 2 loaves. On hand, I had only two bread pans of unequal size; one 9X5X3 inches & the other 8X4X3 inches. I followed the instructions completely, however I used blueberries in the place of nuts. That having been said, I'm content with the end result. Overall, I'd like to improve on the breads' sweetness & flavor. Therefore, in the future, I'll likely add an additional quarter cup of sugar to the recipe, as well as a second teaspoon of extract. Plus, I'll limit the baking period to 45 minutes. F. Y. I: I pulled this batch from the oven after having baked the breads for 50 minutes. The batch consisted of two loaves; one a 9X5X3 & the other 8X4X3. The eight inch loaf browned entirely too much for our taste, but the nine inch loaf turned out just right! And, eventhough the recipe suggests making one loaf in a nine inch bread pan, I'll continue to make the two of unequal size.

My husband is diabetic, can you substitute with splenda.

This is the banana bread recipe my mom always made when I was growing up, and I have used it myself for the past 27 years. It is foolproof. I love it with the addition of a cup of chocolate chips, or toasted walnuts, or fresh blueberries, or fresh cranberries (the sweetness of the bread with the tartness of the cranberries is awesome). I have tried it with vanilla extract and with almond extract and both are good but I prefer almond. Like other reviewers have noted, make sure your bananas are very overripe and it will give you an intense banana flavor.