14 Reviews
You must be logged in to post a review.
kimmipi on 4.6.2011
Well…… this is just plain disappointing. Not terrible, but not good either.
After baking and baking for almost 2 HOURS, waiting for the middle to set and the knife to come out clean, it is still mushy throughout. The top is toasted, chewy, and dark from baking it so long (even though I covered it with foil to prevent over browning and moisture loss). The middle is a dense mush.
Now, this may be the culprit: I halved the recipe for just one loaf, which called for 3.5 bananas. I used about 4 instead, since I had to get rid of it anyhow. Perhaps that slight increase in moist ingredient is what caused the bread to not fluff up and absorb enough moisture for it to set? That’s what I’m thinking.
But I also tasted the bread just now…. and it’s just…. alright :/ so all in all…. no good for me! First time making Banana Nut Bread, and it was a fail! 
michellejoan5 on 3.20.2011
My husband gives this banana bread 5 stars! My liitle girl loved it as well. It was very moist.
littlelinds on 3.11.2011
I made this yesterday…so yummy! Thanks for the recipe! I added a little bit of cinnamon also.
8 Comments
Leave a Comment
You must be logged in to post a comment.
vickilynn on 5.5.2011
I also say “dentention” center – LOL – slip of the fingers. You know what I mean…
vickilynn on 5.5.2011
One of the officers at the dentention center where I teach asked me to make “that good banana nut bread you bake.” Of course, it is your fabulous recipe using 7 bananas.
Now, living in the south I didn’t scrimp on the pecans – I really made this batch nutty.
The officer asked me, “Do you say pea-cans? ….or, do you say pee-cons like the Yankess say it? I say the “pea-cans’ so I fit in!!
sec1222 on 2.22.2011
I had an overload of bananas in my freezer and am so glad I found a recipe where I could use all of them (actually used 8). The bread is super moist and I love that it makes 2 loaves. Since I have a toddler who isn’t ready for nuts yet, I used 1/2 amount of nuts and only added them to the second loaf.
Great recipe and will definitely make it again!
vickilynn on 10.25.2010
I have two loaves in the oven as I write this – so far they look lovely. I had seven mushy ‘nanas in the pantry.
The grocers in the area sell huge bags of bananas that are turning color. I bought a bag for $.99 last week.
Yes, freezing bananas works well. I also freeze just ripe banana slices for smoothies.
sandyfl on 8.10.2010
I have tried unsuccessfully to make delicious banana breads for years, but they always turned out dry. Not anymore! This is an amazingly moist bread, and the flavor is perfect. It gives me a great way to use up overripe bananas, and I love the freezer tip!