9 Reviews
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sarahbicky on 11.4.2012
I’ve made this delicious bread a few times now and am finally getting around to reviewing it. I like to combine both whole wheat and AP flour for this (1 C wheat, 1/2 C AP) and then I follow the rest of the recipe to a T. It turns out fantastic each and every time – thanks for the fantastic recipe!
The Suzzzz on 12.28.2011
I was really worried about this since the bread “dough” was more like runny cake batter. I even added a couple extra tablespoons of flour to adjust for my altitude (4500+ ft) and it was still really thin. I baked it in 2 loaf pans for about 40 minutes and it tastes great. It is REALLY moist, almost sticky to touch, so the people I made it for prefer to eat it with a fork so they don’t get their hands sticky. The topping came out a little gritty, I would add melted butter and change the sugar ratio next time. Overall a very tasty banana bread.
kristen02 on 4.17.2011
This bread is delicious! I followed the recipe exactly as written. I was shocked how moist it is, and it gets more moist with each day. The color is a dark brown, so it was hard for me to tell when it was done by looking at it. Ended up cooking for an hour and ten minutes. It doesn’t have a strong banana taste, which is a nice change from traditional banana bread. Will definitely make it again!
peanut929 on 4.11.2011
This banana “bread” was a little slice of heaven! Super moist and delicious! Something the whole family can enjoy! Next time I make it I am going to add some walnuts or pecans to it!
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peanut929 on 4.11.2011
Just made this and my 3 1/2 year old and I may finish before my husband comes home! So moist and delicious! I made it in an 8×8 pan and baked it for 55 minutes! A perfect recipe for a blustery chilly day!
Karen
wendyf on 9.4.2009
Awesome!!!! Super moist and oh so good. I just put one in the oven that I am trying with zucchini.
5 stars all the way!
dightonmom on 8.29.2009
Both my husband and I really enjoyed this-hot out of the oven. Tip: I baked this in an 8×8 glass pan and it was done in 55 minutes. The cake is super moist with no added fat-besides the eggs. I give this 5 stars–when I can figure out how!
dightonmom on 8.29.2009
Just popped this in the oven! We’ll see if it passes the mitt test!–I’m sure it will-but it’s anybodies guess how many.