Mom's Banana Bread

  • jgztarheel Posted: 02/21/10
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    Love this recipe! I make it with 1 c. whole wheat flour and 1 c. all-purpose flour. I usually add ground flax seed and experiment with adding whatever else I have in the pantry: walnuts, pecans, chocolate chips, dried cranberries, fresh/frozen blueberries, etc. It's been great each time I've made it!

  • EVC7599 Posted: 11/19/08
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    Best banana bread EVER!!

  • onesmartcookie Posted: 04/02/11
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    BEST Banana Bread Ever!! I have been making for years and know recipe by heart. I make several variations - add nuts, mini chocolate chips or make chocolate swirl bread by taking one cup of batter and mixing in approx. 1/4 c. melted choc. chips and then alternating plain batter, then choc. batter, then plain batter and swirling with a knife. I have given this recipe out numerous times and have baked this bread for friends, family, teachers and bake sales. It's my all-time favorite banana bread.

  • MBH816 Posted: 11/22/09
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    I've rated this recipe before and I've made it again and again because it is that good. So I am rating it again to offset the ridiculous people that rate a recipe one star just because they don't like the nutritional content, don't think the picture matches the recipe or whatever and have never even made the recipe!!!!!!

  • MIcook Posted: 01/18/09
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    This recipe is soooooo good. I make it often. I usually add chocolate chips and I only bake it for 50-55 minutes. I am going to try adding blueberries today and see how it works.

  • krnjsln Posted: 08/23/10
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    Great receipe!! I make muffins in cupcake liners. These are a great breakfast, snack and dessert. Perfect oombiniation of sweet and banana flavors. So quick to put together. Does need more than 2 bananas though.

  • loriannkitchen Posted: 07/12/09
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    This recipe for Banana Bread was excellent. I made a few changes to cut the fat content, etc. and it was delicious. Instead of using the 1/4 cup of light butter, I used 1/4 cup unsweetened applesauce. I also used 1 cup of whole wheat flour, and 1 cup of all-purpose flour, instead of using 2 cups of all-purpose flour. Additionally, I used non-fat plain yogurt, instead of the low-fat sour cream. I added 1 tsp of vanilla extract to the batter and that seemed to give it a very nice flavor. The house smelled great while the bread was baking...an added bonus! I will make this again and would give it to a friend/family member who is watching their weight or who is trying to reduce the fat in their diet.

  • AmyRadish Posted: 03/21/11
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    Such a great basic banana bread recipe. I made it in a loaf pan and baked for a little less than an hour. Give it a try. See my full review at http://alittlenosh.blogspot.com/2010/09/moms-banana-bread.html

  • kyramama Posted: 04/07/11
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    Great recipe!! Made it at home, my 7-year-old told me, "mom, you make the best banana bread ever!" Made it for church, had several requests for the recipe. Have made it exactly as recipe states, and have also made it using "healthier" substitutions: splenda, unsweetened applesauce, half regular flour/half whole-wheat flour, fat-free sour cream. But, in the end with either version, always add some semi-sweet chocolate chips!! Can't have it without them!

  • Beckykw Posted: 04/07/11
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    This is a very, very good banana bread recipe. I found it in the 2000 "Complete Cooking Light Cookbook" and have been using ever since. That book contains the top 10% of the thousands of recipes since the magazine started in 1987 if that tells you anything!

  • darcymom Posted: 05/14/11
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    EXCELLENT!!! This is the best banana bread I've ever made. Hubby is a banana bread fanatic and this is his fav. Can't get enough of it! I made one addition and one change; based on another revewers suggestion, added a handful of blueberry flavored craisins. Added terrific flavor! Also, didn't have sour cream so used plain lowfat yogurt. SO moist. I will continue making and adding whatever I have on hand, cranberries, nuts, flax seed, etc. Always as with any banana bread, flavor gets better using the old brown frozen bananas! This is worthy of gift giving! Thank you for a great recipe!

  • Tera15 Posted: 05/02/11
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    This was a great recipe! To cut some of the "bad stuff," I replaced the margarine with unsweetened applesauce, replaced the sour cream with Dannon Blueberry Greek Yogurt (1 small container), and used 1/2 whole wheat flour instead of all of the all-purpose flour. Instead of 1 hour, mine took about 1 hr 20 min to be completely baked.

  • catbaer323 Posted: 10/07/11
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    Moist and light -- perfect! My picky husband gave it a thumbs up and asked me to make it again!!

  • mophilipps Posted: 10/19/11
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    Wow, this was really good! I used vanilla nonfat yogurt instead of sour cream since that is what I had on hand. I also didn't beat the butter and sugar, I just stired it together since I didn't have a mixer. The bread still turned out so well. This will definitely be my new recipe to use.

  • dustyann Posted: 02/23/12
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    I have made a couple of lighter banana bread recipes and this is by far my favorite. It is rich and moist and you would never know it is light. I always use 1 cup of whole wheat flour, and usually add 1/2 cup of mini chocolate chips. I make muffins, cooking at 350 for 28 minutes and usually get 17 out of a batch.

  • jjjamstou2 Posted: 08/14/12
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    This good taste & moist texture, but next time I will try the mini loaf pans. I used one regular sized loaf pan and it took forever to cook in the middle - by that time my top & edges were very overcooked. But the rest of the loaf was delicious.

  • MaryannWimberly Posted: 10/30/12
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    I too made muffins. Easier to grab and go. These were so easy to make and they are a big hit. This is definitely a go to recipe. Especially if you have extra bananas that have all ripened and won't be eaten otherwise. Like Dustyann, I was able to get 17 muffins, and baked them at 350 degrees. Mine were done in 25 minutes.

  • twinsucf Posted: 10/30/12
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    Terrific and very tasty!

  • marcyramsey Posted: 06/07/12
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    Easy and delicious. I made four mini loaves, two of which had dark chocolate chips. They disappeared quickly! I only had a tiny slice. I'd say they were a hit.

  • jessc4343 Posted: 05/31/12
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    Yowza! Whatta bread! I'm trying to stay lower-carb so I used Atkin's flour and Ideal sugar instead of the regular stuff. I also subbed greek yogurt for the sour cream, and that was only because my sour cream had gone bad. I'm glad I made the switch, though, I guess - the bread was great success!!

  • VJasper Posted: 03/11/13
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    Pretty yummy. I made the loaf version too and agree it took too long to cook in the middle and cooking the edges a little more than I like.

  • creamcheese Posted: 03/06/13
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    This recipe was loads of fun to experiment with. I used 1 cup whole wheat and one cup white flour. I substituted plantains for bananas and, for kicks, threw in 1 teaspoon of fresh chopped rosemary at the end. Delish!

  • myalliby Posted: 10/29/12
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    This was a nice light banana bread. I added some sugar sprinkles to the top before baking for a little extra. Turned out great

  • lharrell80 Posted: 09/02/13
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    Very good.

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