Comments on: Banana Bread

By: Renee Schettler Rossi

Renee Schettler Rossi — Mon, 09 Jan 2012 13:52:22 +0000

Thanks for letting us know how niftily the recipe came together for you, Nicholle C.! As for the sharing, that’s just what we do…

By: Nicholle C.

Nicholle C. — Mon, 09 Jan 2012 13:46:41 +0000

Tried this banana bread recipe yesterday and it came out FABULOUS…moist and delicious, it came together easily and baked beautifully, I couldn’t help but admire it as it was cooling on the rack. Thanks for sharing another great recipe, LC!

By: David Leite

David Leite — Sun, 20 Mar 2011 20:50:01 +0000

Ellen, I’m so sorry that you didn’t enjoy the recipe as much as you thought you may. That sometimes happens with recipes we’ve made again and again and that are so ingrained in our repertoire. (No one can make stuffed quahogs like my mom!)

Here’s the big question? Would you be willing to share your recipe with our readers? You’ve got me all kinds of curious.

By: Ellen Romanow

Ellen Romanow — Sun, 20 Mar 2011 18:53:47 +0000

I, too, have a favorite recipe that I’ve made for years. I typically don’t bother to make other recipes because I think mine is so delicious, but the note about reserving judgment convinced me to make this one. I was disappointed with this recipe; the flavor was a bit shallow. My recipe has a lower proportion of flour to bananas, a bit more sugar and butter, but no yogurt. It comes out much darker, moister and a richer banana flavor. Interestingly, my recipe calls for a confectioner’s sugar icing that I never add because the bread is already so moist.

By: Tonie

Tonie — Thu, 03 Mar 2011 04:37:48 +0000

My recipe, that I have made for years, has toasted pecans.

By: Renee Schettler Rossi, LC ÜberEditor

Renee Schettler Rossi, LC ÜberEditor — Sun, 27 Feb 2011 03:20:08 +0000

Leanne, thanks for letting us know your thoughts on both recipes! And I can’t wait until late summer season, I think I’m going to have to make that carrot zucchini bread very soon…

By: Leanne

Leanne — Sat, 26 Feb 2011 20:16:43 +0000

This IS a good banana bread recipe! Pretty easy to make and I can see learning to make it from memory since the measurements are pretty straightforward. I have to admit, I used chopped hazelnuts instead of walnuts (don’t know where my walnuts went!) and it still came out great. I also ran out of AP flour, so the majority was white whole wheat flour – I have to say I can’t tell the difference.

As I was eating it, I was thinking it wasn’t better than the banana bread recipe with candied ginger on your site, except that’s not a banana bread recipe! It’s Carrot Zucchini bread!

So, now I want to make this with some candied ginger. And then maybe I’ll declare it the best. =)

By: David Leite

David Leite — Wed, 23 Feb 2011 13:54:47 +0000

Ashley, do report back. Now I’m curious!

By: Ashley Adams

Ashley Adams — Wed, 23 Feb 2011 13:26:12 +0000

This is very similar to a recipe I have, and for mine, at least, muffins turn out very well as do any other shape–loaves, 9-by-13, etc. (My favorite is a bundt!) The baking time will be different, but don’t worry too much about it, as your nose will alert you when it’s coming along. As with the loaves, test with a toothpick.

By: Ashley Adams

Ashley Adams — Wed, 23 Feb 2011 13:22:49 +0000

I’m going to have to try this, although I’m skeptical. I do, in fact, have a beloved spattered recipe card from my husband’s grandma, who never baked anything decent, except, it seems, this banana “cake.” I’ve tried all the recipes I can get my hands on, and hers tops the cake (*snicker*). I’m intrigued here because the quantities are very similar, though hers lacks yogurt, has less butter and more sugar. Will report back soon!