This is an old recipe that belonged to my mother. I've been making this bread since I was a teenager. At a hospital cake stall, a doctor bought this bread and said that this was the best banana bread that he had tasted.
This was a very yummy recipe....with a few modifications. First, I added 1/2 cup of heavy cream for a moisture texture, I used VERY ripe bananas, and used 3/4 cup of walnuts. I also mixed the dry ingredients and the "wet" ingredients seperately before blending them and and carefully added walnuts last. Also, my secret....SHHH!...after the bread has cooled completely, I wrapped it up in plastic wrap and let it sit (to allow flavors to blend)then served it the next day. YUMMY! - 03 Jan 2003 (Review from Allrecipes USA and Canada)
The first time I baked this bread, it was quite good. I made it again today and decided to try some of the variations suggested by other reviewers: I added extra banana (the riper, the better), 1/2 cup of heavy cream, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, and 1/2 teaspoon of nutmeg. Cooked it for exactly an hour, and the result was even better the second time around. The bread had a mouthwatering aroma, which filled up our home. - 10 Feb 2003 (Review from Allrecipes USA and Canada)
I tried this recipe but added about a half-cup extra banana mush and used half brown sugar. The taste was good, but the texture was lacking the quality I was looking for. It's just not my mom's recipe. It's light and fluffy, and if that's what you want, this is the recipe for you, but I wanted heavier and with a darker color and texture (and more banana flavor). I think beating the eggs first and adding the banana to the liquid, then blending the dry ingredients in would be better for texture as well. All in all, a nice light snacking loaf, but not what I had in mind. - 02 Nov 2002 (Review from Allrecipes USA and Canada)