This really is the best banana bread I have ever tasted. Very moist and it freezes well. I also bake this in 3 small loaf tins, however you may need to shorten the baking time.
Seriously.. stop writing reviews of 'best ever' when you changed the entire recipe!!!!! - 05 Dec 2011 (Review from Allrecipes USA and Canada)
Oh my GAAAAWWWDDDD! This was the BEST bread EVER! Here are the changes I made: * 1 cup of white sugar and 1/2 cup of packed brown sugar * add 1 tsp. vanilla * add 1 tsp. cinnamon * substitute apple sauce for the oil * cooked in a Pampered Chef mini loaf stone pan (4 small loaves) * sprinkled Ghiardelli chocolate cooking chips (60% cocoa) on top * cooked for 57 minutes * I used 3 overly ripe bananas, which was more than 1 cup It is so out of this world...chewy on the outside and moist and dense on the inside...but not overly sweet. I ate a whole mini loaf steaming right of the oven, b/c I couldn't stop. I'm going to go into a banana bread coma! Delicioso! - 19 Mar 2006 (Review from Allrecipes USA and Canada)
This is wonderful. Yogurt works as well as buttermilk. I also accidentally found out that if you use vanilla yogurt instead of buttermilk, applesauce instead of oil, and cut out the sugar, it's a pretty good low fat, low sugar treat. Better if it sits for a day so the natural sugars can absorb. I've tweaked this recipe a lot and no matter how I make it it's wonderful! Thanks, Rose! - 29 Apr 2003 (Review from Allrecipes USA and Canada)