Extreme Banana Nut Bread 'EBNB' Recipe

I would rate this recipe 4 stars as it is written. The taste is definitely worth 5 stars, but the instructions led to a disappointing result of two dry flour blobs in one of my mini loaves. Completely unacceptable! I would have been embarrassed if I had served this to guests! I believe the steps should be revised as follows: cream the butter and sugar, add eggs one at a time, mixing after each addition, incorporate mashed banana, add the dry ingredients to the wet mixture in three batches, scraping down the sides after each addition, and then stir in the nuts. It doesn't make sense and serves no purpose to simply stir in the banana, eggs, or dry ingredients; they really need to be mixed thoroughly to ensure proper incorporation. I also added 1 tsp of vanilla and 2 tsp of cinnamon, used a mixture of dark brown sugar and white sugar in a 3:1 ratio, and opted for pecans instead of walnuts. Let me tell you, I haven't tasted anything this amazing in a long time! The crust is fantastic, the banana flavor is delightful, and the moisture content is perfect! And I've heard it will taste even better tomorrow! Absolutely incredible.

Fantastic recipe! I also included 1 tsp of cinnamon, 1 tsp of vanilla, and an additional 1/2 cup of walnuts. I decided to divide the sugars evenly between white and brown. This yielded 3 loaves sized at 8x3", baked for 1 hour.

Here is the rewritten review: "Please refrain from rating recipes if you alter half of the ingredients! I followed this recipe to the letter, baking it for 55 minutes, and it turned out absolutely incredible! I can't believe how delicious it was! The only change I made, which I highly suggest trying, was greasing and coating the pan with cinnamon sugar instead of flour. It gives the crust a muffin top-like taste that is out of this world! This recipe is truly amazing!"

I have prepared this recipe multiple times and each time it turns out wonderfully. I stick to the original recipe but with a couple of tweaks - I include extra nuts and about 2 tsp of vanilla extract. I also recall reading in the notes (or perhaps a review) that using brown sugar enhances the flavor, and I believe it truly does. This recipe consistently produces a moist result. Instead of baking it in loaf pans, I choose to use a Bundt pan. It has received many compliments and "mmms" when gifted to others, and it is the grandchildren's favorite snack that they frequently request.

I have been using this recipe regularly for the past year. Instead of adding the flour mixture to the butter, eggs, and sugar mixture, I prefer to do it the other way around. This past weekend, I decided to change things up by pouring the batter into a 10-cup greased and floured bundt pan and baking it at 350 degrees for 50 minutes. The result was amazing! The cake turned out moist and delicious, with a beautiful rise, and it came out of the bundt pan effortlessly. Definitely worth a try!

I like to use three very ripe bananas in this recipe, along with 1 tsp of cinnamon and 1 Tbs of vanilla. Baked for 55 minutes at 350 degrees. Simply amazing!

I adore this recipe! I always like to sprinkle sugar on top before baking it, which gives it a delightful sugary crunch on the surface. It tastes absolutely fantastic!

We absolutely adore it! We've tried making it with various sugars, but our top choice is raw sugar.

Combine white sugar with brown sugar.

I made some delightful banana bread following your recipe with a few tweaks, and it turned out incredibly moist and delicious. I added dry banana pudding mix, banana extract, and vanilla extract to enhance the flavors, reducing the sugar by half and substituting the other half with brown sugar. To maintain its moistness, I wrapped the freshly baked banana bread in a damp paper towel before covering it with plastic wrap. This little trick truly kept it soft and moist. Remember to change the paper towel if it dries out. I wish everyone could taste how delicious it turned out. The tip of using a wet paper towel to keep the bread moist inside the wrap really works wonders!

Exceptional!