My family loves this recipe! I just for some reason can't get the bread to not brown so much on the sides can you give me some advise on how to prevent this.

I made this twice in the last couple of days and although you're supposed to let it rest overnight, couldn't resist trying it once it had cooled and it was FANTASTIC! Only issue was -- and I noticed someone else had the same -- was that the sides got way too brown, almost to the point of being burnt. However, it did not affect the inside, which was moist, delicious and not too sweet. I think I'll try one of the other reviewer's suggestions and bake at 350°F for 1.5 hours to see if that makes a difference.

In response to the questions regarding the outside getting too brown. I used 2 medium foil pans sprayed with cooking spray and then lightly floured the pans and filled them 3/4 of the way full. Baked at 350°F for 1 hour turning the pans half way through. My daughter just tried it and gave it a 5! It looks perfectly light brown all over. Not burning and not crispy but very moist.

It was a moist bread, but it overcooked on the outside. I did have to cook it for the hour to cook the middle, however, the outsides were brown and crisping in about 35 minutes. It drove me crazy to keep cooking it after I wanted to take it out for burning. My husband liked it better than the other bread I made, but I didn't.

Best banana bread I've baked to date. Only complaint was it browned way to quickly. Crust was chewy and tasty. Made two loaves. Very easy!

Could you replace some of the sugar with another ingredient, like perhaps apple sauce? Although this may make the recipe too moist.

This is the best banana bread! To make it a little healthier, I substituted half of the flour with whole wheat, half of the butter with unsweetened applesauce, and sugar / stevia blend for baking instead of sugar. Tastes exactly like the real thing! The substitutions cut both the sugar and the fat (well, the fat from the butter) in half. I've also made this with only 2 bananas when that was all I had on hand and it was still great.

It was my first time baking anything from scratch and might I say, this recipe was easy and everyone loved it. Very moist. I've made it twice already.

I cooked the Banana Nut Bread today. It is so yummy! I added a little nutmeg to the recipe... really good! Thanks for the recipe. :)

The best bananas for banana bread are bananas that have been frozen. If I have bananas from the week left over and too ripe. I put them in the freezer to make banana bread. It makes the best ever bread.

Yummy, and so easy. I'll make it again, and again!

Best bread made. Coworkers have made other versions in the past, I made this one and reviews were tremendous. Thanks for sharing. I did add raisins and pecans.

I made this banana bread twice before and the Dr I work for ate the whole thing himself! He said it was super moist and then I made it again and before I got a chance to taste it my oldest son ate the whole thing and said it was the best cake he ever ate. lol, so I'm making it again this morning in hopes of tasting it for myself. Thanks so much the recipe is so easy.

Excellent results! I made banana bread cupcakes and everyone at work wanted the recipe! It's a keeper :)

This is the best banana bread I have ever had. It was so easy!

This is a very simple, and delicious recipe. I tried it the first time, and my family LOVED it. I'm teaching my 13-year-old how to make it for the second time.

I have tried many banana bread recipes and this is by FAR my families favorite!!

I have tried MANY Banana Bread recipes looking for a great one, and this is it!! I will use this recipe from now on. The bread has a wonderful outside crust and is so very moist inside.

I have made this banana loaf more than a dozen times and it keeps on getting better!

Best ever, very moist, can't wait to make it again!!