I have made this recipe on many occasions. I also add 3/4 to 1 cup nuts to the recipe. I also double the recipe and pour into a Bundt pan -- makes a nice presentation!

My family loved this. Had only 2 ripe bananas and put into Bundt pan. Baked 10 min less than recipe and came out a bit dark but we liked the crunchy outer layer. Will do again!

This is the best recipe for banana bread I have ever prepared and loved the result.

The recipe is so easy, easy ingredients, easy baking, easy everything and the bread is delicious. I finished baking it last night and my boyfriend finished it already.

It was awesome, I can't wait to have more bananas!

This is one of many recipes that I'll keep & pass down!! Excellent!

I had to alter it a little. I did not have enough bananas so I added 1/8 cup of milk. I used a glass baking pan and saw it cooking too fast at 375°F so I after 20 min I lowered the temp to 350°F and left the cooking time the same.

Great flavor I'll use this recipe again and again.

I love this! Its so moist and I don't mash my bananas up to much so its chunky, best ever!! And I love how the top gets if you bake in a 13 by 9 glass dish golden and crunchy

This is a masterpiece. Best recipe ever. Baked in a glass Pyrex bowl. You need a slim knife to loosen but it is superb.

This is an excellent banana bread recipe "as is".
This recipe tastes like banana nut bread should taste.
No fiddling with ingredients needed.
I have made this recipe many times, and everyone who tastes it always wants seconds. It doesn't last long in my house.

Metal vs. Glass Loaf Pan:

One thing that I did find, though, that has nothing to do with the recipe, but does affect baking time:

Use a metal loaf pan to bake this recipe. I used a Corning clear glass loaf pan, and it wasn't done in the middle. That's because of the difference between glass and metal pans. To bake this recipe in a clear glass loaf pan, decrease the temperature to 350°F, and bake 20-25 minutes longer, checking the center with a toothpick until the toothpick inserted in the center comes out clean; and let cool completely before slicing.

Hello, the bread tasted really good. I baked them in two loaf pans. However, I to cut down the baking quite a bit around 40 mins and even then they were quite dark .. not burnt .. but getting very close. I am not sure why that would be the case? I would really like to bake it again so would greatly appreciate some advice.

I love this recipe and the bread turns out so moist! I cook it for the guys in my husband's squadron and they all request it now. I have made it twice and make it exactly as the directions say and it slightly burns the outside of the bread both times now. Is there anything I can do to fix this?

I had an old recipe I always used but couldn't find it so I went to google and came across this recipe. I couldn't believe how moist it came out! Very yummy and very easy! My old recipe had to be wrapped and sit for a day before you could get the moist and yummy flavor from it. This is now my new recipe!!!

I just keep coming back to this recipe over and over again. I always turns out great no matter what kind of modifacation or addition I make. A great base recipe :)

Totally moist and DELISH!! I let the bananas turn almost all black to it was really awesome!

It is very good but I replaced vanilla with banana extract and it is even better than the one I made with the vanilla!!!!! Thank you for the recipe!!!

Not only is this the best banana bread recipe I have ever made, but it freezes wonderfully. Once defrosted it tastes like it just came out of the oven!!

Add half cup of fresh orange juice and it's even better

I made this recipe because I had 3 bananas too ripe to eat. I didn't add the nuts (husbands preference) and it was so amazingly good! Easy, delicious, plan to use often!

Super moist and the whole family loved it!!! My best banana bread by far!

I have used many Banana Nut recipes, but this one is by far the best! The outside comes out crisp, and the inside is super moist!