Never Fail Banana Bread

This recipe is fantastic - easy to make and tastes delicious although it is actually better the next day - I have added a few drops of milk into the mix at the end which definitely didn't seem to harm the consistency, one recipe I keep going back to :)

Absolutely one of the best banana breads I have made in a while!! I used butter instead of margarine and added pecans. I made 4 mini loaves and it disappeared!! I will be making this again and again......THANKS!!

Indeed it is a Never Fail recipe. I used butter, added a few chopped dried figs to the mix, sprinkled slivered almonds on the top and baked it in a 20x30cm pan (my loaf pan was too small...). The shallow depth meant it was done in less than an hour (not sure how long, just kept an eye on it then tested with a skewer), so I got my cake faster!

A piece of cake & easy as pie... this bread was delicious! My husband & I had an older Greek friend - former restaurateur & chef -over for dinner. We served this bread with a spicy frittata. He gushed over both & eagerly took some bread home. I baked the bread an extra 10 minutes and the top was still a little soft, but the edges were browning. My bananas might have been a little more ripe than necessary, and I used maragine instead of butter, which might account for the moisture. My husband liked it that way!

This was perfect! You are So right, simple and comes out perfect. While it was cooking I was sure it was done early, but waited and I say the cooking time is right on. My DD made is and DH and I loved it all! Thanks for a keeper!