I made this recipe because I had 4 bananas that were getting ready to go bad and I wanted to make something that would use them. I am not a homemaker and I don't bake very often like once a year maybe, but I know how to read. followed this recipe pretty much exact except for sour milk, followed the note on that used cider vinegar instead of regular because I was lazy to and get regular vinegar. The only confusion was how many loaves it was going to make most reciepes talk of two or three so I figured 2 and although it worked my loaves are lacking in height and only took 40 minutes to bake, thank goodness I checked. So next time I would make it one loaf. Also I used 3 bananas and I had one left over I think I could have added it without much problem. We had a piece after dinner today and if I do say so myself Its pretty good banana bread. The only thing I would say is it doesn't have much going on in the flavor department so I can see where some of the reviews spoke of adding cinnamon etc. It would work but my wife and I like to spread cream cheese etc on it with our coffee in the morning so for us the recipe was perfect.
This is dynamite. Super moist and tasty. Not sure how much it is but I use 4 bananas and cut the baking time down to 45-50 minutes. Our second one this week is baking right now. My young'ens love it for breakfast.
I took this one step further...I found a bag of strawberries in my freezer that I had picked fresh this past summer. So I cut the banana in half & added a 1/2 cup of the strawberries! I just mashed them all together, letting the banana soak up the extra juice from the berries. It was a HUGE hit!