Comments on: The Best Classic Banana Bread

By: yasmin

yasmin — Fri, 21 Mar 2025 09:30:44 +0000

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By: Violet

Violet — Mon, 10 Mar 2025 03:15:39 +0000

i added chocolate chips to it and it’s so delicious- i baked it for 50 minutes instead of 55 and it was still a bit too brown but not burnt. definitely a 10/10 recipe and look forward to making it again

By: Emily @ Handle the Heat

Emily @ Handle the Heat — Tue, 04 Mar 2025 14:24:20 +0000

In reply to Kayla. Your banana bread looks amazing, and nutella is such a great idea. Thanks so much for your kind review, Kayla! We're so happy to hear how much you enjoy this recipe :)

By: Kayla

Kayla — Tue, 04 Mar 2025 00:07:12 +0000

I am not normally one to leave reviews on recipes but as a long time fan of every recipe i’ve tried from handle the heat I felt I really should leave one and this is the best one for it! I make this banana bread recipe almost once a month, it’s truly a favorite in our house and loved by everyone who tries it. It’s so easy and quick to make that I can make it last minute but the ease doesn’t discount how delicious it is! You’d never guess how quick it is to whip up by how flavorful it is. Amazing as always!

P.S. if anyone is a nutella fan, highly recommend serving a slice with some nutella on top it’s my go-to and sooo good!

By: ken from Puyallup

ken from Puyallup — Mon, 20 Jan 2025 22:04:34 +0000

you write that we add wet ingredients to dry. I have always heard that its best to add dry to wet.
I baked at 325 instead of 350. less likely to over brown the sides and bottom. it turned out very, very good.

By: Carolyn Vermeulen

Carolyn Vermeulen — Sun, 29 Dec 2024 15:43:32 +0000

Can this be made in smaller pans. Like the aluminum ones you buy for gift giving. I am the only one who eats banana bread.

By: Danielle

Danielle — Fri, 27 Dec 2024 21:42:28 +0000

In reply to Marilyn Bauer.

I don’t know but I was just asking myself the same question. I’ve read that using dark brown sugar adds moisture. I have made this recipe with light brown sugar before and it was nice and moist but I wouldn’t mind if it was even more moist. I plan to test it with dark brown
sugar.

By: Marilyn Bauer

Marilyn Bauer — Tue, 24 Dec 2024 18:57:45 +0000

I have a question, first time I am making this recipe and I only have dark brown sugar on hand, can I use that or will it ruin this recipe? Could I use 1/4 cup of white sugar & 1/4 cup of dark brown sugar?
Thank you.

By: Natalie

Natalie — Fri, 13 Dec 2024 15:52:17 +0000

I have made this recipe 3x in a row, the results are fantastic. I used 100g of sugar total (50/50).
Banana bread can be finicky to make, I had my share of failures.
Your recipe directions are easy and simple to follow.
The metric measurements makes (my) bakers life so much easier thank you for the option.

By: Tara

Tara — Mon, 25 Nov 2024 09:46:00 +0000

Absolutely perfect every time. I use olive oil instead of vegetable because that’s what’s on hand, so moist with a slightly crunchy crust, and great rise. So glad I have found this recipe after years of trying different ones all over the internet. Thank you!