Comments on: banana bread

By: Sarah Kieffer

Sarah Kieffer — Fri, 24 Apr 2026 22:23:06 +0000

In reply to Colette. Oh, I'm glad you like it!

By: Colette

Colette — Tue, 21 Apr 2026 14:33:43 +0000

Hey, Sarah: Your banana bread recipes is the best one I’ve ever tasted. This past weekend, I made 2 recipes of 14 5×3 mini-loaves, and it is phenomenal. I make lots at a time, and freeze to give away for birthdays, friends, and family. My best friend used to love Tyler Florence’s recipe but now she unequivocally loves yours. I had tried all the celebrity chefs’, including Zoe’s, recipes and yours is by-far second to none. Thank you so very much. Sat Nam

By: Ev

Ev — Sun, 25 Jan 2026 15:12:03 +0000

What a great recipe. Great flavour and texture. Sarah, your recipes have never disappointed me.

By: Linda

Linda — Fri, 09 Jan 2026 22:31:06 +0000

Hi Sarah, I really like the idea of boiling the banana juice down for more flavor, can’t wait to try it. Also, what do you think about adding 1/4 C of Bailys Irish cream instead of the banana juice to a separate loaf? Thanks for any ideas you might have in that.

By: Saarah Aliya

Saarah Aliya — Wed, 27 Aug 2025 19:36:56 +0000

its deliciously structured but moist, i didn’t peel the bananas but i did freeze them and cooked down the juice but i added the vanilla to the juice like the burbon because i didn’t have burbon because the banana juice smells awful… i also added cinnamon sugar, nutmeg and mace! don’t worry about how black they are even tho the smell like a garbage can, get them black thats the point… turn trash into treasure, i wish i could take a pic because they came out fluffy and warm (because the spices i added) and golden brown… perfect with eggs and coffee or orange juice in the morning!

By: JD

JD — Thu, 06 Mar 2025 18:10:55 +0000

Darn, I had high hopes for this banana bread. The tip about cooking the banana juice down really intrigued me, and the batter smelled amazing. I followed the recipe to a T using a scale and it overflowed all over my oven. The loaf isn’t domed like yours but flat and burnt around the edges. Haven’t tasted it yet as it is still cooling. Maybe it needs a bigger loaf pan than the 8×4?

By: Sarah Kieffer

Sarah Kieffer — Sun, 26 Jan 2025 14:37:14 +0000

In reply to Joanna Tsay. So glad you enjoyed it!

By: Joanna Tsay

Joanna Tsay — Sat, 25 Jan 2025 20:14:37 +0000

Wow. So. My go-to for a long time was a banana bread recipe from the Greens Restaurant cookbook, and Sarah’s recipe happened to drop in my email recently and I couldn’t believe I hadn’t made it yet! It’s similar to the Greens one except for the addition of sour cream, double salt, lots of vanilla, and pecans. I decided to make it at my friend’s house last night and we were all very impressed. I think I have a new favorite! Thank you for your fabulous recipes!

By: Susan Oher

Susan Oher — Fri, 24 Jan 2025 01:21:44 +0000

Any tips on making this GF?

By: Millette Kish

Millette Kish — Sat, 21 Dec 2024 22:47:25 +0000

Friends,

This is MY FOREVER recipe – I recreated it this morning for the upcoming Holiday celebration and was so thrilled once again. It is truly the most perfect banana bread recipe of all time. I added large chunks of banana and walnuts near the top and loved the texture and surprise with melted banana chunks and crispy walnuts. Thank you Sarah,