very good cookies! i just generously greased my baking sheets and took the cookies off the sheets immediately after i took them out of the oven. no problems with sticking or anything! i also used 1 1/2 tsp of vanilla and then 1/4 of almond extract (i only had 1/4 left in my bottle...) and this turned out really well. then i dipped half in melted chocolate chips and half regular and brought some to a party..everybody loved them! they're delicious...must try these!

Reviewed On: Mar. 7, 2004

wow! i must say, i'm pretty impressed with this recipe. i wasn't really expecting much because i've made a couple low-fat/no fat banana breads before and none of them turned out very well.. like they were EDIBLE.. but not really banana bread. after reading some reviews, i decreased sugar (and in my case, i used splenda) to 1/2 cup, increased the applesauce to 1/2 cup, used 3 medium bananas, added a tsp of vanilla, 1/8 tsp of nutmeg, and 1/4 tsp salt, and used 3/4 cup white flour and 3/4 cup wheat flour, and also mixed the dry ingredients and wet ingredients seperately and mixed them together last. seems like a bit of changes, but i still give the recipe 5 stars just because you can hardly (at least for me) tell that it .. has virtually no fat. oh, i used 1/4 cup egg substitute instead too. :P anyway... make this bread! pretty good stuff.

Reviewed On: Jan. 16, 2004

mmm... soo good! i made this for christmas breakfast and it was delicious. a little pesky that you have to bring it down to room temperature first before baking, because it did make us have to wait longer to eat, but it's okay. worth the wait!! i made this with challah bread and it was wonderful with it. everybody loved it...thanks!!

Reviewed On: Dec. 29, 2003