I love this banana bread and so does everyone I've ever made it for. It always turns out, is so easy and is very moist. I have had nothing but success with this one in all the years I've been using it! The recipe is perfect the way it is but I add a total of 1 teaspoon of cinammon because I really like cinammon.

My family loved this recipe. I used two bananas (I put them in the freezer when they are too ripe to eat and keep them for banana bread later). Next time I make this I will cut the sugar a bit but we thought the flavor was really good. The crust does get slightly rubbery but I don't see how that is a problem.

delicious!! i was skeptical of a low fat banana bread but this was great! following the suggestions made by others, i modified the recipe in the following ways: 3/4 c whole wheat flour and 3/4 c all-purpose flour, no white sugar and 1/2 c brown sugar, 1 whole egg rather than 2 whites, 3 very ripe (black) bananas, 1/2 c applesauce, 1/2 t almond extract, 1/2 t vanilla extract, 1/2 t salt and also added 1/4 c choc chips. baked at 350 for 45 minutes and bread came out incredibly moist and delicious. will be making this one again and again!

Delicious! Instead of 3/4 c sugar I used 1/2c white sugar and about 1 tbs packed brown sugar. I added a little vanilla like others suggested and two handfulls of chopped walnuts. delicious! Made as muffins this recipe put ou 19 muffins - small little guys but I'm a banana-nut-bread-aholic and the serving sizes help me to not eat the whole loaf! I also used one whole egg instead of two white to help the bread stay together a bit better.

This bread has a really great texture and flavor considering it has almost no fat in it. I added chopped walnuts to mine and it went fast.

Certainly not as good as the full fat version, but very good considering it is low fat. I have made it twice and it turned out perfect both times. The only change I made was to use one whole egg instead of 2 egg whites and I used whole wheat flour because that was all I had. It still turned out perfectly moist with a nice crunchy top. A perfect healthy snack for me and the kids!

This banana bread was extremely easy to make and very yummy! I'm amazed at how well it turned out in spite of my mistakes and omissions. Followed previous reviewer's advice to mix dry and wet ingredients separately, before gradually combining the two together until just moist. Made it with the following changes/mistakes: 1-1/2 cup whole wheat flour, 3 ripe bananas, 1 tsp cinnamon, 1 whole egg, 1/3 applesauce, 1/2 tsp salt, 1/2 tbsp brown sugar for the topping, no baking soda (because I didn't have any) and overbaked by 15 minutes (because I forgot about it). It still turned out great! Well, it was kind of dense, but still very tasty and definitely edible. I love how healthy it is too. Next time, I'll make again with baking soda, ground flax seeds (1/4 cup?) and additional applesauce... We'll see how that one goes!

Subbing applesauce for oil makes this bread so incredibly moist. Added some chopped pecans and cinnamon per other reviews. I ate the entire loaf in 48 hrs.

This banana bread is fantastic! I add a little bit more applesauce to make it even more moist and I also add chocolate chips. I have had TONS of people ask me for the recipe and a loaf never stays longer than a day in our house. I even made mini loaves for our out of town guests at our wedding and received rave reviews! It can even be made vegan using no eggs (add more applesauce) and vegan dark chocolate. Great recipe!

If I want to make muffins instead of a loaf of bread, what temperature should I bake them at? If the same temperature as the bread, how long should I bake them for? Oh, and the bread was delicious.

I think next time I make this I will add a little more on the spice side but this was actually really good considering how healthy it is for banana bread. The kids still asked for seconds so I consider it a hit!

Made delicious muffins!

This banana bread is absolutely wonderful. It is so yummy and moist you would never even know it has no oil or butter in it. I used whole wheat flour instead of all-purpose to make it even more healthy and it was great.

allison! THANK YOU. i bake them as muffins. i was born with a rare metabolic genetic disease (LCHAD) which means i have to drastically limit my fat intake. 18 years of NO chocolate, chips, fries, ice cream,..even mayo or cream!! NOW i have a ''treat''! infact i have with breakfast every morning!!! everyone- submitting recipes really can bring a little joy to peoples' lives. these are gorgeous allison. i do however, use all wholewheat flour, no sugar (just a drizzle of honey), add cinnamon and raisons. best with really ripe bananas!xx

This recipe makes DELICIOUS, moist banana bread. My family devoured the first loaf in less than 15 minutes. I definitely recommend adding a bit of brown sugar to the top of the loaf.

Yum! This is an awesome low fat recipe! I took some other reviewer's advice and added 1 tsp. almond extract and 1 tsp. vanilla. The crust was a bit "rubbery," but I actually enjoyed the texture. Will definitely make this again. Thanks!