Reviewed: Nov. 11, 2009

Do not omit salt in this recipe, and also, as for any bread or muffin recipe, mix wet and dry ingredients separately and then add dry ingredients to the wet ones just until moistened...it is ok if batter appears lumpy when there is fruit in the recipe. I also added vanilla and nutmeg, and as suggested by another rater, a brown sugar and water syrup poured on top makes this bread top crunchy and sweet, however I also added salt in the syrup topping.

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Whitney_j

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

This banana bread turned out real good. I will be making it more often, Thanks for the recipe.

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Caboose

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Reviewed: Oct. 31, 2009

We think these are great! We added a bit of vanilla for more flavor, but they are delicious (I say they as we made them into muffins, no bread pan at home to make it in!). Great for a low fat treat!

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Liz

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Reviewed: Oct. 30, 2009

very yummy

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isch16

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Reviewed: Oct. 27, 2009

For being almost non fat this is pretty good! yes a wee bit rubbery HOWEVER I will take a wee bit rubber over full of fat anyday. The taste is just as good as the reg. banana bread. Will definitely be making this one all the time!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 17, 2009

YUMMMMMY!!! I can't give this 5 stars just because I made quite a few alterations. I used about a 1/2 cup of white sugar (topping the measuring cup up with brown sugar), I used 1 cup of all purpose flour and 1/2 cup of whole wheat flour, I used 1 tsp of cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground clove. I used one whole egg and I had to throw in a bit more applesauce in order to achieve the right consistency. The extra spices really did the trick. Absolutely amazingly delicious!

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 2, 2009

Great low-fat choice! I followed the advice of others re using a little salt and nutmeg, and substituted part of the sugar with Splenda. I only had cinnamon applesauce on hand, which worked great. It made 9 large muffins, baked for about 24 minutes. While they aren't as good as the neighborhood bakery, they have a LOT fewer grams of fat. Thanks!

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 29, 2009

A very flavourful bread. The family loved it!

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Tamarama2

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Reviewed: Sep. 27, 2009

Delicious!! My husband even liked it (of course I didn't tell him it's HEALTHY haha) I made a few small changes due to the reviews of others-a little salt and nutmeg, 1/2 cup of sugar, 1/3 cup of applesauce, mixing the wet and dry ingredients separately first...turned out great!! A little "rubbery" perhaps, as others say, but it still tastes great!!

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Shortstack<3

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: San Clemente, California, USA

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Reviewed: Sep. 23, 2009

This banana bread is yummy! I added a little extra banana, cinnamon, and added vanilla.

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Misty

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Reviewed: Sep. 23, 2009

This is the only recipe for Banana Bread I use now. I have made this several times over the last 6 months or so and everyone loves it. Highly recommended.

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kagrimm

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Reviewed: Sep. 22, 2009

The texture of the bread was almost heavy... not light and fluffy like the not-so-healthy kind. BUT it was delicious.

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Rachel

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Reviewed: Sep. 20, 2009

Great low fat version! Following others, I reduced the white sugar to 1/2 cup, upped the homemade no sugar added applesauce to 1/3 cup, used three bananas, and some walnuts. It came out great and very moist! A winner!

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HolyCrossGal

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Reviewed: Sep. 19, 2009

Great the first day but, was dry by the second. i had wrapped the loaf in tin foil to store.

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veglover

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Reviewed: Sep. 17, 2009

I have been using this recipe for almost 5 years and love it. Most of the time I follow it exactly as it is written, although I occasionally will add vanilla and nutmeg as well. Never had a problem with it. It is a very dense bread and is great for breakfast with a cup of coffee. Out of all of the banana bread recipes I have tried, this is my favorite because it is delicious, and healthier for you than your average banana loaf. 5 stars!

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NerdBride

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Reviewed: Aug. 30, 2009

I actually used 1/4 cup splenda brown sugar (which equates to 1/2 cup), a humped 1/4 cup of white sugar, eyeballed about a 1/4 tspn nutmeg and 1/2 tsp of salt, used 1 egg instead of whites, 2 bananas, and self rising flour so I omitted baking soda and powder.Very good.. not rubbery at all.

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CHRISTINE5014

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Reviewed: Aug. 29, 2009

it turned out very good. i also added vanilla to mine just because i love vanilla.

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Trish

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Reviewed: Aug. 29, 2009

We love this and make it often. I don't think we change anything. It does dry out quicker than breads with more oil, so plan to eat it the same day!

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Jimmy D

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Reviewed: Aug. 22, 2009

I really like this! The apple sauce is a nice addition and its super easy to make. The only change I made was just sprinkling chocolate chips across the tops for looks.

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