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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MrsCdnFrog

Cooking Level: Intermediate

Home Town: Napanee, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 21, 2009

Absolutely delicious! Incredibly moist. Didn't change a thing.

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granola girl

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Aug. 20, 2009

This recipe makes 3 mini loaves, and I bake them for about 25 min. I've made this banana bread a few times and really like it. I make minor changes by adding some salt, vanilla, walnuts, and some baking spice blend (in addition to the cinnamon). Great recipe!

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Iliza

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Reviewed: Aug. 16, 2009

This was really yummy!! I did need to substitute blueberry jam for the applesauce because I was out of it, but it turned out great. Thanks! :o)

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RosePetal00

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Aug. 11, 2009

This is such a great low fat recipe! I made a double batch (I had a lot of bananas to use up!) and it came out great. Even though the recipe is already low fat I did make a couple changes...whole wheat flour instead of white, Splenda instead of white sugar and "no sugar added" applesauce instead of regular. I also added a dash of vanilla, salt and nutmeg. The recipe came out great and I had a lot of requests for a copy of the recipe. Enjoy!

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Christy

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Rochester, New York, USA

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Reviewed: Aug. 7, 2009

This is fantastic!!! I followed the recipe except that I used pumpkin puree because I didn't have any banana on hand but really wanted to make a quick bread LOL.. This is really quick to assemble, took me less than 10 min, pretty much the time the oven was preheating. The bread came out amazingly well, pretty and tasty. A keeper! I will try banana next time when I have bananas.

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Aug. 5, 2009

Good overall recipe! I did tweak some ingredients though. I used one whole egg as opposed to two whites and two bananas (I didnt bother to measure one cup)Also, I added 1/2 tsp. nutmeg and 1/2 tsp. vanilla. Also, a pinch of salt. I prepared the wet and dry ingredients seperately, then mixed them before pouring them. I didn't have a loaf pan, so I made cupcakes instead.(same temp. for 20 minutes) They turned out quite moist and very delicious. I will defenitly make these again.

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Princess8975

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Reviewed: Aug. 3, 2009

I made 8 muffins and they were delicious! I used two bananas, added 1/2 teaspoon nutmeg, a dash of salt, and a teaspoon of vanilla. I added a teaspoon of olive oil.. which I think helped with the rubbery-ness that can come along with using just apple sauce. I also used one egg instead of two egg whites. In addition, I used one cup whole wheat flour and the rest all purpose. If you go to the recipe for "to die for bluberry muffins" there is a great streusal topping for muffins which made mine come out beautifully. You only need half of what that recipe calls for, and I just used brown sugar and low fat margarine so it didn't add a ton of calories. yum! they were gone in two days. I would heat the muffin up for 30 seconds in the microwave then add a little butter.

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Burgundy

Cooking Level: Intermediate

Home Town: Rhinebeck, New York, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 3, 2009

I used sugar free applesauce, and Splenda instead of sugar. Turned out great! Moist and delicious.

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Andrea Gatley

Cooking Level: Expert

Living In: Fruita, Colorado, USA

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Reviewed: Aug. 3, 2009

I made this with my diabetic husband in mind. Splenda sweetened applesauce, splenda instead of sugar, and two bananas. It turned out a little chewy and not as "bready" as I wanted, not sure why, but with some butter and warmed I'm sure it will be fine. I forgot to spray the pan, so it stuck like crazy, but I plan on making another batch tomorrow (have two more bananas to use up), and will maybe add a little more baking powder to see if it rises a little more. Overall, a good recipe if you are watching your weight, fat intake, or sugar. Thanks for posting.

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LBURDICK

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Jul. 28, 2009

I couldn't live without this recipe while on Weight Watchers and my kids love it! I give mini loaves as gifts all the time... who doesn't love banana bread? Especially stuff this healthy!

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ADONNER

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Reviewed: Jul. 20, 2009

I think this is a great base recipe but I followed the sugguestions of other reviewers and it came out good. I did take it out at 50 minutes because my toothpick came out clean but the bottom third was not done enough, next time i'll be more careful.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Jul. 13, 2009

Overall this was pretty good. I made muffins instead of a loaf. After reading others suggestions, I added a tsp of vanilla, tsp of cinnamon .5 tsp of salt, and a brown sugar and water mix to the top of muffins. I mixed the dry and wet ingredients seperately first, and then blended only until the dry mix was incorporated. The muffins came out a little heavier and more moist than I would have liked, but I think this is because of the applesauce. Overall this is a great low-fat alternative to traditional banana bread!

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Dara

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Reviewed: Jun. 28, 2009

Super easy and very tasty way to make a healthy version of banana bread. Next time I'll cut down the sugar a little, as it was on the sweet side for my taste. Also, the texture came out a little more spongy than I would have preferred, so I'll have to make adjustments to get it a little heavier. But as-is, this a great recipe that I'll be making again and again!

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