Reviewed: May 25, 2012

easy and baked up perfectly. thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: May 24, 2012

Low fat vegan substitutions worked great! I usually pick recipes based on ingredients I have on hand and today I was out of eggs. I decided to adjust the recipe by substituting whole wheat flour (1/4 cup) for white flour and substituting 1/4 cup applesauce for butter (or margarine).. I then added about 1/8 t. Baking soda and 1/4 t. Baking powder to make up for having no eggs. Sprinkled the top with raw sugar and it was delicious and still crunchy on top.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MargRat

Reviewed: May 23, 2012

Made recipe with self-rising flour, omit baking soda and salt. Make two mini-loaves and 6 muffins. Cooked in 20 minutes on middle oven rack. Came out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AngieHomemaker

Reviewed: May 23, 2012

Not impressed! I baked it 90 minutes in a loaf pan and it's still not totally cooked in the middle. Also not sweet enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chrissyca

Reviewed: May 22, 2012

I love this recipe! I've made it several times in the past weeks and I add a bit of vanilla to it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ninitana

Reviewed: May 22, 2012

I followed the directions but still found it dry and a bit rubbery. Would not make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Golightly

Supporting Member (Click to learn more about Supporting Membership)

Living In: Seattle, Washington, USA

Reviewed: May 22, 2012

This is the best banana bread recipe by far! Vanilla and nuts are a good choice as others have mentioned. And if you want to put it over the top try using buttermilk mix instead of flour !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jenny

Reviewed: May 22, 2012

mine came out a bit more dense and dry than i had hoped. will give it another try and hope for better results

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ltower

Cooking Level: Intermediate

Living In: Norwood, Massachusetts, USA

Reviewed: May 21, 2012

Flavor was good, but definitely needed to bake longer. I substituted regular sugar for brown sugar since I was out. I added 2 teaspoons of vanilla extract, cinammon and a dash of nutmeg for some flavor. Not bad.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

foodielady

Reviewed: May 21, 2012

This was the first thing I baked in after my 5 month kitchen model was finished. This recipe produces a very good banana bread. I tweaked it a bit only because I didn't have a few things on hand and my hubby likes his banana bread on the sweeter side. I didn't have brown sugar on hand, only the regular(?) sugar, so I used that. I used 6 SUPER riped bananas, they were basically black. But I definitely think that was the key to this recipe. I also added a drizzle of agave nectar and dusted a bit of sugar on top before baking to add a nice crunch. It turned out DELICIOUS! :)

Was this review helpful? [ YES ]
1 user found this review helpful