Reviewed: Nov. 21, 2009

My kids love this banana bread, I do make the following changes: 1 tsp vanilla, brown sugar instead of white and I add 1/4 cup soy milk.

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golfnrxdoc

Cooking Level: Intermediate

Home Town: Whispering Pines, North Carolina, USA

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Reviewed: Sep. 21, 2009

I used this recipe to make an eggless banana bread. I substituted the shortening for butter and kept everything else the same. The bread was good but a little dry.

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roma

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Reviewed: Feb. 16, 2009

I modified it slightly, but it is still so delicious and easy- especially if you don't have many ingredients! Here are my measurements: 1/3 c. Butter 1/4 c. Brown Sugar 1/4 c. White Sugar 1 tsp. Baking Powder 1/4 tsp. Salt 1/4 tsp. Baking Soda 2 c. Flour 1 1/2 c. Mushed Bananas (about 3-4 regular bananas) I crumble a little brown sugar on top before baking it, then I bake it just the same and when I take it out, I pour a brown sugar-water syrup mixture (a few tbs. of brown sugar plus enough water to make a syrup)over the loaf. After, I cover the loaf pan with foil and let it absorb its own moisture overnight. YUMMY!

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Tea Elle

Cooking Level: Beginning

Living In: Rexburg, Idaho, USA

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Reviewed: Feb. 11, 2009

Burns on top and does not cook in the middle. Good flavor however. May try again in a smaller pan.

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Rita

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Reviewed: Dec. 29, 2008

The recipe turned out great. All the kids ate it (that's a first)I added 1/4 cup of water to help make the batter easier to stir.

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Kim Glover

Cooking Level: Expert

Home Town: Chester, West Virginia, USA

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Reviewed: Aug. 3, 2008

Very nice recipe. I am giving it 4 because the kids didn't really like it. But my husband and I thought it was great. I didn't have any eggs and a couple of really ripe bananas to use and this was a perfect way to use them!

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Michelle

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 21, 2008

Fabulous! I had no eggs in the house, so I looked online and found this recipe. I modified a little, by using margarine instead of shortening and didn't have baking soda, so skipped it. I also used a 12 muffin pan and cooked for only 25 minutes. They turned out moist and tasty!

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summeramour

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Reviewed: Jun. 17, 2008

I ran into making this bread recipe because I discovered I was out of eggs.... but needed to use up some bananas. I was surprised at how tasty it was!!! I made a couple of modifications based on what I had in the kitchen. I used half brown sugar and half white sugar. I used butter in place of the shortening. I also stirred in some cranberries prior to baking. I will definitely be making this bread again. It is far superior in taste to the previous banana bread recipes I have made. Thank you for the great recipe!!

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GoBeavers

Cooking Level: Intermediate

Home Town: Tualatin, Oregon, USA

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Reviewed: Jun. 2, 2008

just love this recipe.........made two loafs and it dissapeared the same day. My grandkids keep asking for more and you bet they're getting more....thank you we really enjoyed it.

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gramanena

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Reviewed: Jan. 12, 2008

This bread is pretty amazing considering it has no eggs or milk, basically no liquid of any kind! That made me nervous. But it turned out very nice, very moist, with a great banana taste. I used 6 small bananas that were left over from Thanksgiving, that were almost liquid in form, maybe that helped....who knows, it was really, really good! Thanks! PS Made this in my bread machine on the quick bread/cake setting.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

This recipe was pretty good as far as vegan recipes go, but we preferred a more traditional banana bread. This bread had a really dense texture - almost like regular bread, without the crust - and a really strong banana flavor. We enjoyed it toasted with a little butter.

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ellybelly310

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Reviewed: Jan. 7, 2008

I was really surprised at how good this was! Proof that some allergy-free recipes can be as good as the real thing. Used a bit more banana (four small ones) and whole wheat "white" flour. Very moist and tasty, and bread is a beautiful golden color. Mine took 55 minutes to bake. Next time I might try to decrease the baking powder as I could detect a subtle baking powder taste. I will also try with a healthier substitute for the shortening - they tend to do very well in baked goods and are also vegan, so dairy/egg free. Excellent recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 6, 2006

I think this is an excellent recipe for Banana bread without eggs or milk. Our 15 mo old is just eating it up and is having no problems with it at all. I have been looking for a banana bread recipe for a while that was eggless and this is our ticket. We did eat some right out of the oven and I found that the bread crumbled quite a bit but if you leave it (after it cooled we put it in a ziploc bag) it is much easier to cut. Also I did have to increase my baking time to about 55 min. I just kept an eye on it. Thank you very much for a great recipe that our son (and we) can eat! Edited 10/29/07 I am still making this recipe for our Banana Bread although now I am also using it for Banana Muffins. I greese a large muffin tin, make recipe as above and bake in oven for 20-30 min. They are wonderful!

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