Reviewed: Jul. 6, 2009

I made this in 2 batches, one in muffin tins. I replaced 1/2 the sugar with Splenda, for lower calories. I dense, but really tasted great right out of the oven. I will make it again.

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Sam

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Reviewed: Mar. 18, 2009

only mediocre, sadly. Especially in comparison to the other banana nut breads out there. Added a teaspoon of vanilla, separated it into two 9 inch cake pans, baked for about 20 or 25 minutes. It was cooked through, but the texture was quite spongy (my main gripe), and the outside looked uncooked. Flavorwise, a little bland. I would sub in some brown sugar, maybe, to spice it up.

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Michelle

Home Town: Torrance, California, USA

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Reviewed: Feb. 26, 2009

This recipe was just what I was looking for! I used three ripped bananas since it was all I had, and added 1 tbsp butter.... It came out perfect!

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dbilloch

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Reviewed: Feb. 12, 2009

this is AWESOME banana bread!! it is soo yummy, and its super healthy! i even added about a 1/2 teaspoon vanilla. i think it is a perfect recipe!! the night i made it everyone ate the whole loaf of bread. the whole family loved it. i will definatly make this again, i highly recommend this recipe! :)

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

Excellent recipe. I tend to add much more banana, and because we're baking I do add vanilla, cinnamon, and nutmeg.

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gemchick82

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Upper Marlboro, Maryland, USA

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Reviewed: Aug. 18, 2008

This was so yummy! Just for fun I added a handful of white chocolate chips and 1/8 tsp. of cinnamon. So much for low fat! ;) Will make again!

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Melissa

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2008

This was good, but I've had banana bread that tasted better and was also low fat. I probably won't make again.

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MADISONLIBERTY

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Reviewed: Jun. 11, 2008

Very good! I also chose this recipe because it called for baking powder instead of soda. Turned out very good! Next time I think I will throw in some chocolate chips for a treat!

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JenErin

Cooking Level: Beginning

Home Town: Powell River, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Jun. 4, 2008

This was a VERY heavy cake that my family didn't care for at all.

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LISA3267

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: May 12, 2008

I love this banana bread. It is dense but full of taste. I added 1/3 cup of milk and 1/2 stick salted butter as some reviewers suggested. It is an excellent way to get rid of bananas that are ripening too fast to consume, which is usually the case here in Puerto Rico!

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Zoraida

Cooking Level: Intermediate

Home Town: Fredriksted, Saint Croix, U. S. Virgin Islands

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Reviewed: Apr. 9, 2008

I used sucanat instead of sugar and it came out delicious. This loaf is dense, moist, and sweet. The bananas I used weren't even overripe, so don't worry about that. Thanks!

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TART1234

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Reviewed: Apr. 2, 2008

I made this recipe and made some adjustment and to my regret it was not a good loaf, however, the second time it was better, so some of the changes I made were the problem, however, the loaf was still not as moist as I like.

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MARINSDIXIE

Cooking Level: Expert

Living In: Searcy, Arkansas, USA

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Reviewed: Feb. 18, 2008

I made this yesterday. It reminds me of the bread my grandma use to make. The only thing I changed were the nuts. I used chopped pecans because that was all I had. I will make this again. Thanks for a good recipe.

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tootsietoes

Cooking Level: Intermediate

Home Town: Blaine, Minnesota, USA

Living In: Elk River, Minnesota, USA

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Reviewed: Dec. 2, 2007

The recipe turned out okay, although I read the reviews before cooking and made some of the suggested tweaks to the recipe: --added 1/2 c. milk, 1/2 stick salted butter, cinnamon --omitted salt and nuts (I don't like nuts in my bread) I actually used pastry/bread flour instead of all-purpose flour. The bread turned out moist and not too sweet, yet dense. I made 4 mini-loaves instead of one large loaf, and it still turned out fine.

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NEMESIS94

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 15, 2007

I was looking for a recipe to use 4 bananas where most call for only 2 or 3 so I chose this one. Made it exactly as instructed and while it tasted OK, I really would not have known there was an extra banana in it. It was very moist but like other reviewers, I found the consistancy to be off somehow, almost rubbery or spongy. The kids liked it though and never noticed it wasn't my usual.

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NOT Stevie's Girl

Cooking Level: Expert

Living In: Quinton, New Jersey, USA

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Reviewed: Sep. 16, 2007

This recipe was great. I used two really ripe bananas and two that weren't so ripe, because that's what I had. I also substituted half a cup of ground flax seed for flour (so 1&1/2 c flour, 1/2c flax seed). The pan was a bit too large, so I only cooked it for 50 minutes. Turned out moist and dense!

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Sep. 2, 2007

Lighter bread, very low-fat, very yummy hot out of the oven!

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lkcboulder

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Reviewed: Jul. 12, 2007

Chewy, rubbery, sticky and thick..I realize that it's a low fat loaf, but why sacrifice good ingredients to make gummy banana bread? Add the oil or butter, it will make all the difference.

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 26, 2007

I used plantains instead of bananas and added cinnamon. Both were good ideas...but this is still a very dense bread. Heavy and chewy. I'll still eat it all by myself, though!

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Egiven

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Reviewed: May 31, 2007

I added more bananas to make it really moist.

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dave

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Banana Bread VI

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