The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 24, 2009
So good! Very moist. I added as much milk as I needed to get a more flowable batter. Next time I will add walnuts.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 17, 2009
This is the best banana bread I have ever had. I added a grated apple, 1/4 C wheat bran, 1/4 C oats and 1/4 C chopped walnuts. No need for an egg! Fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 14, 2009
I'm not much of a banana bread person, but my husband who loves banana bread and knows what is good, loved this banana bread so much that all I heard was "Mmmm Mmmm Mmmm" for a good minute before he said anything else. I love that it turned out so well despite all the tweaking I did to the recipe to use the ingredients I had at home. I substituted 1 1/4 cup bread flour and 1/4 cup whole wheat flour for the All Purpose the recipe calls for. I also used unsalted butter instead of shortening and added 3/4 cup of whole milk since several other reviewers suggested it. I also used 1/2 cup raw cane sugar and 1/2 cup light brown sugar instead of white sugar, since I didn't have any at home. The result was a wholesome, rich, moist bread. I will definitely make this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 14, 2009
I was low on eggs so I searched for eggless banana bread and found this. I was very easy to make. I just added one extra banana. Thank you for this yummy recipe!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jan. 3, 2009
I just tried this recipe for the first time and loved it. I made a couple changes to it though. I used whole wheat flour instead of white all purpose, instead of 1 cup of white sugar I used 1/2 cup white and 1/2 cup brown, plus I added a teaspoon of vanilla extract. It turned out so moist and delicious! Possibly the best banana bread ever!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 17, 2008
Oh, this one is a keeper. By far the best banana bread I've eaten...even beats the slice I had in Hawaii! I followed this recipe with the only exception being, I used raw sugar instead of pure white....for health reasons....I'm trying to blot out of my mind the shortening part :) This bread is VERY moist, so I'm not sure what happened to other reviews when it is listed as being too dry. Mine came out to perfection....just had to bake an extra 10 minutes. Love it! Love it!
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Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 13, 2008
no eggs still made great bread. thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 10, 2008
This was the best/easiest!!! I doubled it and substituted half the butter with cranberry juice and half all purpose flour with cake flour and added walnuts-yum!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 9, 2008
This was the best recipe. And super easy and helpful when I was in a pinch-I didn't have any eggs but promised the kiddos we could make banana bread! I followed a previous suggestion and only used 1 cup of flour. It made it much more moist and gooey!!! Yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 9, 2008
This is my favorite banana bread recipe to use, but I always make it even creamier using real butter instead of shortening and 1/4 cup cream cheese! Yum yum even picky eaters like this one!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 6, 2008
easy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 28, 2008
I've been using this recipe for years now, and everyone loves it. No one believes it has no milk or eggs in it. The first couple of times I made this I followed the recipe exactly, and it was a good, simple bread. Now I add different spices, like cinnamon, cloves, ginger, and vanilla. I have made this with Splenda as well, adding unsweetened applesauce to get the moisture back... and I have also used flavored applesauce with wonderful results... my favorite so far being to use Splenda, and add a container of no sugar added blueberry applesauce. I do grease and flour the bread pan to avoid sticking. I mix the wet ingredients in the KitchenAid, including the bananas tossed in whole, then mix the dry.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 17, 2008
Well, this is not bad considering there's no egg. A little heavy, maybe some baking powder or more baking soda would have lightened them up? Or it could be cause I added some chopped walnuts and chocolate chips. I also used half white sugar, half brown, and butter instead of shortening. Not a bad emergency recipe when you're out of eggs but the egg versions are definitely more light and tender.
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Cooking Level: Expert

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 11, 2008
Excellent! This bread is moist and delicious. I did use canola oil instead of shortening, added about 1/2 tsp cinnamon to the batter, and used 1 cup white and 1/2 cup wheat flour. I also added a streusel topping made from 1/2 C flour, 1/4 C Brown sugar, 1/2 tsp. ground cinnamon and 2 TB Butter. Who knew you could make such great banana bread without eggs!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 9, 2008
Wow! This is the best, most delicious banana bread I have ever tasted! I accidentally used 1 cup flour instead of 1 1/2 cups, and it came out moist and rich, kind of dense, like steamed pudding. Yum! What a delicious mistake! Otherwise, made it exactly as written, except reduced the salt to 3/4 tsp - added nothing. Baked at 325 degrees for one hour, as recipe states. Next time, I will try it with the 1 1/2 cups flour and add to my comments, maybe it will be just as good. But I really liked it with my "mistake" and might keep making it that way! (that's how brownies were invented - a botched chocolate cake)
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 29, 2008
I cut this recipie in half and took the other's suggestions. I added some cinnamon and 1/4 cup of milk. Turns out I made a very tasty banana bread pudding. I checked it at 60 min. and left it in for an additional 15 min. And I was worried it would be a "dry" bread. I will try it again-this time without the milk.
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Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA
Living In: Dade City, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 17, 2008
I added 1/4 cup of milk and 1/2 brown sugar because I was low on the regular stuff. It's certainly affected the flavor but not in a terrible way. It's not my favorite though, and I likely won't make it again. The milk did help with the moisture level but this didn't make any fireworks go off for me.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 11, 2008
Awesome vegan quick bread
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 3, 2008
Good basic recipe. I don't use shortening so I used butter....but other than that it is good just as is. Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 28, 2008
I was out of eggs but was craving banana bread. I always substitue applesauce for shortening in baking and I always use frozen ripe bananas. Maybe this was why it came out too moist and soft. However, I cut the sugar in half and still thought it was way too sweet! Sorry, will not be going eggless on my banana bread again!
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