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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Jo C.

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Reviewed: Jul. 26, 2008

This is the easiest and best tasting banana bread ever! I did add about 1/2 c milk. The kids ate it all by the end of the day!!!

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creisdorf

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Reviewed: Jul. 25, 2008

Everytime I make this bread it disappears quickly and no one ever imagines it isn't made with eggs or milk. I make it with extra bananas and I wait until they are extremely dark in color so that the flavor is richer.

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mrs.kuhs

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Reviewed: Jul. 24, 2008

This did not turn out for me. The texture was really wet even after baking 65 minutes. It was edible only if eaten out of the fridge to dry it out a bit. Otherwise we couldn't even pick a piece of it up without it falling apart. Sorry, won't make this again.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 23, 2008

This is the first recipe I ever made from allrecipes and it's been my favorite banana bread recipe for years. The only thing is, you can't mix nuts in with it or it will crumble apart. You can sprinkle them on top, though. I've substituted all whole wheat for the white flour and brown sugar for the white and it was still very good.

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ANANTADHARMA

Cooking Level: Intermediate

Home Town: Portage, Wisconsin, USA

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Reviewed: Jul. 11, 2008

The description when I clicked on this said it was low-cholesterol, but I can't find that description on the actual page. It should be noted that trans-fat is horrible for cholesterol levels, so anyone who is concerned about cholesterol should not be cooking with a lot of shortening. Dietary intake of cholesterol does not actually have much effect on cholesterol levels. I made a healthier version of this recipe with 1 1/2 cups of ground flaxseed in place of the shortening, 1/2 cup sugar and 1/2 cup splenda, whole wheat flour, an extra banana, and I added about a teaspoon each of cinnamon and nutmeg. I don't have an electric mixer, so I just mixed it by hand. I tasted great but was a bit dense. However, it was just what I was looking for considering that my options were limited as I didn't have any milk or eggs.

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Lorna

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Reviewed: Jun. 15, 2008

Loved it!! I added 1/2 c of milk, and a dash of cinnamon as suggested, and used butter for the shortening. It was sooooo yummy! Full of texture and flavor. Highly recommend!

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Devon

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Reviewed: May 30, 2008

This is a great recipe. I had no issue with fluid amounts or having the consistency become pourable. I have experimented with adding some cinnamon and nutmeg and allspice, all of which has been tasty in about one teaspoon doses. In fact, this recipe is so good, and knowing that the eggless batter is a bonus, I have actually started buying extra bananas to keep for the next loaf!

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Sudi

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Reviewed: May 26, 2008

This recipe is too salty. I should have followed my insticts while making it and added 1/2 tsp of salt instead of 1 tsp. Other than that, I added the 1/2 c. milk suggested by other reviewers. Might try again with 1/2 tsp salt instead.

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janetbellu

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Reviewed: May 2, 2008

This is heavenly. I'm munching on some warm as I write - bliss! I added 3/4 cup of whole milk (but as I used metric, I could perhaps have gotten away with less), half a tsp of cinnamon and substituted half the white sugar for brown sugar. It's moist as anything and the brown sugar gives it extra richness and 'tooth'. This is definitely the easiest and best banana bread recipe I've ever made.

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Perfumella

Cooking Level: Expert

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Reviewed: Apr. 30, 2008

This was easy to make and tasted good. I agree with others that the mixture was a bit on the dry side (used US measurements) so I added some milk. I also used butter instead of shortening (I didn't have any on hand), made them in muffin form (for quicker cooking) and added some rolled oats, flaked almonds and shredded coconut.

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phuong

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Apr. 28, 2008

I read some of the reviews and quite a lot of you said the mixture was too dry and needed to add milk. This is because it asks for too much flour in the US conversion! If you take a look at Metric it says 190g of flour and 200g of sugar... but it says 1 and half cup flour and 1 cup sugar at US. Anyway the mixture was fine for me :D i recommend cutting down on the salt because it was very salty! Other than that it was good bread.

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Yippy123

Cooking Level: Beginning

Home Town: Scarborough, Yorkshire, England, U.K.

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Reviewed: Mar. 15, 2008

I added 1/2 c. milk, 1 tsp. vanilla and 1/2 tsp. cinnamon. DELICIOUS! Dense and very moist(we like it when slightly undercooked and fudgy - yum!). My FIL devours this when he comes to visit! Good with walnuts, too. I'm now known for my yummy banana bread - thanks for the recipe!

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redraggygirl

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Reviewed: Mar. 5, 2008

For an eggless recipe, this bread rocks! I wanted to make a banana bread, but didn't have any eggs - I figured allrecipes would have an eggless recipe, and wonder of wonders, they did! I substituted margarine for the shortening and it turned out delicious. I also added a bit of vanilla for some flavor. I even made a plum version once! Instead of bananas, I substituted 1 cup of pureed plums (threw some canned plums in heavy syrup into the blender) and decreased the sugar to 2/3 cup since the plums were VERY sweet. This variation turned out awesome too - you should try it - an interesting and strong flavor, especially for those who are fans of other quick breads besides the regular banana.

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Jezebelina

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

Very good. Moist and dense. I will add some crushed nuts next time. My substitutions/additions: butter instead of shortening, added 3/4c. soy milk, 1 tsp. vanilla extract, 1 tsp. almond extract. Sprinkled top with cinnamon. The interior of this bread was very colorful. I used overripe bananas and 8x8 Jadeite pan.

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tripleplaysaver

Cooking Level: Intermediate

Home Town: Mount Pleasant, Michigan, USA

Living In: Belding, Michigan, USA

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Reviewed: Feb. 18, 2008

I followed the advice of others and added mashed bananas AFTER the creamed mixture and dry ingredients were mixed together. Also added vanilla (to mashed banana) and cinnamon. Was a nice doughy consistency, looked great! Can't wait to try it.

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woolz

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Reviewed: Feb. 13, 2008

This is the first time I've made an eggless banana bread that didn't taste like baking soda! Thank goodness. My son has severe egg and milk allergies, and I don't like to use shortening so I used a salt-free margarine, and an extra banana in a 9X5 glass bread pan. Added some milk free chocolate chips and it came out great. I did have to cook it for an extra 20 minutes.

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Meara

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Feb. 7, 2008

I used to make banana bread with eggs, but my son has developed an egg allergy. I tried this so he could eat this with his sisters....and this was fantastic! I added 1/4C milk, and the bread was a bit mushy. I will try this recipe again w/o adding milk and see what happens. I did also add chocolate chips and some walnuts to top it off. Overall - a great EGG FREE recipe!!! **It did firm a little overnight, but much. That did not matter as the kids LOVED it and we are making more this morning!!!

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Michelle

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 30, 2008

It was very easy to make!! My kids LOVED the batter, It's not ready yeat.. I will update when we try it! I did use about a tbs of sour cream, 1/4 brown sugar, vanilla and cinnamon!! We will see!! It seems like it is going to be great!

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O1SWTTNGAL

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Reviewed: Jan. 27, 2008

I'm giving this 2 stars because once I had mixed in all the ingredients, I had a dry mess! There was no way this was "pouring" anywhere!!! I had to add 1/2 cup of milk to get a batter consistancy, so that I could pour it into my loaf pan. Once baked, this was great, not too sweet, and very banana-ry. I would say this is more of a cake than a bread though, because I have tried other banana breads that are more like a bread than a cake. This would be good with raisens added in too.

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