Reviewed: Jun. 18, 2007

excellent!! one of my favorites...

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Reviewed: Jun. 15, 2007

I love this recipe! It's a snap to make, and the end result is delicious. I've seen some people adding milk, but milk is not necessary. The mixture will be very crumbly but as soon as you add the mashed bananas, it will all work out. I use half sugar, half splenda... and I use 1/2 cup whole wheat flour and 1 cup all purpose flour - it doesn't alter the final flavour very much, and I feel better about eating half a loaf in one night :)

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Zoe

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 5, 2007

I thought this was very good! I enjoyed them a lot.

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Brooke E.

Cooking Level: Intermediate

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Reviewed: May 26, 2007

This was my first time making a banana bread and I was looking for an egg-free, milk-free recipe my 14 month old could enjoy. I followed the instructions exactly, no additions, so substitutions. The recipe was quick and easy and the loaf cooked up beautifully. I did personally find it a little sweet for my liking and a little ... tacky, if I can use that word. Sticky might be a better term. But it wasn't undercooked. I liked it very much and apart from mabe reducing the sugar next time, I think this will become a staple recipe in our home. Thanks!

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J-Ly

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Reviewed: May 20, 2007

This is a fabulous eggless banana bread (with some adjustments). It came out as well as if it had eggs. I followed others suggestions and added 1/2 c. milk, 1 tsp vanilla, and 1/4 tsp of cinnamon to the recipe. And now, because it doesn't have eggs, I can share it with my husband... not that I want to. This is my new official banana bread recipe. Update: This is also great with a 1/2 c. of fresh blueberries folded into the batter. Yum!

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Amanda123

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Reviewed: May 5, 2007

I tried the substitute of yogurt for shortening and I don't know what happened but mine was like glue in the middle. I will probably try the recipe again because it smelled so good while cooking, but next time I'll stick to the actual recipe.

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Lesley W.

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Reviewed: May 3, 2007

Followed the suggestions of subbing yogurt (vanilla) and molasses = BEST BANANA BREAD EVER! Thank you! I had to beat my bf's mom's bread - and he said I did ;)

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ashley.licht

Cooking Level: Beginning

Home Town: Houghton, Michigan, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 2, 2007

This recipe was easy and the bread was moist and delicious.

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Susan Berglund

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Reviewed: Apr. 30, 2007

These turned out great! I doubled the recipe to make a bunch of muffins. I used 2 cups whole wheat flour and the rest white. I also added about 1 cup of milk and 2 teaspoons of vanilla. Also instead of shortening I used butter. Yum!! I had to cook them about 25 minutes per batch of 12 muffins. Everyone loves them! Oh yeah, almost forgot.... I also added some chopped pecans.

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jheizer

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Reviewed: Apr. 27, 2007

Absolutely delicious!!! I made it and added ½ cup of milk like BRIGAKOSSI suggested. The results were fabulous. I will definitely make it again with some added spices for a kick.

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Tommy Girl

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2007

The taste is quite good but a little too sweet for my personal taste. Next time I will add only 3/4 cup of sugar instead. I also added the 1/2 milk like other readers suggested and to be honest I would like to try without it next time to see what the texture is like. The milk made it very dense (I think) and not "bread" like. Overall, very good recipe and easy. I will definetely make it again.

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DCANT

Cooking Level: Expert

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Reviewed: Apr. 15, 2007

I made some changes. I'm vegan, so I used raw sugar (same amount) instead of white sugar. I added a tsp of cinnamon and of vanilla. I also (accidently) added an extra tsp of salt and baking soda. It turned out good, so I probably will keep the recipe the way I made it. My husband thought it was bland, but I can't go by what he thinks. I told him it was a vegan recipe and so he was already prejudiced against it.

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FunnySunny

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Apr. 14, 2007

Wow - what a great recipe! The bread baked up nicely, and was promptly devoured by my family...have made it twice since then, with matching results! Nice to find an egg-free recipe that bakes up so well!

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Jeni

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

I made this bread two different ways: 1st time I used yogurt instead of shortening. And in the 2nd batch I used 2 bananas instead of 3, 1/2 cup milk, and shortening as the recipe states. I added 1 t vanilla and 1/4 t cinnamon to both. Both recipes were good, but the second time was the best. I don't know if it was using the shortening or if it was the one less banana. But the second loaf had a great flavor and consistency. Thanks for sharing!!! And thanks to all, for the suggested modifications!!!

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MommyC

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Reviewed: Apr. 10, 2007

I cannot argue with everyone else! I loved it, but I did add a handful of chocolate chips and one extra banana. I also added 1/2 a teaspoon of cinnamon and 1 teaspoon of vanilla. Try adding the banana in before the flour. I have made this several times now, and most people can't stop eating until it's gone.

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BensMum

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 1, 2007

YUM!!!!!!!!!!!!!!!!!! love it. i cooked it in muffin form, and used butter instead of shortening. tastes great! milk was not needed and i have no idea why i listened to the other people. i made the mistake of listening to other reviews and added 1/2 cup milk, resulting in me adding a lot of flour to make up for it. i followed the recipe almost exactly, but cooked them for 1 hour 10 minutes instead of 1 hour because they turned out a little raw when cooking 1 hour. i also added about a cup of walnuts and that was like the final touch. one of the best banana breads ive ever tasted.

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Mar. 23, 2007

i felt like it needed some spices, although it was very moist. didn't rise as much as i expected to, but maybe my baking soda is old?

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w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 20, 2007

Wow. I think that sums it up. I used cake flour and this bread came out like dessert. All I have to say is, "DANGEROUS." The flavor and texture is wonderful. I'm eating it on a Tuesday after baking it on Sunday and it's just as good. This recipe is sooooooooooooooooooo moist. My hubby doesn't like dessert and he was super impressed with this. I'm going to try it with wheat flour and Splenda to see if I can turn this into a daily, healthy treat for us. UPDATE: I massacred this recipe. Whole wheat flour, splenda, and margarine. I was afraid I was wasting my precious bananas but this still turned out great. So if any of you want to make this healthier - you can!

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Kamma

Cooking Level: Intermediate

Home Town: Folsom, California, USA

Living In: Rancho Cordova, California, USA

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Reviewed: Mar. 20, 2007

Delicious. I did add milk (fat free a little over 1/2 cup) and 1 tsp of vanilla as others suggested. This bread was gone in one evening! Excellent. Thank you very much.

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Helen

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Reviewed: Mar. 18, 2007

Great recipe!!! I did add 3/4 cup of milk as recommended by others. I also used 100% whole wheat flour and it turned out excellent!! I highly recommend this recipe

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