Reviewed: Oct. 2, 2006

This had good flavor, but I wasn't crazy about the texture. It was very dense and it didn't rise enough. I don't know if omitting the shortening and eggs was the cause. I used yogurt instead of shortening and added a small amount of coconut. Don't think I'll be making this again.

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EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

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Reviewed: Sep. 20, 2006

Very good and simple. I was skeptical at first because there were no eggs in this recipe. Very moist and yummy, no eggs needed. The middle caved some while cooking, but will definitely make again.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 10, 2006

Our favorite banana bread recipe. I, too, used 1/2 cup milk and two bananas, plus a bit of vanilla and cinnamon. I've made this bread several times, and it always needs about 10 extra minutes in oven.

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Kelly V.

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Reviewed: Sep. 4, 2006

This was very tasty. Mine took a bit longer to cook. But it was worth the wait.

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MHOWLAND

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Reviewed: Sep. 3, 2006

This bread is unbelievable! I'm amazed that a quick bread recipe that excludes eggs and, through modification, fat turned out this good. I, like other reviewers, subbed yogurt and applesauce for the shortening. I mixed unbleached all-purpose and whole wheat flours, and I also added a 1/2 cup of organic creamy peanut butter. This was the best banana bread I've had in a long time. Thanks for another great recipe!

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~Severed*Consciousness~

Cooking Level: Intermediate

Home Town: Big Bend, Wisconsin, USA

Living In: Manitowish Waters, Wisconsin, USA

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Reviewed: Sep. 3, 2006

I had to give this 5 stars! It was very moist and very versatile for adding almost any other ingredients. I added vanilla and used plain yogurt for shortening and it was delicious! The crust was a little darker than expected, and yet was just as moist as the rest of the loaf. It was easy to make as well. Thank you for offering it!

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coffeecup22

Cooking Level: Expert

Living In: Matthews, North Carolina, USA

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Reviewed: Aug. 30, 2006

This is my favorite recipe on this site. I do not cook with eggs (if possible)and am elated with the results! I used plain yogurt and applesauce instead of the shortening. I also have added pineapple and apples to the bread. Both came out absolutely scrumptious. I also sprinkled a layer of brown sugar over mini loaves. I added crushed walnuts on a few of them. My husband likes cream cheese icing on his. Divine!

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LESLBUTL

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: Aug. 16, 2006

I make this often and my family actually likes it better with fat free vanilla yogurt rather than shortening or butter! I sometimes add choclate chips and coconut-YUM!

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tysmom

Cooking Level: Expert

Living In: Fremont, California, USA

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Reviewed: Aug. 8, 2006

I'm almost ashamed to admit this was the first time I've ever made banana bread!!! So glad I used this recipe though; I will definitely make it again. It was very moist and simply delicious. I also sprinkled cinnamon sugar on top and wish that I read the suggestion about peanut butter...Yum!

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nascargirl88

Cooking Level: Intermediate

Home Town: Telford, Pennsylvania, USA

Living In: Lenoir, North Carolina, USA

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Reviewed: Jul. 28, 2006

this was very very moist and delicious, but for some reason the star ingredient was being overpowered by another. i think i should've blended it a little longer. or maybe it was because i made them as muffins (baked for 25) and mini-muffins (baked for 15). or perhaps i could really tell what was in the batter because i doubled everything and used butter instead of shortening. could it be? no matter, i will be using this batter again. it's unbelievably moist.

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nesta

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Reviewed: Jul. 18, 2006

This recipe is great! You seriously can't screw it up even if you mess with it. I used 1/2 C. cinnamon applesauce in place of the shortening, 3/4 C. splenda/sugar mix, and the rest the same. Had a beautiful and tasty loaf of bananna bread that is very cholesterol and vegetarian friendly. Thank you!!

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 9, 2006

Very good banana bread - moist, flavorful, easy to make! I added 1 tsp vanilla extract & 1/2 tsp cinnamon as suggested by many others. Took exactly an hour in my oven. I substituted Olivio margarine instead of shortening (packed with omega 3s & trans fat free!). Was a bit worried about not adding eggs, but the recipe worked! The best use of almost rotten bananas ever!

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MKETTERICK

Cooking Level: Professional

Home Town: Detroit, Michigan, USA

Living In: Lakewood, Ohio, USA

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Reviewed: Jun. 6, 2006

This easy to make banana bread has become a favorite at my work and home. Great recipe

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shasta

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Reviewed: May 30, 2006

not that this recipe needs another 5 star rating, but i can't resist. it was excellent! i even substituted all of the shortening with fat-free vanilla yogurt and it was STILL moist, flavorful and delicious! i added cinnamon and vanilla like some others did. HIGHLY recommended for a lower calorie (with the yogurt sub) banana bread!!

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Jonistyle2

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 30, 2006

This bread was delicious! I made mine in a 9 by 5 pan since that's all I had and I will make it again but just double the recipe for a 9 by 5 pan. Soooo moist and doesn't dry out! I made two banana breads on the same day and this one kept much longer and was the best tasting! My one year old loves it :)

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Apr. 29, 2006

I used margarine instead of butter, and added about a half cup of peanut butter, and sprinkled the top with cinnamon sugar! Dee-lish!

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kickass karen

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 27, 2006

Perfect

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SarahParadis

Cooking Level: Professional

Living In: Santa Barbara, California, USA

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Reviewed: Apr. 25, 2006

I picked this recipe because I wanted to bake with my son (and I have a few brown banana's), and since there is no eggs,its kid-batter friendly. I did substitute margarine for the shortening (I didn't have any), and used 1/2 brown 1/2 white sugar, cinnamon and vanilla. It recently came out of the oven, and me and my son tasted it. We both really like it. My husband came home and rated it a 5. So, I guess it's a keeper! Hopefully it will stay nicely for tomorrow's breakfast as well. Thanks for sharing this recipe.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Apr. 20, 2006

Yummy! Very moist and tasty! I made exactly as stated and wouldn't change a thing! Definitely a keeper!

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ERLAMIMI

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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Reviewed: Apr. 3, 2006

Amazing banana bread. My boyfriend, his roommate and I ate half the loaf before it even could cool. We used a 4th banana and loved the extreme banana flavor without the distraction of any nuts.

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