Reviewed: Feb. 8, 2006

Easy, few ingredients, moist and mild. I doubled the recipe and used 1/2 oil, 1/2 orange juice, sprinkled it with cinnamon and nuts. Baked for 1/2 the time in 2 round cake pans instead of loaf pans. Will make again! It was gone before it was totally cool!!!

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CLUKACEVIC

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Reviewed: Jan. 10, 2006

I slightly altered this recipe, substituting 1/2 c sweetened applesauce (or 1 applesauce snack cup) for shortening, used only 3/4 c sugar, and added cinnamon and nutmeg. To reduce cook time I baked in an 8in. round cake pan for 45 minutes. Turned out perfect! Absolutely love this recipe.

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GUITARCHIK007

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Reviewed: Dec. 27, 2005

Wonderful recipe! I actually had eggs, but tried this just because of the reviews. The bread cooked for 1 hour and 20 minutes for me, and came out a dark brown (but not burned) with a nice soft interior. I used four bananas because I had them on hand, and only 3/4 cup of sugar. Highly recommended!

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SHANNON2E

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Reviewed: Dec. 11, 2005

i made this for my son who can't have eggs, i thought it tasted good but it did not rise well, it turned out he did not like it but everyone else thought it was good, the only reason i am giving it a 4 star is due to the not rising, just wished my son had liked it since it was made for him

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MTTNFERR

Cooking Level: Expert

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Reviewed: Nov. 29, 2005

Oh, such a great loaf of banana bread! I was looking for a recipe not requiring eggs (we always seem to be running low on eggs), and this was perfect. I changed it slightly: I used ½ cup of white sugar plus 1/4 cup packed brown sugar, I used margarine instead of shortening, I added a few good shakes of cinnamon and a couple handfuls of chopped walnuts, plus I did what other reviewers suggested and used ½ cup milk plus 2 bananas. I ended up having to bake it around 70 or 75 minutes. Wonderful! Dense and banana-y! A wonderful way to use up bananas without using eggs! Thanks, Deborah, for sharing!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 11, 2005

I made this tonight following the milk suggestion in place of one banana, and instead of the fat free vanilla yogurt mentioned, I tried vanilla Silk yogurt (soy product) as it was all I had in the house. WOW! It turned out fabulous and will quickly become a house favorite I'm sure!

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NYI Fan

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Reviewed: Oct. 20, 2005

I don't really do a lot of baking, so I can't really experiment, so I followed this recipe almost exactly (switched margarine for shortening) and it turned out great!

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Dawn M.

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Reviewed: Oct. 10, 2005

This was a great bread, I made little changes 1/2 cup wheat flour and 1 cup all purpose flour, 1/2 cup of sugar and apple sauce insted of shortening. Applesauce was home made (Delicious Apple Sauce recipe) of this site...anyway it was yummy

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VICHUSHA

Cooking Level: Intermediate

Home Town: Cochin, Kerala, India

Living In: Mumbai, Maharashtra, India

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Reviewed: Aug. 30, 2005

I love this recipe! I have made it many times, it is perfect when you don't have eggs on hand. I took the advice of other reviews and added 1/2 cup of milk to the recipe. I also added 1 tsp vanilla and a dash of cinnamon. Last time I made it I also threw in some applesauce and chocolate chips. Delicious! Everyone loves this recipe, it has become a staple in our house (especially for entertaining-it is so quick and easy to make).

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Missy

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Reviewed: Aug. 26, 2005

Used Fat Free Vanilla Yogurt in place of shortening and it came out amazing and saves all the calories from the shortening...which makes it virtually fat free.

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Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Reviewed: Jun. 2, 2005

I don't know how helpful my review will be, because I changed pretty much everything except the baking soda, salt, and bananas, but it shows how durable this recipe is. I made it using 1/2 cup minus three tablespoons canola oil, 1/2 cup honey, 1 cup of whole wheat pastry flour and 1/2 cup of oat flour, as well as the recommended 1 tsp cinnamon and 1/2 tsp vanilla. It came out very moist, sweet, and delicious. My dad even said it could have used less honey. A note of warning, no matter how good it smells when it comes out (and it smells pretty good), don't try to eat it hot, or it will turn into a mushy, crumbly mess. Just be patient, a great piece of banana bread awaits you when it cools!

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 27, 2005

This is easy and tastes great. Just make sure to let it cool well before removing it from the pan, or it will break apart.

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CLOUDSSUNRAIN

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 20, 2005

Delicious! I am constantly in search of eggless recipes that taste great because my daughter and husband are both allergic to eggs. I tinkered with this recipe just a tad, I used butter flavored crisco, 1/2t cinnamon, 1t vanilla and used the 2 banana 1/2c milk combo that so many suggested and its just wonderful. I can't wait to try this recipe with shredded zuccini & carrots or blueberries or chocolate chips! Thank you so much Deborah.

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WARRENMA

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Reviewed: Apr. 4, 2005

I made this recipe over the weekend. I didn't have any shortening so I took advice from other reviewers and made one loaf with applesauce. I also added a 1/2 teaspoon of cinnamon. My oven is really weird so I only cooked it for 45 minutes! DELICIOUS! Then I made another loaf but made it with Fat Free vanilla yogurt. This one came out even better! I will be making this recipe for now on. I love that there is no eggs! My SIL just gave me a ton of bananas so I will be in banana bread heaven with this recipe!

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COLL76

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Reviewed: Feb. 28, 2005

I use Spectrum organic shortening -- no cholesterol -- so this becomes a no-cholesterol, no-trans fat treat! If you've never made banana bread, don't worry that it's very dry before you put the bananas in -- they'll make up for it. Also, for fun I tried putting in a couple handfuls of chocolate chips -- yum!!!!!!!!

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MOMMYCHERYL

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Reviewed: Nov. 22, 2004

Super moist and totally yummy!!!

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Christi

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Reviewed: Sep. 26, 2004

This is an easy and delicious recipe, I've made it twice in less than a week. I made these modifications: I used margarine instead of shortening; half a cup of whole wheat and one cup of white flour, and a hearty dash of cinnamon. I can't keep it in the house.

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Gretchen

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Reviewed: Aug. 18, 2004

This is an excellent vegan recipe! I replaced the shortening with 1/2 cup of natural unsweetened applesauce. The white sugar and bananas are enough for sweetness. I also replaced half of the unbleached white flour with wheat flour. For the spices, I added 1/2 tsp of vanilla, 1 tsp of cinnamon, 1/4 tsp of ground cloves (roughly) and a dash of nutmeg.

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JERRYSALTHEA

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Reviewed: May 17, 2004

This is a great bread. I doubled the recipe and used a cup of milk in place of two bananas. I also generously sprinkled a cinnamon & sugar mixture that also includes allspice, nutmeg, cloves and ginger on top of the batter before I baked it. It make a crispy suguary top that was delicious. I definitly recommend this recipe!

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BAESSA

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Reviewed: Oct. 2, 2003

This was really good. I had to use butter flavored Crisco so it was too rich (I think I'll try applesauce next time), but I really liked it. The bananas make it more of a heavy bread. I think using some milk in place of the last banana might make it lighter. But my daughter is allergic to eggs and I'm so glad to have this recipe. Note--I accidentally overcooked it a bit. The texture is softer than with normal banana bread.

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ACHOCOCAT

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