Reviewer:

Reviewed: Sep. 23, 2011

I made this recipe exactly as stated, except that I used all ground flaxseed. It honestly came out a little dry - I'd recommend using either another banana or a little more oil. It also came out kind of bland, so again I'd recommend another banana or increasing the sugar just by 1/4 cup. The dates didn't do much. I'd add walnuts instead next time. But overall a good recipe. I'd make it again only with the above modifications.

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2 users found this review helpful

Reviewer:

nutritionguru

Reviewed: May 14, 2011

I gave this 4 stars perhaps unfairly since I tweaked the recipe on my first attempt - these are my changes: full cup of ground flax, agave for the sugar, olive oil instead of veg oil, and flaked coconut/some ground almonds (no dates), homemade vanilla extract. Let me tell you - it's great. Incredibly moist, lots of flavor - a perfect healthy snack./breakfast bread.

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5 users found this review helpful

Reviewer:

magenbite

Reviewed: Mar. 25, 2011

just made this an hour ago. my 5 yrs. old daughter can't stop asking for more and requested to make some for her whole classmates to share.

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3 users found this review helpful

Reviewer:

kaili

Reviewed: Mar. 11, 2011

I am not a fan of "healthy" versions of most baked goods, but this one is excellent. I used half whole wheat flour, half white; 1/4 c. brown sugar and 1/4 c. white sugar. SOOOO yummy!

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2 users found this review helpful

Reviewer:

LizTor

Reviewed: Mar. 10, 2011

Very good, Had no dates, so I used walnuts instead

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1 user found this review helpful

Reviewer:

jenifer

Cooking Level: Expert

Reviewed: Jan. 22, 2011

This came out slightly dry for me, so I added big banana chunks into the mix and it baked out so nicely.

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10 users found this review helpful

Reviewer:

TheOtherHunny

Cooking Level: Intermediate

Living In: San Clemente, California, USA

Reviewed: Nov. 29, 2010

Like many others, I made a few changes to make it lower carb. I ground all the flax seed, replaced the flour with whole wheat flour and the sugar with agave nectar. I left it at 1/2 cup to make it a little sweeter. I used a few more dates (what I had left after Thanksgiving). I baked it in 3 mini loaves at 325 degrees for 45-50 minutes. My family loved it and my mom was visiting and she wouldn't have guessed it was "healthier". It was very moist. We will definately make this again. My daughter liked it and she isn't into bananas like my son (and my labradoodle, who is addicted to them).

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4 users found this review helpful

Reviewer:

lowercarbmama

Reviewed: Oct. 18, 2010

boring

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3 users found this review helpful

Reviewer:

sharon

Reviewed: Sep. 19, 2010

I've been searching for the 'perfect' banana bread for a long time... The hunt is over, this is it! This bread is moist, full of flavour, not too sweet and healthy! I tweaked it a bit based on other reviews. I milled the full amount of flax (if left whole your body doesn't absorb any of its health benefits), replaced the oil with half a cup of unsweetened apple sauce, used a full cup (if not a little more) of the dates, threw in a handful of dried cranberries that needed to be used, added an extra banana and to spice it up used a generously heaped teaspoon of ground cinnamon. I topped the loaf with a sprinkling of rolled oats. I baked it for the complete amount of time given in the recipe as 55 minutes wasn't enough in my oven; but I recommend starting off with the minimum amount of time, and checking to see if it's done and baking longer if necessary. I will never use another recipe for banana bread again.

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4 users found this review helpful