Reviewed: Nov. 3, 2009

Yesterday evenening, I was looking for flax seed recipes and up came this one. Lo, I had 3 old bananas on the counter just starting to put on spots. I've never made b-bread before. Never liked the taste, but baby, this one was a big surprise ... also very moist. I used a mix of white and wheat flour and a mix of ground hazelnuts and ground flax seed. Didn't have whole flax seeds, so didn't add them. Baked it in a bundt cake form for about 40 min. It was good. Cake was gone from my house by this morning. Verdict from the kids. Make it again. It was good.

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Reviewed: Oct. 31, 2009

A great "go to" healthier basic recipe that you can customize very easily with success! The texture, flavor, and rise was perfect. I removed 2 bananas and added Nutella; used La Tourngelle Walnut Oil; egg WHITES; unbleached Organic Pastry Flour at same timing- check the last 5 min., though, because with Flaxseed it heats faster, just let it cool for 10 minutes- it will continue to cook during this time. Incredibly easy. Fantastically good. Everyone loved its nutty, delicately banana, chocolatey flavor.

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dani7la

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Roseville, California, USA

Reviewed: Sep. 24, 2009

Great recipe! Loved it. Made a few changes... used whole wheat flower, ground all the flaxseed, used brown sugar, used 4 bananas instead of 3, and I topped it with chopped walnuts before placing it in the oven. Turned out spectacular :)

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miss_alyss1

Reviewed: Sep. 17, 2009

This was a great recipe! I added frozen blueberries to the batter and my husband loved them. I did take the advice of others and only used ground flax seed. Will make again.

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Clemintine100

Reviewed: Jul. 20, 2009

I didn't use dates, i substituted the vegetable oil for applesauce, and I used toasted flax seeds to give it a peanut-y taste. This is absolutely delicious! All it needed was a little of the white sugar substituted for brown sugar. It's real moist and, not to mention, healthy! Great breakfast side.

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Stevie Bowden

Reviewed: Jun. 19, 2009

I really love this recipe very simple the only adjustment I made was to add 1/4 cup sour cream and made it into 12 muffin great, moist and delicious

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kelly

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Apr. 20, 2009

Wow! You would never guess this was so healthy. I'm going tear up my 1-stick-of-butter-4-eggs-2-cups-of-sugar banana bread recipe and throw it out! I tweaked this one a bit, though. Not that it needs modifications to be good, but I just wanted to change it up a bit. I used only 2 very ripe bananas and it still had a great banana taste. Substituted 4 tb unsweetened applesauce for the oil, used packed brown sugar instead of white, and ended up adding 1/2 tsp cinnamon to the batter. Also followed the suggestions of the other reviewers and didn't use the whole flaxseed. I used some mixed dried fruit instead of dates and added only 1/4 cup. Made the batter into 12 muffins, they rose well and came out great. Family loved it. Will be making this again, thanks!

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400luv

Cooking Level: Intermediate

Reviewed: Mar. 12, 2009

Make sure all your flax is ground. Very tasty, and simple!

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KMWILSON98

Cooking Level: Intermediate

Home Town: Dixon, Illinois, USA

Living In: Richmond, Virginia, USA

Reviewed: Mar. 5, 2009

Extremely moist bread! It's guilt-free, too, if the oil is substituted for 1/2 c. applesauce and 1/4 c. honey, as suggested by others. It's chock full of good stuff for you! My only hesitation about giving this bread full stars is that is that it tastes of both banana bread, and a healthy grain bread... it is different. I'm not sure what to eat it with. I think it works best as a morning bread with coffee, like a grainy muffin would. Perhaps the flavor still needs to grow on me. For those who are used to eating flax, etc. you will love this! I love that this is a healthy "power" bread, is moist and good for you!

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Minnesota Mama

Cooking Level: Intermediate

Home Town: Big Falls, Minnesota, USA

Reviewed: Feb. 27, 2009

Wow! really happy to have found this- using stuff I have. I did modify this recipe as follows: 1/2 milled flax, no whole. Added 1/3 c. oatmeal instead. also used 1/2 applesauce and 1/4 c honey instead of oil & sugar. added 1/2 tsp vanilla, left out dates altogether. I baked 12 muffins for 15 minutes, and they came out PERFECT. I have been playing with recipes to come up with a yummy healthy muffin that was compliant with a church-wide Daniel fast- and the way I jimmied this is exactly what I wanted. I am usually a "butter it" girl when it comes to muffins, but I inhaled this one as is :)

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