Reviewed: Mar. 11, 2013

I've made this recipe at least a dozen times as is, and it's great as it is. In the past i've subbed raisins for dates, since dates are the one ingredient i don't normally have on hand. Today i adjusted the recipe quite a bit and it's so yummy i wanted to share: Instead of 100% AP, used 1 C AP Flour, 1/4 c whole wheat, & 1/4 c wheat germ. Added a heaping tablespoon of ground espresso, ~1/4 c chopped pistachio, 1/2 t of cinnamon. Omitted the whole flax seeds (kept the ground flax). My adjustments were deliciously inspired by the muffin i had this weekend at True Food Kitchen in Santa Monica!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarahgeary

Reviewed: Feb. 21, 2013

Great simple recipe as written. I like including the little bit of whole flax for the texture but i can see why others don't. Made into muffins as well for the kid's lunch.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jillr

Reviewed: Nov. 3, 2012

I have used this recipe often. My family and friends love it and so do I. I slowly changed from all white flour to 2/3 whole wheat and 1/3 white. It works well and feels more healthy. I have also substituted walnuts for dates for one of my friends but personally prefer dates.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GEM

Reviewed: Sep. 19, 2012

I have made this a few times it always turns out great! I like to use apple sauce instead of oil and add a teaspoon of cinnamon. I also like to double the recipe and make 2 because 1 disappears too fast. This is also a great recipe for kids ... one does the dry ingredients and the other does the wet... we LOVE this recipe !!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

pepsigrl

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Loved it! Cut recipe in half and made 1 tiny loaf.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CozyByTheFire

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.

Was this review helpful? [ YES ]
3 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.

Was this review helpful? [ YES ]
6 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.

Was this review helpful? [ YES ]
4 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!

Was this review helpful? [ YES ]
3 users found this review helpful