Reviewed: Jul. 9, 2010

I loved, loved, loved this recipe!! I did use white flour because I didn't have any wheat flour on hand, but I didn't change a single thing otherwise. The banana bread came out PERFECT! it was just sweet enough, had a perfect consistancy, and rose wonderfully! It is probably one of the BEST banana bread recipes I have gotten from this site.

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

Reviewer:

runningbraids

Reviewed: Feb. 10, 2010

You add EGG WHITES ONLY, i made that mistake of using whole eggs and i came out HORRIBLE! just be careful to add only the egg WHITES

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

Reviewer:

NickyandJohn06

Reviewed: Oct. 22, 2009

I had to mess with this recipe a bit. Looking at it, I couldn't see how the poor recipe was able to rise without leavening. And, it had too much liquid. I used butter because I happened to be out of vegetable oil, added a tsp. each of baking soda and baking powder, eliminated the maple syrup and added a 1/2 tsp. of Mapleine and a half cup of sugar for a slight sweetness. Only nuts I had was pecans, so I used those. Smells great and baked up beautifully. NOTE: This made one large banana bread.

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

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 12, 2009

This isn't an overly sweet, cakey bread which i like. I did add baking soda and baking powder and it rose nicely. Also I just whipped the whole eggs and added them. All in all a nice, healthy bread

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

Reviewer:

Cera

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Reviewed: Mar. 2, 2009

Subbed syrup for honey (about 3/4 cup) and added about 1/2 c splenda for flavor, and was good! Didn't rise as much as regular, but that is b/c of flour used.

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

Reviewer:

OBX Chef

Cooking Level: Expert

Reviewed: Sep. 24, 2008

This is great, I am constantly looking for baked goods without sugar! & this fits the bill! Yes, it's moist --good. I added more nuts cause we love 'em. Thanks!

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

Reviewer:

yvonnesart

Cooking Level: Expert

Home Town: Orrville, Ohio, USA

Living In: Woodsfield, Ohio, USA

Reviewed: Jul. 10, 2008

This is pretty yummy! Well...after I made a few adjustments. I didn't have oil, so I used butter instead. I used regular all purpose flour (all I had in the house). I added some fresh blueberries (almost a cup of them), and used raw sunflower kernels for the nuts. Not the best in the world, but it's yummy enough for me!

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

Reviewer:

HotPinker

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 12, 2007

It wasn't a complete waste, but this is NOT the best banana bread I have ever tasted. A bit compact and dry one can't taste the maple syrup at all! It needs a rising agent of some kind to make it better.

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

Reviewer:

Kathleen

Reviewed: Sep. 3, 2007

I made this recioe with only 2 bananas and it really needed 3....The recipe was very easy...I will make it again.

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

Reviewer:

Divinesolace21

Reviewed: Mar. 14, 2007

I found this to be extremely bland and not very banana-y (and I added an extra banana). Don't really know what happened, but I think I'll stick to a more traditional recipe from now on.

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