Reviewed: Sep. 9, 2010

Okay, so am I the only one who threw in some dark chocolate chips? Served it with our meal last night. Delicious...the whole family raved! And, nobody asked for dessert afterward -- that was a first!

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STEPHNIEDERJOHN

Reviewed: Jun. 1, 2010

I doubled the bananas and substituted 1/2 tsp baking soda and 1/2 c. yogurt for the tbsp of called for baking powder. It got great reviews in my nursing class!

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popularpatty

Reviewed: Jan. 27, 2010

This banana oatmeal bread was very good. My kids loved it.

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Lisa W

Reviewed: Nov. 17, 2009

I loved this recipe! I added about 1 cup or so of mini chocolate chips, just for a chocolate kick. It was gone in about a day! I have already made this two times and can not wait to make it again!

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registhesheep

Reviewed: Oct. 8, 2009

I've been making this recipe for years and finally thought to comment on it. It's fantastic ... the only banana bread we ever make. I'm baking 2 loaves now to feed parents at my son's birthday party!

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HEYSTACE

Reviewed: Sep. 25, 2009

Turned out great; I followed the suggestions of others, so that in the end I had the following changes: Replaced all the white flour with whole wheat (minus 2 tbsp, which I replaced with 2 tbsp of ground flax seed), replaced all the oil with applesauce, used 2 whole eggs, 1 tsp vanilla, 1 tsp cinnamon, and just under 1 cup of brown sugar. I also topped with some sliced bananas and oats. The applesauce adds some sweetness, which is why I cut down some on the brown sugar. If you really like things sweet, I'd suggest keeping the entire cup though. Next time, I'll add banana slices throughout the batter, along with the mashed bananas.

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KarmaGirl

Reviewed: Sep. 7, 2009

I made a vegan variety of bread using this recipe replacing the eggs with Ener-G and used rice milk. Absolutely delicious, great recipe!

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pmotyka

Reviewed: Nov. 27, 2008

I was looking for a banana bread with oatmeal that did NOT use a saturated fat and didn't have a large amount of oil. This one worked very well! While it was baking, I had family members asking how soon they could taste since it smelled wonderful. Small changes I made were using 2 whole eggs instead of 1 whole and two whites, I used 1 tsp of cinnamon, and used 1 cup of unbleached flour and 1 cup of the "white" whole wheat flour. It was moist and not oily like some quick breads that use oil as the fat. The oatmeal gave an appealing texture, nicer than banana bread made with just flour. This one is a keeper in my file!

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teapotter

Reviewed: Mar. 29, 2008

Even though I altered the recipe quite a bit and I'm sure it didn't taste the same as it was originally intended, I thought it was quite delicious! I tried to make this with the least amount of calories and fat as possible, so substitutions/alterations I made include: 1 cup Splenda instead of brown sugar, 1/2 cup unsweetened apple sauce instead of the oil, 1/2 cup egg substitute instead of the eggs, 3 bananas instead of 2, used instant oats instead of regular, 1/2 cup light vanilla-flavored soy milk instead of milk, and finally I converted the bread into 16 muffins. They came out moist and dense and not-too sweet. Next time I will try to use whole wheat flour instead of all-purpose to lower the calories even more and make them more healthy. According to my calculations each muffin is only 100 calories and contains a negligible amount of fat. I ate them with some sugar-free strawberry jam for a very filling and yummy snack that didn't ruin my diet!

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Reviewer:

jesseliu02

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 18, 2007

This is a hearty banana bread. I made the recipe with one substitution: I used half white flour and half whole wheat flour. It made it a bit drier, I think. It was not geat at room temperature but I presliced it and kept the slices wrapped in the refrigerator. A few seconds in the microwave and I had a great warm mid-morning snack.

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