Reviewed: Sep. 4, 2009

I liked this recipe very much. I added about a cup of chocolate chips and some cinnamon as well. My loaf over baked a tad so next time I would only allow it to bake for about 45 minutes.

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Becca

Cooking Level: Beginning

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Reviewed: Jun. 3, 2009

Really good, healthy recipe. I made muffins as another reviews suggested because I always burn breads. They turned out really well! I added craisins and some apple butter. Next time I will add cinnamon as well. Good stuff.

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jeneanp

Cooking Level: Intermediate

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Reviewed: May 4, 2009

This wasn't as sweet or as moist as other banana breads I've tried but it was still good. I topped each slice with honey and that made it great. I also added cinnamon and nutmer per some other reviewer's suggestions.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 26, 2009

Almost perfect! Only needs some flavorings like cinnamon and nutmeg. Texture was good and firm but not too dry. I would prefer it a bit more moist, but it was okay as is. We topped it with an oat streusel and it was great.

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Delilah

Cooking Level: Expert

Home Town: Satellite Beach, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 9, 2009

Everyone in my family, kids to adults, absolutely loved this bread. Very moist and rich. Hard to believe it's so healthful.

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Cookie J

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Reviewed: Feb. 28, 2009

This is my absolute new favorite banana bread recipe! I grew up eating banana bread and this is the best ever! I used apple sauce instead of the oil, added extra vanilla and a teas of butter extract, and left out one of the egg yokes. I also laid a few pecans on the top of the loaf for more pecan flavoring. Lastly I added 1/2 cup chocolate chips and it turned out great! Slices beautifully and great for toasting and having plain or with coffee. :-)

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Blue Jay

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Reviewed: Jan. 13, 2009

Very good recipe. I add a couple of tablespoons of sugar/splenda blend to it and a half a cup of applesauce. It's so nice and healthy.

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Tammyg

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Reviewed: Nov. 6, 2008

I might sweeten it up a little for next time, but it was really moist and almost cake like texture. I sprinkled some oats and brown sugar on top. Loaf looked great, wish I had taken a picture!!

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Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

Living In: Roseville, Minnesota, USA

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Reviewed: Oct. 20, 2008

Turned out great! I used 3 bananas, margarine instead of oil, and a little less than 1/2 c of honey. I might add another banana next time or perhaps some shredded carrots. I used walnuts (toasted them first) instead of pecans. Also I'm planning to add some spices in the future. This is a keeper!

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DUESER

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Reviewed: Jul. 25, 2008

A good, healthy banana bread. I love that there is not refined sugar or flour in this recipe! My one complaint is that it's a bit dry...and I even tried adding an extra 1/2C mashed bananas. Definitely try not to overbake this! Also, chocolate chips are a yummy substitution for the nuts.

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anelson

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Reviewed: Mar. 27, 2008

These are delicious and healthy. I use 2 cups of banana, 1/2 c. applesauce for the oil and make about 4 1/2 dozen mini muffins. Bake 15 minutes

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claire

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Reviewed: Jan. 21, 2008

I made this right to the recipe, baked it in the toaster oven for 55 minutes, and it turned out great. Not as sweet or oily as traditional banana bread, which makes it a great afternoon snack for me and my kids.

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rebconr

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Reviewed: Jan. 11, 2008

Tasty for a whole wheat bread- not too dry like many like it. It is also easy to make. I think I will try adding some different nuts/seeds and fruit next time. Also- I like to substitue 1/2 the honey for 100% maple syrup.

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marathonmama

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 29, 2007

shamefully I admit, between 4 people we went through an entire loaf in less than a day!! I didn't change the oil to applesauce because I was afraid it would be dry (I'll try it next time and will soak the walnuts like another person mentioned). I added cinnamon like most people said and used walnuts instead of pecans. I also used sugar free honey as I no longer eat sugar. great recipe & healthy!! update - I've made this both ways (per recipe and changing oil to apple sauce) and it taste exactly the same both ways, so delicious!

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Nov. 29, 2007

This is fantastic banana bread. I used applesauce instead of oil and added a few chocolate chips for additional sweetness. GREAT! I am always being asked for the recipe.

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HoosierJenny

Cooking Level: Intermediate

Living In: Sheridan, Indiana, USA

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Reviewed: Oct. 26, 2007

I liked that this recipe was very healthy but it turned out a little dry and heavy

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TTHOMPSON84

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Reviewed: Sep. 23, 2007

I just made this recipe for my 17 month old (for easy breakfasts) and it turned out great. I halved the recipe. I took the advice of some of the other reviews and used unsweetened applesauce instead of oil. I used 2 mashed bananas and I added 2 tablespoons of plain yogurt. Came out really moist and not too sweet. I made them as mini muffins (it made 1 full tray of 24 mini muffins) and separated them into sandwich bags with 2 or 3 in each bag and froze them. Oh, I also should say that I only baked them for about 20 minutes. Great recipe.

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DIONA88

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Reviewed: Sep. 15, 2007

I love this recipe. It's good for you and tastes great. I've made it many times and never had a loaf turn out anything other than perfect!

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tabarry

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Reviewed: Sep. 9, 2007

Eh.

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Sep. 5, 2007

I made this into a dozen muffins, and baked for about 22 minutes. Overall, I found them good, certainly not sweet like some banana breads, but a little dry. Perhaps baking them that long was too much, or perhaps more than 3 bananas would have helped, which is what I used.

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