Reviewed: Jan. 5, 2013

This is my 1st recipe w/ entirely wheat flour and wheat germ. I was nervous that is was going to turn out dry. I took the tips & tricks of others and it came out moist & delicious. I replaced the oil with natural applesauce, soaked the walnuts in water while preparing the bread, used 4 bananas, decreased salt to 1/2 tsp, and added dark chocolate chips. I made mini loaves and cooked them for 25-28 minutes. My picky husband said it was awesome! Will definitely be making this again.

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Reviewer:

Michele

Reviewed: Dec. 9, 2012

Wonderful!

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Reviewer:

RueAnn

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jul. 22, 2012

Fantastic recipe! Here are my changes: only 1/3 cup honey, no wheat germ, no vanilla and used walnuts instead of pecans. I have a convection oven, so only 45 minutes. Thank you so much for such a healthy banana bread recipe! :)

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Reviewer:

Dora

Reviewed: Feb. 11, 2012

I LOVE this banana bread recipe. I've made this several times. I have a batch in the oven right now! I make muffins and cook only 20-25 minutes. The only thing I do different is add mini chocolate chips. Great for breakfast or as a snack!

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Reviewer:

Jen Mohagen

Cooking Level: Intermediate

Home Town: Essexville, Michigan, USA

Living In: Sault Sainte Marie, Michigan, USA

Reviewed: Jan. 28, 2012

This is fantastic! The texture was perfect (I made mini loaves and baked for 28 minutes), and this tastes good as well as tasting healthy. I do agree with some of the other comments about using more bananas though. 1 1/2 cups does not seem to provide enough banana taste to this bread.

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Reviewer:

cookiemonster025

Reviewed: Sep. 17, 2011

I made this recipe and it was dry, real dry. I did not have any honey so I used agave syrup but I can't imagine that would change it's texture. I will not make this one again unless I double the oil.

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Reviewer:

JEP

Reviewed: Aug. 9, 2011

I used 4 bananas and added raisins and chocolate chips. Made muffins out of them and they are delicious. Not too sweet, which is what I like about them. Thanks!

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Reviewed: Jun. 16, 2011

Not a sweet banana bread, but still moist and tasty.

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Reviewer:

BETHANYWEATHERSBY

Reviewed: Apr. 19, 2011

For me this bread was a bit dry and bland (and I was careful not to over-handle the dough). I used 4 big bananas and added 1 tsp cinnamon and some nutmeg. Next time I might add some brown sugar or chocolate chips, and use more bananas (the good bites are the ones that have little sweet chunks of banana); applesauce might also help. It also might need to be covered at least half of the time it's in the oven - the top of mine started to burn at 35 minutes (I live at high altitude. Ugh). I'll definitely try it again with these modifications.

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Reviewer:

mjvickers

Reviewed: Jan. 26, 2011

I substituted vanilla yogurt for the vegetable oil, used ground flax instead of wheat germ (what I had on hand), used 1/4 c. honey and 1/4 brown sugar, and added 1 c. dark chocolate chips. It turned out great and the chips added a different taste to the bread that was nice!

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