Reviewed: Nov. 14, 2008

Very good. For a recipe being so easy, you can't beat it. I used 3 bananas and homemade applesauce. Cut the sugar a bit and reduced cook time for 2 small loaves. Very good, quick & easy. SO GOOD warm with butter! Will make again.

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Carrie3372

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Reviewed: Nov. 14, 2008

Okay. So, I wanted to add a little fat to this just for my baking preferance. I doubled this, cut out half the bananas and used one stick butter and one stick margerine and added a little salt. I used my own homemade crockpot applesauce and just a little apple pie spice, as my applesauce was already spiced up. Everything else I kept the same. The smell of this while baking was incredible. I won't be trying this myself as these will be gifts, but I'll update this recipes as soon as I hear how my friends liked them. This recipe made two large loaves and one mini, when doubled.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 11, 2008

I love that this has no butter. It's very good, though I altered it for my personal preferences. One of the 2.25 c. of flour I used was whole wheat. I put no spices in it, and I think next time, I may add a little salt. I got one full loaf and a mini loaf out of the recipe. My husband likes it a lot so it's a keeper! Thanks. (I'll try to upload a pic)

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Erika Mattila

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2008

Excellent! used stewed pears instead of applsauce - all I had. Made the loaf fantastic. Def. a keeper. Use again.

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MUDMOM

Cooking Level: Intermediate

Living In: Lilburn, Georgia, USA

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Reviewed: Aug. 10, 2008

It does not taste like banana bread. It baked at to high of a temp and burnt edges. Outside was leathery. It tasted spicey, not like banana. Horrible recipe.

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Ellen

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Reviewed: Jul. 14, 2008

This recipe was awesome! I have used a banana bread recipe in the past that was too dense, so I was looking for something a little less so. This recipe is much better than the one I used previously. The bread is extremely moist and very easy to make.

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amyrlinst

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Reviewed: Jun. 21, 2008

I loved this recipe! I changed it a little adding more cinnamon, chocolate chips and pecans (no raisin or walnuts). It has a great spicy banana flavor with my personal favorite -CHOCOLATE! This bread was gone from a party in 30 minutes - with people asking for the recipe! I did use two pans and baked for only 40 minutes. I cannot say it enough - I really love this recipe!!!

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kadams27

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Reviewed: Jun. 7, 2008

I found this disappointing in both flavor and texture. Two stars because it was very easy. I am still searching for a go-to banana bread recipe....

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mommyelisabeth

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Reviewed: Jun. 5, 2008

My hubby and I absolutely love this! And it's healthy, too! I've tried making it with both 4 and 3 bananas, and prefer it with only 3 bananas, adding a little plain yogurt to get the batter to the right consistency. I increase the cinnamon to 1 tsp., because I love sweet breads a little spicy. I make it into 2 loaves, and bake it for 45 minutes.

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 12, 2008

It was good but doesnt tastes much banana bread. Want to try a new recipe. Was better in muffin shape

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mnash

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Reviewed: May 9, 2008

Made this up today to use some up some bananas I had that were past the point of being eaten. I've never been a fan of banana bread, and it tastes wonderful to me. I used two smaller loaf pans and shortened the time to 30 minutes. I also added a bit more spice and a slightly less sugar.

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HermioneAnn

Cooking Level: Intermediate

Home Town: Walkerton, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Apr. 25, 2008

Wundervoll! Köstlich! I love this recipe. I only had 2 bananas and 1/2 T of Vanilla extract, and didn't alter the rest of the recipe accordingly, but it still turned out wonderfully! ^_^

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Choshefu Chick

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Reviewed: Mar. 22, 2008

I didn't have any applesauce so I used 5 bananas instead. All were very ripe and two had been frozen; when thawed they were very juicy. Added extra cinnamon.

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Suzanne Birrell

Cooking Level: Expert

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Reviewed: Feb. 26, 2008

This bread was delicious! I used 1/2 whole wheat 1/2 white flour and added chopped pecans (no raisins). It was surprisingly moist and yummy. I look forward to baking this bread again.

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Mary M.

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I just made this --- I changed the white flour to whole wheat, and added blueberries as well as the walnuts...Also used equal sugar lite (for baking)...I found I had to add more applesauce (probably cause of the w.w. flour!) I also made them as muffins... I was skeptical when I was portioning the muffins out, as the batter didn't taste great--a sure test for me!! Anyway, as soon as they were done and cooled, I tried one, and they are pretty good!!!! I did have enough banana taste and they were firm, not pasty as some have described--again, due to the w.w. flour..... I would make them again, but substituting all whole wheat flour for 1/2 white, 1/2 w.w. I love blueberries in banana nut muffins---try it sometime---it's a nice surprise....

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margretdzn

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Reviewed: Jan. 1, 2008

Mmmm! Thanks for the lower fat, healthy recipe! Followed directions just about exactly (minus nuts/raisins and 1/2 the sugar) and baked to a perfect texture in 1 hour. Great spice mix!!

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VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

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Reviewed: Dec. 13, 2007

This recipe was great! What a moist, delicious bread. I added golden raisins with chopped walnuts. Simply delicious. I even froze the second loaf for later.

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Laura P

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Reviewed: Oct. 17, 2007

this recipe was really great! it's definitely one i would make again. the only things i changed was adding dried cranberries instead of raisins and also putting in a smidge of cardamom. yum.

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jo!

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Reviewed: Oct. 6, 2007

This recipe was great. I followed the measurements almost exactly. I added extra spices, used spenda instead of sugar, half whole wheat and half white flour, and used 2 loaf pans insead of 1. It was so moist but not dense. amazing.

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Karrie

Cooking Level: Expert

Home Town: Bumpass, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: May 16, 2007

I followed the recipe exactly as written and my loaf came out very spongy. I think another reviewer had mentioned theirs being gummy and that seems to have been the case with us, too. I'm not really sure why it turned out this way. I suppose the bread could be described as "moist" in some way - which I'm not opposed to - but the texture just wasn't right, and frankly, I didn't find the flavor to be all that great, either.

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MISSLIZA

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Granny's Banana Bread

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