Reviewed: Apr. 26, 2007

Very satisfying. Full of flavor. This is a keeper. I used whole grain flour. It baked up beautifully. It makes a wonderful loaf to give as a gift as well as for home. You never miss the oil/fat. YUM!

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Jen-Nay

Cooking Level: Expert

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Reviewed: Mar. 30, 2007

I use this weekly and it is a fave of my 3 year old. No oil, no fat and very tasty!

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mistyrose

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Reviewed: Jan. 28, 2007

ECXELLENT BREAD AND WANDERFUL AROMA.

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Romney

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Reviewed: Jan. 16, 2007

Great way to use up those ripe bananas-If you like breads you got to try this one

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baloscar

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Reviewed: Dec. 17, 2006

Add that fifth star for this one. I made it with cup for cup sugar replacement and it is awesome. A huge treat for the diabetics in your life without losing any flavor. Enjoy it :}

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SAVEYSTACE

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Reviewed: Dec. 16, 2006

I'm ambivalent with the rating here. I liked the fact that when baked, this looked much like a banana bread does when you add butter; you get that nice crusty golden top. I think the problem is with the amt. of bananas. I too found that after 45 minutes, it was not done inside and the top was getting very brown(not too brown but if I cooked it for the amt. of time needed to bake the inside, it would be black on the outside). I turned down the oven temp to 350 and tented the top. This helped it to bake further and it is very moist; and not gummy I omitted the raisins, and cut the sugar down to 1 1/2 cups and it was plenty sweet. doubled the cinnamon, and added a tsp. salt! Without the salt, this would taste very bland even with a vibrant banana flavor. Salt gets a bad rap; it helps to ENHANCE flavors. I like the method of the cooking temp and low fat, but will try this again using only 3 bananas to see if that helps cook more evenly. It actually bakes up like a picture; the loaf really looks beautiful.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 4, 2006

I made this into muffins, I followed the recipe exactly, but did not add the extras. I cooked them for 35 min. They are good, but next time I will take them out 5 min earlier. Thanks it is a keeper

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mec72799

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Reviewed: Oct. 12, 2006

This is the easiest banana bread to make. I added a little more cinnamon and nutmeg, and only 1 1/2 c flour and it was VERY moist. I did not add nuts or raisins. I will use this recipe from now on. I only baked for 45 minutes, too. Perfect - my husband loved it!!! Just a great recipe - perfection!!!!!!!!!!!!!

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lbahr

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2006

This is Wonderful! Make sure to add the Walnuts and Raisins as it really adds to the flavor. I doubled the amount of cinnamon and Nutmeg for a little more flavor. It really does call for two medium pans, not one. cooking time was about 45 minutes in the center of the oven. Great with butter or Cream cheese. ENJOY!

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Melissa

Cooking Level: Expert

Living In: Clay, New York, USA

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Reviewed: Jul. 4, 2006

Super. Great Banana Bread. Recipe exactly correct. Pan size and cooking time exactly correct. Great with raisins.

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oib

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Reviewed: Nov. 20, 2005

Very tastey! But the 12 serving recipe definitely calls for 2 pans instead of one. Total cook time was about 1hr 10min with one pan. I was worried about burning the bread since I had to keep putting it back in the oven. Aside from this, this is a very good recipe. I used 3 bananas instead of 4 and the texture was just right, not gummy at all :-)

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MissChris28

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Reviewed: Nov. 16, 2005

I was happy to try this recipe since it claimed moistness and was lowfat. However, the texture was so gummy even after I put it in for the remaining 15 minutes. I am highly dissappointed as this was a waste of 8 good bananas(I doubled the recipe).

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khalisa

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Reviewed: Nov. 15, 2005

For a recipe with no oil, I was surprisized how moist and tasy it turned out. I added golden raisins and dates for a change. We spread low-fat cream cheese on slices for a tasty breakfast. YUMMY!

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Baby Chicken

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Reviewed: Nov. 10, 2005

Made this today, smelled soooo good baking!! I was looking for moistness and I was not disappointed! Made it exactly the way the recipe listed ,but, I didn't add the raisins . Baked it in a larger loaf pan for the lower end of the time in the baking instructions (45min.) it tested done when I inserted a table knife in the center and it came out clean . It was a bit underdone close to the surface but, that was easily fixed by baking for the remaining 15 min.it should remedy any pastyness other people have had problems with .I won't go back to my old recipe!! Will definately make this again and again .

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gabbysgrammy

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Reviewed: Sep. 23, 2005

The taste is okay, but the inside is pasty and gummy like another reviewer said and not like bread. It seems like there are maybe too many bananas.

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bethinchina

Cooking Level: Beginning

Home Town: Iowa City, Iowa, USA

Living In: Yantai, Shandong Province, China

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Reviewed: Sep. 17, 2005

I followed the recipe except instead of a loaf pan I used a 10 cup bundt pan and baked it for about 50 minutes. It came out very nicely for a recipe with no added butter or oil although I thought it was a little drier than the traditional banana bread recipe using butter. I did not add the optional raisins or walnuts. I served it plain with no additional butter spread. My lady friends loved it.

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NADO2003

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Reviewed: Jun. 22, 2005

very moist, my kids loved it.

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MEKJEK

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Reviewed: Jan. 8, 2005

This version of banana bread cooked up a tad bit tougher than other's I've tried recently.

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KOLETTEG

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Reviewed: Nov. 21, 2004

The taste is great. My complaint with this recipe has to do with the size of the loaf...way, way too big for one pan. Mine burnt on the outside in order to get it done on the inside. The recipe should specify two pans, not one. But I'm not that upset because banana is not my favorite flavor; we made this just to creatively use them up.

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SNOWCU

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Reviewed: Nov. 9, 2004

I have been looking for a good banana walnut bread for 6 months! Since I do not eat "sugar" I have been hunting down "sugar-free" recipes, with NO luck! Oh I have found some, but they were not good. This one, well, I liked the ingredients, and decided to try it (did not read ANY of the reviews, since I truly wanted to make my own decisions), and I used "SPLENDA" instead of sugar. I added a cup of golden raisins and the walnuts..and I waited patiently. It fluffed up to a golden brown, it slipped right out of the pan ( I did shorten the baking time to 40 minutes)...and I am more than thrilled with this recipe!!!!! Teresa, Thank you for sharing! Your Granny's recipe will live on thru more than just your family, this one is a definite keeper and one I will pass down as "Granny's banana bread" too!!!

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ROBINJO

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Granny's Banana Bread

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