Reviewed: Nov. 7, 2004

I read everyone else's reviews, but still decided to give it a try....I was disappointed with this recipe because like others said, it doesn't have a real "banana" flavor...it is a lower fat recipe using applesauce instead of oil which I liked...but it didn't have a lot of taste to it in my opinion.

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PWMOM2

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Reviewed: Oct. 9, 2004

I was excited to try this recipe but found it to be pasty and gummy,I did not like it and my kids did not ask for more. I did not include raisins or nuts(preference).

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Oct. 9, 2004

This recipe was so good! I did not use optional raisins, but I did use pine nuts in lieu of optional walnuts (I had a surplus). It turned out fantastic! I did brown the pine nuts a tad prior to adding. I used a spring form cake pan and only had to bake this for about 35 minutes (maybe a little less). I did the toothpick test and it was wonderful! So moist and yummy! Thanks for this recipe, I never knew banana bread would be so easy! This will be a staple in our house.

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Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 29, 2004

We love this! I love that it is lower in fat and still tastes killer. I don't understand all the other banana bread recipies w/o cinnamon or nutmeg. I have also used canned pumpkin in place of applesauce and we think it tastes even better! We have never tried it with the optional ingredients, though. Works great as muffins too.

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MZUNGU

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Reviewed: Aug. 18, 2004

Very good....but not like much banana bread. My husband thought it was very good. Will make again...but not when we are in the mood for banana bread.....ps my two year old loved it

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 25, 2004

Theresa, this recipe was a great find. Your great-grandma certainly cooked with a conscience. Sometimes I add the raisins, sometimes the nuts, sometimes both. Today, I wanted 'sweet' so I added chocolate chips but replaced the sugar with Splenda. These came out so good. This is my forever recipe for banana bread. I agree with watching the cooking times. I had 6 large bananas so I upped the recipe by half and made two slightly smaller loaves. They were done in 40 minutes. Thanks!

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claudygirl

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Reviewed: Jun. 17, 2004

I added chopped chocolate chips, omitted the spices and substituted 1 cup of a very light whole wheat flour for the white flour. It turned out really well except I slightly over baked it because I hit a densely banana spot with my tester and erroneously thought it wasn't yet done. It's a good recipe -- lower fat or not!

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Monique

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Reviewed: Mar. 14, 2004

I thought this was a great recipe. It didn't have a buttery taste, but it had plenty of banana flavor. It was very easy to make.

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AMBER CONOVER

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Reviewed: Oct. 27, 2003

This recipe yields the best banana bread I ever made. It is full of banana flavor yet doesn't have all of the oil and fat that most other recipes do.

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SMITHRAC

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2003

pretty good banana bread. i made one loaf plain, and one with nuts and Craisins, which gave it a great twist. nice and moist.

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Reviewed: Apr. 6, 2002

This was great. i made this for a track team dinner and everybody loved it. i used only 3/4c of sugar, and left out the nuts and raisins, but added chocolate chips. everybody wants the recipe now! oh, i would recommend only baking for 35 min... or at least checking it after that long so it doesn't overcook.

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HURDLER25

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Reviewed: Nov. 19, 2001

Very tasty - my husband went back for more! Lived dangerously in putting this in my largest nut bread pan - it almost went over. Next time I'll make 2 loaves in a regular sized pan.

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