Reviewed: May 18, 2013

Delicious! And compliments from my pretentious foodie friends ;) I substituted some gluten free flour (+xanthan gum) for fun. Results were excellent. :)

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Reviewer:

jesslau

Reviewed: Apr. 21, 2013

It was pretty bland, and I even took other raters' suggestions by adding vanilla extract and nutmeg. Very disappointing.

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Reviewer:

ltsstyeh

Reviewed: Apr. 14, 2013

My bread burnt after about 45 minutes in the oven at 350 degree. It was dry as well. So disappointed.

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Reviewer:

alexis82

Reviewed: Apr. 6, 2013

As other reviewers suggested, I altered the recipe a bit. Used 1/2 all purpose and 1/2 whole wheat flour, splenda brown sugar (quantity cut in half as per the slenda directions) istead of regular brown sugar, 1 tsp of vanilla and 1tsp of cinnamon. Also added 1/4 cup of raisins and 1/4 cup of semi-sweet chocolate chips. I baked it as one large loaf so it ended up taking about 80 minutes in the end. The end prodect was absolutely delicious!

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Reviewer:

Waffey

Reviewed: Apr. 1, 2013

I love this recipe, and have made it many times already! I made a few modifications based off the other reviews in order to make it even healthier. For the 2 cups of flour, I use 1 cup whole wheat flour and 1 cup all-purpose flour. In place of 1/4 cup butter, I use 1/4 cup applesauce. I also reduce the sugar to 1/4-1/2 cup, depending on how sweet I want it. And I add in a bit of cinnamon, nutmeg, and vanilla. I also use two 8x4 inch pans (since that's what I have), and it reduces the baking time to ~35 minutes. Very delicious!

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Reviewer:

carmaa

Reviewed: Mar. 23, 2013

Banana Bread is a long time family favorite...this healthier version satisfies cravings, and keeps us on our diet.

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Reviewer:

Terra-Matris

Cooking Level: Intermediate

Reviewed: Mar. 18, 2013

I made this recipe into muffins! A little on the dry side but tasty none the same. I added some choc. chips to the batter, a tsp. of vanilla and about a quarter cup of molasses. I also made a light glaze out of powdered sugar and milk to put over the top. I will make these again. Great for Breakfast with a little Greek yogurt, walnuts and honey.

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Reviewer:

JoyB.

Cooking Level: Expert

Reviewed: Mar. 5, 2013

Nice!

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Reviewer:

Goblintime

Reviewed: Mar. 2, 2013

This recipe is very good, the bread was very tasty and moist, great texture. I don't think the cooking time is accurate when the oven is set to convection bake. I cooked my loaf for the suggested 65 mins and tested for done-ness with a wooden skewer which came out dry. After letting it cool and cutting into it, there was still some not quite cooked dough towards the top of the loaf. Next time I will increase the cook time to 75-80 minutes on the convection bake setting. Would rather it cook a little longer and become a little browner than have any uncooked dough. I also used a glass loaf pan which could have also been a factor.

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Reviewer:

charlotte

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Fountain Hills, Arizona, USA

Reviewed: Feb. 20, 2013

I made this banana bread this weekend and really like it. I added walnuts, substituted white whole wheat flour for the all purpose flour to add protein and a whole grain, and used greek yogurt. The bread is dense but really good. I think I will try a little more yogurt next time and chocolate chips and vanilla.

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