Reviewed: May 2, 2012

This is so completely delicious! My kids like it better than the 'regular' fat-in banana bread that I make. Well done!

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Reviewed: Nov. 6, 2011

I doubled this recipe and it made 3 loaves. Very yummy. I also used half mayo and half apple sauce and it was excellent. Super moist with a nice tang. I added some cinnimon as well, 2 tsp. Have made several times now and my family loves it!

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goofy_hobbit

Reviewed: Nov. 5, 2011

I was a tad leary of the mayo in it but was on the hunt for a recipe I had everything for, and was very low on butter... it was SOOOO yummy, but I needed to increase the baking time to about an hour, and there was still a bit that was gooey.... but hands down... YUMMY!!!

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KittyKins

Reviewed: Oct. 19, 2011

I have a similar recipe that I tweeked to make it low fat and low sugar. Use 1/2 wheat flour and 1/2 AP flour. Same with sugar = 1/2 splenda 1/2 regular sugar. Instead of mayo (yuk) use low fat sour cream. Add cinnamon and fresh grated nutmeg, to taste. Adds tons of flavor. No one knows that mine is low fat and low sugar. It's that good!!!

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6 users found this review helpful

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Vickie

Reviewed: Aug. 7, 2011

This tastes excellent. I might try cutting back a little on the sugar next time, as it was just a tiny bit on the sweet side for me, but otherwise great. Nice alternative if you don't have butter on hand too!

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BARNKITTY

Cooking Level: Expert

Reviewed: Aug. 3, 2011

This banana bread recipe has great flavor. I made one change because of what I had on hand, which was to use 1/2 cup buttermilk instead of the mayo. The banana bread was delicious but I did notice the crust was a little rubbery--possibly because I didn't use mayo? Either way it's worth a little sacrifice in texture for the lower fat. I will definitely make it again!

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Marie Taylor

Cooking Level: Beginning

Reviewed: Jul. 27, 2011

This turned out pretty well. I chopped up some almonds and threw them in and also used half brown sugar, half white sugar. It's quite moist but it took a little longer to cook than 45 minutes--more like 55

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sethb

Reviewed: Jul. 27, 2011

I added a teaspoon of baking powder. I made no other changes. I made muffins out of this recipe. I got exactly 12 and I baked them at 350 for just under 20 minutes. The only issue I had with this banana bread came out dry. My bananas weren't big--all three of them were medium sized which could have been the problem. I really couldn't tell that I baked these with mayonnaise and I'll be honest, I was worried about that. I'd like to try this again with another banana and see if that helps but these really were quite dry.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 22, 2011

I wasn't sure about the mayo in this, but it turned out great! The end result is a moist, delicious banana bread that doesn't have as many calories and fat grams as most recipes but just as much taste. I am definitely keeping this recipe for future use!

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