This recipe is great and I couldn't even taste the difference with a full fat banana bread. I did add more banana than the recipe suggested and it came out extremely moist. I also added less butter, but it didn't seem to make a difference. I will be making this bread regularly!!!

Tastes good. I added some cranberries and walnuts and used whole wheat flour.

ZOMG! STARGAZER8383's idea for dried Cranberries - BRILLIANT! Used all applesauce (and about a 1/2 tbs more), all brown sugar (a little short on that), and my bananas only measured out to 3/4 cup... But still: This was really really good - my lil' girl was gobbling this up! I don't know if I'll ever make another variety of banana bread... And, will NEVER leave out the cranberries. (Be generous with the berries - I used about a handful and a half, and found myself wishing I put GOBS more in). FINALLY: Check it early! I yanked mine out of the oven about 16 minutes early.

I doubled this recipe, used 2 1/2 cups of blended frozen bananas, left out the water, cooked it in a 2 qt glass casserole dish. I also put pecans in it. I baked it at 350 degrees for 1 hour and it was PERFECT despite the fact that I forgot the salt it was still DELICIOUS!

This bread was quite good, especially for a lower fat bread. I found it to be a little bit too chewy, but the taste was great :)

Very yummy! I did use egg substitute and applesauce in place of oil and real eggs. However, the first time I made this I used the Splenda for Baking. DO NOT USE Splenda for Baking in the recipe - Loaf came out hard and too artifically sweet.

I found this to be really terrible. The crust was super chewy and the bread was really dense for a banana bread recipe. Perhaps I stirred it too much. I also subbed applesauce for the butter and 3 egg whites for the eggs as well as added 1 tsp. each of vanilla extract and cinnamon. The flavor wasn't bad it was just the texture. I don't think I will make this version again with all the other choices on this site.

This is a great recipe for banana bread! The only change I made was to add some cinnamon to the mix since without it I find it can be a bit bland, but otherwise this turns out very moist and is really simple to make!

Yummy!! I added some 1/4 teaspoon vanilla extract and 1 teaspoon of cinnamon. It tasted great!! Definitely a keeper! ******* To lower fat, I suggest using apple sauce. I used all butter this time. After the bread cooled, it was so greasy...

This came out really good. I substituted 1/8-1/4 c unsweetened applesauce for all of the butter and also 1 whole egg + 2 egg whites for the 2 whole eggs. Also, I used Splenda instead of sugar. It came out dense and delicious.

Wow! This recipe was SO good! We had some bananas that I knew weren't going to be eaten, so I decided to find a recipe for banana bread. It was my first time I ever made banana bread, and it turned out amazing. I used applesauce instead of butter, and 3 egg whites instead of 2 eggs, and got a fat free bread!

I did make some alterations as did others to make this even lower in fat. I used unsweetened applesauce in place of the margarine and egg beaters instead of whole eggs. I also used half white sugar and half splenda brown sugar blend. The bread did turn out moist and tasty, but it was really dense. Not sure if this is the normal outcome with this recipe, the result of my substitutions, or something else I might have done. I don't mind that its dense; it just wasn't what I expected! Still very yummy and moist, so that's all that matters to me. In fact, it may be a little easier to toast in the toaster this way. If I could do 4 1/2 I would, because this is a great tasting low fat recipe. Not quite a five for me since it really has to be "to die for" in order for me to give a five.

Awesome banana bread! I followed the recipe to a T and it turned out perfect! I will use this recipe whenever I make banana bread! Thanks for the great recipe!

I used Becel (non-hydrogenated margarine) and added a little vanilla and a little cinnamon. The bread turns out so moist. I like the fact there is so little sugar and the baking time is exact. I have given this recipe to friends and they love it too. Delicious!

I followed this recipe exactly, I didn't make changes. I did use butter instead of margarine, and I just used three bananas instead measuring them out because I've heard 1 cup of mashed bananas takes 2-3 bananas. This recipe makes excellent banana bread. I just finished a piece. The temperature/time ratio seems just about perfect, I was impressed because normally I have to bake bread for longer than the recipe calls for. I wanted a healthier option for banana bread so it would fit under the "bread" category, not "cake". I this recipe does it well, not comprimising on flavor or taste. This is a new one of my favorites. I think I'm going to have to go eat another slice!

This recipe is great! To make it a bit healthier I added an extra half cup of bananas, 1/3 cup applesauce, 2 tbls. of ground flax seed and reduced the butter to 1/8. It was awesome!!!

I also changed it up a little, instead of magarine I used a small jar of "Heinz - Applesauce and banana in oatmeal cereal" babyfood. Sounds strange, I know, but I have a 6 month old. I also used eggwhites in place of the eggs. I used the suggestion from earlier to add cocoa to the bottom half. This has turned out to be the best banana bread recipe I have ever tried!