Reviewed: Nov. 19, 2009

The first time I baked this recipe I followed the recipe almost exactly, using Margrine [added a little vanilla] Ths time I'm using apple sauce! It's in the oven right now! Delicous and Moist recipe, very well done!!

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zanion

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Reviewed: Nov. 18, 2009

I followed one of the reviewers suggestion and made muffins. The suggestion was to bake it at 325 for 30 minutes. I pulled my muffins out at 25 minutes and they were burned! I would like to try this again, but I would do either a loaf or bake the muffins for less time.

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Jenna Martin

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Reviewed: Nov. 16, 2009

I use only about a third of the sugar. Perfect use of the freezer full of frozen bananas!

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bouldermeghan

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Reviewed: Nov. 13, 2009

After reading the first page of reviews, I decided to change a few things as well. I also used unsweetened applesauce instead of margarine, as well as substituted Egg Beaters egg whites (6 T) for eggs. Then I added a dash of cinnamon, ginger, and a splash of vanilla. I also added 1/2 c. of walnuts, because banana bread just isn't banana bread without walnuts. I poured the batter into muffin cups and it made 14 muffins at about 141 calories each. They turned out great, although I think I could have gotten away with cooking them for about 10 minutes less. I baked them for 40 minutes at 350 degrees, so next time I will try lowering the heat to 325 and baking them for 30 minutes or so. The smell while they were baking was amazing! Next time, I think I will experiment with lowering the sugar to 1/2 c. With the extra sweetness from the applesauce, I don't think it will be noticeable.

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Lainey

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Reviewed: Nov. 12, 2009

This is my go-to banana bread recipe. Super easy to make, and you can add any kind of extra ingredients at the end. I am fond of either chocolate chips (1 cup) or cranberries (1 cup). Makes a really moist bread.

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MayLe

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Reviewed: Nov. 3, 2009

I made this recipe for my hubby to take to work and apparently they all flipped over it! One man even said "ohh! I think this may be better than the wife's!" haha. THAT's saying something.

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Lesley

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Oct. 31, 2009

This is really good! I am replacing my other recipes for Banana Bread with this one! Fantastic with out all the fat..Even my "I want all the fat" hubby liked this...Thank you for the recipe.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

I followed a lot of the other reviewers. Replaced white flour with wheat and cut down on the sugar. I double the applesauce in replace of margarine. I also added a dash of cinnamon and nutmeg. Very yummy! It cooked 35 minutes on 350 and then placed foil over the top and cooked for another 10 minutes at 400.

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Vivienne

Cooking Level: Beginning

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Reviewed: Sep. 29, 2009

Great low fat recipe. Nobody except my hubby realized that it was low fat :o) I used applesauce instead of margarine and milk instead of water. I added a tsp. of both vanilla & cinnamon also. This was perfectly brown in fifty minutes and made the house smell amazing! I might add a few chopped pecans next time since the calories are already reduced enough that I wouldn't feel guilty!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

this was alright. substitued sugar for splenda, white flour for whole wheat and applesauce for oil. it was a bit dry but pretty good for extremely low calorie

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m

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I followed the recipe as it was and it turned out beautiful! It's my first time baking from scratch, so I am pretty excited it turned out well. My oldest sister makes delicious banana bread, but I wanted to try a lighter version and this one was it. I will add nuts to it next time because I've had banana bread with nuts before and they go so well with it.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Aug. 16, 2009

This was fantastic! I gave it 4 rather than 5 stars because I did opt to follow a lot of recommendations in other reviews to make it perfect -- substituted milk for water, egg beaters for eggs, apple sauce for margarine, added cinnamon and vanilla extract as well as my own touch of nutmeg. I also made them in a muffin pan, which required them to cook only about 25 minutes or so. PERFECTION! I'm going to take one with me to work for breakfast.

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Jill D.

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Reviewed: Aug. 4, 2009

I've made this twice now and I think it's pretty good. I didn't give it five stars because both times mine ended up a little dry which could have been an error on my part or my oven. It definitely tastes better with nuts or fruit mixed in.

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celeste

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Reviewed: Jul. 22, 2009

My only changes to this recipe were a teaspoon of vanilla added, and I used low-fat milk instead of the water. I've made this several times and for low-fat it's not a bad recipe at all.

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KBSMITH57

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Keswick, Iowa, USA

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Reviewed: Jun. 4, 2009

Soooo Delicious! I made this banana bread last night and it was so good. However, I did tweak it a bit because of my diet. I used 1 cup of cake flour (didn't have all purpose)2/3 wheat flour, 1/4 cup of smart balance for margarine, 2/3 cup brown sugar, rice milk instead of water. I also used vanilla flavoring. It was very moist and a very nice texture. I will make this again and again......It's a keeper. Thanks!

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Eve

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Reviewed: May 20, 2009

Wow! All the taste without all the fat! I've made a number of full fat banana breads from this site and this low fat version is very, very good. I used 1/3 c. brown sugar, 1/3 c. white sugar, 3 mashed bananas, skim milk instead of water, Sunsweet Lighter Bake instead of the margarine, and added 1 tsp. of vanilla, 1 tsp. of cinnamon, and 1/4 tsp. of almond extract. It had a great texture and baked up very nice in 50 minutes. Also, Pam for baking is a life saver when baking breads!!!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 7, 2009

of all the recipes i have found on this site, this has become one of the family favorites. i made a few minor changes....all similar to those already posted. i used applesauce rather than margarine, milk rather than water....and i dumped a whole slew of cinnamon in because that is just how we like it. i have given this recipe to many friends....all love it!

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courtney

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Reviewed: Apr. 19, 2009

It was eatable but a little bit heavy and not fluffy. I followed the recipe and did not change anything.(not a keeper) Last week I made another recipe and rated it yesterday (the best banana bread), This one is really the best like the recipe says it.

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A.mesbah

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Reviewed: Mar. 30, 2009

great thanks! used 1/2 wheat 1/2 white flour. only egg whites, and applesauce in place of the oil. Added 2 tbsp of ground flaxseed and used soy milk. Added little mini chocolate chips too.. YUM!

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Heather

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I tried it with the variations of half brown half white sugar, 1 cup white flour 2/3 cup wheat flour and added vanilla and cinnamon. Great - cooked a little too long - only took about 45-50 minutes in my oven.

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mkbeautyexpert

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