Reviewed: Nov. 12, 2007

absolutely wonderful!

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Rachel

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Reviewed: Nov. 11, 2007

A very good dense bread. I added walnuts, 4 bananas and chocolate chunk chips. It was really good. Even better the longer is sets.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Oct. 9, 2007

I added walnuts, cinnamon & vanilla but this was still quite plain and a bit boring. Next time I'll add reduced fat cream cheese, and more bananas.

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Bobbi

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 2, 2007

I followed the recipe and the bread turned out awesome. Next time I'll try it with applesauce and egg substitute like other review suggested.

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PETRAK28

Cooking Level: Intermediate

Living In: Oswego, Illinois, USA

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Reviewed: Sep. 27, 2007

I have made this recipe for a few years now and it is my kid's favorite. I often sub out the bananas for applesauce or pumpkin and it is still just as easy and yummy. It even works as muffins too!

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SandyMC

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Kirkland, Washington, USA

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Reviewed: Sep. 26, 2007

this turned out pretty good! made the whole house smell fantastic too. i did add a little vanilla extract and cinnamon, that helped alot.

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kleerae

Cooking Level: Professional

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Reviewed: Sep. 24, 2007

I followed some of the suggested alterations like adding more banana (I put in 3 total), replacing the water with (fat free) milk, replacing the butter with unsweetened apple sauce, and lowering the temperature to 325. I also used egg substitute, replaced 2/3 c of the all-purpose flour with whole wheat and added an extra 1/8 tsp. of baking powder (since whole wheat flour doesn't rise as much). I never tried the original recipe, but I think maybe the whole wheat flour helped the texture problem that some people were talking about. I was really surprised at how good this bread was for being lower fat! I thought the wheat flour might make it dry and bland, but it wasn't at all. I will definitely be making this again. For anyone counting Weight Watchers points, each slice of this version is 3 pts. (from 12 servings)

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Lucy K.

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Reviewed: Sep. 21, 2007

I like my banana bread a little more flavorful, so I added a bit of cinnamon and nutmeg to it. Turned out great!

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Momof3

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

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Reviewed: Sep. 9, 2007

I love this recipe. I substitute the margarine with unsweetened applesauce (1/4 cup plus 1 T). This banana bread disappears quickly at all family functions and no one knows that it is low fat.

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BEETLEFAN

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2007

I make this bread ALL THE TIME - it's become famous around my office. I use whole wheat flour and Splenda, and occasionally some flax seed meal, so I don't feel so guilty about adding chocolate chips too. :) Even the "healthy food is for sissies" men I work with devour this and beg for more! It's also really great with dried cranberries mixed in (making 'cranana bread', as it's affectionately known around here).

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STARGAZER8383

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 26, 2007

Delicious!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2007

This was just ok and I would rather have a small piece of the full fat breads as the flavor is somehow compromised in the lower fat version.

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 12, 2007

Delicious. You cant even tell that this has less fat/sugar. I used 3 banana's and replaced the water with milk. Yum!

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sugarcake1

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Reviewed: Jul. 12, 2007

Pretty good. Nice and moist. I wouldn't say it's the best I've had, but given the nutritional content, it's okay. I'll try making it a bit healthier and maybe adding a couple more bananas for more banana flavor.

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kristen m

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2007

Very tasty & moist! A big hit among friends.

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EPPIRN

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Reviewed: Jun. 3, 2007

To make it fat free, I replaced the margarine with about 1/8 c. unsweetened applesauce, replaced eggs w/ 6 tbs. egg substitute, & used 1/3 c. brown sugar & 1/3 c. white sugar instead of all white. I also added 1 tsp. vanilla & some cinnamon for added flavor. I baked it at 325 for about 50 min. Tastes great & is completely fat free! It is also very, very moist!

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C. Borden

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Reviewed: May 6, 2007

This is my "secret recipe"...everyone says I make the best banana bread and this is it! I usually add some chopped walnuts and reduce the sugar a little bit, but it is still delicious as written. Extra good if you make it a day ahead of time, wrap it up in foil, and let it sit overnight...makes the edges really moist.

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Heather C.

Cooking Level: Intermediate

Home Town: Luray, Virginia, USA

Living In: Harrisonburg, Virginia, USA

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Reviewed: Mar. 29, 2007

I LOVED this recipe. After mulling over all the reviews, I changed it up as follows: 1) Added 1/2 cup of bananas, 2) 1 Cup white flour, 2/3 cup wheat flour, 3) Did 1/2 brown and 1/2 white sugar, 4) used applesauce instead of margarine, 5) added 1t of vanilla, 6) added 1t of cinnamon, 6) used milk instead of water, and 7) added 1/2 cup of walnuts. It turned out SO moist and no different than full-fat banana bread.

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Adria

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Reviewed: Mar. 16, 2007

This banana bread was scrumptious, although I made three changes to it. I agree with some other posters that you have to add half brown sugar (1/3 c.) and half white sugar (1/3 c.) instead of all white sugar (2/3 c.). I also added about a 1/4 tsp. vanilla extract. Last but not least, I added half milk and half water. I baked for about 50 minutes, but it got kind of burned around the top, so you have to watch it. You could try putting tinfoil over it, too.

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Nora

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Reviewed: Feb. 23, 2007

Delicious for a lower-fat bread. A quote from my mum "that banana bread is just TOO good"... I added 1/2 teaspoon of vanilla paste, a tiny dash of nutmeg and about 1/2 cup of walnuts. I would have put in cinnamon if I had had some in my cupboard. Also substituted the water for skim milk. I had to bake mine for one hour and 35 minutes though, which was weird. Well worth it though!!!

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B. Barwise

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