Reviewed: Jan. 20, 2007

Delicious, easy, light and not greasy. This is the banana bread recipe you want!

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Reviewed: Jan. 4, 2007

My husband really enjoys this recipe. Banana Bread is his favorite and we are both trying to cut down our calorie intake so finding a low fat banana bread recipe that tastes like a regular recipe is fantastic; however I suggest covering the bread with foil after 25 minutes and removing it from the oven at 50 minutes. You'll get a much nicer looking and softer crust on the bread. Next time I might try adding some pecans to the mix.

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Jackie

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Reviewed: Dec. 16, 2006

I made a batch of this today and it's very yummy. I made it as the recipe states, but I added 1/3 cup pecan chips, 1 tablespoon brown sugar, 1 teaspoon each of cinnamon and vanilla. It is very light and fluffy, more cake-like than bread-like. I think it could use more banana, that would make it moister and add more banana flavor, which it could use. Very easy to make, and quite tasty!

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KIMIKOMI

Cooking Level: Expert

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Reviewed: Dec. 15, 2006

I just used this recipe (made muffins instead of a loaf) and it is wonderful! I changed a few things: used milk instead of water, butter instead of margerine, added a dash of all-spice, a teaspoon of vanilla extract, and since i'm a cinnamon lover, i added about 2 teaspoons of cinnamon. The muffins came out moist and delicious (I baked them at 325F for about 22 minutes). Thank you for a great recipe!

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Liezl

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2006

This is AWESOME! I loved it! The only change I made was I added a little bit of vanilla and some cinnamon, but you can't tell it only has a 1/4 c of margarine in it! I will make this again!

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MELLYISME19

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Dec. 13, 2006

this is my second time using the recipe and both times it came out great.. however i like my banana bread a bit more dense so i replaced the white sugar with brown, and the water with soymilk... i also added a dash of cinnamon and vanilla.. and used 1t of bp and halft of baking soda.. i also added walnuts to the mix cuz i love nuts with my banana bread.. anyway great recipe to play around with! cuz i don't think u could mess up :P

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GRACEFACE

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Reviewed: Dec. 2, 2006

Well, I can't honestly rate this recipe yet.. because I changed it so much. I tried to make it even lower in fat, and I ended up sacraficing a lot of the flavor. Instead of sugar, I used cooking splenda, and instead of butter I used zero calorie I can't beleive it's not butter spray... so, the outcome was a bit unflavorful. It was incredibly moist and if I had added another cup or so of mashed bananas and maybe some cinnamon... it really could have been something good and extra extra extra low fat! It was super easy to make and moist as ever... I will probably try this one again!

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Annette

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: North Hollywood, California, USA

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Reviewed: Dec. 2, 2006

This was very moist and yummy! I needed extra, so I doubled the recipe adding a total of 6 bananas, eliminating the water, and adding cinnamon, ginger and allspice like others suggested. Very good!

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dklswife

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Dorr, Michigan, USA

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Reviewed: Nov. 17, 2006

I made it in mini-loaf pans and baked for 28 minutes. Delicious!

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SUSANNAHT

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Reviewed: Oct. 31, 2006

Yummy! Excellent with walnuts and dried cranberries.

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Liz Evans

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Reviewed: Oct. 30, 2006

A great recipe. I used half whole wheat flower and couldn't taste the difference.

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YOGASUZ

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Reviewed: Oct. 24, 2006

Honestly, it's not as good as banana bread made with the full amount of butter and sugar. So I wouldn't say it's the best banana bread in the world...BUT for how much less sugar and butter this recipe contains, it's surprisingly still very very good! I give it five stars!

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BELICIOUS05

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Reviewed: Oct. 17, 2006

This is my favorite banana bread recipe! It's light and fluffy, and has lots of flavor for a lower fat banana bread. I like to add 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp ground ginger, and occasionally a splash of vanilla extract. I also like to add any of the following: a cup of frozen berries (blueberries and raspberries are best), 1/2 cup walnuts and/or pecans, 1/2 cup finely chopped candied ginger, 1/2 cup semisweet chocolate chips. For an extra lush version, top it with fresh lemon juice and dust it with sugar. Goes great for breakfast, toasted, and smothered in fresh applesauce.

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Morley

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Reviewed: Oct. 8, 2006

awesome yet simple to make. this recipe is superb. i hate looking through so many recipes for banana bread and sometimes i can't even find one. well this is one of them that is top notch!

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waltercorreaiii

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Reviewed: Oct. 2, 2006

kids LOVED it. Thanks.

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imklady

Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 23, 2006

Hi! :) I tried making this because it seemed simple enough for a a kid like me to make (im 14 and horribly inexperienced at cooking...i make cup noodles bad) So I tried it...and this was the first thing I made that tasted decent!!! The only con was that I think I didnt mash the bananas enough because at the end there were a few mushy spots in the bread. Next time ill put some walnuts in the mixture!! (thats ok to do...right?) This time i sprinkled some semi chocolate chips and they tasted so good that I sent some to the neighbors downstairs.

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Alena

Cooking Level: Beginning

Home Town: New York, New York, USA

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Reviewed: Sep. 21, 2006

This banana bread turned out wonderfully. I used brown sugar and splenda instead of white sugar, non-fat milk instead of water and I added cinnamon, vanilla essence and chocolate chunks to the recipe. I also sprinkled brown sugar on top before baking.

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ALILE

Cooking Level: Intermediate

Home Town: Norwich, Norfolk, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Sep. 20, 2006

This was ok, just not enough banana taste for me. My co-workers liked it and the fact that it was low fat was a bonus for them too.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 20, 2006

As suggested, I used half brown and half white sugar, 1/2 tsp of cinnamon and nutmeg each, and added applesauce (1 serving size, about 1/2 cup) in addition to the margarine, and used milk instead of water. It took 55 minutes at 350 in my oven. Not as good as a 'full-fat' recipe, but still very good. I was pleasantly surprised, not too dry or dense.

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drupelet

Cooking Level: Beginning

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Reviewed: Sep. 16, 2006

I made a few changes. Instead of butter I used cinnamon applesauce. I made muffins instead of bread so I added the topping from the "Banana Crumb Muffins" recipe also from this site.

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yoyoella

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