Reviewed: Sep. 9, 2006

I used splenda instead of sugar and I used 1 cup all purpose flour and 2/3 cup whole wheat flour. I also added a tbs of vanilla extract and a teaspoon of pumpkin pie spice (I wanted to add cinnamon, but I was fresh out). This was sweet and moist. Next time I will add walnuts to the mix. It did feel like it needed something else but it was still very good.

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GABESGIRL

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Azusa, California, USA

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Reviewed: Aug. 31, 2006

I liked it. It certainly did not have the taste of a fat-laden version, but it had a denseness to it that made it taste far superior to other low-fat versions that I've tried. I also added walnuts and almost doubled the amount of mashed bananas, but no extra baking time was needed. Throw in a teaspoon of Banana Extract for extra flavor. Good Recipe!

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DELLADOG

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Reviewed: Aug. 30, 2006

I followed other reviewer's advice and added 1 1/2 tbsp of vanilla and cinnamon each. Instead of using margarine I used applesauce. This turned out great.

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Tracey

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Reviewed: Aug. 27, 2006

Turned out great. I substituted apple sauce for the margarine, used 1 cup white flour and 2/3 cup whole wheat flour, and added about a tsp each of vanilla and cinnamon.

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magathy

Home Town: New York, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Aug. 18, 2006

This was so good! Tastes just like (or better than) regular bread. I also added 1 1/2 Tbs vanilla and 1 tsp cinnamon to the batter. I made 3 mini loaves and added chocolate chips in one loaf. Delicious!

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Aug. 14, 2006

yummy. i added some cinamon and chopped pecans. i baked them in muffin tins. they were absolutly devine.

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SarahBoBeara

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Reviewed: Aug. 13, 2006

The loaf bubbled up in the middle and was still doughy while the edges were brown. I ended up scooping the doughy part out and spreading it on top. Then the middle actually turned out to be the best part b/c it was gooey and chocolatey (I added about 1/4 cup cocoa and 1 cup of chocolate chips). Overall, good taste and texture and I'm making it again!

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ARKBUCKS

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Reviewed: Aug. 9, 2006

Excellent! The only thing I might change would be to add some chopped walnuts next time.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Aug. 7, 2006

BEST Banana Bread I have ever made!!!

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TWINMOM21

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jul. 24, 2006

This is a 5 star recipe if for no other reason than it being as good as any full fat, high calorie recipe without it being either. The bread was done in 50 minutes in my oven, and had a nice texture that leaned more towards cake rather than bread. Put some butter over the top of the crust as soon as you pull it out of the oven and you'll get a nice crunchy, tasty crust once it cools.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 24, 2006

Pretty good for low-fat, but missing something. Very moist.

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Brandi Duerler

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Reviewed: Jul. 23, 2006

Delicious! We add a little cinnamon for a special touch.

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GAMARAUS

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Reviewed: Jul. 20, 2006

This banana bread has a great flavor, but I added some walnuts and vanilla, and it was yummy! Be very careful with the cook time. After 60 minutes, my first attempt was burnt to a crisp!! This recipe is a keeper:)

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elizabeth

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Reviewed: Jul. 10, 2006

Very good--I added some chocolate chips and my kids had it gone in a day!

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DIANEA5

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Jul. 6, 2006

I do have a really good banana bread recipe already but I wanted something that didn't call for a "stick" of butter and a "cup" of sugar. This was perfect! I did add some vanilla and cinnamin like some of the other reviewers and it really came out good!It's worth trying.

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alleybee

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Reviewed: Jun. 7, 2006

Great Bread. Perfect Texture I DID ADD 1 TSP Vanilla and I used half BROWN sugar and half WHITE. You do have to play a little with cook time for me it worked well at lower temp 340 for 50 min . Oh ya I also added WALNUTS. :) Hope this helps

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JESSYMESSY

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Reviewed: Jun. 6, 2006

A good basic banana bread recipe, though based on my personal preference I swapped out half of the white sugar for brown and still had great results. As mentioned in other reviews, the bread does tend to bake up faster than the recipe indicates, so be vigilant and check it about 10 minutes early! I also stirred in 1/2 cup of chopped candied pineapple and 2 tbsp finely chopped candied ginger into the batter just before it went into the oven... mmmmm!

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Twinkeroo

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 31, 2006

I put my timer on my oven on for the 60 minutes, checked it after 53 minutes and it was very done. The outside was pretty tough and dry. I would recommend setting the timer for 45 minutes and checking it then. The flavor of the bread on the inside was good though.

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LYNNETTEB

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Reviewed: May 24, 2006

First I have to start of by saying that I'm not much of a baker and if I can make this, anyone can if this is your liking. This came out so good. I didn't have a loaf pan so I made cupcakes. Used Splenda instead of sugar, teaspoon of vanilla, cinnamon(tsp),and a dash of nutmeg(like to experiment with different spices) and 3 medium size bananas. This made 10 regular size muffins. Took about 20 minuetes to cook.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: May 19, 2006

Great! But watch you ovens; Mine was done in half the time!

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saucyapple

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

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Lower Fat Banana Bread I

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