Reviewed: May 17, 2006

Moist and delicious. I added 1 tsp. cinnamon, a dash of nutmeg, a tablespoon of brown sugar, and doubled the amount of banana. Will certainly make again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Beth

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2006

This bread was pretty good, especially for a lowfat one. It wasn't amazing though. I would proabably add something like chocolate chips or nuts to it next time to make it a little more interesting.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

peacockfeather

Cooking Level: Intermediate

Living In: Quincy, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2006

mmmmmmmmmm :) Even the batter is good! Try making this without licking the bowl, I dare ya!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MRSAMYBUG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2006

This is a great recipe for a healthier version of banana bread. I added vanilla and cinnamon like others suggested and I used only 1/2 cup of sugar with an extra 1/2 cup of banana. I also baked them in muffin tins (recipe will make about 12 regular muffins) and it only takes about 20-25 minutes. Yummy!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

julia

Home Town: Los Gatos, California, USA

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2006

Tastes so good for a low fat banana bread. I used whole wheat flour, splenda and light butter. I baked for 55 mins, I think 50 mins was maybe enough.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

KHIKLET

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2006

This is a great banana bread for being lower in fat and calories. I read the previous reviews and added vanilla, nutmeg and cinnamon. I also added choc. chips. It turned out great. Not as yummy as a regular ban. bread, but still great!!! I will definetly make again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2006

I love banana bread and this healthier version did not disappoint me or my family one bit…we ate every last crumb! I added another ½ cup of banana, and a ½ tsp. of cinnamon, ¼ tsp. of ground cloves, and ¼ tsp. of ground ginger for some additional flavor…I prefer a spicier bread. This was an extremely quick, easy, and tasty way to avoid wasting some over-ripe bananas!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2006

Not the best banana bread ever, but pretty good. Especially as it is low fat yet still moist. As others suggested, I added cinnamon, vanilla and ginger to give it some flavor. It would have definitely been bland without these. I also added an extra banana to make about 1 1/2 cups. Used the full amount of margarine and it was very moist.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

shealuna

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: London, Greater London, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2006

I love this recipe! The flavor is great and it is lower fat than other banana bread recipes! It is so far the best banana bread recipe I've tried.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

L. Brown

Cooking Level: Intermediate

Home Town: Kyoto, Kyoto, Japan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2006

So so good. I substituted the eggs with an egg replacer, and the butter with applesauce- it turned out deliciously. I was tempted to eat all the batter before it even hit the baking dish.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bz

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2006

This is a good recipe for banana bread. I made it as written except that I added more bananas. Next time I might add some walnuts too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura HK

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2006

This was very yummy. I added chocolate chips which added to the decidance.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HOTTIE46947

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2006

This was very good, especially for being low fat. I don't think it tasted quite as good as the real recipe but for having that much less sugar I'll definitely make this my main banana bread recipe from now on! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

reiscakes

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2006

I thought this recipes was great! I made a few changes based on other feedback: I used 1/3 c. of the Splenda/sugar for baking, 2T butter and 2T applesauce, 1/2c egg beaters, 3 medium sized bananas, and 1c reg. flour and 2/3c whole wheat. I bought an 8-wedge cornbread cast iron skillet at Cracker Barrell baked at 350deg. for 42 minutes - each wedge equals 3 WW points - NOT BAD!!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BENANDKATIE10

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 21, 2006

Great Recipe! I took the advice of others and did half Splenda/half brown sugar, half margarine/half applesauce,1 3/4 cup banana, half H2O/half 1% milk, 1 C white flour/2/3C Whole Wheat, added 1/2 tsp vanilla, 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/2 cup raisins, and sprinkled the top with chopped pecans and a touch of cinnamon. If you don't put nuts on top, it looks a little bland and boring, so I suggest a little cinnamon for color. I made 6 muffins and cooked for 17 minutes, and cooked 6 small loaves separately from the muffins for 25 minutes. (I had a pan that made 8 loaves and only filled 6). If it is served warm and fresh from the oven, it tends to taste slightly gummy, so let it sit for 10-15 min on a cooling rack before serving. Wonderful and healthy! A great recipe I can feel good serving to my kids, as well as company! Thanks!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

HAYNIE13

Cooking Level: Intermediate

Home Town: Cerritos, California, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2006

I used Splenda to replace the white sugar, and cut the margarine in half and added 3 tablespoons of applesauce. Very good banana bread! This one is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

blanca

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2006

Very good! My kids LOVED it. I loved that its lower fat AND tastes good. I did make the same change as another reviewer and used 1 C white flour and 2/3 C wheat flour as well as the cinn., nutmeg and vanilla. I may add a little more banana to it next time as well. But as is was moist and quite flavourful.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MAZZO

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Panama City Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2006

This was good. Easy, fast and I actually liked that it wasn't as sweet as some banana breads !

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YAHMMY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2006

Mmmmm.... very yummy bread! I ended up adding about a tsp of cinnamon and a little bit more banana then called for and it turned out wonderful. True... other full fat recipes might taste slightly better, but its worth it knowing that I'm eating something a bit healthier. I'll be making this bread again soon!! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JLBRUMFI

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Rochester, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2006

Not bad for a low fat dessert. Followed the ingredients exactly. Not as moist as other banana breads but then this is a lower fat version and it does do the trick when your craving something sweet. Thanks

Was this review helpful? [ YES ]
0 users found this review helpful