Reviewed: Mar. 24, 2010

I had the recipe converter convert this to "6" to make 1/2 doz. muffins, cooked them for 20 min., and they were absolutely wonderful...light, full of banana flavor, and a recipe I'll definitely make again. A real winner!

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Reviewer:

jaron80

Reviewed: Mar. 14, 2010

I followed another's suggestions and made the following changes: substituted 1/3 cup brown sugar for 1/3 cup of the white sugar; substituted applesauce for the margarine; substituted skim milk for the water; substituted 2/3 cup wheat flour for 2/3 cup of the all-purpose flour; added 1 tsp vanilla; and added 1 tsp cinnamon. This is truly the best banana bread I've ever had and it's so much better for you!

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Reviewer:

AMYANDBREN

Cooking Level: Intermediate

Home Town: Stephens City, Virginia, USA

Living In: Noblesville, Indiana, USA

Reviewed: Mar. 10, 2010

I used applesauce instead of margarine, 1 cup of whole wheat and 2/3 cup of all purpose and added a tsp of cinnamon. Just realized I forgot the 1/4 cup of water but I planned to substitute that with milk. Even without the extra liquid it was still plenty moist...probably because of the applesauce substitution. I also added 1/2 cup of wheat germ and 3 tablespoons of rice protien powder. I made mini muffins and baked for 18 minutes on 350. Great snacks for the kiddos. Anyone have any suggestions on cutting back the sugar? I figure using honey would probably help. But, 2/3 cup seems like a lot.

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Reviewer:

MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

Reviewed: Feb. 22, 2010

Oh my, this recipe was awesome! I am always trying to healthify old standards and this was a really great version. Like others, I added just a few dashes of spice-cinnamon and nutmeg-and I actually baked it in my new 4-loaf baking pan, and so they baked much more quickly than one standard loaf (about 35 minutes) I was able to make two of the loaves with pecans and two without, for those who don't like nuts. I can't believe how delicious and light the texture. I was afraid it would be too gummy or dense but it was really lovely. I already want to make another batch, because this one is going to be gone very quickly! This recipe is a definite keeper!

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Reviewer:

JenofLA

Reviewed: Jan. 25, 2010

Yummy! Used apple sauce instead of margarine, egg substitute instead of eggs, and added 1tsp vanilla. A little toucgh on the outside but I think I'll just reduce cooking time or add a bit more applesauce next time.

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Reviewer:

dancemom

Cooking Level: Intermediate

Reviewed: Jan. 24, 2010

excellent! i use brown sugar and add walnuts and raisins or cranberries.

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Reviewer:

Vaiva

Reviewed: Jan. 17, 2010

We enjoyed this! I followed other reviewers' feedback, and used applesauce and wheat flour.

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Reviewer:

Lauren N.

Cooking Level: Intermediate

Reviewed: Jan. 9, 2010

so yummy! my 2 yr old has decided lately that she doesnt want to eat ANYTHING, so i tried these and she loves them! i changed a few things to make them healthier and they are sinful! used applesauce instead of margarine, whole wheat flour, added walnuts, cinnamon, nutmeg and 1/4 C. milled flaxseed... my husband even eats them too! bwa ha ha ha!

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Reviewer:

christinetanner

Reviewed: Jan. 6, 2010

This still tastes pretty good using light butter and egg beaters.

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Reviewer:

jbdst16

Reviewed: Jan. 3, 2010

I was really impressed that it came out moist and looked beautiful. The picture looked alittle flat but it doesn't come out that way. I'm on my 2nd loaf today and only added some pecans to add alittle crunch.

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