The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 1, 2008
This was very good for a low fat recipe. I did tweak it a little, as I did read the reviews. I did add a tsp of cinnamon, used half sugar, half brown sugar, an extra banana, as well as 1/2 cup of whole wheat pastry flour (I always do that when I can). I also added more nuts...closer to a 1/2 cup. I thought it was very good and not a strange texture like some low fat breads. It didn't need quite an hour either. I baked it for 50 mins, and it came out fine. The only reason I gave it 4 stars and not 5 is because I did not follow the recipe to a T!
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Cooking Level: Expert

Living In: Turnersville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2008
Yummy! This was sooooo amazing. Followed the recipe apart from adding some cinnamon + nutmeg and an extra banana. yummy in my tummy as well as the tummies of my roommates. Edit: Just made this again and I didn't have vegetable oil nor milk, so I substituted one tablespoon veg oil for 1 TB olive oil. and I substituted the milk for rice milk (+ another tablespoon of olive oil). I know this may sound weird, but I had to work with what I got. In the end, it still tasted fantastic! Oo, like usual, I used 3 bananas instead of two.
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Photo by Lauren

Cooking Level: Beginning

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 10, 2008
This recipe turned out great! The key is mixing the sugar and butter for 5 minutes so it's not heavy. I added a pinch of cloves and cinnamon, 3/4 cup of white chocolate chips and sprinkled dried cranberries on top before baking. Yum!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2008
Made this yesterday-the kids helped too. Very moist and tender. I baked it in a bundt and cut it in half/froze half after it cooled. One change for next time: I would add 1 more banana next tim for more oomph! I did give in to the kids begging and add chocolate chips and a pinch of cinnamon
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2008
Definitely good stuff! I made a few changes....I used 1 3/4 cup whole wheat pancake mix; 1/8 tsp baking soda; 2 tsp baking powder; 2 tsp cinnamon; 1 6oz container fat free vanilla yogurt (instead of applesauce); 1/3 cup fat free milk; 1 small container of banana pudding (for more banana taste and moistness); 2 ripe bananas; 2 egg whites, 1/3 cup granulated Splenda; 1/3 cup brown sugar; 1 TBSP white sugar.....I baked for 325 degress for 55 minutes and it was perfect!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 7, 2008
Found this recipe a few months ago and have been making it regulary whenever the bananas are turning. The whole house enjoys it, thanks for sharing!
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Cooking Level: Expert

Home Town: Wharton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 27, 2007
I love this recipe. It uses applesauce instead of oil which dramatically cuts down on the fat and makes it much more healthy. I also added probably 2-3 tbsp of cinnamon and I also like to add a dash of cloves for taste. Overall, this recipe is quite wonderful.
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Home Town: Kennewick, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 17, 2007
I've made this several times. People can't believe it's low-fat. It's delicious!
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Home Town: Vancouver, Washington, USA
Living In: San Rafael, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 13, 2007
Good recipe, highly recommended for those old bananas!
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Cooking Level: Intermediate

Home Town: River Rouge, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 9, 2007
I though this recipie was overly moist and had too much vanilla flavor. I couldn't taste the banana.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 4, 2007
This is a great recipe. I'm going to make it again real soon. I made it with wheat flour because it's all I had in the house and it still turned out very tasty.
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Cooking Level: Intermediate

Home Town: Northbrook, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Dec. 4, 2007
Truely awesome. I've tried several banana bread recipes here, this is my favorite. The fact that it's lower fat, makes it even more appealing.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 3, 2007
I have tried many different recipes for banana bread and this one was by far the best! Not to mention it's lower in fat than the others:)
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SKB

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 2, 2007
Also tastes good as muffins!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 1, 2007
This was a hit at my church group. No one believed that it was low fat! I didn't feel horrible after eating six portions either, lol.
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Photo by Sweet Shell

Cooking Level: Intermediate

Home Town: Rainier, Washington, USA
Living In: Allyn, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Photo by schmelanie
Reviewed: Nov. 26, 2007
This is a very good bread. I added a third banana and I think it could still use a little more. I used a tablespoon of applesauce instead of oil, and light sour cream instead of milk (which could be attributed to the lack of banana taste?). I also added 1/2 teaspoon ground cinnamon. I will definitely use this recipe again!
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Photo by schmelanie

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 24, 2007
the bread was nice and moist. I served it at Thanksgiving dinner and no one knew it was low fat. The bread was gone within a few minutes.
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Photo by Ashley B.

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 5, 2007
This recipe is fantastic! My roommate bragged around school and one of her teachers demanded a piece. I used vanilla yogurt instead of milk (plain works as well) to make the bread even moister. Next time I make it I'm going to add some cinnamon too.
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Photo by valefleur

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 23, 2007
This recipe is wonderful! The bread is moist and flavorful, not to mention healthy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 21, 2007
Amazing. Just as good as any fat-filled recipe. I did make substitutions. Used whole wheat flour, splenda, conola oil and egg beaters for an even healther treat. Also added 1/2 t cinnamon for added taste. Used 2 medium loaf pans and cooked for 40-50 minutes. Is best when served room temperature and I used I Can't Believe It's Not Butter Light
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