Reviewed: Aug. 19, 2007

You wouldn't know that it was lower fat. Tasted great! Will make again. Thanks for sharing.

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Reviewed: Aug. 8, 2007

I also used 3 bananas and it was perfect. The whole loaf disappeared the day I made it. Any recipe where you can cut down on fat and still get great results is a keeper in my book. This will be a regular in my kitchen

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SHARONBJ

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Reviewed: Aug. 5, 2007

I subsituted 1 cup whole wheat flour, added blueberries and wheat bran, and it was delicious. Everyone at our dinner party asked for the recipe.

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MARGOTEWATSON

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Reviewed: Jul. 31, 2007

I added some nutmeg, cinnamon,and cranberries. I also reduced the baking soda and used a combo of brown sugar & white sugar, and 3 bananas. It came out really well! Make sure u bake it for about an hour and a half.

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jothi

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Reviewed: Jul. 10, 2007

This bread rocks! i used 1/2 splenda to cut down sugar and 1/2 whole wheat flour to make it even healthier and it was fabulous! Definately a faveorite in my house!

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Sunshine

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Reviewed: Jul. 8, 2007

I made this into a gluten-free version by substituting whole grain brown rice flour. I was out of sugar so I substituted 1/2 Sugar Twin and 1/2 brown sugar. I didn't have regular applesauce so I used a single serving of Mott's No Sugar Added Wild Berry sauce. I added cinnamon as others suggested as well as three bananas. It's a great gluten-free treat! Turned out great - but needs even more cinnamon next time!

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STOWNSE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Jul. 2, 2007

I used 3 bananas, used crushed pineapple instead of applesauce, and substituted pecans for the walnuts. Very tasty and extremely moist!

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ROCK415

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 26, 2007

Yum! I only used 1/8 tsp of vanilla, and instead used 1 tbsp of cinnamon. It turned out FANTASTIC. Moist and delicious and I'm keeping this recipe forever.

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maryjane

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Reviewed: Jun. 25, 2007

I've made this recipe three times now and it is fantastic! If you love banana bread, this is definitely a recipe to use!

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Emma H

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Reviewed: Jun. 25, 2007

Delicious! I added one teaspoon of cinnamon and replaced the walnuts with fresh blueberries (halved). And to make serving easy, I made it into 12 muffins and baked at 400 for 20 minutes (with a small sprinkling of brown sugar on top of each). Will definately make this again.

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CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

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Reviewed: Jun. 24, 2007

This was sooo good! I love vanilla but 1 tablespoon is WAY too much. I reduced it to a little over a teaspoon, that is for sure a mistake in the recipe. I didn't do walnuts or choc chips but I added a big handful of fresh blueberries, and it was DELICIOUS, it disappeared quickly. Also, I used half whole wheat pastry flour. ****I make this a lot, and I've tried different things like adding a couple tablespoons of flax meal and a tablespoon of honey, and taking out some of the liquid since flax is considered a fat substitute. I really recommend it - it comes out so nicely and adds to the nutrition profile a lot.****

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YehuditO

Cooking Level: Intermediate

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Reviewed: May 23, 2007

This recipe is amazing! First thing I baked in my new home and it turned out beautifully! I did use three bananas as suggested by others, and it was definitely needed. I also used a tsp or so of cinnamon because it sounded yummy. The bread came out very spongy and moist. REALLY impressed with myself. :-D Thanks for the great recipe!!!

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Samantha~

Cooking Level: Intermediate

Home Town: Whitehall, Pennsylvania, USA

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Reviewed: May 18, 2007

Definitely needs 3 bananas.

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ebell83

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Reviewed: May 17, 2007

I'm a complete novice, and I have successfully made these twice. I was inspired by everyone's recommendations to alter the recipe a little bit, so I threw in a few overly ripe strawberries as well as chocolate chips instead of nuts. I also made muffins instead of bread. They turned out really well and are very moist.

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redsunset

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Reviewed: May 7, 2007

This recipe is by far the best! It is so moist and very easy to make. I have made this on several occassions, and at times I added some chocolate chips which made it even better.

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Andrea

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Reviewed: Apr. 25, 2007

This is a great recipe considering that it's lowfat. My husband and son , who usually doesn't touch b.nut bread, loved it. I didn't have any vanilla ext. but that didn't make a difference.Like other reviewers suggested I added an extra banana.Yummy!

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debra

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Reviewed: Apr. 17, 2007

This turned out quite well using whole wheat flour. It could probably have come out a bit sooner though. I'd check it with a fork after 40 mins.

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MHELLIN

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 3, 2007

Quite good for such little fat, but i'd prefer sacrificing a few calories and using king arthur flour's recipe (very good). The loaf was browning too fast in my oven so i had to tent it with foil for the last 15 minutes or so.

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abrooks

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 3, 2007

The taste was great.

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SANDERRB4

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Reviewed: Mar. 31, 2007

didn't rise, but egg substitute, splenda, and skim milk make it non-fat, low-cal and it still tastes decent. i tried to use yogurt like others said, but i don't recommend doing this! it made it mushy, and i think what have been what prevented it from rising. STICK WITH THE ORIGINAL! USE APPLESAUCE! oh, and don't use oil, i completely omitted it and it didn't matter, and also, another banana helps enhance the flavor.

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