Reviewed: Jan. 12, 2011

Excellent alternative to the fat-laden nut bread I used to make. It freezes well, keeps in the fridge for weeks and is delicious warmed up! I made some personal adjustments by cutting the original recipe in half and omitting the raisins. I added 1/2 cup pecans (walnuts are really fatty) and 1/4 cup flaxseed (great crunch). Subbed 1/2 wheat and 1/2 white for the flour. Cook for 37 mins. will definitely make this again!

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15 users found this review helpful

Reviewer:

neesie

Cooking Level: Intermediate

Living In: Belleville, Illinois, USA

Reviewed: Jan. 21, 2009

Great recipe. I made it 15 servings and got 20 muffins from it. Only thing I did different was add chocolate chips. I bake them in the middle of the oven at 350 for about 17 minutes.

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4 users found this review helpful

Reviewer:

amersss

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Sep. 23, 2007

I made a few revisions but this is a great recipe! First, I only made 1/2 the original size so that I just made one pan of the bread. I used 1/2 white & 1/2 whole wheat flour, added 3 tbsp applesauce in lieu of margarine/oil, added 1 tbsp ground flax seed, used twice as many walnuts, added an extra splash of vanilla, and didn't use any raisins. For those interested, I timed the cooking and it took one loaf 37-40 minutes with no burnt top and a moist inside. NOTE: The whole wheat flour makes it a more dense bread and the lack of oil/margarine affects the consistency but neither change the good taste!

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29 users found this review helpful

Reviewer:

HARLEYHON444

Cooking Level: Intermediate

Reviewed: Mar. 24, 2007

Very good and low in fat! It would be nice to have a time frame. The crust did get dark before it was done but its not hard, still soft. Very moist and tasty!

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3 users found this review helpful

Reviewer:

hunnie730

Reviewed: Jan. 18, 2007

January 2007. Made this for my daughter's 16th birthday party; one gal said she doesn't eat bread but ate 5 slices of this! I substituted 1 cup of mini chocolate chips for the raisins/ nuts. Definitely a winner!!

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10 users found this review helpful

Reviewer:

daf

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 4, 2005

I have used this recipe many times now and people cannot get enough of it! They can't believe that it is so moist and lower fat!

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12 users found this review helpful

Reviewer:

HALOISASQ

Reviewed: Aug. 11, 2005

I'm new to "breads" and some sort of timeframe for the baking would have been helpful. I also found that the exterior burned while the interior was still "pudding". Should have read the review for covering with foil! Taste and texture are better than average reduced fat materials and I have tried a few (even from WW, blech!). All in all, a nice use of the bananas that were going too ripe on the kitchen table.

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4 users found this review helpful

Reviewer:

KDYER2000

Reviewed: May 2, 2005

To further reduce calories, I used 1/2 c Egg Beaters for the egg whites, 8 bananas, 1 c Splenda instead of the brown sugar, 2 T applesauce instead of the margarine, 2 T vanilla and 2 c each whole wheat and white flour. I baked at 350 due to lack of fat in recipe. I thought it came out pretty decent. I would make it again. I covered the tops of the bread with foil during cooking so they wouldn't over brown.

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43 users found this review helpful