Reviewed: Apr. 5, 2012

This recipe is great! I made it a lil healthier by adding applesauce instead of oil, in place of the all purpose flour I used 2 cups of white whole wheat flour, 1 cup of whole wheat organic pastry flour. I used raw honey instead sugar. for the spices, i used 1 tsp of cinnamon, 1/2 tsp od nutmeg, 1'/2 tsp of all spice.

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Reviewer:

queenle

Reviewed: Aug. 21, 2011

I made muffins too and these are so good.

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Reviewer:

beth

Reviewed: Aug. 1, 2011

I halved this recipe and adjusted this recipe just a bit to make it a little lighter/healthier. I only used 1/2 cup of sugar, I used a teaspoon each of baking powder/baking soda and I used half melted butter/half unsweetened applesauce instead of vegetable oil. For a half recipe, it called for one and a half eggs. I didn't want to use half of an egg so I added a couple extra tablespoons of unsweetened applesauce. I got 12 large regular sized muffins and 12 mini-muffins out of this recipe. These turned out very moist and flavorful--very much like spice cake. My kids and I really liked this recipe. I'll make this again but I'd use all pumpkin pie spice and I'd up the amount, as well as add more raisins and nuts. I think this would be really good with any kind of garden squash you want to use and even pumpkin in place of the banana, if that was what you had on hand. NOTE: Make sure you grease your pans. I did spray my muffin tins with non-stick spray and they still wanted to stay in the pan a bit. Don't forget that step!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 3, 2011

This was great banana bread - I made mini-muffins and a loaf, both were very moist. They only change I made was reducing the sugar by 1/2 a cup. I think next time I might go down to 1 cup as it was pretty sweet.

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Reviewer:

PSTAMP

Reviewed: Mar. 19, 2011

Last summer I grated a bunch of zucchini and froze it in 2 cup portions, in order to have on hand for zucchini bread and such. When it thawed, I drained it, and it yielded about 1 cup. It was PERFECT in this recipe - the only substitution I made was to use dried cranberries in place of the raisins, and I omitted the nuts. I was able to get 18 full size muffins (took about 25-30 min to bake) They were wonderful - a keeper! Thanks for sharing!

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Reviewer:

Roni0907

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Oakley, California, USA

Reviewed: Mar. 14, 2011

very simple to make!

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Reviewer:

nicole

Reviewed: Feb. 5, 2011

I made muffins last night. No one tells you that you need to spray muffins cups before! Now I know. If you do not, you loose half of the muffin. Also, went with 1 cup brown sugar and they are still too sweet. Will try less the next time. I also went with almonds. Other than this, they are delicious.

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Reviewer:

Mariposa

Cooking Level: Intermediate

Home Town: Madrid, Madrid, Spain

Reviewed: Nov. 7, 2010

I made this exactly as written, except I didn't add nuts and I made them in muffin tins with liners. EXCELLENT! Wouldn't change a thing. My husband ate 3 within 2 hours. It's got 2 cups of sugar and a cup of oil, more like a cake than a bread. Far from a light recipe. Next time I will make with splenda instead of sugar and applesauce instead of the oil.

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Reviewer:

Angela's

Cooking Level: Intermediate

Reviewed: Aug. 11, 2010

I froze one loaf and it froze great. Still very moist when we got it out to eat it. I plan to make this recipe again soon!

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Reviewer:

pam

Reviewed: Jul. 25, 2010

Excellent bread. Just a hint of banana flavor and the zucchini makes it so moist. I didn't have any carrots so I just used extra zucchini. Worked out perfectly.

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10 users found this review helpful