I wasn't terribly impressed with this recipe. We didn't even eat the leftovers, if that is any indication. I know there have to be better whole grain banana bread recipes out there.

Very nice flavour and texture. I added some cinnamon and vanilla, which gave it a little zip. (I meant to add some walnuts, too, which would have given the bread some crunch, but I forgot.) I also used one whole egg instead of 2 whites, brown sugar instead of Splenda, and only 4 bananas (that's all I had). The only problem I had was that after about 50 minutes in the oven, the top was very browned, but it was still slightly undercooked at the bottom. Next time, I may try reducing the oven temp to 325 and maybe substituting a 1/2 cup of the whole wheat flour for white flour. But it's a great basic recipe and I will fool around with it some more!

I know that the changes I made make this more fattening but I had to share because this turned out so yummy. I used butter instead of sour cream and one whole egg. At least the flax and whole wheat organic flour I used makes me feel a bit better about cheating. Thanks for the recipe.

I really liked this recipe, however I did alter it some because of what I had on hand and preference. I used dark brown sugar instead of splenda and vanilla yogurt instead of sour cream. Plus, I threw in a tablspoon or two or whole wheat germ. It turned out wonderfully. It will make a great quick breakfast on days when I'm short on time.

Delicious healthy banana bread. I followed others recomendations by using brown sugar instead of the splenda (I don't like using artificial sweetners), 5 bananas instead of 3, 1/2c of applesauce, 1 tsp. of cinnamon, 1/2tsp nutmeg and cut 1/4c of flour and added 1c. oats. I'm always looking for healthier versions of our family favorites and this is now one of them. Very tasty!!

I made this recipe and angiehdavis' version of the recipe. The original had a strong banana flavor (I used three large bananas) it was good but angiehdavis' version was a lot more moist with less banana taste (this version also took longer to bake and next time I would double the cinnamon). Both versions were very heavy, and this is why i rated it 4 stars. Next time I will use the original recipe and add baking powder, cinnamon, nutmeg and maybe a 1/2 cup of applesauce.

What a great recipe! I made it and my 6 year old daughter love it so much. It is a healthy way to enjoy a Holiday Season. Thank you, Arijana and Dajana

I appreciate a healthy alternative to the other sugar filled ,fat filled, bread recipes. This is really good,considering it is really good for you! Thanks for submitting whole grain healthy banana bread!

Wow! I really liked this! I used regular sugar, soy milk, the white of one egg, and half the salt, and it still turned out great. It's not a light bread, but very substantial. Nice to bite and wonderful flavor.

WOW! I am not renowned for my baking ability, yet these muffins turned out BEAUTIFULLY. I even made substitutions which I am rarely brave enough to do! I used brown sugar instead of splenda (because I don't like the fake supersweet aftertaste), nonfat vanilla yogurt instead of sour cream, and substituted 1/2 c. wheat bran for 1/2 c of the ww flour. I added 1 tsp cinnamon and 1/2 tsp nutmeg as recommended by another reviewer (thanks!) and added 1/2 c. each chopped pecans and chocolate chips. They turned out stunningly! They were quickly gobbled down. I made 18 medium-sized muffins and baked them in silicone pans, so had to keep them in 5-10 minutes longer than expected (about 30m). They came to 191 calories a piece with my changes, including 6.2 grams of fat (from the pecans, chocolate and flax mostly), 32.6 g carbs (including 17 g sugar and 5 g fibre), and 4.5 g protein per muffin... if you left out the choc chips, -35.5 calories; no pecans = -22.8 calories; splenda = -32.3 calories (per muffin). So you could get 'em down to about 100 calories each, but they wouldn't taste as good :)

This bread was pretty good. I was a little skeptical because the mixture seemed dry due to all the milled flaxseed. After an extra spoonful of sour cream it seemed ok. I wrapped it and let it sit overnight before slicing into it. My one year old loves it!

I've been looking for a healthy banana bread for a while and this one was good and still had a strong banana flavor. I only substituted brown sugar for the splenda and one egg for the egg white, and it was tasty and filling. A toasted slice with a little cream cheese on the top was a handy traveling breakfast that held me over for three hours!

I made a lot of changes based on what I had available, and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar --substituted 1/2 c. peach keifer for sour cream & milk --substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces). --substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour --added 1tsp. cinnamon and 1tsp. vanilla --used 1 whole egg instead of eggwhites --baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins, 30 mins each tin (might take less time in regular oven) --yield: 16 muffins

i don't like rating a recipe that i have altered, but it was so fantastic i just have to comment. i think the recipe would be great on it's own, but b/c of what i did and did not have I: used brown sugar instead of splenda, used 3 bananas and 1 c applesauce, added 1 tsp. cinnamon and 1/2 tsp nutmeg, i cut back 1/4 c. flour and added 1 c oats, 1/2 c walnuts, sprinkled w/ oats. I made 4 mini loaves. it was a dark pan so I baked for 25 min. perfect. sooo yummy especially for such a healthy bread.

Delicious - I added about one teaspoon cinnamon to the dry ingredients and the kids devoured it by the pool. Great recipe!

Followed the recipe except for I used plain Splenda instead of the sugar blend and I substituted 1 cup of oats for a cup of the whole wheat flour and these came out perfect!!! I cannot believe how healthy they are! YUM!

Very Good!I used 1/2 spelt flour and 1/2 stone ground flour for a little more fiber. I only had 3 large bananas but it still turned out great. I only had splenda brown sugar blend and it worked beautifully. Finally somerthing I can give my 6 yr old, that is tasty and healthy.

I have made SEVERAL banana bread and muffin recipes, and this is by far the best! I must admit it tasted even better after cooling. I substituted organic vanilla yogurt for sour cream, and organic brown sugar instead of splenda. I also (being a chocoholic added a handful of chocolate chips and walnuts) My family LOVED it!