Reviewed: May 14, 2012

The taste isn't bad but the recipe needs a little work. It didn't have the same consistency as bread and have a "rubbery" taste.

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Reviewer:

ellimag

Reviewed: Apr. 27, 2012

great recipe! followed as written except to add 1 T of poppy seeds and 1 t vanilla extract and made into muffins instead of bread. This makes a very stiff dough, but it rose beautifully.

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Reviewer:

Toasty Mama

Reviewed: Feb. 28, 2012

I'm always looking for healthy recipes so when I came across this one, I was psyched. But the product was just ok. The amount of flax seed added to this recipe made the bread somewhat sticky/chewy. I'd cut back on the flax seed and sub in more whole wheat flour.

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Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

I also altered the recipe. I replaced the splenda with 3/4 cup of brown sugar, used 3 bananas and 1 cup of applesauce and 1/4 cup of Greek yogurt in place of the sour cream. I don't like to waste egg yolks so I used two eggs. Mine comes out a little heavy and my husband calls it Banana Health BARS instead of bread. We love it for breakfast!!!

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Reviewer:

lostdiver

Reviewed: Jan. 13, 2012

I made this with 1 alteration, instead of Splenda (not a fan of artificial sweeteners) i use 1/2 cup white granulated sugar. The recipe instructs to bake for 1 hour and 10 minutes yet it took me only half hour to bake this. I find finished product dry. The next time I make this I will be adding more liquid or perhaps apple sauce as some reviewers suggested.

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Trying Mama

Reviewed: Oct. 19, 2011

I made this last night and it turned out wonderful! However I did make some changes. Instead of splenda, I used 1/2 cup agave nectar. I also used the egg whites of one egg so I probably used more than the recommended 2 teaspoons. I also added 1/2 cup chopped walnuts, 1/2 teaspoon of lemon extract, 1/2 teaspoon of cinnamon, and a sprinkle of nutmeg! AMAZING!

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Reviewer:

misstammy

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Sep. 19, 2011

My kids beg for this

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Reviewer:

nela

Reviewed: Jul. 3, 2011

My daughters LOVED it!!! The only change we made was substituting Agave for the splenda and extending the cooking time.

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Reviewer:

tstillman

Reviewed: Jun. 18, 2011

My family is on a mission to eat healthier and this is going to be a breakfast staple, my 3 year old loves this she thinks its a cupcake. Thanks for the recipe, it is perfect as is.

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Reviewer:

nikeva

Cooking Level: Intermediate

Reviewed: Apr. 16, 2011

I ended up using the substitutions from angiehdavis as i was short on bananas and am not a big Splenda fan. These turned out to be very moist, had to cook them quite a while, maybe 35 minutes for 4 small loaf pans. Next time i will use all bananas for more banana flavor. SO loved this version though! I liked the addition of oats and walnuts.

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