Reviewed: Oct. 24, 2009

I`m addicted to this YUMMY bread!!!

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Reviewed: Oct. 23, 2009

I was skeptical to try another banana bread with whole wheat flour ince I don't usually like the flavor, this bread turned out really moist and flavourful! For more moisture, I simply added 2/3 c. oil instead of the 1/3 c., as well as 3/4 c. honey. Next time I would substitute for applesauce to make it extra healthy. My little kids loved this bread in spite of it being "healthy". I still like my traditional banana bread recipe but this one gets 5 stars for being tasteful with all the good for you ingredients!

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Minnesota Mama

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

Great recipe. I used half oil, half pureed apples (versus applesauce - pureed apples work better). I added a little nutmeg and cinnamon. I used 3 entire medium bananas. 55 minutes at 325 still left a slightly gooey top middle part, but the edges were well done. So I don't know how to fix that. I didn't have any vanilla so I skipped that. No nuts either - chocolate chips instead! Organic, grain sweetened choc chips.

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chelsea

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Reviewed: Sep. 11, 2009

This was only okay. I love the richness whole wheat flour adds to banana bread, but I thought this recipe lacked flavor. It was nice and moist and had good texture, but I think next time I'll increase the bananas and add some cinnamon or other spices.

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rceklarc

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

This is a 4 star recipe, but definately has 5 star potential. And whoa - this is h-e-a-l-t-h-y! And I'm no stranger to flax, WW flour, applesauce for oil, etc.! I subsituted 1T flaxseed + 3T water (rest in separate bowl for 5 min.) for 1 of the eggs and the applesauce for oil; *will add* cinnamon and 1/4-1/2 c plain yogurt to lighten the heaviness of the bread.

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ThnkThn

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 17, 2009

This bread is a great. I seldom have luck with baking anything, and this one turns out delicious every time. I substitute sugar-free applesauce for the oil and add flax seed and maple flavoring.

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katekate

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Reviewed: Aug. 16, 2009

I used 2 frozen bananas, 1/4cup of purred carrots, and one finely shredded zucchini. Also I used olive oil instead of vegetable oil and added dried spices (cinnamon, nutmeg, cloves, and ginger). I baked it in muffin cups for 25mins. IT WAS AWESOME! Next time I will try baking it for a few minutes less, maybe 20-22mins.

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becky

Cooking Level: Beginning

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Reviewed: Aug. 3, 2009

I will rate anything healthy my 15 yr.old son likes 5 stars! Just finished eating one (Made as muffins)and they are delish! I did make some alterations: 4 bananas 1/2 C. applesauce (no oil) 1/4 C. honey, 1/4 C.brown sugar. 3/4 tsp. cinnamon 1/4 tsp. nutmeg. 1 C walnuts. (will add more next time) I'm going to try blueberries next time.

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KAtlanta

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Reviewed: Aug. 3, 2009

Five stars with these additions. I just made this bread because I had 3 very ripe bananas. Here is what I added/substituted. To flour mixture I added 1 TBLS ground flax seed;1/4 tsp cinnamon;1/4 tsp nutmeg. To the wet ingredients I added 3 ripe bananas;1/3 cup natural applesauce in place of the oil;1/2 cup plain yogurt; 1 egg plus 2 egg whites. I baked them in one stadard loaf pan and one small loaf pan (not a mini). I cut the baking down to 40 minutes. This is a great recipe and will replace my other high-fat, high-calorie banana bread recipe.

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mary

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Reviewed: Jul. 31, 2009

I would have rated this only two stars if taste was the only consideration. It was MUCH too bland; based on taste alone probably the worse banana bread I've made. But the recipe is easy, the texture was great, the ingredients healthy, and it was moist. My husband ate it, but I'll go back to my other recipe.

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Barbara

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jul. 26, 2009

The honey gives a rich flavor & color. I substituted 2 & 1/4 cups whole wheat pastry flour. I only had 2 bananas so I added a ripe plum (whirred with hand held blender). I also added some cinnamon & nutmeg and left out the walnuts. I had my doubts about how it was going to cook up because the batter was very liquidy but it came out wonderful. I baked it for 1 hour & 10 minutes and used cake tester.I will definitely make this again.

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NWG

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Reviewed: Jul. 9, 2009

This was very good. The texture was just right, which was a pleasant surprise given the wheat flour, which often makes things too heavy/dense. I used Agave nectar instead of honey for diabetic concerns, and used unsweetened applesauce instead of oil, but left the rest of the recipe as-is. The only change I'll add next time is to add more banana--for being banana bread, it was not very banana-y. I baked the recipe in muffin tins. It made 18 muffins and they were done in 30-35 minutes.

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MISSJEN

Cooking Level: Expert

Home Town: Newbury Park, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 8, 2009

Delicious! But..changed from the original recipe. Substituted 1/2 cup semi-sweet chocolate chips for the walnuts; used 1/2 cup brown sugar instead of 1/2 cup honey; ~4 bananas. Baked for 25 minutes in a 9X13 pan and it was fantastic! Made about 24 whole wheat chocolate banana bread squares. Healthy and yummy. Definitely will make again. **I recommend mashing the bananas on a plate with a fork and then mixing them in; it makes it much easier.

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Ebezoo

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Reviewed: Jul. 2, 2009

This recipe is great! I love the flavor- not too sweet and I love that it's healthier than regular banana bread. I made mine in 4 small loaf pans and only baked it for 30 minutes.

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Beth Ann

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Reviewed: Jun. 19, 2009

I love this recipe, my husband will request it i did use half honey and half brown sugar like someone else suggested and it still turned out great. Its a keeper in my recipe box.

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momofamarine87

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

These are so delicious. I've made them several times now. My family likes this a little sweeter so I add a little more vanilla, and I use half honey and half brown sugar. I make this as muffins instead of the bread as it is easier for my kids. This will be a staple recipe in our home.

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rdhead

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Reviewed: Jun. 18, 2009

I add vanilla and spices like cinnamon, all spice and/or nutmeg. I haven't been brave enough to sub the oil for applesauce.

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suzanne

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

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Reviewed: Jun. 17, 2009

Excellent bread -- moist, yummy, and best of all... healthy! I followed the recipe exactly as written. Just the right amount of sweetness. Will try with applesauce instead of oil next time.

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kvaldez

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jun. 9, 2009

Made this last night and I think its great. I did substitute applesauce for the oil but only had 2 ripe bananas. After it was already in I realized that I put in too much honey but you can't tell. I will definitely make more.

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Kristin

Cooking Level: Intermediate

Living In: Newark, Ohio, USA

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Reviewed: Jun. 1, 2009

Thank you for posting this recipe. Although I also made a few changes, your recipe really helped me make a very moist and hearty banana bread (just how I like it)! If you're looking for a healthier banana bread, this is a great recipe. I added unsweetened applesauce (about 1/2 cup), and about 2 tablespoons of butter for flavor instead of oil (it's still less fattening than using 1/3 cup of oil). I love spice flavors, so I added 1/2 teaspoon cinnamon and 1/4 teaspoon of nutmeg. I may even add more cinnamon next time. I used 3 bananas. It took about 60 minutes to bake. I have eaten most of the loaf in two days (I'm a runner). I will make this again!

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angela

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Whole Wheat Banana Nut Bread

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