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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Reviewed: May 28, 2009

I was looking for a healthy alternative to banana bread and I found it! I did substitute the oil for applesauce. My 2 year old ate it right up!

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lb77

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Reviewed: May 27, 2009

Very good! Even better than some of the traditional banana breads! Will be baking this againg for sure!

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kristen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 26, 2009

Delicious. I made muffins, and added raisins and chopped pecans, and applesauce instead of oil. I also added 1/4 cup more whole wheat flour because the mixture seemed extremely moist... and it was perfection. I sprinkled the tops with some oats, cinnamon and a little bit of turbinado cane sugar, and the muffins were gone within an hour. Not too sweet, moist and very flavorful. I will definitely be making this again.

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April

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 24, 2009

Easy and yummy. I love bananas. My husband said it seemed a bit dry. I have seen some others say that they added applesauce instead of oil. I will try that next time. I will definitely be making this again. I think it could use more banana's. I used two and half and still would like more of that banana flavor. I baked in 2 small foil pans for about 50 min and I think they turned out wonderful. Soft but not especially moist. Still, I really liked it.

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brandie

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Reviewed: May 18, 2009

I only baked for 45 min, wish I would've checked it at 40 min, was a little too brown. Used 3 bananas, used a 1/2 cup of brown sugar 'cause I only had about an 1/8 cup of honey left. Very good!

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: May 3, 2009

My three kids all ate it so that earns a great review in itself! I added 1/2 cup choc chips instead of walnuts and used 1/3 cup almond meal with 1/3 less whole wheat flour. Added cinnamon and used applesauce instead of oil.

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DIBBLETTE

Cooking Level: Intermediate

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Reviewed: May 1, 2009

For a very healthy muffin, this is really yummy.

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DomesticgoddesswannaB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Apr. 30, 2009

wow - i don't know what kind of reduced fat banana bread people have had in the past but this was completely tasteless. i followed the suggestions with the honey, brown sugar and apple sauce for oil and they turned out horribly. i put them in muffin cups for indi servings and half of the muffin was left in the cup - which wasn't that disappointing, given the taste

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vksmith

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Reviewed: Apr. 14, 2009

This was so good and surprisingly sweet. I added a little extra banana and it turned out really moist. I ended up eating almost the whole loaf by myself! I will definitely make this again.

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KAnderson

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Reviewed: Apr. 6, 2009

This recipe is fantastic! I have a bit of a sweet tooth, so I added some Wheat Germ to add a little more sweetness. I found that it needed a little more salt to bring out the sweetness of the ingredients. I also added vanilla bean and 60% Cacao, bittersweet, chocolate chips to the mix. Instead of loafs, I made muffins. It let me make a bigger batch and freeze the rest. My son would eat these every day if he could. He has no idea that they are a healthier snack him than cake or cookies!

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nareyaword

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Reviewed: Apr. 1, 2009

I loved this healthy recipe. I substituted cinnamon applesauce for the oil and didnt' have enough honey so I added 1 tbsp. sugar and it was great! My three year old son loved it as well.

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