Reviewed: Mar. 19, 2009

Excellent! I made muffins and it made 15, filled 3/4 of the way. Especially good with a topping of more pecans, raw sugar, melted butter and cinnamon. Thanks for the great, healthy recipe.

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HEATHERUMMEL

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Reviewed: Mar. 18, 2009

This was deemed as 'the only banana bread recipe we need' by my husband! Very moist and tasty. Also, incredibly easy to make. We've added in a few chocolate chips along with the nuts. I will always have to make a double batch!

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eyemom1

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Reviewed: Mar. 16, 2009

This was a very good healthy banana bread. I used homemade applesauce in place of the oil-just over 1/3 cup. My kids gobbled it all up. Moist and delish-thanks for the recipe!

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MamaEpsteen

Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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Reviewed: Mar. 13, 2009

This Recipe was great, I added 1/2 cup of Flax seed and 1 cup of pecans

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Donna

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Reviewed: Mar. 11, 2009

This banana bread recipe is NOT your typical "whole wheat dry as a bone" banana bread! It stayed moist until the last slice! Bananas too ripe in my house get popped in the freezer to make recipes such as this!

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REDHEADEDRIOT

Cooking Level: Expert

Home Town: Smyrna, Georgia, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Mar. 4, 2009

Remember to prep ALL the ingredients before you start to mix! I've made this exactly as the recipe says, and it is good. I've made it twice more with some modifications, and it is great! What I do: increase bananas to 1.5c, add 1/4t each cinnamon & nutmeg, and replace 1/4c of the honey with about 3T brown sugar. Also, following a tip from another reviewer (can't find who now), I dust the greased pan and top of loaf with a mix of 1:12 cinnamon:sugar - gives it a nice crispy crust!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

very moist, but a bit bland. Add some cinnamon, and some flaxseed powder for nuttiness and extra fiber.

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wake'n bake

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 28, 2009

Very moist and tasty.

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Hannah Weeks

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Reviewed: Feb. 27, 2009

While this does not compare to my old family recipe - lots of white sugar, white flour, oil - this is an amazing banana bread, especially considering how healthy it is. It is easy to add other flowers (I subbed a little flax meal, soy flour, and protein powder with good results.) I did not have any nuts, so left them out - but next time I would likely add some raisins, cranberries, and/or chopped up apple. Could use a little texture/extra sweetness. I will be making this again.

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Feb. 25, 2009

I subbed 1/3 cup flax seed meal for 1 half of the oil and a 1/2 cup of currents for fun. I baked it in mini loaf pans. Absolutely wonderful, and great to give away to guests.

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DALEV1

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 25, 2009

Thanks for the recipe. It was on the dry side the first time I made it, but it was still good. It is a refreshingly healthy banana bread, not too sweet. I made it again and used more banana and a little less honey and some brown sugar, and replaced 3/4 cups of wheat flour with 3/4 cups of white bread flour. This second loaf was much more moist. Thanks again.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Feb. 19, 2009

I tried to make these as muffins instead of bread and they did not turn out very well at all

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Zafah7

Cooking Level: Intermediate

Home Town: Mamaroneck, New York, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 17, 2009

OK recipe.

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bratsch

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

My bananas weren't fully ripe, but the end product came out better than I expected. Tastes better the next day.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 15, 2009

Delicious! Very tasty, and lots of fun to make. Excluding me, my family generally abhors anything "whole wheat," but they all loved this. It smelled so good, I had to hold everyone back for the 30 minutes it took to cool, they couldn't wait to cut into it and try a piece.

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Dani

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

excellent, very light and tastey. I made it for company and my wife and I ate half the loaf just waiting for them to get here.

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TUG207

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Reviewed: Feb. 8, 2009

Very good! I use a couple of tsp of cocoa powder as well as a few handfuls of choc chips. I cook it in my breadmaker and it cooks well. I knead it for 7 mins, throw in the choc chip after it's been mixing for a few mins, cook it for an hr and ten mins in the breadmaker. I also add a bit of reg sugar- not sure how much, i kind of just dump a bit in (a tbsp maybe?)

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leah

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Reviewed: Feb. 8, 2009

mmmmmm!!!!!! i altered the recipe a little bit. i added more mashed bananas for sweetness and 1/4 c sugar, 1/4 c vanilla ff yogurt and 1/3 c applesauce instead of the oil and honey. at the end i added frozen blueberries and dark choc chunks...made 24 mini muffins. baked at 300 F for about 20 minutes. DELICIOUS!

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Pinky

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Reviewed: Feb. 6, 2009

I followed others advice and made these changes-sub applesauce for oil,eggbeater for eggs, half honey half brown sugar for the honey,used 1 1/4 cup bananas and added a 1/2 tsp. cinnamon. The loaf looked dry on the outside, was delicious and moist on inside, definitly keeper!

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Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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Reviewed: Feb. 3, 2009

Don't get me wrong - this IS good, but I have made my mom's traditional recipie for YEARS, and this was definitely different. I LOVE whole wheat bread, but this was just ... different. I doubled the banana after reading reviews (and did the applesauce suggestion from the submitter) I also mixed all wet ingredients then added the flour as one reviewer suggested. I made two loves, the first just according to recipie (and double the banana's) and then after tasting, I made another recipie with just a TOUCH more honey and some cinnamon. Everyone has agreed that the latter was better. I'm in a high altitude, so not sure if that makes a difference, but I cooked for about 60 - 75 minutes and still extremely moist!

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