Reviewed: Jan. 3, 2009

I made a few additions to this recipe, but nothing totally mind blowing. I added a little cinnamon, nutmeg, and brown sugar. This bread is amazing, and the whole wheat haters I know couldn't even tell it was there. Another great recipe from allrecipes, I love this place! Thanks for sharing.

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CUTIENIBBLER

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Reviewed: Jan. 3, 2009

GREAT! Very moist and delicious. Following the advice of some of the reviewers,I used apple sauce instead of oil to cut down calories and fat, making it even healthier. Thanks!

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Vivi

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Reviewed: Dec. 27, 2008

Nice moist banana bread. It was a hit with my co-workers. I made the recipe as originally listed.

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Cindypray

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

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Reviewed: Dec. 22, 2008

It was good, but not great. Just FYI: honey is not as sweet as refined sugar, so it's not that sweet a bread. Also, I like to add finely chopped lemon zest to my banana bread for a little extra brightness.

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Michelle Smith

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Reviewed: Dec. 17, 2008

This banana bread is so good, you wont know the difference between white and wheat flour. I was a bit afraid it would not rise as much since the recipe called for all wheat flour, but it came out perfectly! I added about 1/2 c. more of banana, a few raisins, and half of a topping another reviewer suggested (1/4 c. brown sugar, 1/4 c. oats, 1/2 banana chopped). I substituted applesauce for oil. It was delicious! Very moist and just the right sweetness! I will definitely be making this again!

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

This was fantastic. I maybe would want it a little tiny bit sweeter, but as is, it is still really good. I used 1/2 honey and 1/2 brown sugar splenda for my sweetener, so maybe that is where I went wrong on the sweetness. I also used applesauce instead of oil, and it was still moist and the texture wasn't off at all, and that is a five star accomplishment in my book any day. Very healthy--a big slice is great for breakfast on the go! Update: for those who thought it should be more moist, I would say add more banana. This last time, I used 5 medium-to-large bananas, a teaspoon of cinnamon, and it was the best ever!

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Nov. 11, 2008

I added Pecans (only a few) and blue berries. And def. do this recipe with the applesauce. soooo good.

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Krist

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Reviewed: Nov. 11, 2008

The recipe was great, however the baking directions were not accurate based on my pan size. I have an 8.5" x 5.5" pan, and the first time I made the bread I had to bake it for an extra 30-40 minutes- the middle took forever to cook through, but that made the edges and sides overdone. The next time I made it I put the batter in two of these same size pans and still had to cook the bread an extra 20 minutes.

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Haylee

Cooking Level: Beginning

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Reviewed: Oct. 29, 2008

This was a great recipe. Will definitely make it again, except add more bananas to make a little more moist.

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melissa in the kitchen

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Oct. 19, 2008

I can't say enough good about this recipe. I had to re-write my review! The flavor is absolutely perfect and you can hardly tell its whole wheat. A recipe like this makes it easy to get away from white flour and white sugar. The loaf is lucky to last 2 days in my house.

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JustinaKay

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

excellent and healthy too! As others recommended I used applesauce and honey instead of oil and used wheat flour instead of white. The raisins and nuts were a nice addition. My whole family enjoyed this, definately a keeper.

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TWINGLETRACY

Cooking Level: Beginning

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Reviewed: Sep. 22, 2008

This was actually very good! Some reviewers said it wasn't sweet enough. It is true that it is not extremely sweet - but I think it tastes perfect! And it is healthy too! Very good recipe that I will keep making!! (Mine was ready in only 50 minutes - so make sure you don't overcook it!)

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KM

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Sep. 22, 2008

Yummy and moist! It's a good way to get your whole grains!

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Annie

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Reviewed: Sep. 19, 2008

Good recipe. I devoured most of the loaf myself. :)

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Amy

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Reviewed: Sep. 10, 2008

Great recipe! I just used half of the required olive oil.

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Anna

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Reviewed: Sep. 6, 2008

I liked this fine, but did not taste the banana as much as I have in other recipes, given that they were super ripe (peel fell apart as I pulled it). I meant to use baking powder instead soda, per some of the other reviews, but I forgot, and it still seemed fine to me. Next time, I would add some flax meal to boost the fiber.

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NEXTDRHOOD

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Reviewed: Sep. 2, 2008

wonderful. perfect for watching weight

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Sonnie

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Aug. 28, 2008

I added 1/2 cup more banana and 1/2 teaspoon more baking soda to rise I also add 3/4 cup splenda for sweetness.

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theparkers123

Cooking Level: Intermediate

Living In: Iola, Kansas, USA

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Reviewed: Aug. 24, 2008

this is a great tasting somewhat healthy bread. Good toasted and plain. Not a very long shelf life though. I used half splenda and half honey. I also threw in some toasted walnuts. yummy

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felecia

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Reviewed: Aug. 13, 2008

i though this recipe was amazing. i did unsweetened applesauce, and used 1.5 cups BLACK bananas. also, i added 1 cup frozen blueberries. the bake time was 75 minutes, but turned out super moist and very sweet. it is a little dense at the bottom of the bread, but that may be my fault for not stirring thoroughly. i'll def make this lots, maybe christmas gifts or something.

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lizeckelhare

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Whole Wheat Banana Nut Bread

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