Reviewer:

GENEVA

Home Town: Bronx, New York, USA

Reviewed: May 26, 2012

Didn't rise and was no where near sweet enough.

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Reviewer:

lisaisnotcool

Reviewed: May 25, 2012

easy and baked up perfectly. thanks!

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Reviewer:

april.murdock

Reviewed: May 24, 2012

Low fat vegan substitutions worked great! I usually pick recipes based on ingredients I have on hand and today I was out of eggs. I decided to adjust the recipe by substituting whole wheat flour (1/4 cup) for white flour and substituting 1/4 cup applesauce for butter (or margarine).. I then added about 1/8 t. Baking soda and 1/4 t. Baking powder to make up for having no eggs. Sprinkled the top with raw sugar and it was delicious and still crunchy on top.

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Reviewer:

MargRat

Reviewed: May 23, 2012

Made recipe with self-rising flour, omit baking soda and salt. Make two mini-loaves and 6 muffins. Cooked in 20 minutes on middle oven rack. Came out great.

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Reviewer:

AngieHomemaker

Reviewed: May 23, 2012

Not impressed! I baked it 90 minutes in a loaf pan and it's still not totally cooked in the middle. Also not sweet enough.

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Reviewer:

chrissyca

Reviewed: May 22, 2012

I love this recipe! I've made it several times in the past weeks and I add a bit of vanilla to it.

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Reviewer:

ninitana

Reviewed: May 22, 2012

I followed the directions but still found it dry and a bit rubbery. Would not make again.

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Reviewer:

Golightly

Supporting Member (Click to learn more about Supporting Membership)

Living In: Seattle, Washington, USA

Reviewed: May 22, 2012

This is the best banana bread recipe by far! Vanilla and nuts are a good choice as others have mentioned. And if you want to put it over the top try using buttermilk mix instead of flour !

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