I cut all the ingredients by half (and only used 1/2 cup sugar) and baked these in regular sized muffin pan. The halved recipe made 9 cakes. Baked at 350 for 20 minutes. Turned out perfect. Calories come to 76 per "muffin"

I go one step farther and make my own mayo. I use the "stick blender" recipe from here I believe. I double the all the spices, except the dill. The only problem with this recipe? I can no longer eat ranch dressing ANYWHERE ELSE! lol. This will absolutely ruin you to any other kind...they don't even come close to how good this one is.

Who knew there was such a thing as banana jam?? Ok so I used a little under 3.5 cups (13 small sized bananas). I cut the cloves WAY down because cloves can be very over powering. I used 1tsp cloves, 1tsp cinnamon, and 1/2tsp nutmeg. I cut the sugar to 1 cup total. Followed the boiling and mixing directions and then I popped this into my crockpot on low for 6 hours. It made a total of 2 pints for me. Lowering the cloves and adding the other spices worked for me. You still get the banana-y goodness with a hint of spice undertone.

I used 17 small to medium sized bartlett pears, 1.5 cups of pineapple juice, and 8 cups of sugar. Chopped to smithereens in my food processor. Cooked on low (or medium if I was in the kitchen watching and stirring) 4 hours. This made 8.5 half pint jars. I think the pineapple juice is the key to making this taste like honey. Don't get me wrong, you really do taste the pear too but the pineapple just gives it a little bite. A keeper!

3.5 stars. I have been on a "home made" kick lately and also trying to eat healthier and cut out additives and chemicals when I can, so I tried these. Changed the vegetable oil to canola. They were good. If you want to cut out all the from crackers from the store...these work. I guess I just expected too much from a little cracker.

I serve this over spaghetti. I slice up the zucchini and tomato and layer in pan, season with italian seasoning, garlic, salt and pepper. Topped with shredded mozzarella and basil. I couldn't believe how easy and tasty this was. Husband approved.

Wow this was good! I've tried multiple banana breads from this site and they all lacked 'something'. THIS one worked. Trying to make it healthier I replaced the 1/3 cup buttermilk with vanilla yogurt, the 1/2 cup vegetable oil was replaced with applesauce, I didn't measure the bananas I just used 3.5 (the other .5 went in my belly), and I reduced the sugar to 1.25 cups, oh and I used 1/2 whole wheat flour and 1/2 regular flour and upped the pecans to 1 cups. Ok wow...guess I changed this recipe a TON lol. It's very moist and you can NOT tell these are a tad healthier. nom nom nom________________Just for the halibut I made this recipe again using the above changes AND as written and then I had 4 people blind taste test. ALL of them picked the healthier version as the better tasting one (including myself)....no kidding. I was shocked :) Another update: I used the recipe (subbing the yogurt and applesauce) and instead of bananas I used shredded zucchini. IT WORKS for zucchini bread too. I tossed in about a cup of chocolate chips (I do that sometimes with the banana too) and the zucchini bread was fabulous!

Not bad but I expected the flavors to...uhhh...Heck I don't know just be better than it was. Stick with a pumpkin roll.

All I have to compare this recipe to is the box mix or the pre-made ones from the store. There is NO comparison. The box/pre-made ones always tasted just 'sweet' and dry. THIS recipe is nommy! Use a really good quality vanilla though.

These were fabulous!! I added the sauce right to the fried onion/zucchini mixture, tossed in some seasoning (salt, pepper, italian, and penzey pizza). They were so good I'm making them two nights in a row.

I rate these 5 for taste but there is NO WAY that this recipe makes 24. I got 7 but they were really thin. I used butter and also almond milk. Skipped the dipping them in butter before baking step

soooo easy yet so yummy! I used just a squirt of lemon juice, 1/8 cup olive oil, 1/8 cup canola oil (instead of 1/2 cup butter-reduced fat to 1/4 cup total), and parm cheese. Served over spaghetti tossed with 1 Tbls butter, 1 Tbls olive oil, and some garlic).

3rd Review. Chocolate ones again using 1/2 whole wheat flour and 1/2 AP flour. Subbed 2 Tbls canola oil+2 Tbls applesauce for the butter. Turned out fantastic!!_______________________2nd review---Because these muffins were SO moist I decided to try making chocolate chocolate chip muffins (I haven't found a good recipe yet...everyone I've ever tried turned out really dry!). I replaced 1/2 cup of AP flour with cocoa, instead of butter used 4 Tbls of canola oil, and I used 3 (6oz) containers of Chobani vanilla yogurt, and 1.5 cups of chocolate chips. I also had to add a little bit of water. The batter is really thick. Turned out FABULOUS!! Not quite like the grocery store chocolate chocolate chips muffins but pretty darn close and WAY more healthy!! I'll give up a tiny bit of taste for it being a ton healthier. Next time I'm going to use 1/2 whole wheat and the applesauce and see how that works ----------------------------------------- 1st Review---I used 1 cup whole wheat flour and 1 cup all purpose. I used 1/2 cup regular sugar and 1/4 cup brown (reducing total sugar to 3/4 cup). I replaced the butter with 2 Tbls of applesauce and 2 Tbls of canola oil. I also used Chobani greek yogurt. Mixed it all up and it was WAY dry, the flour wouln't even incorporate. I'm guessing that the greek yogurt has a lot less water than regular. I ended up using 3 (6 ounce) containers of blueberry yogurt. These are WAY moist and yummy! Pretty healthy too with the subs :)

I didn't have any milk on hand so I used 1/2 and 1/2 mixed with water (equal parts to get the full measurement). I also used canola oil instead of butter. These were by far the BEST pancakes I've ever made! Very fluffy and yummy. Ok I made these again using half whole wheat flour, almond milk, and canola oil. Still FIVE stars!! I 'soured' the almond milk like it was regular milk...it just sort of separates...NOMMY!

Bring the cream to room temperature!! I leave my on the counter up to 12 hours, the longer the better in fact...something about the reactions going on will make the butter better and will also make butter WAY quick (like 4 mins of shaking). Add a little salt before shaking. Drain the buttermilk off (use it for pancakes or biscuits), add cold water to the jar and shake.

VEGAN/VEGETARIAN version. I cooked this using canned coconut milk (it's what I had on hand). I also used jasmine rice (again it's what I had on hand) I added the sugar to the coconut milk while the rice was cooking so it would dissolve. Add the egg (skip for vegan) to the remaining milk and beat. I also tossed in some cinnamon and clove. Tossed in the raisins (regular, not golden, on hand). When the 20 minute cook time was done (the one with the coconut milk added) I took a spoon full of the rice mixture and added right to the remaining milk, egg, raisin, spice mixture to temper a bit and popped it all back in the big pan and cooked for an additional two minutes. EXCELLENT and creamy! I'm going to try this recipe again using vanilla almond milk next time. (oh and I skipped the butter) ******Made it a second time using vanilla flavored almond milk and I also forgot the egg but it turned out just as good!!

A few of these reviews said this was a 'dense' banana bread. I found just the opposite. It was almost too light...even a little dry.

TO MAKE THIS VEGAN you can sub some things. I cook the potatoes in salted water. Cook just onion on the stove with some canola oil. When onions are done add a few more Tbls of canola oil and flour. Stir in your non flavored almond milk and stir until it boils. Add in your potatoes and season to your liking and you have a great soup! I have now made this many, many times with many variations. I tried it the other day adding a can of veggie broth to the flour/oil mixture and a combo of almond and coconut milk. REALLY good, will now be the variation I use most. The broth adds some flavor and the coconut milk is creamier than just almond milk

Even though I'm embarrassed, I'm going to review my epic fail with my eggs. My way of making hard boiled eggs is similar but I've always needed a 'tester egg' so I thought I would try this recipe (using 3 eggs because that is all I needed) and I followed it to a T. Came time to peel and cut my eggs. Pull an egg out of the water, spin it on the counter (see a hard boiled egg will spin beautifully while a raw egg just wobbles around..hmmm, my egg isn't spinning like it should...hundreds of people can't be wrong so I'll go with it) peel, and cut. Imagine my surprise when it was only soft boiled. Let's just pop these other two in a bowl of water and finish them off in the microwave...yes, I've been alive 42 years and NO ONE has ever told me that I couldn't/shouldn't do that...Kaboom and my microwave door blows open and I have hard boiled eggs EVERYWHERE! Here is what worked for me: 1) Bring eggs to boil and turn heat to the lowest setting 2) Set timer for 18 minutes 3) When timer goes off, take an egg out of water and see if it spins on the counter top. If it spins it's done, if it wobbles a bit put back in water for a few more minutes and re-spin to check 4) Run cool water over eggs, while in pan. 5) You don't have to cool for hours. I peeled mine after 2 minutes. Just make sure you peel under a trickle of cold running water.

I quadrupled the recipe because I had lots of apples and I planned on freezing these and popping them in the toaster oven as needed. I also used flax seed meal in place of the wheat bran (all I had on hand) I needed to add a lot more water & milk because the batter was really thick. The recipe is good for what they are...a healthy waffle. If you make these expecting a light, crunchy, fluffy FATTENING waffle, you will be disappointed. Having said all that after I made the first one I upped the spices. I wanted a lot more flavor. I didn't measure so these are guesstimates...keep in mind that I quadrupled the recipe from the beginning.. I added about 3 Tablespoons of cinnamon, 1 Tablespoon of vanilla, 3-5 teaspoons of cloves, 3-4 teaspoons of allspice, 2-3 teaspoons of nutmeg, and another 1-2 teaspoons of salt. These tasted pretty darn decent, for a healthy waffle. The apples make them really moist though and I think some people mistake the moistness for needing more cook time. If I have any extra apples in the future I need to use up I would probably make the recipe, from this site, for 'Whole Grain Waffles' and just shred up apples BUT they are also more fattening than these ones because these have no oil so keep that in mind. Try these if you are looking for a really, really healthy waffle.