Excellent flavor and texture. I was looking for a low fat recipe, not necessarily a fat free one, but after reading most of the reviews and that it came from Arkansas, I decided to try this, as there were 5 very ripe bananas sitting on my counter begging to be used. I did not have the apple sauce handy so decided to use 1/4 cup oil instead, and I agree salt is needed, I added a 1/4 teaspoon, next time I will try a 1/2 teaspoon. I used 2/3 cup xylosweet instead of the sugar as my husband is a diabetic. I used the cinnamon but not the nutmeg. I added about 1/2 teaspoon lemon flavor and 1 tablespoon lemon juice. I have found I really do not like to use too much baking soda in baking, so used only 1/2 teaspoon soda, and 1/2 teaspoon baking powder. I also used 1 1/4 cup w.w. pastry flour, and one cup all purpose flour. I used two medium pans so that it would bake better. I baked it in about a 375 degree oven for one hour, 5 minutes. My oven doesn't register right, it is at least 25 degrees too low. I am not surprised that most of the California people had problems, I remember when I lived there I had problems with some recipes that I had loved and needed to make adjustments. Since moving to MO. I have had to learn to bake all over again. One thing with banana bread you really need to undermix it and not over mix. Will definitely make this again, my old standby recipe had 1 cup of oil in it and I now get heart burn from that one!!

Reviewed On: Feb. 18, 2009