Reviewed: May 15, 2007

Very Good!I used 1/2 spelt flour and 1/2 stone ground flour for a little more fiber. I only had 3 large bananas but it still turned out great. I only had splenda brown sugar blend and it worked beautifully. Finally somerthing I can give my 6 yr old, that is tasty and healthy.

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Reviewer:

tamara

Reviewed: May 7, 2007

I have made SEVERAL banana bread and muffin recipes, and this is by far the best! I must admit it tasted even better after cooling. I substituted organic vanilla yogurt for sour cream, and organic brown sugar instead of splenda. I also (being a chocoholic added a handful of chocolate chips and walnuts) My family LOVED it!

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Reviewer:

jessluvstomtbike

Reviewed: Apr. 21, 2007

I was surprised how good this bread was. It is perfect for Phase II & III of the South Beach Diet. I used a whole egg and vanilla non-fat yogurt instead of the sour cream. Even without any added oil, this is very moist. This will be a well-used recipe in my kitchen.

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Reviewer:

Diane S.

Cooking Level: Expert

Home Town: Saginaw, Michigan, USA

Living In: Zeeland, Michigan, USA

Reviewed: Apr. 14, 2007

Very good! I used vanilla yogurt in place of the sour cream, and added raisins. My kids had no idea how healthy they were. Thanks!!

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Reviewer:

Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

Reviewed: Mar. 21, 2007

I used regular cane sugar and VERY ripe bananas and it turned out wonderful! I love the flax and wheat taste! This is my husbands new favorite banana recipe! Thank you!

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Reviewer:

April Nix

Reviewed: Mar. 13, 2007

I love banana bread (and bread in general!) but I was disappointed in this recipe. It had way too much flaxseed, so you don't really taste the five bananas that you've added. Also, it was too sweet in the artificial-sweetener way. I didn't add much Splenda, instead substituting sugar, but it's still too sweet.

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Reviewer:

JUJUKISER

Reviewed: Feb. 22, 2007

Wow! This is a great recipe. I used the other reviewers ideas for real sugar (I used brown sugar) and whole wheat pastry flour (this is wonderful stuff). I added vanilla and walnuts. I went with 55 minutes and then kept an eye on it. This one will be made many times! To the person who said too much flaxseed - Use ground flaxseed. Big difference!!!

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Reviewer:

S merryfield

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Federal Way, Washington, USA

Reviewed: Jan. 26, 2007

This was very good. I had some flax seed that I didn't know what to do with, so I followed another reviewer's suggestion and ground it up in place of the flax seed meal.

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Reviewer:

NEENEE265

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Saint Petersburg, Florida, USA

Reviewed: Nov. 18, 2006

The kids loved these made into mini muffins. A HIT with eveyone. Great way to get the flax into the little ones diet. For a treat, try adding peanut butter/choc.chips.

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Reviewer:

christine

Reviewed: Nov. 17, 2006

These were delicious! I made the 4 mini loaves. They were very moist. I was not sure what flax meal was, so I used flax seeds that I ground up in my coffee grinder. I also substituted Equal for baking, instead of the Splenda.

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