25 Reviews

I made the recipe with half the sugar and used 1 cup wheat flour, 1/2 cup white flour, 1/4 cup each of wheat germ and flax seed. The rest of the recipe stayed the same. Then I took out about 1/3 of the batch mixed in 1-2 tablespoons of strawberry jam and put that into a mini loaf pan (baked for 25 min) and the rest went into a small loaf pan (baked for 45 min). They both turned out great. I like the strawberry-banana bread the best. Both were light and fluffy. Thanks for the recipe.

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Chef yummy yum yum! May 12, 2010

Very nice recipe! I made this this morning to bring to work and I made it into muffins. Here are a few notes that I made: August 20, 2008: 1. I used 6 VERY ripe bananas as that is what I had handy 2. I used Splenda instead of sugar 3. I used unsweetened applesauce 4. I used 1/3 cup of liquid egg whites instead of eggs 5. I used 2 cups of Whole Wheat Flour instead of All-Purpose Flour 6. I added 1/4 cup of Wheat Germ 7. I added 1 teaspoon of cinnamon 8. I made these into 12 large muffins using my Pampered Chef Stoneware Muffin Pan 9. My baking time was exactly 28 minutes (perfection!) Shelly, I hope you don't mind all the changes that I made to your wonderful recipe; I just try to eat as healthy as possible. I will let you know what the girls say when I get home later on tonight. Thanks again for posting! Oh yeah, I took a picture and will have it posted on here shortly. :-)

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senseicheryl August 20, 2008

This is delicious. I used Heart Smart Bisquick instead of flour, baking powder, salt, and baking soda. It came out great.

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cewrdh April 23, 2011

Way too moist. Did not get done in the center despite baking for an additional 45 minutes. Maybe the bananas were too big, but something was clearly off. The done parts do taste good.

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reij01 February 26, 2016

This took longer than 45 minutes to bake and it did not rise like my recipe for banana bread. Was the first time I made this not sure how family will like it ?

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glk720 January 18, 2016

Very moist! I added almost a cup of finely chopped walnuts with no loss of loft. Slight baking powder flavor echo, so I will try using 3/4 the amount of bp next time, and then maybe half the time after that. Easy peasy recipe, and quite yummy!!!

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ruralwannabe November 06, 2015

The first time I made this recipe, I made it as written. It was delicious!! Since then, I have made several different versions: Apple Butter instead of applesauce Pumpkin Butter in place of applesauce 2 1/2 cups Bisquick in place of all the dry ingredients I've added the following in different combinations depending on what was on hand at the time: Chopped nuts Mini chocolate chips Dried cranberries No matter how I tweak this recipe, it always comes out great and my family raves about it! This is now the ONLY banana bread recipe I use. Thanks Shelley! ???

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OddSpirit October 18, 2015

Love this recipe!!! As an added touch, used this wonderful banana bread for french toast. Topped with bananas and strawberries, AMAZING!!!!

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Anonymous May 20, 2015

Delightful with a few of my own tweaks! I added about a tablespoon of lemon juice (lightens the banana bread in both color and texture), used half all-purpose and half white-whole wheat flour, and added chocolate chips (about 3/4 cup). YUM! I will no longer be making my filled-with-butter recipe! BTW, this freezes really well. I slice it and wrap each piece, (ready to take to work), then place in a freezer container and pop in the freezer.

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GinaStudySmart March 20, 2014

Great recipe! I used President's Choice unsweetened

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Jason W. February 18, 2014
Applesauce Banana Bread