It wouldn't be fair to rate this recipe because I changed a lot of it...used 4 banans, used only 1/2 c of white flour and added 1/2 c of quick oats, used one egg and 1/2 c low fat sour cream and put in cinnamon. Bread was great..probably needed more time to bake maybe 5-7 longer. I just try to cut down on as much white flour as possible and the oats were really good in it. The best result was that I had it for breakfast and didn't raise my blood sugar any more than any diabetic conscious recipe!
I made this recipe last night, however I did make two slight changes. I thought the two tablespoons of baking powder was a bit much, so I used a teaspoon of baking soda instead (our family handed down thru generations banana bread recipe calls for the teaspoon of baking soda, so I tried it) and it came out fine. I also used canola oil in place of the olive oil. Watch your time baking this though as over-baking can dry it out quickly. Other then that it has a nice flavor and texture. I will definitely make this again.
Thanks so much for posting this. I was recently diagnosed with diabetes and my wife baked this recipe for me to try. It was excellent and will be on the top of my list of occasional treats. No one would guess that this is diabetic-friendly from the taste. It's just great banana bread!
Very tasty. Just the way I like banana bread-not too sweet. I might add some ground nutmeg next time, because it is a flavor I like in banana bread. Good texture! Made for Spring 2011 PAC game.