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Followed this recipe to the "t", and it came out dense and very doughy. Just awful.
Came out very moist and tasty. I used sugar in place of the splenda.
Paula, this is one of the best banana breads Ive ever eaten! It is so delicious and moist, I could hardly stop myself from eating it! YUM!!!!
I made some changes to your recipe due to what I had on hand, but I do think the original would have been equally as yummy. I left out the sugar completely as I had three very, very ripe bananas, used half whole spelt flour and half spelt flour as well as a mix of cashew nuts and almonds in place of the walnuts.
The end result was sooo good, I will definitely make this one often again!
THANK YOU SO MUCH for sharing this great keeper here with us!
Made and reviewed for the Aussie/NZ Recipe Swap #52 May 2011.
Mmmm, a delicious moist banana bread. Since this is Christmas I took a couple of liberties. I used Penzey's cake spice in place of just cinnamon. The cake spice is a blend of China cassia, cinnamon, star anise, nutmeg, allspice, ginger and clove) and for th vanilla I used 2 tsp of Irish Cream. It made one luscious loaf. Made for *Partying The Diabetic Way*.
This is really good for being lowfat and sugar free. I did not have banana extract, but it still had plenty of flavor, specially with the addition of the cinnamon.
Yesterday while being here visiting dd in Canada I made this loaf. It is another one of my choices for PAC 07. DD had banana extract on hand but not much so I ended up with less than 1/2 tsp, but it does add to the flavor. Paula this is a great recipe, I will keep this one. The loaf was moist and tasty! My grand daughter Alexis loved it, course gramma HAD to but butter on it. Thanks for the recipe.