I love it, With my current lifestyle I like to watch what I eat and the Fat free yogurt and the lower amounts of sugar make this an Excellent Treat! I used half brown sugar and half regular sugar and added a hint of cinnamon the second time I made this and it was very good! Thank you
I must confess that I made a variant of this recipe, but it turned out wonderfully. I substituted pumpkin for the banana, canola oil for the butter, 2 whole eggs instead of egg whites 1 egg, increased the sugar to 3/4 cup, and substituted 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground clove, and 1/4 tsp allspice for the vanilla. I also added 1/2 cup of golden raisins to the second batch, which worked well. My loaves took slightly longer than an hour at 350, but were perfect at that point. This will definitely be made again!
I followed this recipe exactly, measured carefully and it came out a gooey mess and just not good. I cooked it 25 minutes beyond the prescribed 1 hr at 350 degrees and it was still gooey and raw in the middle. I ended up throwing it out and will not be making this again.
This was just OK for us. May make again because it was lower in sugar and because it did get high reviews from others. Thanks for the recipe!
This is sooo good! My husband, who is diabetic, loves banana bread. He usually turns up his nose at yogurt, so I "forgot" to tell him it was in the recipe. He loved it and told me I could make this recipe any time! He even asked me to make a couple loaves to take to work! Thanks Nick's Mom!
Yummmy! This is a lovely recipe that perfectly fills the desire for a sweetened quick bread while being diabetic friendly. I used vanilla yogurt (all I had in the house) and Splenda Baking Mix for the sugar and it baked beautifully to a perfect golden color and is light and oh so good! Saved to my diabetic cookbook so I'll always know where to find it. Thank you Brenda.
This was very good. I'll be making again for sure.. It was moist and made the kitchen smell soo good! :)