15 Reviews

YUM! What a great recipe! I love that it has whole wheat, no sugar, no eggs, no dairy and just a little bit of healthy oil. I used white whole wheat flour and followed the rest of the recipe to a T. It made a very moist and tastly loaf. It rose great but then fell after I took it out of the oven. Next time I might bake it a few extra minutes and put some foil over it the last half of baking to prevent over browning. But really, it makes a great loaf as written. The only problem I have is that it's irresistable and the part where it says "serves 4-6" might turn into "serves 1"...

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Wish I Could Cook March 29, 2010

An easy recipe, great flavor (love the honey/banana combination). I doubled the recipe since I had 6 bananas that needed used. I thought I had whole wheat pastry flour, but only had regular whole wheat--so I did 2 c. wheat & 1 cup white. I baked my loaves for 55 minutes, then decided not to risk browning the bottoms any more...they were just a touch undone in the middle.

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El Bee July 13, 2012

10 stars!! I loved it and it is the best banana bread I have ever made. Simple to make. I have used pastry flour one time and the other time whole wheat flour. I always add 2 tsp of the vital wheat gluten and it turns out simply delicious. Thank you so much for this awesome recipe. PattyJo

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Patty JO February 14, 2011

It's drier than the banana breads with butter/eggs, but this is an excellent heathier alternative that's full of flavor!

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poo235 February 03, 2011

I used regular whole wheat flour and added 1 1/2 tablespoons of Bob's Red Mill Vital Wheat Gluten. I used wildflower honey for the honey!

I baked these as muffins, 350 degrees for 15-18 minutes.

The results were delicious moist and fluffy muffins! No sugar, no white flour, and no butter! Amazing! Thank you for the recipe!

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Pale Rose January 20, 2011

Love the simple ingredients! This is a good basic recipe. I didn't have pastry flour so I did half whole wheat + half all purpose. It still rose nicely and has a nice texture. I will be making this again!

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1015092 September 19, 2009

This is the best banana recipe I've tried yet. What a bonus that it uses ww pastry flour and honey, so I don't have to try to substitute! I baked for 45 min. but it could have used an extra 5 or so, I'll have to remember for next time. I did lay a piece of foil across the top after 35 min. so the top wouldn't get any darker. My 17 month old adores this. Thank you very much!

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knittingchocolatier September 16, 2009

Just took everything out to make this (skipping the nuts) and noticed I don't have whole wheat flour so I am making it with regular flour. I wanted to make a honey cake for Rosh Hashana and I had 3 bananas that were crying out to be used so I thought this was the perfect recipe. I didn't get to taste this but others said it was very good. Mine came out darker than the bread in the photo by melting pot. I cooked it about an hour.

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Oolala September 30, 2008

Thanks!

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sunshinestarr June 26, 2007

I have never liked banana bread, I LOVED these!! I made them muffins and added mini chocolate chips instead of nuts. Great recipe!! Can't wait till i have rotten bananas again!!

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Nildee May 22, 2007
Best Banana Bread