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