Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread!

4 stars for the original recipe, but 5 stars with reviewers' suggestions. I used about 3/4 cup Splenda; doubled the natural applesauce and added 2 shakes of cinnamon. I upped my convection oven to 325* and baked the dough in a glass pan for 45 minutes. The end result was a large, moist, yummy bread that we will enjoy many times.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I like it. I did make a few changes. I used a fresh apple grated, and used 4 bananas, I also added 1 extra teaspoon of baking powder. I did large muffins and they were a little dry I think next time I will do more grated apples and one more egg white. Overall we love it.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This was really nice alternative to other banana breads. I really enjoyed it though my DH was a bit disappointed (but he's not the one watching his calories lol). I was really happy with the consistancy. I made a few changes because of the ingredients I had in the house. I used all whole wheat flour. And I only had regular (sweetend) applesauce. So I decreased the splenda to 3/4 of a cup. And I added 1 tsp of cinnamon and 1 tsp of vanilla butter nut extract. Thanks for sharing!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I doubled this recipe and cut back on the Splenda by 1/2 cup (do a little taste test to your liking). Using four VERY ripe bananas, and all other items as stated, rather than loaves, I made 1/2 ounce mini-muffins. The double recipe made exactly 8 dozen muffins. Although the taste and texture was excellent, and muffins just lightly browned, I found them to be a bit dry. (No complaints from my wife, who enjoyed four or five with some sugarfree cranberry jam we make.) I baked in a commercial convection oven at 275F for about 10 minutes. Will bake again when the next batch of bananas are VERY ripe, except increasing the egg substitute to at least 1-1/4 cups, milk to 6 - 7 tablespoons and the applesauce to 1-1/2 cups for a moister batter. Should make a nice improvement. I also highly recommend mixing the wet ingredients separately from the dry, and then combining the two. This is not a batter that mixes easily by hand at all, let alone mixing everything together at once as stated, and I had to switch to a hand mixer shortly after I began. Increasing the liquids as indicated above may help a little. Loaves following the recipe as-is should be OK if not overbaked. I would test frequently beginning at about 25 minutes or as soon as I see the top beginning to brown ever so slightly -- the minute a skewer comes out clean and dry, take it out of the oven!! The mini-muffins were probably done just as the tops began to brown at about 7-8 minutes.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This receipe is right up my ally, being a Diabetic I have to watch everything I eat, every once in awhile I do have the carving for something sweet, and this is perfect for me. I did however add in some walnuts about 1/2 a cup, a dash of cinnimon and nutmeg. It was absolutely WONDERDFUL. I will be making this receipe often, thanks for the great receipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I love this recipe. I read the reviews and decided to use double the applesauce. I did not have any nonfat milk so simply substituted water. I also used all whole wheat flour instead of one cup of all purpose flour. I baked the recipe as muffins at 350 degrees for 15 minutes The recipe made 16 nice size muffins . I will be sure to pass this recipe along to my family and friends that are interested in healthy living. This will be a weekly addition to my baking. Thank you for the great recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Great Guilt Free Bread.....You may think think wiith all that Free it woudl be Flavor Free as but you would be wrong...It is GREAT Falvor is Smooth and Bread is moist....I used only Whole Wheat Flour and and added some Cinnimon...Turned out very good. I also found taht the cooking time is off...it took about 55min to cook and I cheched it every 5min....I will split the batter nect time into two pans...I was also thinking of muffins. Highly recommend

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

The taste is great, especially for being fat-free, sugar-free. However, when I cooked this in a loaf pan (glass pan, cooked at 300 for 45 mins), the inside never fully cooked, while the outside was overcooked and dry. I think it may cook more evenly as muffins; next time I'll try that and rate it then.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I would give it four stars, but considering all of the substitutions and everything, it really deserves five. I have made this twice. Once following the recipe exactly and the second time with all whole wheat flour. It turned out pretty dense, but definitely still very enjoyable. Thanks.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I used all whole wheat flour and they still turned out wonderful! Thanks for posting!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I really like the taste, perfect vehicle for any spread. Its kinda dry but for FF, SF it's awesome! Thanks for posting

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is wonderful that one can eat Banana Bread and not feel bad at all eating it. Thankyou so much for this recipe.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I had two bananas to use up today and I am glad I picked this recipe for them. It is excellent! I followed the recipe exactly. For fat free and sugar free, this is one good bread.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is great! I loved it! It's delicious and addictive!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

If I was going to give this any stars, I would give it a 1 and with all the other good reviews I don't want to do that. However, I was very disappointed in this recipe. I made it exactly as directed and cooked it in a standard, glass loaf pan. After 40 minutes at 300 degrees, it was gooey in the middle. I cooked it another 15 minutes, still gooey. I increased the temperature to 350 degrees and cooked it another 15 minutes, still very gooey and uncooked in the middle and very dry around the outside and edges. I made this as a gift for my son's diabetic teacher today. I was unable to give the bread to the teacher. I am not an inexperienced cook/baker, but have never cooked with Splenda.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I made this for me (watching my weight) and my diabetic uncle. It was awesome! I doubled the recipe and make a loaf and 12 muffins. The muffins cooked quickly, but the loaf took longer than the recipe states, just keep watching it like she suggested. Thank you for the recipe Jen O.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

LOVE IT! After reading the reviews I decided to double the applesauce. I also added a sprinkle or two of cinnamon. This gave a very moist tastey muffin. The batter was about normal consistancy, and made about 18 muffins.Becareful not to over cook. When toothpick is inserted it will have a few crumbs. I baked muffins 15 to 20 min. This will go in my family recipes under "Yummy!"

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account