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.
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.
I used all whole wheat flour and they still turned out wonderful! Thanks for posting!
I really like the taste, perfect vehicle for any spread. Its kinda dry but for FF, SF it's awesome! Thanks for posting
This is wonderful that one can eat Banana Bread and not feel bad at all eating it. Thankyou so much for this recipe.
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.
This is great! I loved it! It's delicious and addictive!
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.