I made this recipe before and it was delicious! I however added some nuts(walnuts,sliced almonds,pumpkin seeds) to make it even more yummy. But I really recommend to not add as much sugar. Seeing as the bananas make it sweet enough.
Definitely an excellent banana loaf! I made this this morning, easily put together and popped into the oven, mine is also an old oven and it took just over 45 minutes to be ready. I used two large bananas, an 80gr jar of apple puree, took Mikekeys suggestion of subbing cranberries, since I'm not a lover of raisins, and I subbed linseed seeds for the flaxseed. An 8 x 5 loaf tin was the perfect size, I did prepare the tin by greasing it beforehand. I added the glaze, using a pastry brush to apply, after it had been in the oven for 10 minutes or so. My husband declared this excellent, and I see that several slices are already gone!!! Thank you celtichedgehog, a very good recipe, made for PAC Spring 2012
As advertised in the intro, this is moist and flavorful. I didn't grind the oats, just left them whole. And I subbed dried cranberries for the raisins. Loved the spices in this! Made for Spring 2012 Pick a Chef game.
Great loaf. I cooked mine for 45 minutes. I thought it would rise more but it was delicious. I used all purpose flour and it turned out great.
This was so delicious and moist! My kids loved it and it is now my favourite banana bread recipe. I joined just so I could post this comment! I changed it a tad bit as I didn't have the ingredients on hand. Put 1/3 cup coconut oil instead of the apple sauce and added about 1/3 cup of desiccated coconut and about 3/4 cup of white chocolate chips (for a treat). Also added more than the amount recommended for cinnamon and added mixed spice instead of the clove and nutmeg. I didn't put in the raisins. I cooked it for about 30 minutes in the oven at the suggested temperature then covered it in foil and cooked it another 15-20minutes covered so the top didn't get too dried out. It came out perfect!
I had to join and comment just because of this. This is not only the best healthy banana bread recipe, but the best of any banana bread recipe, I've ever had. My family gets competitive with perfecting banana bread, no bakery or restaurant has even come close to comparing. But this is perfection. I did some things differently. I used brown rice flour in place of the flour, to make it gluten free. I did not use raisins or honey, and I accidentally added a lot more cinnamon. I also used 1/8 flax 1/8 chia as I was low on the flax, and blended all dry ingredients in the blender first. Looking at this recipe I was unimpressed, but figured I'd give it a shot for the sake of it being a little bit healthier. I can't get over this. In the future I may use the left over pulp from home made coconut milk in place of the flour, to cut calores further. I put this in for an hour, and it was still under done in the middle so some may need longer.
I forgot to mention...my oven is fairly old as well and took 50 minutes and I used a silicone loaf pan which I love using. I greased and floured it to be on the safe side although I don't think you're required to with these pans? Just make sure you remove the loaf from the pan before cutting into so you don't cut through the silicone. Did this once, but this recipe was a firm mixture so the silicone pan with the 1 inch slit at the side worked out.
I substituted walnuts and pecans for raisins, I only had sweetened apple sauce so I did 1/3 cup of sugar instead of half. I also only roughly mashed my 2 large bananas for extra moisture and to have chunks in the middle of the bread. I had whole oats so I just threw them in the food processor for a spin, and as well I had creamed honey so I melted it then RE MEASURED it after melting. I find the volume changes when you melt creamed honey. <br/>Glazed it, nomnom