I LOVE this recipe. I don't know how anyone can say it's "flat and bland"! I cut extra sugar out of recipes as much as possible and also almost always substitute whole-meal flour in all baking to decrease sugar/calories/carbs and bump up the whole-grain/fiber content. So, I used half sugar and half Zylitol instead of all sugar (and I decided that I can probably cut the total down to a half-cup (instead of 3/4 c.) for 1 loaf. I also eliminated the vanilla. I love that this recipe has so little oil. My "tried & true" banana bread recipe uses a full stick of butter for one loaf! I also love that this turned out so moist; I didn't have to play the game of slightly undercooking it, which always left the top of the mid-section mushy (with my old recipe). And I found this to be wonderfully flavorful. THANKS for the new, improved, and healthier banana bread recipe for my book!
Followed the recipe exactly, but it did not taste good. Sorta flat and bland. Disappointed.
Wonderful!! Very tasty! I made this at the spur of the moment because I had some very overripe bananas. I used 1 1/2 cups of regular flour and 1 1/2 cups of whole wheat flour. My husband and I just had a warm piece of the bread and we both thought it was fabulous. It's definately going into my cookbook!
Very moist and flavorful. My bananas were very ripe, so mine had a real banana flavor.........really good! Will make again for sure.
Great tasting bread that used up my yellow squash. I'll be keeping this one close by, thanks!
Excellent, moist bread! I made a few changes: 1/2 cup applesauce with 1/2 cup oil, 2 cups flour 1 cup whole wheat flour, 2 tsp cinnamon, 2 tsp vanilla, 1.5 cups banana 1.5 cups zucchini and 1 cup walnuts. I know I made a lot of changes, but same basic idea. Thanks for posting it.
I'm not going to mess with your great rating, but these muffins were just so-so for me. I didn't use the nuts and I halved it to get 10 muffins. It was missing something for me.
I searched specifically for a recipe using both zucchini and banana, and this is the one I chose. I already knew that I prefer the oil and applesauce combination over using just oil. I did use 1 1/2 cups all purpose flour, 1 cup King Arthur white whole wheat flour, and ground 1/2 cup old fashion oatmeal up in my mini chopper for the 3 cups flour. I also used part splenda dn part sugar. My optional nuts were pecans. Delicious, healthy, perfect. Instead of making loaves, I made 24 muffins, baked for 25 minutes. It does NOT get any better or easier than this. Thanks for posting such a healthy, delicious recipe!
it is soo good! definately better the day after. i knew it would be so I was going to wait, but I just wanted to try some. It wasn't that great yesterday, but I had some for breakfast today, and it was quite tasty!
I like this recipe because it makes 2 loaves. It is so moist I always get compliments on this recipe. I use 1 1/2 cups whole wheat flour and I usually throw in some bran of some sort. 1 cup of carrots works in place of one of the 2 zucchini cups.