This was so easy to make and turned out excellent. I used egg beaters, whole wheat flour, and Splenda sugar. My bread pan is a little big so I'd probably double the recipe next time. Also is excellent for French Toast! :)
These are great! I made these for christmas when my family went to a cabin and there ended up not being any bread loaf pans so I had to use a square 8x8 pan and cut it in little bars which still made 24 servings. My family loved them and will make them again soon!
This turned out great - with some adjustments....made due to some of the reviews I read but mostly due to what ingredients I had on hand. Instead of the sugar I used 1/4 cup of agave nectar (it was the perfect sweetness level for me but if you like your cakes a little sweeter you should up it to 1/3 cup....keep in mind if you add the full half cup of agave as it asks for sweetener, it will be very sweet - agave is about 25% sweeter than sugar). I also used whole wheat flour - but a full cup (since I was using agave which is liquid it needed a bit more flour...and in addition to the baking powder, I also added the same amount of baking soda. I also used 2% milk as it's all I had on hand. As well, instead of 2 mini pans I put everything in to one loaf pan measuring about 8x3x2". It needs about a half hour to fully bake and rise. My husband is not a banana fan at all but he polished off half the loaf in one sitting!
The recipe didn't work. I cooked it for 40 minutes and it never rose and only the edges cooked. I followed the recipe EXACTLY, but I think that may have been the problem... The recipe asks for baking powder but I think maybe it should be baking soda
I doubled the recipe as the measurements seemed small for my bread pan and it worked out great! I made my own applesauce to which I added some cloves and cinnamon, which I think gave the bread some extra flavour. I will probably use a bit less sugar next time as it was a bit sweet for me. It took 50 minutes in the oven.
This recipe did not work for me. . . It's been in the oven for 35 minutes and still is gooey and way too moist. :/ I wish this recipe would work --the cooked parts taste good! I'm not sure why it's not cooking correctly because I used all the correct measurements. . .
Excellent and fast recipe! I made muffins using 3 ripe bananas, no applesauce (I was out) and 1 cup flour. Amazing!
Great recipe! fast and easy. Used white whole wheat flour instead of regular and came out great.
I made this with Low-fat Soy milk, egg substitute, and no-calorie sweetener. It turned out pretty gooey, so I had to cook it about 25 minutes, but it was so moist and delicious! It turned out pretty dense, so if you like a light banana bread, this probably isn't for you. By substituting those ingredients, I got it down to around 93 calories for 1/3 a loaf...which is quite a nice chunk! Super easy to make; in fact, I made it last night and am about to more again. It was gobbled up by my family.
YUM YUM YUM! I thought I'd be good and make myself a yummy low-cal snack. The recipe is very easy, and the banana bread was ready in no time. I adjusted the recipe slightly by adding an extra banana, and i used organic whole wheat flour, and added a teaspoon of nutmeg (which came out to 47 cal per serve). I cut it up into 24 pieces so that I could count my calories, 15 minutes after it came out of the oven, there were only 7 pieces left - the kids had gobbled it up. They totally loved it. Very delicious, and a bonus that it's low calories. I did find that there wasn't terribly much batter, and I think I will try it with double recipe next time. Thanks Chef#1345159 for this lovely contribution.