6 Reviews

Brought this to the office recently...everyone loved it and how healthy it was. I used buttermilk instead of the yogurt, soaked the oats in it too before adding to the batter. I also used 3/4 cup flour and 3/4 cup whole wheat flour instead of 1 cup flour, 1/2 cup whole wheat...worked beautifully!

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valnaples August 17, 2007

One of the best banana breads! Mmmm! Followed the recipe closely except for adding an extra half a banana. I also chopped 1/2 cup of walnuts into smallish pieces and pressed them gently into the top of the bread before baking (along with a bit of flax seed for fun). The result is a lovely dark-colored bread with lighter contrast from the nuts on top. Perfect! I myself used thick-cut oats in this recipe instead of quick-cooking oats and was happy with the texture it gave (a little chewier in places.) Thank you Kittencal :)

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averybird April 20, 2007

I also love this recipe, and I thought the molasses gave it a nice, dark touch. I wasn't sure what kind of oats you meant so I put in oat bran, and it came out really nice. It remained moist even the next morning.

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Studentchef March 21, 2007

Wow! I never cared for banana bread before! I added wheat germ and some flax seed, once I used apple butter instead of sauce. I have made this several times and all my family loves it. Thank You!

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hlhrealtor March 11, 2007

What a great variation on banana bread! I love the whole wheat flour and oats in it. The molasses and cinnamon almost gives it a gingerbread taste. I used Splenda for the sugar with good results. It's not a really banana-tasting bread but I thought there was a good balance of all the flavors. I might try adding more banana sometime and I will definetely be making this again.

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akgrown August 27, 2006
Molasses-Oat Banana Bread or Muffins (Lower Fat)