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I made this as muffins, to keep my oven on for less time in the summer! It took fifteen minutes. I also added less than a cup of chocolate chips. These are really great, and taste great with nut butter on them. Thanks Barb!
Found this easy and devine, mase both loaf and muffins, both equally good, great was of treating my diabetic husband and of getting fruit into my sons. This is be a regular on my list of things to do. Helen Young, Waterford, Ireland
I made this today with a few variations, and it was amazing! I have used different banana bread recipes in the past, but this will now be the one I turn to for the BEST! First of all, I made muffins instead of a loaf. They were so moist and flavorful! I used a flax seed vegan egg substitute for the eggs; three medium very ripe bananas; I used 1/4 cup of brown sugar and 1/2 cup of turbinado sugar; I had canned pumpkin (tis the season), so instead of the oil I used about 1/4 cup of the canned pumpkin and just a tablespoon of oil. I added 1/2 teaspoon of vanilla. I found that my mixture was slightly too thick, so I used about three tablespoons of soy milk to thin it out. I added 1/4 cup of chocolate chips. This was a great recipe for me to work with and make my own, in a way...I will be looking forward to making this again soon! The entire family loved it! Thanks for posting!
Delish. This banana bread made me an instant fan. The container I used for making this the first time was a little small, so some of the bread overflowed and ended up burning on the oven floor. The second time I made this, I made them into muffins and baked them for about 20 minutes and they came out perfectly.
Great recipe. I am usually not overly fond of banana bread, but really needed to use up some ripe bananas. I liked this because it was not overly sweet like many banana breads. I made a double batch and cooked them in 5 mini loaf pans. It still took about 45 minutes even in the small pans.
Nice flavor. Best part was that it didn't crumble. (My bread always crumbles.) Sliced it about 20 minutes after pulling it out of the oven and got VERY nice slices. Beautiful! Thanks Barb.
I've made many points slimming recipes for my office but this was definitely one of our favorites. Noting your comment about the Splenda, I made my bread with 1/3 of the brown sugar variety. That turned out to be a little too sweet given the ripeness of my bananas. I also subbed out half the oil for prune baby puree. The results were moist and delicious. I especially liked the cinnamon.
I made this bread and was delighted with the taste and texture - we like these breads with icing so made a small amount of lemon icing and the zing was fantastic. a wonderfully simple yet yummy treat. Thank you so much for the recipe. Will definately be making it again as the urges to do so from the family are great! jmeyerc :o)
Very good banana bread! I used 3/4 cup granulated Splenda, left out the cinnamon & used half rice flour & half AP flour. The bread is nice and moist, although it didn't rise as much as a regular banana bread. I will be making this again - thanks Barb!
I have made this many times now and I can't believe that I had not yed rated it. This is an excellent recipe that is just as moist as high calorie banana bread. I often add in blueberrie to. Thanks for the great recipe!