34 Reviews

This recipe was great. I made a double batch with 3 cups of whole wheat flour and 1 cup of all purpose flour. Also substituted half of the butter with apple sauce and 1/2 brown sugar and 1/2 splenda instead of regular sugar. It came out moist and tasted great. Thank you for sharing. Def. a keeper!

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Tracey in Ohio August 25, 2009

My partner and I love this, and he is usually skeptical of my banana breads (the family recipe I used for years always had a baking soda taste to it). I love that I can just toss in three bananas, and not smash and measure. Did you know you can just throw past-their-time bananas in the fridge, and under their brown jackets will be perfectly usable banana bread fodder? You can even throw them in the freezer still in their skins, in a freezer container. The last time I made this recipe, I replaced half the butter with applesauce, and all the white sugar with brown. Very moist, very yummy.

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treehuggingmom September 04, 2011

This recipe produced a large moist loaf with a wonderful flavor. The whole wheat flour adds so much taste to a bread that I usually find too sweet and cake-like. Family loved it! (One change: I did not have a blender, so I mashed the bananas, etc by hand and it worked fine!)

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Daphne2002 July 21, 2003

I made this when my sister was visiting and she requested a "healthy" dessert. She didn't like it. I've had better and worse "healthier" banana breads. This was okay. I think it's worth trying once, but I wouldn't make it again.

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ShaGun October 28, 2012

This is a perfect recipe moist and easy no oil. Went to a health food store and made sure my wheat flour was one with protein it it.

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Mrs. Carbajal July 20, 2012

This was an easy recipe to follow and I really enjoyed how it turned out - tasty. I substituted the butter with apple sauce, used 100% whole wheat white flour, only used 1/2 c of brown sugar and added some raisins to make up for a bit of sweetness. Next time I may also use 1/2 sugar and 1/2 splenda. I had to bake my loaf for longer, but may be due to the altitude? I will definitely use this recipe again.

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lorissa.grant December 10, 2011

I made this recipe into 24 muffins. I cooked them at 325 for 25 minutes and they were perfect! I also used brown sugar instead of granular sugar. They were so moist, and mostly eaten within half an hour out of the oven! I am going to toss all of my other banana bread recipes... this one's a keeper! Thanks for sharing!

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shelley September 28, 2011

Very good recipe. I love to make quick breads for my family, but I usually don't eat them. I never eat banana bread because I've never had a taste for it, but this recipe with the addition of whole wheat flour gives this recipe a more wholesome, hearty flavor which I find appealing. Thank you for posting this recipe.

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The Daycare Lady January 12, 2010

Moist, flavorful and delicious. I omitted the nuts, allergies, but added 1 cup of chocolate chips. Even without the chocolate I think this is still a good bread. I made a dozen muffins and one small loaf. Baked the muffins for 25 minutes. They came out perfectly brown and smells divine. Thank you.

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Nado2003 January 03, 2010

Made this in mini loaf pans for gifts. Excellent flavor.

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CindyM #3 November 15, 2009
Whole Wheat Banana Bread