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I love this recipe. I reduced the sugar by 1/4 cup (added 2-3 tbsp of honey instead) and used apple sauce instead of canola oil. Super yummy and moist!
I have made this recipe many times, but I recently tried making them as muffins, and my family loved them. Makes about 14 muffins cooked at 375 for about 20 min. I used creamy pb and applesauce for the oil, and it turned out delicious (we didn't like the crunch in the muffins).
Mmmmm, what a yummy banana bread! I really liked the addition of peanut butter and chocolate chips. The bread was easy and quick to make and tasted so good. It was very moist just like you said but nonetheless sliceable.
I reduced the sugar to 1/4 cup and even though my bananas were barely ripe and I used unsweetened pb the bread was plenty sweet.
THANK YOU SO MUCH for sharing this keeper with us!
Made and reviewed for Veggie Swap 27 October 2010.
This makes a nice, interesting loaf with a good texture and flavour. I left out the chocolate but it was still a bit sweet for my tastes, but that's something that can be changed easily.
I've never made - oe even eaten - banana bread before, it's not quite such an institution over here I guess, and this was fabulous! really moist, flavoursome, perfect texture, I could go on! Although I cook a lot, I rarely bake, so was nervous that this was going to work, particularly as I printed the cup measurements, and I'm used to UK measurements, but it was so easy. Cannot think of any improvements, so definitely a well deserved 5 stars!
This is certainly one of the best bread recipes I've ever had! I cut the recipe into 1/4 & used a mini loaf pan. I used half Splenda, half Splenda brown sugar, too, and natural PB. I didn't have yogurt so I used fat free sour cream. I also used 1 1/2 tsp mini choc chips. I accidently omitted the baking powder but it worked fine! I baked it at 350 for 20 min. Oh, and I used applesauce for the oil. Moist, flavorful & delicious. Thank u so much for sharing!