By mikey & ev on April 02, 2007
Photo by Mika G.
Photo by Mika G.
"This is an excellent cake/bread recipe with very little fat. Notice there is no butter or oil, just bananas. I cut down to 2 larger bananas but it was a little dry so I did actually add just a little canola oil, but I definitely wouldn't have if I had used all 4 bananas. Also, I subbed in blueberries (frozen unthawed) for the raspberries because it's what I had. I stirred them in towards the end of the gentle mixing with a silicon spatula so they wouldn't get mashed up."
Serving Size: 1 (129 g)
Servings Per Recipe: 8
"I made this as a gift and it was easy to prepare and enjoyed by the birthday girl. I got more than one "thank you" and it smelled good while cooking. Thanks!"
"Very good! I took it to work today and everyone just loved it. I love that it has no fat in it too. Thanks for the great recipe!"
"I made this when my family visited this weekend and we all really enjoyed it. It doesn't look real great, it's kind of dark, but the taste more than makes up for it!"
"Excellent! I also used a combination of raspberries and blueberries. I used whole wheat pastry flour, and only 1/4 cup of sugar, but added 10 packets of powdered stevia. I did this as muffins, baked about 30 minutes. Took these to yoga and they were enjoyed by all, in good health! Thanks mikeyg83!"
"Yum! Very tasty and moist, especially for being low fat. I used frozen raspberries. I used a 9-inch loaf pan and 1 hour wasn't quite long enough in the oven, I think I put it in for 10-15 minutes longer. Very good, thanks!"
"Fantastic! Easy to make, and came out delicious. I substituted blackberries and 2% milk, but otherwise followed the recipe. I didn't miss the fat one bit. The only thing I would change is the sugar- it was a little on the sweet side, so next time I'll try less sugar. It tastes even better the next day from the fridge."