By Kelly Vaughn on April 08, 2003
Photo by Reidheadswife
Photo by Reidheadswife
"I actually abandoned my "family" banana bread in favor of this one... It's more a like a cake than a bread. I have increased the bananas from the original recipe, and I prefer to omit the nuts. I like mine warm with butter on top. Yummy!"
Serving Size: 1 (96 g)
Servings Per Recipe: 12
"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."
"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!"
"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!)"
"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."
"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."
"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."
"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!"
"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."
"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."
"Made this in mini loaf pans for gifts. Excellent flavor."
"Yummy! Such a great recipe. I made a couple of changes based on reviews and used half sugar/half splenda and then half apple sauce and half butter. It didn't compromise the taste at all. This is a great recipe that can be tailored to fit a variety of dietary needs. Thanks!"
"Amazing recipe! I use all whole wheat flour (I grind my own, so store-bought may be different) and it is amazing. I also decrease the amount of sugar by about 1/3 but the kids would probably prefer it with the original amount."
"It _is_ more like a cake - with a rich, buttery, crumbly texture. Really lovely, and not overwhelmingly banana-ey. I actually blended the walnuts up with the banana mixture (so my kids wouldn't pick them out) and blended in a handful of sunflower seeds too. I love that it's 100% whole wheat (I used graham flour, i.e., whole wheat pastry flour). We all liked this a lot, and I'm about to make another batch, this time with some thawed frozen bananas instead of the usual overripe ones. Thanks for posting this!"
"This recipe was sooo good that even though I forgot the eggs (!!), it actually came out just fine and VERY tasty! Thanks for a great recipe."
"This was a good recipe. I took my bread out at 60 minutes and it was a little over cooked so be sure to keep an eye on it when it is cooking."
"This is a great recipe. I've made a lot of banana bread and this is the best for slicing. I do want to try it with brown sugar for some depth. Thank you!"
"so good! I added more bananas and used half sugar half brown sugar. I also substituted half the butter for apple sauce"
"Great recipe! I added in some chocolate chips and they were a big hit with my little boy and his friend. They ate 4 of them before the end of the day!"
"Thank you Kelly for a fantastic recipe! I made them into muffins and the kids loved them!"