By Janet W on September 30, 2003
Photo by Chefcrystal
Photo by Chefcrystal
"I found this in the Sept. 2003 Issue of Cooking Light. I did make one small change and used vanilla yogurt instead of plain (only because I didn't have any plain) This is a very moist bread and not difficult to make either.....I hope that you will ENJOY"
Serving Size: 1 (66 g)
Servings Per Recipe: 14
"I didn't have any yogurt so I used 1/3 c extra banana, plus a Tbsp of lemon juice. Tasty and not too heavy or too sweet."
"This is a great recipe! Thanks for sharing it."
"I tried many banana bread recipes and this beat out every other one. It is now a family staple and we love it!"
"I find this recipe better than the more fattening banana breads. It stays moist which is great. Doesn't taste low fat at all."
"This bread is great as is! I used light sour cream in place of the yogurt and it worked fine. Other than that, I followed the recipe to the T. Everyone loved it! Thanks Chef~V!"
"Love this banana bread! It is pretty easy to make and light in calories. I topped mine off with a brown sugar and cinnamon mixure before I put it in the oven. Now I have something to do with me leftover bananas!!Thanks!"
"I tried this recipe to use up some yogurt. It's more bland than other recipes I prefer. I added chocolate chips and walnuts, my usual favorite add-ins, but the flavor still lacked. I also used very, very (read: black) bananas, which should have helped, too. Each to his own. The texture was nice."
"This was great for me. Someone had mentioned it was 1 pt. per slice for weight watchers which I have been doing since just after Thanksgiving. I used the vanilla yogurt and 1/2 c. Splenda Blend instead of sugar. Very good and very moist."
"Excellent! Sweet with lots of banana flavor; we'll make this one again! I used one cup white flour and one cup wheat flour."
"This was fantastic. I think this is going to be my go to recipe for banana bread. DH loved it and he's kind-of picky about low-fat breads and texture, but he liked this one. I used light margarine and egg beaters. I also used fat-free vanilla yogurt instead of plain yogurt and vanilla."
"Delicious with a great banana flavour. I used brown sugar instead of white, added 2 tsp of baking powder (to get a more cakelike texture) and baked it in a bundt pan (took about 40 minutes). I didn't add any nuts as that is our preference (it also helps to keep the calories down). I served it warm topped with light cool whip and sprinkled with cinnamon. Lovely!"
"This is any persons banana's dream! The banana flavor was so strong it was to die for!!!! If you were to taste this bread, I don't think anyone would realize this is low fat!!!! This recipe is going into my favorite recipe cookbook! I will sure be making this often when there is old bananas sitting on the counter! Thanks for this great recipe Janet W!"
"Simply a wonderful recipe! I made the following changes: 2/3 c. of wheat flour, 1 1/3 c. AP flour; I Can't Believe It's Not Butter; Splenda (1:1); sour cream (I had no yogurt and couldn't wait to try!); and a 1/4 c walnut pieces. (I didn't see those listed in the ingredients.) We have dieters in the house, so low-cal is "in." I am not sure if my changes would change the nutritional facts for the better, but I would assume so. It turned out GREAT! Very moist and tasty. Thank you for sharing this recipe. It is my cookbook to stay! "
"I chose this recipe for Pick a Chef '06. This made a very moist bread and the whole family enjoyed it. I used vanilla yogurt and will try strawberry the next time. Great recipe; thanks for posting."
"Wonderful bread! I also saw this in Cooking Light and have made it several times, but was glad to find it posted here the very same day I had a bunch of brown bananas to use up. I never seem to look at any of my cookbooks since I became addicted to Zaar LOL. Lots of banana flavor that's not weighed down by a ton of oil or butter. Moist inside, crisp outside. Doesn't taste lowfat. Used homemade lowfat yogurt with great results. Lovely sweet bread you won't feel guilty about eating or feeding to the kids. Thanks for sharing the recipe!"
"This was a VERY good version of banana nut bread. My office staff nearly knocked me down trying to get to a 2nd piece!! Thanks for posting"
"This was very good!"
"this is really good and i liked the fact that it has no nuts (my future sil is allergic). i used greek yogurt, and people who told me they hated bananas wolfed this down!"
"All my cookbooks are still packed away and I had these bananas just ready to run away...this was very tasty and quick. Everyone in my house liked it. The last bit of it kept very well.(I made some cookies the nextday so they forgot about the Banana Bread for a day or two)I like fact that is pretty low in fat, and not dry or heavy tasting. I was going to add chocolate chips, but my 14 year old chocolate freak had raided my supply! I"m sure it would have been great htat way, too! Yummy. Thanks, Derf! Shelley"