Banana Bread II

“One important thing is missing from this recipe: Salt! Never bake sweets without salt. One teaspoon was the right amount for this recipe. Now that that’s out of the way: This is terrific! Mine came out a little dry; after just 45 minutes it was almost overdone. I substituted yogurt for the applesauce since the best (fattening) recipe I know calls for sour cream. Also cut the sugar by 1/3, added whole wheat flour to the mix, used two whole eggs, and mixed in some chopped toasted walnuts. Next time, when I’m not making this for my Splenda-phobic family, I’ll use brown sugar blend.”

“Added this to my collection of banana breads as it turned out well.I used 3/4 whole wheat flour and whole eggs.More spices would be great.”

“I cut a little of the sugar, added a bit more cinnamon and some chocolate chips to this recipe.It took forever to bake though.I had to leave the house so I finally turned the oven off and left it in the oven, so I’m not sure how long I had to bake it.Second time I made it though it baked in the normal amount of time. I guess the first time was a fluke.”

“Really good. didnt have apple sauce so I replaced with a cooked apple and pear mashed up. Threw all the ingredients into a mixer.”

“I would have given it 5 stars, but I found it to be quite dry when I followed the recipe to a T. Here are the changes that made this bread even better (for me): Wheat flour instead of white; a pinch of nutmeg; brown sugar instead of white; one whole egg and two egg whites; and about 2 tsp of olive oil. This combination yielded a moist, delicious loaf that is still pretty low on fat and bursting with flavour.”

“Good for butter free quick bread.More chewy (stretchy?) than my regular banana bread.Good flavor and easy to make.Liked the applesauce and egg whites instead of oil and whole eggs.Added a cup of chocolate chips to one batch and that was good.Thanks.~Messy44”

“I used cinnamon applesauce with this and it was delicious!!!! It is the first time for me making home made bread thank you for the recipe!”

“i made this banana bread and added chopped pecans instead of almonds.i added chocolate chips to the batter and it turned out really good!i also omitted the lemon zest. thank you for this versitile recipe. very yummy!”

“Nice texture, but it came out too sweet even with using splenda. Might be good to reduce it to 2/3 cup.”

“I made this recipe two days ago.Didn’t want to open a jar of applesauce, so instead I used 1/2 cup of vegetable oil. Was deliscious!!!”

“Followed the recipe exactly. Taste is good, but I found the texture a bit too chewey and the crumb is a bit finer than banana bread should be. Will probably make again and add about an eighth cup of oil, which will raise the fat to only 4g per slice per 8-slice loaf.”

“This is a really quick to put together and really enjoyed it. I replaced half the white flour for whole wheat flour, and reduced the sugar by almost half. If you put butter on it you wouldn’t even know it was a low fat/low sugar recipe, but that kind of defeats the purpose, so I just put a tiny bit of margarine on top.”

“very tasty! i was skeptical about this recipe at first because of the lack of bad-for-you ingredients haha but it turned out great! i used natural no-sugar-added applesauce. my family and boyfriend gobbled it up and had no idea it was low fat”

“This was very good.I loved the applesauce addition.I made this with everything I had on hand.The kids really enjoyed this, and it wasn’t like I was giving them junk for a snack. I can’t wait to finish this off for breakfeast.Thanks for a great recipe!I will be making this again soon.As soon as we buy too many bananas..”

“My husband and I have been on the search for a banana bread recipe that doesn’t come out gooey on the top, and this recipe is what we have been looking for!I love how low fat it is.To cut down on the sugar, I put in 1/2 cup of a sugar/splenda mix instead of the 1 cup sugar.Also, I used 1/2 cup egg whites from a carton instead of separating three eggs and wasting the yolk.”

“Thought this was an excellent banana bread, very moist.I used chunky applesause as that is what I had, just added to the goodness.Will be making this a regular.Thanks for sharing.”

“Awesome! Now a family favorite and no one knows its a low-fat version.I’ve cut the sugar amount to 1/2 cup and find this sweet enough.Also, I’ve used whole wheat flour instead for the added fiber. Overall a winner.”

“This is a excellent banana bread.I had 6 large bananas that needed to be used since they were getting overripe.I went ahead and used them and added an extra 1/4 cup of flour to compensate.I thought that other than baking in 2 stoneware pans that I hadn’t made any other changes…then discoved before reviewing that I had forgotten the vanilla.I never missed it at all.I felt that the applesauce really blended the flavors nicely.Since dinner I’ve already eaten 3 pieces with butter on top…and am having to force myself to leave it alone.Absolutely will be making this again.Very good recipe.(By the way I suspect that the person who created this recipe was trying to cut down on fats and cholesterol…but you can use whole eggs if you wish, I did only because I didn’t want to have leftover yolks.)”

“Just one word… Delicious! I alway’s add a crumbled topping to my Loaves. I use brown sugar mixed with crushed pecans and cinnamon.”