My kids love this banana bread recipe and I like the whole grain aspect of it. To amp up the whole grain goodness even more, I often substitute 1/2 cup of the flour with 1/2 cup of whole wheat flour. Lately, I've been substituting 1/2 cup of the flour with 1/4 cup of whole wheat flour and 1/4 cup of flaxseed meal. The substitutions work well and add a little nuttier flavor to the bread.
juheston Posted: 08/15/10
smithal Posted: 05/12/11
I made this recipe with several substitutions: -Self rising flour for all purpose flour -1/2 cup ground flax seed for 1/2 cup of flour -Unsweetened vanilla almond milk with a splash of apple cider vinegar for buttermilk -No vanilla extract ...and it was downright delicious!
ZoecatVA Posted: 04/14/11
Great recipe and super quick to whip together on a weeknight. All ingredients are things you probably already have on hand. I also substituted 1/2 cup whole wheat flour. I also added a heaping 1/4 tsp of pumpkin pie spice for a subtle spice note. Bread is moist and tender and has a great banana flavor. I would definitely make this again.
Spudugan Posted: 08/21/11
Oatmeal lends a nuttiness to the banana bread. Great texture. Super easy. Excellent - a new favorite.
Diane6 Posted: 09/22/11
This is an excellent recipe. I do not use any other recipe since I found this one. You can change the ingredients to make it healthier and it stills comes out good. The original is fine the way it is. I never have buttermilk so I use the substitution of 1 T. lemon juice or vinegar plus enough milk to make 1 cup. (let stand for a few minutes before using)