Classic Banana Bread

  • Jenbalsa Posted: 08/11/10
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    Loved it! BUT put a dash of cinnamon, walnuts and chocolate chips hmmmmm.... so no longer "light"

  • feefsxo Posted: 05/07/09
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    So YUMMY ! I am definitely NOT a pro in the kitchen and this was super simple to make! Everyone loved this and now my Dad requests this whenever I see him!

  • portland Posted: 10/06/10
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    this is a very basic banana bread recipe. solid, nice flavor, moist, easy to make.

  • beachgirl4033 Posted: 10/05/09
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    This is my kids favorite breakfast bread!! It is moist, flavorful, and delicious. I've have given this recipe out to family and they've loved it as well. I like to add a 1/2 cup of mini chocolate chips to the batter just before baking. YUM!

  • buggy4food Posted: 03/22/10
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    Pretty tasty but not my favorite recipe. It took longer than one hour to bake for me.

  • JeanetteRyan Posted: 11/15/08
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    Made 2 batches, had a lot of bananas that were going bad. Did one batch by following the recipe and did another adding cinnamon. The first one that I followed the recipe was fantastic, very strong banana taste, the 2nd batch was still good but the cinnamon took away from some of the flavor. I am sticking to the recipe from now on, great bread!

  • slbadeaux Posted: 11/13/08
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    Wish I could rate this recipe a ten! I've finally found THE BANANA BREAD RECIPE. This is extremely delicious and soooooo moist! I'm actually about to make this again to take to my mother in law this weekend. I followed the recipe to the T, the only thing I did differently was add walnuts and it made the perfect banana bread.

  • KeysBet Posted: 03/22/11
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    Great Banana Bread. Very moist and great flavor. I used vanilla Greek low fat yogurt and added 1 cup chopped walnuts. Was close to my old recipe from my high school boyfriends mother, but I think more moist, so after 47 years I'm changing my banana bread recipe and will make this one from now on! I think you could use buttermilk, sour cream, or yogurt and it would be just as good.

  • framingham Posted: 04/14/09
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    This bread is came out great; even better the second and third day. It is very sweet, though. If you have nice ripe bananas, you can cut the sugar to 2/3 cup or less and still have a nice, sweet banana bread.

  • 78jessica Posted: 04/13/09
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    As good as Grandma makes only a little healthier!

  • Flits21 Posted: 01/11/10
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    EXCELLENT; Based on rdg. reviews this is what I did: 1 c (4 oz)whole wheat flour; 1 c (4 1/4 oz) all purpose flour; 2 TB toasted wheat germ (boost iron, fiber, zinc since I'm in marathon training) Used a tad more than 1 1/2 c banana. 1/2 c brown sugar about 1/4 cup white sugar; 1/4+ tsp cinnamon with the vanilla. used low-fat sour cream. Mixed in toasted walnuts (abt. 3/4 cup) at end. Even my picky husband said great texture and flavor. One thing that would make texture perfect - sprinkle demerara (coarse) sugar on top to give it a crunch. Next time I'll try less white sugar

  • kelseyd Posted: 11/17/08
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    I've made this bread quite a few times, and it is ALWAYS a hit. People ask when I'm going to make more...my secret: add some chocolate chips to the batter. Yum!

  • PNJW08 Posted: 02/03/09
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    Love this easy recipe! It is a hit with family and friends and is now expected at family functions. Sometimes I add walnuts or chocolate chips for a change but my family prefers the classic recipe. The only change I make is to cook it for exactly 50 minutes rather than 1 hour. It is alway delicious!

  • bksoper Posted: 11/07/10
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    DELICIOUS! This was my first time making banana bread and it turned out wonderfully. I added one cup of chopped walnuts (I love the added crunch), but other than that I didn't modify the recipe. I only had a 10x5 pan so I used that. It ended up taking a little over an hour to bake (maybe an hour and 10 minutes) but I think that might be because I had the rack near the bottom of the oven. This was wonderful bread and I will make it again and again! I can't get over how easy it was and how delicious it turned out!

  • JaneneRenee Posted: 05/11/10
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    Very very excellent! I experimented with it a little - I too used sour cream instead of yogurt, and did half regular, half whole wheat flour. I also like just a TEENY bit of spice, so I threw in 1/2 tsp cinnamon. I'm not big on banana bread, and found this to be really really good. I'd eat this every morning for breakfast!

  • HSauce Posted: 11/12/10
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    This recipe is absolutely fantastic! I make it all the time and everyone just raves about it. The most moist banana bread I have ever tasted (and over half the fat too). Phenomenal!

  • Venita Posted: 11/29/08
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    Perfect recipe! No changes needed. I've been making it twice a month for a year and the results are always consistent...delicious. Family and friends think I'm the best baker because of this recipe. My teen daughter and her friends devour it after school...true comfort food. Your hunt for a perfect banana bread recipe stops here.

  • JanetMcD Posted: 07/03/09
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    Awesome. It gets better on day 2 and 3! My kids gobble it down.

  • CatThomas Posted: 03/06/10
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    I didn't have any yogurt at the house so I substituted light sour cream and OMG it was the BEST BANANA BREAD I HAVE EVER MADE.

  • lilyalice Posted: 06/07/09
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    this recipe was great, but i reduced the sugar to 3/4 C, and replaced 1/2 C white sugar with dark brown, added 1/4 C fresh blueberries that were about to be overripe, added lots of cinnamon and nutmeg, and it's delicious! 14 slices is hard to cut - i cut it half way the "long" or "hot dog" way first, then cut it 7 even slices the "regular" way to make 14 equal pieces

  • canadian Posted: 12/03/08
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    this is my first review and sad to say the recipe was lacking in the way it was written up. Two of the ingredients listed above the baking soda and the salt were not even mentioned in the paragraph below which are the directions on how to add each ingredient and when. So if you are like me and read each item and follow the instructions to the letter you will probably omit the baking soda and salt!!!! I would think someone proofs these before they come up on your site, right? So now i am annoyed as i went to all that trouble but the bread is flat because i did not add the baking powder!!!! I can guarantee other people did the same exact thing as you read the directions and add as you go along. I hope other recipes are not written like this.

  • kvuelv Posted: 03/11/09
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    The first time I made this recipe, I had placed my batter into the loaf pan and was about to place it in the oven when I realized I forgot to add the sugar! Even after scaping it out of the pan and mixing it AGAIN to incorporate the sugar, it came out moist, tender and the best I'd ever had! It's been my go to recipe for years and my mother- in-law is impressed by it every time!

  • lzelmer Posted: 12/16/08
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    To the anonymous post below me you need to learn how to read. I have been using this recipe for sometime now and have NOT had a problem with it. It is amazing. Its one of best banana breads i have ever tasted.

  • mrskenny Posted: 02/02/11
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    This banana bread is excellent. The best I have ever had and its the first one I've made myself. I used 3 and a half bananas and whole wheat white flour instead of all purpose. I'll definitely use this recipe again.

  • bourgeoisfamily Posted: 01/31/11
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    This is THE best banana bread recipe. I make it all the time as ingredients are usually on hand and results are terrific.

  • Skelley Posted: 12/30/08
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    Excellent bread! I did not have any yogurt so substituted apple sauce (lowered calorie and fat count!) and it turned out moist and delicious! My kids love it.

  • golddome Posted: 02/04/10
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    This recipe is fantastic. I wouldn't change a thing in the list of ingredients. Everyone who tries this banana bread raves about it! This is definitely in my list of favorites.

  • NateCreates Posted: 01/10/09
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    Great recipe and looked wonderful. It seemed a bit high on the baking soda, but that might have been cook error.

  • csaunders80 Posted: 03/14/09
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    I just made this for the first time this morning and my two-year old has already eaten 3! I used 1 1/4 cup of splenda instead of sugar and added the whole 6oz container of yogurt. I also made muffins instead of a loaf and baked them at 350 degress for about 23 minutes. Even with all of these changes the bread is soooo delicious. I know that it would be even better if I did not make any changes. Definitely 5 star worthy!

  • bellasmama Posted: 12/29/08
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    I made this tonight and it is outstanding! It is unbelievably moist and flavorful, without being too sweet or the banana being overwhelming. I made it with turbinado sugar and it turned out fine. It made four mini loafs, which cooked in about 40 minutes, and I have consumed one with a half gallon of cold milk. My 7 year old daughter is begging for more. This is the BEST banana bread recipe ever!

  • LynnieM Posted: 07/06/09
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    This is a fabulous bread. We loved it. I followed the suggestions of others and cut back on the sugar since my bananas were very ripe. I also added 2 handfuls of fresh blueberries. Delicious!

  • sfcacook Posted: 12/28/08
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    Excellent recipe. Very light and moist; they definitely don't taste like low-fat/cal. Amazing warm with a pat of butter (hey! they're lowfat!). I made one tin of 12 regular-sized muffins, one mini-loaf of bread, and one mini-muffin tin (12) with one batch of batter. I pretty much used the recipe provided, except that I used raw cane sugar instead of regular white, light sour cream beause I didn't have yoghurt, and added a bunch of frozen blueberries to half the batter for variety. This will definitely be my new go-to basic banana bread recipe! And, my fiance loved them!

  • Turtle542 Posted: 05/24/09
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    Great recipe; doesn't taste light at all!

  • f00dluvr Posted: 02/20/10
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    Solid recipe and good flavor. Substituted 1/2 flour and 1/2 pastry whole wheat... sifted. Used 1/2 splenda 1/2 sugar. Used Greek yogurt and added a little cinnamon and chopped pecans. Yummy.

  • CDS301 Posted: 02/27/10
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    It was good, needed cinnamon though. I used half white flour, half wheat, still good flavor. Needs brown sugar/cinnamon on top. I am going to try some other reviewers advice next time. Not the best I've ever had, but then again, this is probably much healthier, so a worthy substitution.

  • Tinkleflick Posted: 04/02/09
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    Hands down the best banana bread recipe I have come across. Even though it's healthier than ones with a lot of veg oil, it doesn't have that rubbery texture you find in some low-fat baked goods. Compliments every time I make it. (Tip- instead of plain yogurt + vanilla, I use vanilla yogurt since I always have it on hand anyway).

  • jennybee Posted: 01/16/09
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    Really yummy and not to sweet. Very satisfying-doen't make you want to devour the whole loaf, but makes you look forward to your next slice later on. Make sure the bananas are not too ripe, just ripe. we sprinkled walnuts on top. My family likes it so much that we made in twice in 8 days.

  • ChefNanny Posted: 02/03/09
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    I make this recipe all the time for the family I nanny for. Over the years the mother & I have tweaked it a little. First we use 1 c. all-purpose flour 1 c. whole wheat flour, and instead of all that sugar we use 1/2 c. brown sugar and add 1/2 c. semi sweet or dark chocolate chips. And instead of making a loaf, I make 12 muffins instead and bake them for about 18 minutes. They never last very long once I bake them!

  • sweettooth455 Posted: 02/09/09
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    Fantastic. Recipe was easy and delicious.

  • sabesa Posted: 03/01/09
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    Loved this recipe! I used 1 c whole wheat flour and 1 c all-purpose, 4 small bananas, and added cinnamon and walnuts. It made 12 regular muffins and 1 mini loaf with the batter and it baked for 15 min at 400. They came out perfectly!

  • missstarr Posted: 03/14/09
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    This is the best banana bread recipe I have made - everyone who tastes it can't get enough! The only change I made was to add some chopped walnuts. I can safely say that this is the best banana bread I've ever had period!

  • Yen2009 Posted: 02/26/09
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    I haven't been baking for a long, long time. This bread is so easy to make. I followed the recipe almost to a T but altered the following to : 1 cup flour, 1 cup wholemeal flour, 1/2 cup brown sugar & 4 bananas. I added 1 cup toasted walnuts & 1 cup semi-sweet chocolate chips. The sweetness is just right & its texture is so moist. My family loves it & I'll definitely make this bread again! Good for any occasion.

  • Leah26 Posted: 03/29/09
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    My boyfriend and I loved this recipe! We made two loaves last night and now he is insisting that we make it every week! Don't know if that will happen, but we will definitely make it again. Doubled everything to make two loaves, and had to cook for slightly longer than an hour, but they both turned out perfect! So moist and delicious, perfect amount of banana flavor. It looks beautiful too. Really great recipe! Definitely appropriate for a gift or a special occasion, but easy enough to make just because. Very glad I tried this!

  • DianneM Posted: 05/01/10
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    This banana bread is truly excellent. I substituted the yogurt for low fat sour cream, swapped 1/4 cup of the sugar for six packets of SPENDA, added a 1/2 cup of chocolate chips and a 1/2 cup of chopped organic walnuts. I've made this recipe four times now and this is the best ever. Nice crisp, cracked center! Bon appetit!

  • Daniellelee Posted: 02/28/10
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    This was really tasty and easy. I used greek yogurt and turned out just fine. Next time I will not cook as long in my oven.

  • amberks Posted: 10/10/09
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    I just pulled mine out of the oven and tasted it....it's wonderful! And being that it was my first ever home made banana bread...it was really simple to make!!! LOVED IT!

  • kihoffma Posted: 04/22/09
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    I used whole wheat flour and low-fat vanilla yogurt and it turned out great. I may add walnuts and cinnamon next time like others suggested but it's still great without the extras!

  • heysarah Posted: 05/04/09
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    Really good! I cut the sugar to 2/3 cup, since my bananas were sooooo ripe. It worked well. Make it, you won't be sorry!

  • Browniequeen Posted: 09/25/10
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    Good recipe, but I tweak a little by toasting and then finely chopping walnuts to add in. I also like to toss in three or four dried apricots, finely diced. Sadly, I undo all the 'light' advantages of this recipe by spreading cold, unsalted butter onto a thick slice of this bread before eating it, lol!

  • amyNmatt Posted: 01/22/10
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    Hmm, mine turned out disappointing--too dense and moist. I did make substituations. I used 1 c white flour, 1/2 c wheat flour, 1/2 oatmeal--and this is a substituation I've made very successfully with other banana bread recipies. I only had greek yogurt, so that's denser. I only had an 1/8 c butter and I used olive oil for the rest of the fat. And I used brown sugar. There's another banana bread recipe from Cooking Light I'll go back to--don't have the name handy, but my substitutions work in that one!

  • Melioh Posted: 11/09/10
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    Really good but next time I'm adding walnuts. And maybe cinnamon.

  • AmyWathen Posted: 06/15/09
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    very good! used whole wheat flour instead of white flour

  • sharon.c Posted: 07/02/09
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    I added walnuts very good I will surely make again.

  • MissChristine Posted: 02/09/10
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    Truly a classic. I didn't have yoghurt so I used buttermilk. Easy to make and delicious. I will use it as my regular banana bread recipe from now on.

  • som0902 Posted: 11/07/10
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    This was really, really good. I didn't have any yogurt so I used buttermilk for the acid. When I make it again, I'll use yogurt but boy, was it tasty!

  • No Longer Registered Posted: 07/14/09
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    I love this recipe! I just started baking, and this is only my 2nd time working with breads. So this is obviously an easy one. :) I also cook with splenda, and it still tasted amazing. It was deliciously moist and had the perfect amount of every ingredient. I will keep this classic recipe on file forever.

  • AliciaBG Posted: 07/21/09
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    Best cooking light banana bread recipe! Mods: 1 cup of whole wheat flour, 1 cup of all purpose flour, 1/2 cup of brown sugar, 1/2 cup of white sugar, 6 oz of plain low fat yogurt, 1 cup of chopped walnuts, and 1 cup of semi-sweet choclate chips. I baked it for the one hour and it came out perfect. Very moist and sweet. This will definitely becone my new go to banana bread recipe!

  • BrocoliLover Posted: 08/12/09
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    Even though i have very limited cooking experience this recipe was very simple and very yummy

  • HighAltGrl Posted: 08/14/09
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    Even though we live at high-altitude (6,000 feet), this banana bread always turns out wonderfully - moist inside, crunchy outside! I freeze over-ripe bananas and then simply thaw in microwave or counter top before using. Be sure to drain excess water before using or bread will be soggy. I generally add another banana if previously frozen. Thanks for the great recipe!

  • littlec Posted: 08/19/09
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    Ok, so I did a few different things just due to the ingredients I had on hand - I only had 2 bananas, so I added 1/2 cup apple butter (ff, just apples, sugar and spices), I used fat-free vanilla yogurt, added about 1/3 c wheat bran and tossed in some chocolate chips for fun. Definitely a solid recipe and adaptable to what you have available!!! I might try lowfat sour cream instead of yogurt next time! :)

  • Soccermama Posted: 10/05/10
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    Incredible recipe for banana bread! Moist, flavorful, and a nice texture. My only changes were that I probably had more banana than the recipe called for, and to sprinkle a cinnamon sugar mixture on the greased loaf pan, and sprinkle some on the top of the batter before it baked...didn't take much, just a light sprinkle. I also used Greek yogurt. I made mine in 4 mini loaf pans and baked for about 35 mins to absolute perfection! Best recipe I've found.

  • JonGates Posted: 10/31/09
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    Great recipe and very simple requiring simple ingredients (no having to go to the store for buttermilk or anything like that). I added a cup of pecans, and substituted sour cream for the yogurt and it was delicious. The crust was crisp an the inside soft. Perfect.

  • JeriTex Posted: 10/04/10
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    Wonderful, moist banana bread. I also added a few chopped pecans and it was fantastic. Everyone loved it. Also nice with a little honey.

  • bakingbrooke Posted: 07/24/10
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    AMAZING. Everyone who has ever tried it asks for the recipe and never believes me when I tell them it's from Cooking Light. It is always in high demand. Sometimes I mix in pecans, but it's good just the way it is. You know you have done it right when it raises nice and high in all its' banana bread splendor! I actually traded a friend banana bread for giving me his couches once...that's how good it is!

  • operagirl Posted: 01/20/11
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    my favorite banana bread recipe. I make it all the time.

  • SSharp894 Posted: 01/06/10
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    This is my go-to recipe for banana bread- I don't even bother looking for banana bread recipes anymore because I get rave reviews every time I make this! I substitute 1c whole wheat flour for 1 of the cups of regular flour for a much better taste and texture, and I add 1/3c chocolate chips and 1/3c chopped walnuts. I also bake mine in a bundt pan, which yields a higher percentage of the tasty crust per piece.

  • LutzCat Posted: 03/10/10
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    Really good banana bread. The next time I make it I will check at 50 minutes, as it was a little overdone at 60 minutes cooking time. It was still delicious and moist, just a little too brown on the bottom and sides of the loaf.

  • Milene Posted: 09/14/10
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    DELICIOUS!! The bread is light and flavorful. I will definitely be adding this recipe to my collection of quick bread recipes. Great for breakfast, snacktime, dessert or even as a gift to someone. You won't be sorry if you choose this banana bread recipe. Enjoy!

  • 1churchladytoo Posted: 01/11/10
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    Easy to make. Wonderful taste and texture. Had all the ingredients. Will be the only banana bread recipes from now on. Adding walnut would be good, but it is great with out. Have made banana bread using the cake mix recipe, cream cheese recipe, and a dozen more, this one is the best.

  • benace10 Posted: 02/27/10
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    Fantastic. Best I ever tasted. Kids loved it too. It just works.

  • Abbylu Posted: 01/17/10
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    I used applesauce instead of the yogurt & also did 1/2C brown sugar & 1/2 C white & it was delicious! It actually got a little overcooked on the outside so I would probably do 5-10 min less next time. I will definitely make this again. I will try whole wheat flour next time too but I didn't have any this time.

  • MeMe924 Posted: 10/04/10
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    This is so wonderful.... Just like my Mother always made!

  • shluke206 Posted: 07/20/10
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    This is really great banana bread! I made another recipe recently out of ATK and this was actually way better!! I heeded the warnings about cooking it too long. I left it in for about 50 minutes, and it came out perfectly moist and delicious.

  • AColette Posted: 02/20/11
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    I just baked this for the first time (it's my first time ever baking banana bread) and it's DELICIOUS. I only had two really ripe bananas to use, but it seemed to be plenty. I also had low fat vanilla yogurt, not plain. I added a bit of cinnamon. Will definitely make again!

  • NancySCHH Posted: 03/31/11
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    This recipe makes a delicious banana bread. I just made it for the first time and will definitely make it again. I used a fat-free vanilla yogurt that I had on hand and added some chopped pecans. It was the best tasting banana bread that I have ever baked.

  • GailHahs4 Posted: 02/16/11
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    This is one of the best banana breads I've ever made. I had a friend over for tea, so decided to bake up this bread. Even my friend loved the taste. I did divide up the flour - one cup regular flour, one cup whole wheat. This bread is very tasty. Will make whenever I have any very ripe bananas.

  • NQHeat Posted: 09/20/10
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    Excellent banana bread - I used half whole wheat flour and added lots of cinnamon, and it was a delicious treat.

  • wakimmr Posted: 12/27/10
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    This bread is fantastic! I made it twice during the holidays this year. If you are feeling decadent, throw in a 1/3 c of mini semi sweet chocolate chips before baking....yummmmmm

  • LauraH115 Posted: 11/10/10
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    this is the BEST banana bread recipe!! delicious!! i used plain greek yogurt and was extremely happy with how it turned out. this is my go-to banana bread recipe from now on. you can't go wrong!

  • ambermorg Posted: 12/20/10
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    Very good, quick recipe for banana bread! I love that it uses yogurt instead of buttermilk, as I never have that on hand, but usually have yogurt. I will definetly use this as my new go-to recipe!

  • whynelh Posted: 10/25/10
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    This was absolutely phenomenal!! What an easy recipe with such a rich flavor!!!

  • deniserevely Posted: 12/13/10
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    I made this for my co-workers, half of them are men. Didn't tell them it was made with yogart (you know how they are) they beg me to make it all the time now. ahahahahaha

  • AmyinVA Posted: 02/01/11
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    You would never know this is a light recipe. The bread comes out tasty and very moist.

  • coolwater575 Posted: 02/06/11
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    Great base recipe! Of course I make a few changes. I do 1 cup flour, 3/4th whole wheat pastry and then about 1/4 cup flax meal and 1/4th cup wheat bran. I also throw a handful of regular dry oatmeal into the dry mix. Instead of butter I use 1 small single serve applesauce and about 2 tablespoons safflower oil. Once I mix the flour mixture into wet ingredients I throw a handful of nuts (almond slivers OR walnuts) and a handful of all bran cereal. Makes a little healthier and even more filling breakfast.

  • summersea Posted: 05/31/11
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    This is my favorite go to banana bread recipe. I like that it is so easy to make and tastes wonderful. I have made this recipe many, many times and it turns out great every time.

  • DrKKFisch Posted: 06/15/11
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    Simple & tasty recipe. I did add 1 extra banana (4) because I wanted to use up all the ripe bananas I had on hand. Also, used vanilla flavored yogurt and almond extract, again because that was what I had readily available. End result was still very good! Family liked it, too.

  • rtomassetti Posted: 06/17/11
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    I absolutely LOVED this recipe, I added a lit bit of cinnamon and did not use the yogurt, it mwas my first time ever making banana bread and it turned out just perfect :D my husband and I gobbled it up it less than a week :D He loved it especially with a little bit of butter on top.

  • GODIVA1963 Posted: 04/22/11
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    MOIST! THE BEST!

  • bafinaire Posted: 05/08/11
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    Outstanding! I had to use equal part light sour cream since I did not have plain low fat yogurt available but the banana bread was perfect. I also made them as muffins, I followed the recipe exact but for bake time I only went about 18-20 minutes.

  • satyarls Posted: 05/16/11
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    Turned out perfect. Very easy and yummy :)

  • kkienast Posted: 04/17/11
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    I just finished making this recipe, literally, five minutes ago. My husband and my daughter have already eaten three muffins between them. I used vanilla yogurt instead of plain and I added about 3/4 cup of walnuts. I also used 1/2 cup whole wheat flour and 1 and 1/2 cups all purpose unbleached flour. This batter was SOOOOOO MOIST! And the muffins (I wanted muffins instead of bread and got 18 muffins out of this recipe) are equally as moist. Delicious, fast, easy recipe for outstanding banana bread. I think I'll used this same recipe as a base and make small changes like using blueberries and bananas like another recipe suggested.

  • eehoskin Posted: 08/29/11
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    Not that I'm a bad cook or anything, but when I find make food from recipes online my family likes them, but they don't rave about them. However, when I made this recipe, my family and friends thought it was the best banana bread ever! This one is permanently going into the recipe file!

  • Marie604 Posted: 09/11/11
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    Absolutely wonderful recipe! This is my new "go-to" recipe for banana bread. My family went crazy over it. They especially loved the moistness! I followed some of the other suggestions for substitutions--thanks! I used 4 bananas (kept same liquid in the recipe), added 1 cup chopped walnuts, and substituted 1/2 of the flour with whole wheat flour. Wonderful!! My adult children thought it must be a decadent recipe since it tasted so delicious! Surprise!!

  • CaliforniaTeri Posted: 10/01/11
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    YUMMY! Half of the loaf was gone on the first night! I didn't have plain Greek yogurt so I used Trader Joe's blueberry Greek yogurt and it worked just as well. You couldn't even tell the difference (although I do think blueberry banana bread sounds good...).

  • katie0813 Posted: 09/29/11
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    Great recipe - I like the addition of plain yogurt. Also folded in peanut butter chips.

  • bake4life Posted: 10/09/11
    Worthy of a Special Occasion

    Delicious! We make this bread all the time and its so good! Very moist and full of flavor, also a great way to get rid of browning bananas. Not too much butter or oil which is great!

  • leylaxanova Posted: 09/26/11
    Worthy of a Special Occasion

    i realy liked it.

  • msnowdon Posted: 10/05/11
    Worthy of a Special Occasion

    Baking time depends on the type of pan used and of course your oven...I made two separate batches-one batch was divided btwn two metal pans that were 8" L x 4" W x 2 1/2" D -baking time was 50 min. The second batch was in one ceramic bread pan measuring 10" L x 4 1/2" W x 3" D-baking time was 1 hr and 5 min. I also pull my breads out when the centers just slightly moist on the toothpick, otherwise the bread is too dry. I added vanilla yogurt and walnuts to the recipe and sprinkled sugar on top before baking.

  • annifl Posted: 10/14/11
    Worthy of a Special Occasion

    Moistest banana bread I've ever made and keeps for a long time in the refrigerator.

  • jessicamorris Posted: 09/26/11
    Worthy of a Special Occasion

    not cooked all the way!!!!

  • JosiGreif Posted: 09/26/11
    Worthy of a Special Occasion

    it looked and tasted GOOD!!

  • Adoyl45 Posted: 09/26/11
    Worthy of a Special Occasion

    i like bananas and i like bread so them mixed together was pretty good too i guess...

  • Debskis Posted: 09/24/11
    Worthy of a Special Occasion

    Wow! Definitely the triple B!!! Best Banana Bread I've ever made!!!

  • moejojojo Posted: 09/26/11
    Worthy of a Special Occasion

    Had good structure and tasted great!

  • Haylzzzz Posted: 09/26/11
    Worthy of a Special Occasion

    Our banana bread was delicious and I'm actually craving it right now.

  • Katy27 Posted: 10/04/11
    Worthy of a Special Occasion

    Yummy!! This was easy, quick, and very tasty. I used whole wheat flour, and think that even worked out well. I would definitely make this again!

  • Biscuits25 Posted: 10/10/11
    Worthy of a Special Occasion

    Delicious! I made the following simple substititions: used 2 cups of white wheat flour in place of all purpose flour; replaced 1/2 cup of white sugar with 1/2 cup of brown sugar; and I used one egg and 1/4 cup egg substitute. Also, I reduced oven temp to 325 since I used a dark pan and I only cooked it for 50 minutes. Very easy to make with a wonderful result.

  • Smartyounglady1 Posted: 10/21/11
    Worthy of a Special Occasion

    Absolutely delicious. I made these exactly as the recipe states. Then I poured the batter into greased muffin tins and baked for 20 minutes. Perfection. I made some with walnuts and I'm in heaven!

  • greenis813 Posted: 11/30/11
    Worthy of a Special Occasion

    This is a good recipe, however, I recommend using butter to grease the pan (which kind of defeats the purpose of using a "Cooking Light" recipe). I used a good amount of cooking spray but found that the loaf "burned" more around the edges. I also reduced the baking time to 50 minutes. It could be my oven, however, it is a new oven so I'm not sure if that is the culprit.

  • PaulaC22 Posted: 11/15/11
    Worthy of a Special Occasion

    This is a great banana bread recipe. All of these years I have been using the recipe in the BC Cookbook but not any more. Now that I have found this light wonderful recipe I will be using this recipe for my banana bread! It is fabulous and very moist and flavorful. I have made it multiple times and it always turns out great! I didnt change a thing with the recipe.

  • SeattleSheri Posted: 11/02/11
    Worthy of a Special Occasion

    I've made a lot of banana bread in my life, but this is my favorite!! I added 1 tsp of cinnamon and it was absolute perfection!!!! No other modifications were made and I found an hour was the right amount of bake time.

  • No Longer Registered Posted: 11/02/11
    Worthy of a Special Occasion

    this is sooo good!! it is sweet yet light, PERFECT!!! i did not change a thing and love it!

  • ak2005 Posted: 12/30/11
    Worthy of a Special Occasion

    I've never been able to make a decent banana bread-- mine always sinks in the middle or is mushy or charred around the edges. Never again! This banana bread recipe rocks. I made two batches-- one in muffins (they baked about 30 minutes) with chocolate chips and the other in a loaf I plan to gift to our hosts this New Year's Eve. I added cinnamon and walnuts to the loaf, so I'm excited to try it! The muffins were a huge hit and would work for breakfast, snacks, or even dessert. I even messed up the recipe by not creaming the sugar; I just added everything together and mixed. To say this recipe is dummy-proof is completely accurate; you can't mess it up!

  • Robertspacrat2 Posted: 11/19/11
    Worthy of a Special Occasion

    Moist & delicious. I added a cup of chopped pecans & the morning crowd raved!

  • thokok Posted: 01/14/12
    Worthy of a Special Occasion

    the best ever

  • seaside725 Posted: 01/10/12
    Worthy of a Special Occasion

    this was delicious and a keeper, but the next time i will add chopped walnuts.

  • lmbruesewitz Posted: 01/14/12
    Worthy of a Special Occasion

    This was fabulous! Very moist and tasted wonderful. It did however take about 1 hour 15 minutes. Well worth the wait!

  • EllenDeller Posted: 01/26/12
    Worthy of a Special Occasion

    Great basic recipe, though too sweet for us. I cut sugar to 3/4 cup and might go even lower next time. Also added wheat germ, part whole wheat flour, dates, and walnuts. What I really like here is the texture--not heavy and oily, but light and fluffy, even with about 1/3 whole wheat flour.

  • mamakrup Posted: 02/01/12
    Worthy of a Special Occasion

    Best Banana Bread recipe ever. So moist and delicious. I've made it in both a loaf and muffins and it turns out great either way.

  • ethelmacias Posted: 03/08/12
    Worthy of a Special Occasion

    This recipe is terrific! Made it with my mom yesterday and it was perfect! It turned out what we expect. If you are looking for more tasty and delicious banana recipes -- Now is the right time to make one just watch the videos and follow list of banana recipes at www.bananapedia.com, www.gourmandia.com and www.gourmetrecipe.com for more exciting and delectable recipes. Have fun!!

  • NicoleBurgess Posted: 04/23/12
    Worthy of a Special Occasion

    Delicious. second time making it.

  • ROBinTX Posted: 06/26/12
    Worthy of a Special Occasion

    This is a "keeper" recipe. Delicious and healthier than traditional banana bread. I eliminated the 1/4 cup butter and substituted canola oil and another 1/4 cup of applesauce. I didn't mash up the bananas much but left them a bit chunky so they'd survive baking. May be the best batch of banana bread I have ever made (or tasted). FYI, when I did the nutritional analysis for my modification (which shouldn't vary much for the added 1/4 cup of apple sauce since butter and oil have the same calories), the actual calories per slice (12 per recipe) turned out to be 212. Still a very reasonable deal for this delicious slice of banana heaven!

  • Reuscher2010 Posted: 08/12/12
    Worthy of a Special Occasion

    My loaf turned out picture perfect, and tasted amazing! My go-to recipe for banana bread from now on.

  • fire17 Posted: 10/15/12
    Worthy of a Special Occasion

    the bread turned out great

  • karmenf Posted: 10/23/12
    Worthy of a Special Occasion

    Easy to make and it was delicious! I didnt have plain non fat yogurt on hand so I used yopliat simplait vanilla and I added a bit of cinnanmon. The hubby loved it, I will be making this again :)

  • DEntriken50 Posted: 10/30/12
    Worthy of a Special Occasion

    Really good! and very simple!

  • lysason Posted: 11/24/12
    Worthy of a Special Occasion

    This is a good recipe - very simple and ingredients are basic items you would have in your pantry. The bread is more cake-like than dense. When making banana bread, I always use very ripe bananas as these always make a sweeter bread. The texture of the bread is nice and light!

  • MaureenCrowe Posted: 01/13/13
    Worthy of a Special Occasion

    Delicious! I have played with recipe a few times, adding an extra banana, wheat flour, cinnamon, raisins and nuts. Wonderful every time!

  • cford21 Posted: 09/10/12
    Worthy of a Special Occasion

    I changed some ingredients only to make it healthier but the end result was so moist and delicious! The best banana bread recipe I have had! I used flax as a substitute for the eggs to lower cholesterol, 1 1/2 cups bread flour and 3/4 cup whole wheat flour, 1/2 reg sugar and 1/2 Ideal sugar substitute, and 1/2 cup applesauce added to only 1 cup mashed banana since I didn't have enough.)

  • portiastar Posted: 05/05/12
    Worthy of a Special Occasion

    You also have to look at what the calorie breakdown is from the comment a few posts before me. The banana and yogurt are healthy but they do have calories. Portion control should be used esp for treats.

  • busymomtina Posted: 08/23/12
    Worthy of a Special Occasion

    I have made A TON of different banana bread recipes since my family LOVES it! This is THE ONE..... I have been using this recipe for a couple years now and it never disappoints. I do make a couple changes, I use King Arthur whole wheat all purpose flour which is like all whole wheat more dense so I up the baking soda to 1 tsp as recommended by King Arthur Co. and I add 1/2 tsp baking powder (also recommended by KA Co.) I also increase the bananas to 2 cups and puree them in a separate bowl with the hand mixer. You would never know they are whole wheat! I make muffins (bake for 20 min) and put em in the freezer in ziplock bags. It makes a great quick breakfast when on the go! .

  • underthesun32 Posted: 04/06/13
    Worthy of a Special Occasion

    so moist! added chopped walnuts and it was fabulous

  • MadFox Posted: 09/17/12
    Worthy of a Special Occasion

    I was a litter hesitant about using this recipe because I didn't have any yogurt on hand. Instead, I used a recommendation I read in another comment, and used Non-fat sour cream. The bread turned out fantastic. It is rich and moist, just the way I love my banana bread, and it tastes wonderful.

  • swimmereats Posted: 06/06/12
    Worthy of a Special Occasion

    great! moist and delicious, can't get enough!!

  • VannieNY Posted: 08/05/12
    Worthy of a Special Occasion

    this is the best recipe for banana bread that i've ever used, i made a few changes to suit me but it still came out nice & moist. i used white wheat flour, greek yogurt and a few dashes of cinnamon & nutmeg but that's it.

  • maademoizelle Posted: 09/23/12
    Worthy of a Special Occasion

    OMG! This is a super delicious banana bread recipe. I use a 1/2 cup less flour for an even more delicious and moister banana bread and I save a tablespoon of sugar to sprinkle on top for a nice glazed crust before popping into the oven. Yum!

  • joanth Posted: 09/04/12
    Worthy of a Special Occasion

    Great recipe, very moist. Added 1/2 cup chopped walnuts, and it was the perfect amount. It did need 10 minutes longer baking time. Be sure to test before removing from oven.

  • chattiepattie Posted: 03/02/13
    Worthy of a Special Occasion

    My husband used this recipe for the base and added 1/4 cup walnuts, 1/2 cup chocolate chips and 2 tblsp. of chunky peanut butter. This is a keeper.

  • Jessicat1980 Posted: 11/13/12
    Worthy of a Special Occasion

    The best banana bread recipe I've ever found!! I've made it several times now and played with the ingredients, but I think my latest version is the yummiest. I used 1 cup whole wheat flour and 1 cup all purpose. For the sugar I used 1/2 cup brown sugar and 1/2 cup Splenda. I used plain non-fat greek yogurt. I diced an apple into tiny pieces and added that and dark chocolate chips to the batter just before baking. It took a little over an hour to bake. I'd like to try to get rid of the butter too so next time I think I might try alternatives for that.

  • Kcarmella Posted: 02/22/13
    Worthy of a Special Occasion

    Love this recipe, added 1/2tsp of cinnamon and baking powder. Plus sprinkled about 1Tbsp light brown auger on top before baking. Made several loaves and gave some away to friends.....everyone absolutely loved it. Replaced the recipe I had been making for over 15 years with this one......has half the fat and calories of my old one....and better flavor...will be making this for years to come.

  • katerina Posted: 03/12/13
    Worthy of a Special Occasion

    Super simple. I used buttermilk one time, and vanilla yogurt the other. Both worked great.

  • cleomcg Posted: 01/20/13
    Worthy of a Special Occasion

    Very good basic recipe, the kind you think about having as a kid.

  • bakerchick Posted: 05/04/12
    Worthy of a Special Occasion

    Good recipe for banana bread. I substitute 2/3 cups of the sugar with no sugar added apple sauce and use whole wheat flour. I also add pecans and raisins. Great breakfast bread.

  • AustinMarc Posted: 07/16/12
    Worthy of a Special Occasion

    I don't bake, but I had some dying bananas that I specifically used this recipe for. It was awesome. I really impressed my daughter and my girlfriend. I like the idea of no nuts in it too. Since I didn't have the correct sized loaf pan, I made muffins instead. I think we liked these even better, because we got more "crust" out them. They were amazing.

  • JustUs3 Posted: 02/11/13
    Worthy of a Special Occasion

    I knew there had to be a banana recipe out there that didn't call for a stick of butter! This was SO good. I made 2 loaves - 1 with all white flour and 1 with half wheat flour. I actually prefer the half wheat! Dense yet moist and the perfect banana flavor. I will reduce sugar by 1/4c next time, but make as is the first time you try. Perfect for breakfast on the go or with a cup of coffee!

  • pleasanthills99 Posted: 08/07/12
    Worthy of a Special Occasion

    As others here have attested, this is a great recipe for Banana Bread, and I have been making this recipe for the past couple of years. However, I, too, have made some changes to the original recipe. Instead of yogurt, I use low-fat sour cream. I also cut the sugar down from 1 cup to 3/4 cup, and I also add a 1/2 cup mini-chocolate chips, as well as a 1/2 cup chopped walnuts. Also, my oven must be on the fast side, because my loaves only take about 50 minutes to bake. Delicious!!!

  • elkamilla Posted: 03/10/12
    Worthy of a Special Occasion

    What a fantastic recipe! I slightly changed the recipe by using 1/2 cup raising whole wheat flour and 1/2 cup white flour. I also decreased the sugar qty to 3/4 cup. The recipe gave me a good size bread plus 4 muffins which I decorated with low-fat buttercream. My two-years old daughter and little cousins love them! I will make it again

  • karen271 Posted: 06/16/13
    Worthy of a Special Occasion

    Excellent go-to recipe! I need to remember to lower the oven temperature as I have dark loaf pans and the bread gets very dark at 350, but still tastes delicious! I make it as shown since my husband and grandkids would not appreciate the addition of nuts. I did substitute low fat sour cream for the yogurt once and that worked fine too.

  • LillyZackMom Posted: 10/04/12
    Worthy of a Special Occasion

    I followed the advice from busymomtina....2C whole wheat flour, 1t baking soda and 1/2t baking powder and this was YUMMY!!! Oh...and I used plain non-fat Greek yogurt instead of regular yogurt. I was really skeptical since this has NO spices but figured based on the amazing reviews, I had to give this a try.and I'm glad I did. The texture is incredible...even with all whole wheat (again like busymomtina I used King Arthur) it is virtually as light and airy as a quick bread made with white flour. The *only* reason I'm not giving five stars is that I'm still not convinced a bit of...cinnamon? cloves? wouldn't make this even better...then again - my kids both said this was AMAZING! This will be my definite go-to when I have overripe bananas!

  • kayryan Posted: 10/15/12
    Worthy of a Special Occasion

    I thought it was good.

  • eamcl1 Posted: 10/05/12
    Worthy of a Special Occasion

    We love this recipe and use it all the time. Minor adjustments that I made are to use 3/4 cup whole wheat flour and 1 1/4 cup unbleached white flour. Also, based on other reviews I've lowered the sugar and use 1/3 cup white sugar and 1/3 cup dark brown sugar. We also add 1/2 cup mini chocolate chips for the kids. It's a great recipe.

  • cassandraxjo Posted: 03/21/12
    Worthy of a Special Occasion

    FANTASTIC RECIPE! i work for a mental health assisted living facility and baked this for them for snack last week and they RAVED for three days! i am currently baking it for the second time so they can have it for snack tomorrow. i added chocolate chips upon their request. (:

  • Carmel2377 Posted: 04/06/12
    Worthy of a Special Occasion

    I substituted white whole wheat flour and it was absolutely delicious! I'll be making this again and again.

  • gwkezar Posted: 04/20/12
    Worthy of a Special Occasion

    This isn't Cooking Light by a long shot, seriously. 187 per slice? Have you tried to get 14 slices from a loaf of banana bread lately? Most likely each slice will be 220 - 280 calories. What's up with Cooking Light's nutrition parameters?

  • Rikked Posted: 05/06/12
    Worthy of a Special Occasion

    Excellent! Made as directed excect I baked four small loaves for 50 minutes (at 10,000 feet) instead. Turned out great. Will make again but might cut sugar to 3/4 cup or even 2/3. It's quite sweet.

  • leahlepidoptera Posted: 07/22/12
    Worthy of a Special Occasion

    I added sunflower seeds. This banana bread got me laid.

  • jaxbaz Posted: 03/20/14
    Worthy of a Special Occasion

    I will never make another Banana Bread other than this. I made it exactly as per the recipe and it is outstanding.

  • Busymomtaylor Posted: 09/20/13
    Worthy of a Special Occasion

    I had been looking for a moist banana bread recipe and this recipe is perfect! I made it for my son's football team and I had boys telling me that it was the best banana bread that they had ever had! I'm making it again for them next week!

  • Sally88 Posted: 07/29/14
    Worthy of a Special Occasion

    Haven't tried this yet...just wondering if anyone has tried this in a bread machine? It really sounds good.

  • bellymama Posted: 03/15/14
    Worthy of a Special Occasion

    Turned out great. I used nonfat lemon greek yogurt because it was what I had on hand. Reduced the sugar because the yogurt was sweetened. Also replaced one TBS of the butter with canola oil.

  • amyleigh83 Posted: 09/23/13
    Worthy of a Special Occasion

    Excellent! I hadn't heard of using yogurt in the recipe before, and it made it very moist.

  • flourpower1218 Posted: 07/25/13
    Worthy of a Special Occasion

    Added a cup of pineapple chunks and was delicious!!

  • kblurton Posted: 03/30/14
    Worthy of a Special Occasion

    Wow, this is delicious! I used nonfat yogurt since I couldn't find lowfat at the grocery store, and it came out great. This recipe replaces my very fattening one that uses shortening. This is definitely a keeper.

  • kellergirl Posted: 12/28/13
    Worthy of a Special Occasion

    Delicious! I cut the sugar back to 3/4C and the bread was still quite sweet - my bananas were very ripe, so added a lot of sweetness. I added chopped pecans, about a half cup and baked in two loafs. It didn't take an hour to bake, maybe 45 minutes. The dough is dense so it does take a while to cook. I checked it often starting at 30 minutes. I could not taste the rum at all so either I would use rum to make the glaze or I would just omit it all together. I had last minute guests and nothing to offer, so I liked how this came together pretty quickly, and we ate it warm and fresh from the oven - yum!

  • buckigirl51 Posted: 10/11/13
    Worthy of a Special Occasion

    Very nice. I used low fat sour cream and 1 cup of King Arthur light whole wheat flour as subs for original ingredients. I also added 1/2 cup toasted walnuts (chopped). All in all a very tasty banana bread. We prefer the texture change that comes with cooling the loaf, wrapping it in foil and leaving in the refrigerator overnight. It almost seems to have been steamed -- back in the day I made a crock pot banana bread that resulted in this texture. Definitely a good choice for everyday banana bread that is as good for dessert as it is for breakfast!

  • kjmccann1 Posted: 04/19/14
    Worthy of a Special Occasion

    This is a hit. Everyone I share it with loves it. Even the pickiest kids in my extended family love this stuff. As a treat I sometimes throw in a handful of chocolate chips! Outstanding.

  • seeyalater2 Posted: 02/04/14
    Worthy of a Special Occasion

    Delicious! I used 4 very ripe bananas - YUM!

  • Shannonvcole Posted: 10/06/13
    Worthy of a Special Occasion

    This Is a good basic quick and easy recipe. I used light sour cream instead of yogurt bc I was out of yogurt and added some chocolate chips. It turned out great.

  • Amy2322 Posted: 07/29/13
    Worthy of a Special Occasion

    This recipe is great. I do make changes but have made it the way it is and it rocks the original way. My way: Cut sugar in half ( ripe bananas have plenty of sweetness), 1 cup all purpose flour, 1 cup wheat flour, 1/2 cup walnuts, double the vanilla (I love vanilla), 2t cinnamon, I like to use 1/2c yogurt (keeps it really moist). I only have to bake it for 45 minutes. Simply delicious and great for you. Better on 2nd, 3rd and 4th day. :)

  • AuntieMame Posted: 06/08/14
    Worthy of a Special Occasion

    Love, love, love this recipe! I make it fairly regularly and it's always a hit. The yogurt really does the trick and makes it super moist. Lots of pure banana flavor. I love it!

  • arpeckham Posted: 07/05/14
    Worthy of a Special Occasion

    This is the only recipe I have used for banana bread for years. It has great flavor and my family loves it. Bluesfanmyr- It's 'gall', and this recipe is not tagged 'healthy'. Not wanting to use the specific items listed doesn't need to stop you from making this again though with substitutions. You could use coconut sugar and wheat flour in place of part or all of the white, or try coconut or blanched almond flour. I personally don't use low-fat dairy because I believe it unhealthy, so I use full-fat vanilla yogurt. I've added organic, fair trade bitter-sweet chocolate chips before- my kids love that. A time or two when I was running low on butter I replaced it with organic extra virgin coconut oil which was also good.

  • Bluesfanmyr Posted: 03/25/14
    Worthy of a Special Occasion

    I dont know where they got the Gull to put a HEALTHY tag on this recipe lolll 1 cup sugar, white flour; 2 poisons for the price of 1 lololl

  • BettyJRuth Posted: 12/14/13
    Worthy of a Special Occasion

    I reduced sugar by half, subbed buttermilk for yogurt and added mini chocolate chips. I also replaced half the butter with canola oil and half the white flour with oat flour. All in all, it came out very well.

  • beverleyj Posted: 07/18/14
    Worthy of a Special Occasion

    Excellent banana bread. I doubled recipe and made 18 large muffins and 2 mini loaves. Six muffins plain, 6 with mini chocolate chips, 6 with chopped pecans, 1 mini loaf plain and one mini loaf marbled chocolate by melting some chocolate and a bit of butter in the microwave, put on top of batter in loaf pan and swirl through with a knife before baking. All turned out Excellent and hubby thought so too. I will be making this recipe again.

  • sispl1 Posted: 07/18/14
    Worthy of a Special Occasion

    This is a very good recipe. Love the texture. I love nuts but didn't want that to sway me so I didn't add them, but am sure it would be fantastic. It was good anyway. :) I did use vanilla yogurt as that is what I have on hand. I also added 2 tsp cinnamon and did 1/2 brown sugar 1/2 granulated. I like that blend on sweet breads like these. It was outstanding and I promptly added it to my recipe book. I did put some foil over the top at the last 15 minutes to keep it from browning more- but that may be to the stone bake ware I use. This is an easy one as well. I will be making this one when I make any for a function. :)

  • Emalani Posted: 02/09/14
    Worthy of a Special Occasion

    This is my go-to banana bread, I make it probably once a month! I have used buttermilk, and usually use reduced fat sour cream instead of the yogurt, and it always turns out great. I've also used vanilla yogurt and it's been good. I usually reduce the sugar to 3/4 cup and don't miss the extra, and add in a little cinnamon. Sometimes I add 1/4 cup pecans or walnuts. Today I used 2/3 cup egg white-egg beaters since I had some I wanted to use up, and it worked out well, too! I usually make 12-15 muffins and bake them for 23 minutes.

  • StefaniaB Posted: 11/08/13
    Worthy of a Special Occasion

    This is the best recipe yet that I've make. Delicious!

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