Banana-nut Bread

This is a delicious recipe!  I used softened butter for the fat, added a dash of salt, and used pure organic maple syrup instead of sugar since the rest of my ingredients were organic.  My husband couldn't believe how healthy this was based on how good it tasted, this is a sign of an amazing recipe to me.

This recipe needs some salt... tastes too flat.

This is tender, lots of banana flavor and not too sweet. I made 12 muffins because it's quicker to bake than a loaf. I replaced the nuts with a 1 cup of frozen cranberries due to allergies and because I just love those and sprinkled the top with raw sugar. I love the whole wheat flour in this recipe because the banana makes this a darker bread and you can't tell it's whole wheat.

delicious! used the batter to make 12 muffins and baked for 20 min. double it and freeze the extra for another weekend breakfast!

I make this all the time, and my family loves it. I have made it with both regular whole wheat flour and white whole wheat flour, and both have worked beautifully every time. The bananas and cinnamon mask any "hearty" whole wheat flavor if that's a concern for anyone. We eat it warm, plain or with cream cheese. It's delicious with tea, for snack, or as part of breakfast.

I think it is the wheat flour that is throwing this recipe off. I made mine with regular white flour and it turned out great!

After reading the only review about this recipe, I registered to be able to add my comments. This is one of my favorite recipes. It is delicious, healthy and easy to make. My whole family loves it! Give it a try.