Basic Banana Bread
Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.
Look for whole ground flaxseed (sometimes labeled "flaxseed meal") on the baking aisle.
I have used a few different banana bread recipes and this has been the best. I used one cup of all-purpose flour, a quarter cup of whole wheat flour, and a quarter cup of rolled oats. In addition, I cut both the granulated and brown sugars in half. Finally, I added a quarter of a cup of semi-sweet mini chocolate chip. It was very moist. I highly recommend this recipe.
I prefer CL's "Eileen's Banna Bread," which has the same dry ingredients as this one, but less sugar, oil, and banana. So perhaps it's just a preference for a more crumbly bread. This was fine, but it's too heavy and almost wet for my taste (too much butter & too much bannana) and I can't really taste any of the spices. Definitely no need for a glaze, and I cut the sugars to 1/3 cup each, which was plenty.
Excellent banana bread, very moist. I used half regular flour and half whole wheat. Left out the allspice because I didn't have it, and used a maple flavored yogurt. I didn't make the glaze, and I don't think it needs it. Would be great with walnuts added in next time.
Delicious!! I've been looking for a keeper banana bread recipe, and this is it. I made 2 loaves ( 1 would be a tease in this house) & a couple of modifications: light sour cream because I was out of greek yogurt, 1/2 butter & 1/2 applesauce. Did not make glaze, yummy without it.
Great recipe! I also made it using sweet potato instead of bananas. Didn't use the glaze. Yum!!!!
Excellent banana bread! Didn't glaze it - but it didn't need it! Baked my bread in a stoneware loaf pan and the crust had a crunchy, caramel flavor. Absolutely delicious!
I came across this recipe last night at 11:00PM. Five minutes later, I was pulling all the ingredients out of the cabinets and fridge to make it. Although my husband was a little puzzled by my midnight baking session, I'm so glad I made it right then and there! Super delicious, and so moist! I substituted gelled chia seeds (1 Tbsp chia seeds mixed with 3 Tbsp water, let stand for 10 minutes) for one of the eggs, and I used vanilla yogurt instead of plain. I also skipped the glaze, and it turns out, it's really not needed. This recipe will definitely replace the banana bread recipe I've used for years. The other recipe, while good, doesn't have the spices or the healthier ingredients. Now that I've added the cinnamon and all-spice and have discovered that the healthy ingredients are perfectly masked in superb flavor, this is the only banana bread recipe I'll use! I really love it!
I altered the recipe a bit so as to be a filling breakfast for my young girls. I used 1 cup of whole wheat flour and 1/2 of regular flour. Also, I added 1/2 cup of walnuts. Everyone loves it. I bet I could make it without the icing and still get a rave review.
This is my go-to banana bread recipe! The kids love it, it is very easy and tastes delicious! I usually do not even put the glaze on the bread; it is THAT good. Typically I use vanilla-flavored yogurt, but have also used different flavors in a pinch when I was out of vanilla. Works well as muffins, too!
I made this yesterday and it was very moist and delicious. I didn't make the glaze but didn't need it. Will make again for sure! To the person that had trouble with the measuring. You have to remember that there are 8 FLUID oz in a cup. When you are measuring flour it's meaured in volume. So 1 1/2 cups is about right and the recipe will come out fine. Enjoy!
Excellent, easy and has the perfect, moist texture. I use very ripe bananas and a bit less sugar. I have also added a splash of vanilla in. My husband doesn't usually like flax but doesn't even realize it is there. I don't bother adding the sugar coating as I don't think it is necessary. Also freezes well. I've made the Classic Banana Bread Recipe from CL (2003 I think) and think this is better and easier.
I have been making banana bread for a very long time, and this is by far one of the best recipes I've ever used. I made a few minor adjustments for our own tastes. I omitted the white sugar completely. I'm glad I did, otherwise this recipe would have been super sweet. Next time out I'll take the brown sugar down a bit below 1/2 a cup. I also used 1/2 cup of white wheat in place of the regular white flour (next time I'll try using all white wheat or whole wheat pastry flour). And the glaze was omitted (we didn't miss it). I've never understood why a recipe touted as 'healthy' always has nearly as much or more sugar than flour content. It's totally unnecessary. I'll definitely make this bread again.
Made this last night for the 2nd time; good banana bread and very moist. I did not glaze it either time, because I felt it might make it too sweet.
Best Banana Bread recipe I have! Will definitely be using it again and again.
Yummy! Made a few changes: light sour cream instead of yogurt, and about 4 oz of unsweetened applesauce instead of butter. Also I had 3 medium bananas which yielded about a cup of bananas but there was no issues with diminished banana flavor at all. Didn't make the glaze since I don't think it's necessary. Never making with butter again!
I use a combination of white and wheat flour (approx 1c white/unbleached and 1/2c wheat), fat free vanilla yogurt (instead of plain) and omit the powdered sugar coating. This is a truly awesome recipe. It uses no oil, has yogurt and flaxseed and doesn't need the powdered sugar coating for it to be a decadent treat. My two young kids can't enough of it! I'm elated to have found this recipe in my Cooking Light magazine.
In response to RoMark- The flour is measured by weight (6.75oz) rather than volume (1.5cups) for accuracy.
How come no one noticed that 6 3/4 ounces of flour is not even close to 1 1/2 cups (as stated in the recipe in parentheses)? Since 1 cup is 8 ounces, that means 1 1/2 cups is equal to 12 oz. Sadly this was missed by the proof reader at time of publication. I'm trying to make this recipe and need to know which one is right?
EXCELLENT! THIS WILL BE MY GO TO BANANA BREAD / CAKE RECIPE. VERY MOIST!
Really good! I used Oikos vanilla greek yogurt, and made muffins instead of a loaf. The recipe made a full dozen muffins, which baked for appx 20min. Liked them so much, I immediately made another batch for the freezer.
made as written. Came out perfect!
Delicious! I substituted Greek plain, nonfat yogurt, as well as whole wheat flour and whole flaxseed. It came out great. I also skipped the glaze - the bread was plenty moist without it. This has LOTS of flavor - a great bread this morning!
This has replaced my old favorite banana bread recipe. Great flavour and healthy. As others mentioned I would skip the glaze, as it didn't add anything to the bread.
Very good banana bread. Very moist. My brother LOVES bananas and he loved this bread.
Way better than my mother's (but don't tell her!). It was moist, delicious, filled with the hints of different flavor and ingredients working in harmony. I didn't get to make the frosting as my husband and I finished off the warm loaf before we could make it. Loved it!
Such a great recipe! I used fat free Greek yogurt and skipped the glaze. Very moist and oh so yummy. I'll be making this a lot to send in lunches for the kiddos.
Hands-down, this is the best banana bread that I've had. It's plenty moist, easy to pull together and flavorful. It's a big hit w/ the entire family.
Seriously delicious and moist. I used 2% Fage Greek yogurt. I didn't make the glaze and it certainly doesn't need it. Moist, flavorful.
Fabulous recipe. Didn't have granulated sugar on hand so I used a combination of light and dark brown sugar. Bread was flavorful, moist, complex. Slight nuttiness from the flaxseed, may add a little bit more next time for added healthfulness. The full bake time was 70 minutes, placed foil on top of the bread the last 15 minutes to ensure it wouldn't brown too much.
Before this recipe my husband was the official banana bread baker in our home, but he has been booted! This is not only healthy its super moist with wonderful texture. The icing just takes it to another level. You must put the flaxseed mill in it to get the wonderful fiber and added benefits. I make this bread at least once a week!
This is an outstanding recipe. Very moist (Greek yogurt) and has a subtle nutty flavor (flaxseed.) We're always looking for ways to cut down on sugar so we left off the frosting for a healthier version. Nothing better than warm banana bread and cold milk! This will be my new standard Banana Bread recipe.
OMG yum! Thought that I had found the best banana bread on another site and then found this in my Cooking Light...this one beats it hands down! I love that it's healthful and moist! Skipped the frosting..it doesn't need it! Used whole wheat flour and greek yogurt. Moist, delicious and GONE!
Best and moistest banana bread I've ever made. I was a little worried because I only had about a cup of mashed banana, but it came out amazing - I can't wait to try it with even more banana. I had some trouble getting the glaze to spread the way it does in the picture, but oh well!
So scrumptious! The only thing I changed is I added some whole wheat flour with the regular flour. I'm not sure the glaze really adds to it and I'll probably skip that next time. The bread itself is perfect! Absolutely wonderful!
I LOVED this banana bread...it was my first time making any type of banana bread and it turned out perfect. I used 4 large bananas or more and it was so moist. I made two of the other recipes (choc walnut and peanut butter banana bread) and this was the best, I think mainly because I had/used more bananas. I highly recommend this!
Best banana bread I ever made. Followed recipe exactly and it was perfect. I liked the use of yogert and ground flaxseed. I am into healthy recipes with extra calcium. I will make this again.
This was terrific!!! It did take about fifteen minutes longer to cook in my oven, and I added a heavy third of a cup of toasted chopped walnuts. All in all, I thought this was awesome and my roommates totally agreed, both in words and through their enthusiastic eating of the bread. Next time, I need to make more than one loaf :)
easy to put together. addition of the milk/sugar combo drizzled on was a nice touch and added something to what might be considered as plain banana bread otherwise. very moist with mild banana flavor. will make again.