10 Reviews

while very healthy, it came out spongy and thick, even after i added the necessary vanilla and dash of salt. wished it would taste better!

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twon February 03, 2015

This recipe is seriously healthy and wonderfully tasty. I used a mixture of oat flour and whole wheat flour. I also did about 1.5 cups bananas and used Splenda. *Caution* Refrigerate this! It will go bad quickly sitting out. This is real food!

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Edna's Kitchen March 30, 2010

Great texture. But too sweet and I used only 1/2 cup of sugar. I guess 1/4 cup would be enough for us. I used skim milk. Thanks Addie :) Made for Holiday tag

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Boomette March 01, 2010

This was very good. I did not have plain fat free yogurt so I used banana fat free yogurt. I will be making this over and over.

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bkvoller February 27, 2010

I made this as writtena nd it came out excellent! Thank you.

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phinemamma January 23, 2010

I made this right after making a regular banana bread recipe. I subbed a cup of chocolate chips for the nuts due to allergies and baked them all in muffins and 1 small loaf. The chips definitely improved the overall taste. I did the same for both recipes. This is good for low fat, but I am sorry to say it does not compare with the fully loaded version. The top did not brown as well as to be expected and the texture was more dense and chewy. Still very good overall. Thank you.

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Nado2003 January 03, 2010

Incredibly delicious for a healthy banana bread. I followed the recipe with the exception of adding alittle cinnamon to it!! I used Greek non fat plain yogurt..Love it!! Will continue making this recipe...Thank You

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plankhouse November 01, 2009

Excellent banana bread. I somehow managed to forget to put any egg in it at all and even thought it didn't rise (blush) it tastes wonderful. I added 1/2 tsp of vanilla, used hazelnuts and skim milk. Splenda replaced all of the sugar. I'm certainly going to make this again (with the egg whites LOL). Made for PAC, SPRING 08.

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Annacia April 16, 2008

Very tasty as well as healthy. I used half sugar and half Splenda and non-fat, no sugar added vanilla yogurt. The whole wheat flour gives it a chewy texture I like, and a nutty flavor. Made for Fall 2007 PAC.

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Mikekey September 12, 2007

There are always frozen bananas in my freezer for when I want banana bread or muffins. For a healthy bread this is wonderful. I didn't realize until I was taking it out of the oven that there was no fat in this recipe along with cholesterol. I did use whole wheat pastry flour, 3 medium size bananas and egg substitute. These were baked in mini loaf pans which reduced the cooking time to 35 minutes and the yield was 3 well rounded mini-loaves. Very good warm and I'm sure even better after it has a chance to mellow. Made for *PAC September 2007*.

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PaulaG September 11, 2007
Banana Nut Bread With Yogurt and Whole Wheat Flour