Low-Fat Banana Bread

Delicious! I tweaked the recipe to make it a bit healthier. I used 1/2 cup (unsweetened) applesauce to make it more moist. I used 3/4 cup whole wheat flour and 3/4 cup white flour. I also used less sugar than the recipe recommends, 3/4 cup instead of 1. I figured that the bananas and applesauce are sweet anyways. I also added nutmeg and cinnamon for extra flavor. I decided to make it a muffin pan, because I personally like it be in servings already so that I don't take too big of a slice!! Very good and I will definitely make it again. Maybe even a bit less sugar next time...

Very good! I made a few changes. I used whole wheat flour, splenda brown sugar blend, 4 tablespoons applesauce and no oil, added a little flax meal, cinnamon, walnuts and vanilla extract. They came out great, very moist and healthy too!

Worked great the first time. Substituted dried apricots for a banana. Second time got more adventurous and substituted 2T. Applesauce for the butter, Splenda sugar blend for the sugar, added walnuts, cinnamon, cloves. I'm baking it now.

I don't like how this recipe is written which is why it gets 4 stars. I think you get a better bread if you mix dry and wet ingredients separately then blend them together with minimal mixing to make sure the baking soda and powder are as active as possible, and have the oven preheated for the same reason. Some people got a dense bread and this might be why. I made it right the first time because I get mixed results if I just throw everything together. You either get the dense bread from over mixing or leaving the baking powder and soda mixed with wet ingredients too long, or if you don't mix it enough you bite into your bread and get a mouthful of baking soda taste because the dry ingredients weren't blended together first.

LOVE this recipe! It is my new favorite banana bread recipe. Is delicious as is or for a real treat add 1/2 - 3/4 cup of chocolate chips ... perhaps not so as low-fat but wow is it good :) A couple of notes. One, this made only 1 loaf for me. Two, because it is so moist in order for it to cook in the middle enough I had to cook it the full 60 minutes and it got very dark. I was worried because most quick breads would taste burned being this dark but it still tasted wonderful. Great recipe.

Great recipe! But I agree with previous posts - half the sugar, cut out the butter and double the applesauce - and voila!