Recipe looks great but I'm not sure what temperature to put the oven at.... I guessed it was 325 degrees f. Can you please add the correct info to your recipe? Thanks a bunch! (get it? "bunch" as in bunch of bananas... stupid joke, I know :o)
You're right, I missed the temperature. Put it at 350 degrees, thanks a bunch to you too :)
Hi, Can you tell me if I can cut out all purpose flour and just use 2 cups of whole wheat flour? Does that make the bread come out more dense?
Hi Cindy, I can't remember if I ever used only whole wheat flour... I think using only whole wheat flour would make banana bread a bit less compact and easier to crumble and also denser.
I'm going to try this, but will use 1 1/2c whole wheat flour, 1/2 cup GROUND flaxseed, and 1/2 cup applesauce (for sweetness, as a binder, and for moisture.) Will cut out the all purpose flour, increase cinnamon to 1t (love cin!) and add chopped walnuts. All other ingredients to be utilized as directed.
Flaxseed is a GREAT fat replacement believe it or not, yet also adds fiber and omega-3s.
I may end up shredding a small zucchini into this as well as they are still growing in our garden! Who says healthy can't be delicious!
@Linda, sounds healthy&delicious. I have to try it sometimes.
How many ounces is one cup of flour
I would love to know the nutritional value for the bread. how many calories, fat grams and fiber per serving? And howm any servings are in it?
How much honey would you use instead of brown sugar? Also 1/2 cup?
Is it alright to add 1/4 c. splenda for more sweetness? I read Linda's suggestion only after I put the banana bread in the oven.
made this bread this morning b-4 work and now enjoying it. I like the balance of 1/2 white flour and 1/2 wheat flour. I added a hand full of chopped walnuts. I will make this again. the recipe I use to make had 1/2 cup of butter. I don't even miss it!
Mmmmm, that's tastyyyy!
Do I have to use a bread dish? Hope not as none with me far away in Asia at the moment!!!
Made this yesterday with ALL whole wheat pastry flour (everything else exactly the same). Came out moist and tender. Slices well. Will add 1/2 cup nuts next time.
do you butter the pan?
@ana, yes, butter the pan so your banana bread comes out easier when its done.
Baked this recipe the 2nd time. First time was delicious, but would like it more moist. 2nd time, it was so dense and over-cooked, probably I was baking the loaf in the toaster? How can you alter this recipe with more banana? Did try to add more banana, but it overloaded my baking pan.
OMG I added 1cup chocolate chips and 1c toasted walnuts, not sure you can call it healthy but was it ever good, best banana bread ever:)
Great Recipe, i have made this a few times. Its good enough that you don't feel like you being punished for eating healthy:)
50 minutes is way too long to bake this bread! I took mine out at 40 minutes and it was already a bit dry and over-browned. If I had baked it the full 50 minutes, it would have been super dry and probably inedible. Next time I will take it out at 35 minutes. I like the recipe and it's very tasty, but the key to keeping banana bread moist is not to overbake it. In fact, you can actually take it out a little bit early and let it cool in the pan, (it keeps baking a little while it's in the pan) and it stays nice and moist. (I added 1/2 cup of walnuts and 1/2 cup of chocolate chips to mine. Chocolate also helps to keep it moist.)
great recipe! I doubled it to make two loafs and they are absolutely delicious. I added a cup of walnuts to the recipe and it came out perfectly. I had to bake them both for a full hour though, they were still runny at 50 minutes. very moist.
will definitely use this recipe again!
How many calories are in the whole loaf of banana bread?
I recently went to this site and it will calculate all the nutrition information for any recipe! :)
I can't wait to try this recipe...I just did the recipe calculator on my own personal banana bread recipe and it was HORRIBLE for you. :( So, I'm on the look for a new healthier way to make banana bread. (doing Weight Watchers!).
would i be able to use just 2 cups of all purpose flour??
Mine turned out really sticky, anyway to change that?
@amy: it's not just the calories that count...you can have lots of calories in a healthy meal and you can have very little calories in a not very healthy meal. for instance - using artificial sweetener that contains aspartame will reduce the calories but aspartame can cause all sorts of problems. I am not sure if this is what you were asking but anyway...my 5cents about this :)
@jen: you can use only all purpose flour but the point of this recipe is that you make your banana bread a bit healthier which is the reason for whole wheat flour.
@soccer: it is meant to be a bit sticky. If it's too much then 1)bake it a little longer 2)add more baking powder so it rises more..
Pretty happy with this recipe also! However, I'd have to agree with some others and say that 50 minutes is way too long to cook it from what I've experienced. I put a vegan twist on it, substituting applesauce for the egg, & used all organic oat flour. The flour made it slightly tough, but still has a great taste! Easy Peasy :)
Trying this tonight!! Can't wait(: