*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My bananas were REALLY super ripe (I dug them out of the deep freeze--trying to use up everything in the deep freeze to save on money), so I cut the sugar back by half. I also used all whole wheat white flour. My batter was a little dry so I threw in one more mashed banana--could be because I used all whole wheat white. I got twelve biggish muffins and one small "gift" loaf pan out of one recipe. Awesome basic banana bread that is full of flavor and the plain yogurt gives it a nice little twang. This was quick to make and will provide a nice snack/breakfast for tomorrow PLUS a nice random act of kindness for a special friend with the extra "gift" loaf. Thanks for sharing! NOTE: I didn't notice Rachel's review on her own recipe until after I'd made the recipe. For me, the amount of flour was perfect. If I'd added another 3/4 of a cup, it would really have been too dry. I'm not sure if it has been fixed since November, but as the recipe looks presently with 3/4 cup of each=1 1/2 cups of flour total, it worked out perfectly. EDITED: I've made this particular recipe many times now and it's always a hit with us here in my home but all my husband's family and coworkers love it, too. Thanks for sharing this recipe!
Granddaughters made this 5-9 used a potato masher. Find quick breads get tough with a mixer. Used Yoplait WHIPPED Chocolate yogurt NOT SUGAR FREE one. Used the whole 6 ounce (whipped made less.) My neighbor taste tested blindly and demanded the recipe. I made the rest exact as listed same amounts except the yogurt. Oh used mini pans (3 = 1 large) and time was 35 minutes. Cooled 10 minutes then wrapped and frozen immediately. We are making items for the county fair. Moisture disappears within the first 15 minutes of quick breads cooling. Even if going to use it later freeze moisture in. Then thaw still wrapped.
After seeing that the recipe was short 3/4 c. flour I just used 1 1/2 c. of whole wheat. The bread turned out very moist with the perfect level of sweetness. Required a little more time in the oven to firm up.
This recipe was rather good. I don't have any complaints other then hmmm nope nodda;-) My bread came out nice thick not dense light flavor of spices with a very telling taste of banana. Can sub sour cream for yogurt...but I used Greek Yogurt in mine. This is a keeper.
Kid approved! My girls are loving these healthy muffins. I used. 1c of whole wheat flour and 1/2c of white. I also used sugar substitute instead of real sugar. Moist and delicious and a great way to use up over ripe bananas. Thanks!
I received rave reviews. I reduced the sugar by about 1/3. Used 1 cup white flour, 1/2 cup almond flour, and an extra 1/2 banana. For yogurt I used greek. I also added a hand full of dried cherries, shredded coconut (the good stuff from the health food store) and some pecans pieces on top. VERY moist and full of flavor. Butter wasn't needed, they were yummy plain!