Great banana flavor. After reading the reviews I used a loaf pan but also filled 5 muffin cups...bread still got pretty high but did not overflow:) I baked at 375 in my convection oven the muffins took about 20 minutes the loaf was spot on at an hour but did darken considerably. I accidentally doubled the allspice but otherwise made no changes. Next time I'll do 6 muffins and tent the loaf with foil. Thanks Mott's!
Read More
A good recipe if you are looking for a no cholesterol low fat bread. However if you are not you may want to make these changes. After reading the reviews I made a few changes while trying not to change the structure of the recipe too much. I added a half a cup of brown sugar and 1 tablespoon of cinnamon a teaspoon of salt and used the yolks. The result was good tasting banana bread but the texture was a little spongey. I also added a few chocolate chips on the top before baking because I'm not allowed to make banana bread without chocolate chips.
Read More
Great banana flavor. After reading the reviews I used a loaf pan but also filled 5 muffin cups...bread still got pretty high but did not overflow:) I baked at 375 in my convection oven the muffins took about 20 minutes the loaf was spot on at an hour but did darken considerably. I accidentally doubled the allspice but otherwise made no changes. Next time I'll do 6 muffins and tent the loaf with foil. Thanks Mott's!
Read More
This was tasty! I do agree w/ happyschmoopies that this could use some more spice (like cinnamon) and a bit of salt but as is it was fine. I liked that this used applesauce in place of the oil for a healthier alternative. The kids really liked this so I would most likely make it again but add a bit more 'spice'. Thanks for sharing.:)
Read More
A good recipe if you are looking for a no cholesterol low fat bread. However if you are not you may want to make these changes. After reading the reviews I made a few changes while trying not to change the structure of the recipe too much. I added a half a cup of brown sugar and 1 tablespoon of cinnamon a teaspoon of salt and used the yolks. The result was good tasting banana bread but the texture was a little spongey. I also added a few chocolate chips on the top before baking because I'm not allowed to make banana bread without chocolate chips.
Read More
First off the loaf pan it calls for is way too small. My batter overflowed all into the bottom of my oven. I'm not sure what I did wrong as I followed the recipe to a T. After about an hour of baking the top was dark brown but still raw in the very middle. I popped it back in there to finish which made it darker and the outside rubbery (we peeled it off and ate the middle.) It definitely needs more spice and adding in some walnuts wouldn't hurt. I originally rated it at a 2 but after letting it sit my sons and husband really enjoyed it. I like substituting oil for applesauce - I would just alter some of the other parts of this recipe next time.
Read More
This was pretty good! After reading reviews on how there was too much batter I halved the recipe and used the same pan. It came out a little smaller than normal breads but was still great! And it only needed to bake for 45 minutes instead of the hour.
Read More
This recipe was just ok for me! I did only have two bananas so I substituted some leftover pumpkin I had leftover that needed to be used up.This recipe is very bland even with adding the pumpkin and I added chocolate chips lol This is not a recipe I would most likley make again Im sorry....
Read More
Made mini muffins (1 tablespoon each 20 minutes bake)...used brown sugar and then dipped in butter and cinnamon sugar! These are SO good! I did whip the egg whites and also added the yolks! Mine were light and fluffy!
Read More
This was pretty good. The Motts Applesauce made it healthier! I would make some changes next time like adding more allspice and adding cinnamon or nutmeg. I will definitely use applesauce in banana bread again.
Read More
*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.
Great banana flavor. After reading the reviews I used a loaf pan but also filled 5 muffin cups...bread still got pretty high but did not overflow:) I baked at 375 in my convection oven the muffins took about 20 minutes the loaf was spot on at an hour but did darken considerably. I accidentally doubled the allspice but otherwise made no changes. Next time I'll do 6 muffins and tent the loaf with foil. Thanks Mott's!
This was tasty! I do agree w/ happyschmoopies that this could use some more spice (like cinnamon) and a bit of salt but as is it was fine. I liked that this used applesauce in place of the oil for a healthier alternative. The kids really liked this so I would most likely make it again but add a bit more 'spice'. Thanks for sharing.:)
A good recipe if you are looking for a no cholesterol low fat bread. However if you are not you may want to make these changes. After reading the reviews I made a few changes while trying not to change the structure of the recipe too much. I added a half a cup of brown sugar and 1 tablespoon of cinnamon a teaspoon of salt and used the yolks. The result was good tasting banana bread but the texture was a little spongey. I also added a few chocolate chips on the top before baking because I'm not allowed to make banana bread without chocolate chips.
First off the loaf pan it calls for is way too small. My batter overflowed all into the bottom of my oven. I'm not sure what I did wrong as I followed the recipe to a T. After about an hour of baking the top was dark brown but still raw in the very middle. I popped it back in there to finish which made it darker and the outside rubbery (we peeled it off and ate the middle.) It definitely needs more spice and adding in some walnuts wouldn't hurt. I originally rated it at a 2 but after letting it sit my sons and husband really enjoyed it. I like substituting oil for applesauce - I would just alter some of the other parts of this recipe next time.
This was pretty good! After reading reviews on how there was too much batter I halved the recipe and used the same pan. It came out a little smaller than normal breads but was still great! And it only needed to bake for 45 minutes instead of the hour.
This recipe was just ok for me! I did only have two bananas so I substituted some leftover pumpkin I had leftover that needed to be used up.This recipe is very bland even with adding the pumpkin and I added chocolate chips lol This is not a recipe I would most likley make again Im sorry....
Made mini muffins (1 tablespoon each 20 minutes bake)...used brown sugar and then dipped in butter and cinnamon sugar! These are SO good! I did whip the egg whites and also added the yolks! Mine were light and fluffy!
This was pretty good. The Motts Applesauce made it healthier! I would make some changes next time like adding more allspice and adding cinnamon or nutmeg. I will definitely use applesauce in banana bread again.
