Comments on: Gina's Whole Wheat Banana Bread

By: Elizabeth

Elizabeth — Fri, 06 Jan 2012 19:40:26 +0000

I found this recipe today as I was looking for a healthy desserty way to use up those frozen bananas from this past summer that I didn’t use making smoothies! The recipe was wonderful and made yummy bread! Not too sweet and so healthy! yay! The only thing I changed was that I only used one 8×4 loaf pan, and used over half the batter, but not quite all of it for just the one pan as I would be afraid it would burn before cooking through the middle if I used all of it. I used the rest of the batter in mini muffin cups, and it made about 12 – 15 of those – took 10 minutes (also delicious – I probably ate about 6 of those right out of the oven ) I also omitted the raisins all together and added 1/4 C chopped walnuts. Looks great with them sprinkled on top before baking as well. Thanks again for the post. Happy Baking!

Liz

By: gbrspvrwc

gbrspvrwc — Fri, 24 Jun 2011 09:49:04 +0000

BEU9eF xbhgypekjtfx

By: Bobbie

Bobbie — Thu, 23 Jun 2011 09:37:37 +0000

I’ll try to put this to good use immdeiaetly.

By: Kenzie

Kenzie — Sun, 29 Aug 2010 05:24:57 +0000

My banana nut bread has sour cream in it.. Makes it so moist it’ll last for two weeks in the fridge in a Gladware container. I’m happy with this recipe, although I like pecans better than walnuts.. but that’s just me.
Kudos

-Kenzie
Propane Burners

By: Arturo Fuente Cigars

Arturo Fuente Cigars — Mon, 08 Mar 2010 03:47:48 +0000

You can also sub the yogurt for sour cream.. I know I know not as healthy, but makes it SO moist it sticks to the roof of your mouth. That’s a Martha Steward secret!
-Sylvia

By: bananafever

bananafever — Sun, 09 Aug 2009 06:55:49 +0000

Thank you soooo much for posting this recipe. I found it by searching for banana bread and sucanat. Japanese summer is spoiling bananas before my very eyes, and so a recipe calling for 4 was even better. My bananas had almost liquified in their skins.

I liked your changes, but I added my own. I used only 1 cup of sucanat, and ended up with a half cup of walnuts which I preroasted lightly plus a half cup of raisins (added the raisins to the wet) and the walnuts to the dry. I once read that the use of an oil helps loaf cakes/breads to keep better, so I added 1 Tbs of coconut oil to the wet ingredients.

I pondered about muffins, but just went with 2 loaf tins in the end (one glass and one metal) both coated with coconut oil. They seemed to come out the same. Only needed about 40 mins to cook in a fan-forced oven the size of a shoe box. The loaves came out beautifully and the spices are wonderful. Perhaps because it only uses baking soda, I found there was no bitter aftertaste. Being wholewheat too, I am happy to give this to my little girls as a not overly sweet but healthy snack. This is a real keeper!

By: Banana Bread and Curry « Seeking Healthy Balance

Banana Bread and Curry « Seeking Healthy Balance — Tue, 23 Jun 2009 22:01:38 +0000

[...] Leah, I followed this recipe with a couple of adjustments. I used 3 bananas as that was all I had. After I had started the [...]

By: Baking Banana Bread « Simply Fabulous

Baking Banana Bread « Simply Fabulous — Wed, 17 Jun 2009 09:56:59 +0000

[...] always use this recipe that I found here. It was originally Gina’s recipe and I just absolutely LOVE it. You better check it [...]

By: Lauren

Lauren — Tue, 19 May 2009 19:53:16 +0000

Amazing- I added chocolate chips.

By: gina (fitnessista)

gina (fitnessista) — Thu, 02 Oct 2008 19:51:53 +0000

YEAHHHH! i’m so glad you liked it!!
i need to buy some bananas and let them go brown so i can make some more
thanks for the shout out, friend!