 
print review with recipe
Even the ingredeint list says this is not healthy! Just taking out the egg yoke doesn't make it good for you. Maybe whole wheat flower, and cut way back on the sugar. I would use dark brown sugar, half to 3/4 cup, test by consistancy, since sugar adds to the liquid content. This really needs to go back to the test kitchen!
Posted at
10:25 AM
on
November 23 2011
by
Aunt Karen
|
print review with recipe
no vitamins/minerals?
I was going to try this, but minimal vitamins & minerals makes it seem like empty calories. It seems like such a good recipe, I hope it's just that they are not listed.
Posted at
9:58 AM
on
November 23 2011
by
Sandra Schoonmaker
|
print review with recipe
banana bread
I used 3/4 C. regular sugar and 1/2 C. Splenda for baking also I used whole wheat flour instead of white. I also decided to use a mini loaf muffin tin. I get eight mini loafs and it cuts down on baking time. I bake for 30 min. after that check with tooth pick in the middle if still gooey then bake for another 5 to ten min. Don't go over 45 min. total you will burn. After they come out of the oven I take them out of the tin and onto a cooling rack. I place a bottom pan from a broiling kit underneath the rack. I then pour local honey on top of the bread while it is still hot. Wait about half hour for it to cool then place mini loafs into tupper ware container. Take a spatula to scrape all the left over honey on the pan and pour over the bread again. That way no waste of honey. I have had a ton of compliments doing this and it is also portion contolled. If you do not want to eat all of these mini loafs wrap each one in plastic wrap and then again in foil and put in freezer can be frozen for up to six months, make sure you write a date on them! When you are ready to eat place the individual mini loaf in the fridge over night to thaw. The next morning I put them in the microwave 35 seconds then slice and spray I can't believe it's not butter on each slice. So good with a cup of coffee or tea!
Posted at
2:31 PM
on
November 17 2011
by
favoritestar
|
print review with recipe
As a diabetic I would not eat this bread! I agree with Katy - white flour and white sugar is not "whole grain" and healty. There are 23 carb's in this which 13g of that is sugar and "0g", yes "0g" fiber. This is not a good choice for a diabetic.
Posted at
2:07 PM
on
September 28 2011
by
nwrosegardener
|
print review with recipe
Excellent healthier version
I used 3/4 C. regular sugar and 1/2 C. Splenda for baking and it turned out wonderful. The bread was moist and flavorful. I did omit the cinnamon due to personal taste. For those who like cinnamon I am sure they would love it. It was also very easy to make. I will definitely make this again!
Posted at
10:18 AM
on
June 17 2010
by
mrsgreinke
|
print review with recipe
banana bread
Great, my kids love this recipe. I prefer less sugar because the banana in my country (Thailand) is very sweet. Thanks for this recipe.
Posted at
12:11 PM
on
May 24 2010
by
|
print review with recipe
Fantastic!
Moist and delicious! The yogurt gave it a wonderful texture.
Posted at
11:58 AM
on
January 19 2010
by
|
print review with recipe
So Delicious
I have never made banana bread so perfect as I did when I used this recipie. Everyone that tried it raved about it. I am making it again tonight :) perfect for holiday gift baskets too.
Posted at
8:34 PM
on
November 16 2009
by
|
print review with recipe
My new favorite!
This is a great recipe and now my new favorite! I used whole wheat flour instead of all-purpose.
Posted at
9:28 AM
on
October 1 2009
by
mrschef
|
print review with recipe
banna bread
This banna bread went over big with my family. I did however add chopped walnuts to this recipe. I also used 2 cups of Gold Medal whole wheat flower instead of the all-purpose flower. I advise everyone to try it out. I am taking this recipe to my Tops group to share with them.
Posted at
9:57 AM
on
July 27 2009
by
|
print review with recipe
Banana Bread Nutrition Info
Compared to my old banana bread recipe this is much healthier. This is a treat to be eaten occasionally, with much less guilt. I don't expect it to be the equivilent of a bowl of cereal but glad the fat and calories are lower. Thanks for a better alternative so I can include better for me snacks in my diet.
Posted at
3:19 PM
on
April 22 2009
by
Minnima
|
print review with recipe
"nummy" as my kids would say
My husband and kids LOVE bananas so I thought I would try this recipe since I had most of the ingredients already. Wow it was yummy! I love how moist it was! I have already made it twice in one week! I'm am in the processes of making the banana and raisin muffins so I will comment on that as well. Oh and my husband and kids loved it as well!
Posted at
2:52 PM
on
March 16 2009
by
rcastillo
|
print review with recipe
Great recipe.
Does anyone know where the vitamins went. The Nutritional Information listed has far less vitamins than if you had just ate a bowl of Total by its self. Does baking reduce vitamins or is this a typo. All recipes using Total seem to have reduced vitamins. Why is this? Will this happen when cooking with other products like Pediassure?
Posted at
11:07 AM
on
January 23 2009
by
Eel
|
print review with recipe
Great recipe!
I love this recipe!! This is my new recipe for bananna bread. The bread was very moist and had a great flavor!!!
Posted at
9:37 AM
on
April 23 2008
by
Arhea
|
print review with recipe
awsome
I made this and the kids loved it. I never thought they would eat it but they like it. I eat a slice for breakfest and it holds me over till lunch.
Posted at
10:22 AM
on
August 22 2007
by
slow
|
