20 Reviews of Reduced-Calorie Banana Bread

From: Chef #1138592

On Jan 21, 2009

I LOVE banana bread, but it's not very Weight Watchers friendly, which the diet of choice for my husband and I. This recipe was a great base, but I used whole wheat flour, used only 2 Tbls. of oil and instead upped the banana to 1 1/2 cups, I used Splenda (the full 3/4 cup) and I also added 2 tsp of vanilla. I knocked this recipe down to 100 cal. per serving, upped the fiber and for those familiar with WW made it a two point snack! It tasted great!!!

From: Purdy Good Cook

On Jan 24, 2006

I have made this many times now and I can't believe that I had not yed rated it. This is an excellent recipe that is just as moist as high calorie banana bread. I often add in blueberrie to. Thanks for the great recipe!

From: CCTropicana

On Jul 9, 2005

This is an excellent recipe! I love banana bread, and this tastes just as good as the full-calorie kind! Thanks!

From: QueenQT26

On Nov 25, 2006

I made this today with a few variations, and it was amazing! I have used different banana bread recipes in the past, but this will now be the one I turn to for the BEST! First of all, I made muffins instead of a loaf. They were so moist and flavorful! I used a flax seed vegan egg substitute for the eggs; three medium very ripe bananas; I used 1/4 cup of brown sugar and 1/2 cup of turbinado sugar; I had canned pumpkin (tis the season), so instead of the oil I used about 1/4 cup of the canned pumpkin and just a tablespoon of oil. I added 1/2 teaspoon of vanilla. I found that my mixture was slightly too thick, so I used about three tablespoons of soy milk to thin it out. I added 1/4 cup of chocolate chips. This was a great recipe for me to work with and make my own, in a way...I will be looking forward to making this again soon! The entire family loved it! Thanks for posting!

From: Bluenoser

On Aug 23, 2005

WOW This was great Barb. My wife and i just tried this and both loved it. I love Banana Bread and the fact of using Splenda made it more appealing as being diabetic as you know i have to watch my sugar in-take. Thanks Again Barb for another wonderful recipe that us diabetics can enjoy.

From: maggiepcs

On Jun 5, 2007

I made this as muffins, to keep my oven on for less time in the summer! It took fifteen minutes. I also added less than a cup of chocolate chips. These are really great, and taste great with nut butter on them. Thanks Barb!

From: Shamita

On Oct 1, 2007

This was a really good recipe! I used whole wheat pastry flour, applesauce instead of the oil, 1/2 cup packed brown sugar and added a 1/2 cup blueberries. The recipe makes exactly 12 perfectly-sized muffins.

From: Preacherwife

On Dec 21, 2007

I made this recipe into muffins today and they are GREAT!! I am trying to eat low Cal and these are great for that. I used whole wheat flour, applesauce instead of oil, Splenda (a little more than 1/3 cup), and added some nutmeg and vanilla. They came out nice and moist. My Kids loved them too! They figured out to be about 85 Calories per muffin!! Great for breakfast or a snack!! Thanks for the great Recipe!!

From: foodiemama

On Jun 24, 2006

Nice flavor. Best part was that it didn't crumble. (My bread always crumbles.) Sliced it about 20 minutes after pulling it out of the oven and got VERY nice slices. Beautiful! Thanks Barb.

From: Ms*Bindy

On Jul 14, 2006

Great recipe. I am usually not overly fond of banana bread, but really needed to use up some ripe bananas. I liked this because it was not overly sweet like many banana breads. I made a double batch and cooked them in 5 mini loaf pans. It still took about 45 minutes even in the small pans.