29 Reviews of Fat-Free, Sugar-Free & Cholesterol-Free Banana Bread!

From: hannahactually

On Sep 24, 2005

This makes a delicious, guilt-free banana bread. I have made this recipe twice, and the second time I used 1 cup oat bran instead of the 1 cup white flour; this made the bread 100% whole grain and didn't diminish from the flavor one bit. I also made the bread in the form of muffins. Thanks for this wonderful recipe; I am sure I will make it many times!

From: Caramella Girl

On Sep 11, 2005

Yesterday, I made this for my boyfriend's birthday. I topped the bread off with a sugar-free frosting I made, banana slices and a sprinkle of cinnamon. He absolutely LOVED it. He couldn't get over how it managed to taste so good and also stay together. My mom who makes an AWESOME banana bread from scratch also really enjoyed the way mine turned out as well. Thanks for sharing such a great recipe! I'll be making it again for a bake sale this weekend!

From: Tricia Lord

On May 18, 2004

I made 12 muffins instead of the loaf. Since my daughter and I recently joined a weight loss program, I carefully added 7 chocolate chips to each muffin, making them worth a total of "two points." This is the best recipe I have found. Thank you! ***Tricia L.

From: CookKerry

On Jul 24, 2006

It tastes "diet" in that it's not as moist as regular banana bread but it is a great substitute for real banana bread. I made a double batch of muffins; good reviews from my family, too!

From: Michelle W.

On May 2, 2004

This makes a very pleasant snack. I must agree though, it does tend to turn out a little thick. I ended up adding about a 1/4 cup of water to soften it a bit but it was still pretty thick (the batter), but it still turned out to be quite tasty. I also used sugar instead of articifial sweetner, but i'm sure it doesn't taste so different either way.... just removes the SUGAR-FREE part from the name of the recipe. heehee. Definitely will continue to be something I will make for snacks around here. TNX 4 the recipe. ~Michelle~

From: Chef #353206

On Sep 16, 2006

Excellent taste. My whole family loved it.

From: Pat Felts

On Feb 19, 2003

I added dried cranberries & nuts, sliced it and made french toast from it. Nuts added slight fat, cranberries added slight carbs. Really delicious. Pat

From: Chef #248533

On Apr 16, 2006

this is an awesome, healthy recipe, light and fluffy! being vegan i have tried and experimented with many a banana bread, and this is by far the best as well as the best looking that i have tried! i cut the sugar and used malitol maple sweetner, and made a vegan buttermilk by adding lemon juice to the (almond)milk. i baked it for 45 mins and it came out flawless, but i soon discovered that i undercooked it when i returned to a collapsed banana bread! i simply cut out the middle section and it was still to die for! certainly a keeper!

From: Mia #3

On Jun 1, 2009

This receipe is right up my ally, being a Diabetic I have to watch everything I eat, every once in awhile I do have the carving for something sweet, and this is perfect for me. I did however add in some walnuts about 1/2 a cup, a dash of cinnimon and nutmeg. It was absolutely WONDERDFUL. I will be making this receipe often, thanks for the great receipe.

From: Chef Mi Mi

On Nov 15, 2006

LOVE IT! After reading the reviews I decided to double the applesauce. I also added a sprinkle or two of cinnamon. This gave a very moist tastey muffin. The batter was about normal consistancy, and made about 18 muffins.Becareful not to over cook. When toothpick is inserted it will have a few crumbs. I baked muffins 15 to 20 min. This will go in my family recipes under "Yummy!"