107 Reviews of Low-Fat Banana Bread

From: Amanda Beth

On Sep 5, 2005

These are delightful! I used all unsweetened applesauce, no butter. I did use the full cup of sugar, and will probably decrease that to 3/4 cup, because it was very sweet. I made 12 very good-sized muffins out of this recipe. They baked about 15 minutes. According to ww recipe builder, with the substitutions noted, each muffin is 3 points. Very good, and I will definitely make them again! Amended: These loaves freeze well. No difference in taste or texture. Also, when doubling, I got four very skimpy loaves, so next time will only make three. I liked the richer taste of half white, half brown sugar. Still a bit to sweet, I will reduce the sugar further next time. This is THE banana bread recipe for me!

From: Chef #307847

On Apr 3, 2006

Great recipe! I snuck in a few extra healthy options and the kids love it. I used 1c flour and 1/2c rolled oats (next time I think I will go 3/4c of each). I added 3T of Wheat Germ. 3/4c sugar rather than 1c. And all applesauce = 4T (no butter). I also added 1/2c dried fruit (1/4c cranberries and 1/4c raisins). The kids have no idea that it is a healthy snack.

From: angelica2

On May 20, 2003

I don't normally like banana bread but I had 3 very ripe bananas and decided to try this recipe. I added a bit more applesauce to substitute for the missing banana and used margarine instead of butter. I baked it in one loaf pan. The size was perfect, the aroma heavenly and the tase was positively delicious. ;-D

From: Paja

On Jan 13, 2004

Delicious! I cut back on the sugar to 3/4 cup and it was still plenty sweet. What a wonderful banana flavour and it was lovely and moist! I made the two loaves and froze one and it was just as good when I thawed it. This tastes like a treat but it's so nice to know it is actually healthy! Thank you!

From: kdrechsler11

On Oct 3, 2006

So SIMPLE!!! This is absolutely the BEST banana bread I have EVER had!! I have tossed all my other banana bread recipes and ONLY use this one. I use light margarine instead of butter and Splenda sweetener instead of sugar. I only use 1 Tbsp. of cinnamon applesauce. I have a gas oven and I've found it bakes perfect at 350 for 1 hr. and 5 minutes. Sometimes I add chopped walnuts or raisins ~ but most of the time I just make it plain and it is to die for! I've actually sat down and ate a whole loaf myself in a day (I know, oink, lol!) The only suggestion I have is to make sure your bananas aren't too soft (there should be a small amount of firmness left to them), otherwise, it can be a little mooshy. But this is the same for really any banana bread recipe! I'm SOOO glad I found this recipe ~ THANKS

From: KitchenCraftsnMore

On Jun 12, 2003

DOESN'T TASTE LOW FAT! And that's a good thing! I had only two disgustingly overripe bananas, so I used this basic recipe divided in half. I used one whole egg still and an extra tablespoon of applesauce and the result was an incredibly moist loaf that tasted rich and delicious. This is my new favorite banana bread recipe - and none of my friends will even realize it's healthy!

From: Helenfl

On Dec 14, 2003

lost my original copy of your recipe and sooo happy to have found it again.. Everyone loved these muffins....Thanks

From: upnorthnana13

On Mar 19, 2003

This was a very delicious banana bread and moist too. I made 1/2 the recipe, for 1 loaf, it made a small 8-in loaf pan size. Next time I will double it like the recipe says. I only changed the flour...3/4 white flour, 1/4 whole wheat flour. A little extra applesauce wouldn't hurt either. Yumm!

From: iluvmythomas

On Jan 29, 2004

This was very good for being low-fat. I made it just as you said but made only one very large loaf! It is very tasty but almost too moist. Even with it beign so moist I will be making this again as it's tasty and not too bad for you!!

From: ShortieNJ

On Aug 12, 2008

i made this - subbing 1 cup whole wheat flour and 1/2 cup vanilla protein powder for the flour, used slightly less than 3/4 cup sugar, egg white, and 4 tablespoons of applesauce (no butter) - baked them as muffins for about 25 minutes...this is a keeper