Added 2 tbsps of unsweetened coconut flakes, and 1 TBSP coconut nectar, as well as vanilla powder in addition to the extract. Only used 3 bananas because that's all I had, and 2 cups whole wheat pastry flour. Used allspice and cinnamon in addition to the ginger, and juice of 1/2 a lime, and used a coconut/canola oil blend for the oil. Amazing!!!! Just add the extra bake time--this will not be cooked through in 50 minutes.
From EatingWell: January/February 1993
Banana bread is the perfect vehicle for using bananas once they are past their prime.
10 Reviews for Banana Bread
I don't understand some people's complaints. I've been looking for the best banana bread recipe for years and THIS is my FAVORITE! The coffee gives depth. Not oily or too sweet. Of course you need RIPE bananas, and I always use whole wheat PASTRY flour (and usually substitute it for white flour). As with all quick breads, do not over mix! I add vanilla and some chocolate chips so it's healthy dessert in the kids' lunch box. Only con is in a bread pan it takes so darn long to bake, and sometimes I get impatient an remove it too soon so it's not quite done in the middle. Yuk. I think I'll try it in muffin tins.
This recipe was awesome as far as non-dessert style banana bread goes, however I did change the recipe after reading reviews that it lacked flavor. I did three bananas instead of four and grated a sweet fuji apple into the batter. This definitely moistened it up, added a little sweetness and still kept it healthy for you; I also did 1 Tbls of vanilla and that worked out well too. The bread turned out wholesome, hearty, moist, and just perfect for a breakfast snack that won't overpower you with sweetness. Yum yum yum.
I added blueberries, and it made it so much better. Other wise not so great
Not to sweet, and kinda tuff.