Turned out really well here too! I love the nuttiness from the whole wheat flour. Would make again.
Yummy! This is fantastic bread. I'm really happy with the basic quick bread mix on here and have tried a couple variations. This bread is full of flavor. I usually reduce the sugar when I make other variations but for this one I like it more on the sweet side. It's more like old-fashioned banana bread that way. I didn't have vanilla the first time so I used almond extract and it turned out just fine. I like that the bananas go in as chunks not mashed. They still melt into the bread but I ended up with patches of stronger banana flavor which I liked. My main advice when making this is pay attention to the cook time depending on the style you make. I made a bread but whizzed through the baking directions and only cooked it for muffins. It browned nicely on the outside but when I turned it over onto a plate to remove it from the bread pan it exploded raw batter all over my stove. My second batch cooked for an hour worked perfectly. Live and learn I guess. Got my workout in scrubbing my stove that's for sure.
I liked the size of these muffins-nice and big and beautiful. I liked that they weren't overly sweet. I did not care for the slight nutmeg taste and I think they need more chocolate chips. That being said they are still the best chocolate chip muffins I've tried to date and I've tried several. I am having problems overstirring the mix though. It seems I have a few muffins with air pockets no matter what:(
Turned out really well. I loved the chocolate chips.
This is a very dense muffin that's packed with goodness. I was afraid I was filling the muffin tins too full but went ahead and made just 12 as the recipe directs. They baked up tall and beautiful with no batter overspill. Mine were done at just 19 minutes and would have been overdone if I'd left them in any longer. Yummy recipe that I'll use many times.
Dry and flavorless Sorry to say that this banana bread was dry and flavorless. I guess you can't cut too much moisture out for less calories. I threw it out.
Good with my modifications My version came out pretty good. I used splenda/sugar baking mix to cut down on the sugar and I did not use any butter. Increased the canola oil to 1/4 cup and I suggest using 4 very ripe bananas. Pros: light and baked quickly Cons: Recipe has too much fat
I won't be making this again The flavor cominations just didn't work for me and it was dry despite the banana. I hate to not like an EatingWell recipe since they're one of my go-to sources but this one just didn't deliver.
Pleanty sweet enough If your bananas are ripe enough I don't think you'll have a problem with sweetness. They should have large brown spots on them and not stand up straight when you take the peel off. My fiance and I both enjoyed this recipe (without the chocolate) and my sweet tooth is much bigger than his is. This has turned into my go-to recipe for over-ripe bananas. Pros: moist fast yummy Cons: recipe made more than 12 for me
