Comments on: Moist Whole Wheat Banana Bread

By: Menaka D

Menaka D — Wed, 18 Nov 2009 04:40:15 +0000

Just tried this recipe.
I love love love it! Soft, tasty and moist. However, the middle part didn’t cook all the way due to a crack. So I had to cover the whole pan with foil and slit the middle part to expose the crack. Worked well actually.

By: Breadtopia

Breadtopia — Wed, 18 Nov 2009 01:58:30 +0000

Hi Denise. This is one addiction I think I’ll just keep feeding. Just so happens we’re minutes away from slicing into a fresh loaf of banana bread. The picture is appropriately blurry since that’s how the world will look to me shortly.

*Click to enlarge

By: Denise

Denise — Wed, 18 Nov 2009 00:20:20 +0000

Ok, since you created this drug, do you also offer a detox facility? How about a 12 step program to get off this HIGHLY addictive substance? My God man, this can’t be healthy!!! No way, it’s WAY to GOOD!!!!!!!
I’m thinking about making petite fours out of the bread and icing them with a nice cream cheese icing for Thanksgiving. OOOOO maybe I’ll add a cup or two of oatmeal to the batter and make em’ into cookies!!! Oh what joy! You have inspired me and I thank you.

By: Momma Mindy

Momma Mindy — Tue, 17 Nov 2009 06:13:53 +0000

I am desperately trying to eliminate white flour and sugar from our diet. I found your recipe today and made it. My first child ate a muffin and exclaimed, “these are SO good!” (I didn’t tell them about the wheat/honey thing until they ate them.) Thank you!

By: Kristi

Kristi — Wed, 11 Nov 2009 12:42:03 +0000

I tried this recipe and made 12 large cupcakes in a non-stick pan with no paper cups. My girlies absolutely loved them.
We baked them for 30 minutes on 350, and it was great timing!
Thanks

By: Tammi

Tammi — Wed, 07 Oct 2009 14:19:20 +0000

Oh, and I added in craisins… yum!

By: Tammi

Tammi — Wed, 07 Oct 2009 14:17:28 +0000

Wow! This is a great recipe! My entire family loves it, even my daughter who doesn’t like bananas! I read what others said about it being a little overdone so when I put the foil on, I lowered the temp to 300… came out perfect! I will be trying more recipes from your site! Thanks!

By: Eleanor Hoh (Wokstar)

Eleanor Hoh (Wokstar) — Mon, 28 Sep 2009 04:33:42 +0000

I’m clueless at baking (more science based), only good at wok cooking (creative and flexible.) I love this “recipe”, seemed easy enough. I found Holly B’s explanation very helpful re: goopy inside etc. and how to fix it. I’ve experienced that. I didn’t have loaf tin, only cake tin. Covering with foil made the top soft, so I took off and let it crust up for another 10 mins. Looks quite perfect for my first attempt. Very proud. O.K. just tasted first slice, it’s dense but nice and moist. I mixed too much as Holly said, now I know for next round. Thnx very much for giving me good baking experience.

*Click to enlarge

By: Jeanne

Jeanne — Sat, 19 Sep 2009 00:18:33 +0000

Delicious! I split the batter into 12 muffins and baked at 350 for 30 min and they came out perfect. Also subbed pecans for the walnuts. I’m at high altitude (Denver area) and didn’t make any modifications – in fact I weighed the white-whole-wheat flour to make sure I used 8 ounces by weight. Moist and nice texture, with none of the bitterness/dryness I usually encounter when trying to sub WW flour for AP. Thanks!

By: Banana Bread Recipes

Banana Bread Recipes — Fri, 04 Sep 2009 20:18:13 +0000

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