Eileen's Best Banana Bread

If you found your bread dense and dry, one trick with baking with whole wheat flour is to let the batter rest in the pan at room temperature for about 10-15 minutes before baking since whole wheat flour takes longer to hydrate than all purpose flour. As for the crumbly texture, make sure it is completely cool before slicing. If you found it crumbly and difficult to slice after cooling on a wire rack, you can wrap it in plastic wrap after it has completely cooled on the rack and let it sit overnight before serving and that should help. 

This is an easy to make, basic banana bread.  Dense but moist.  Good flavor but not overly banana so could serve as a base for experimentation - white choc chips and chopped dried apricot, rum extract and coconut - endless possibilities.  A keeper recipe.

I'm so glad I found this recipe. This is the first time I attempted it. I made a few substitutions and it turned out perfect in every way. Flour- 3/4 w.w., 1/2 all-purpose and 1/4 ground oats. Two bananas equaling about 1.5 cups when mashed. I omitted the walnuts because I never add nuts. Sugar- 1/4 cup white and 1/4 cup brown sugar because I ran out of white. Yogurt- strawberry greek yogurt because it's what I keep on hand. Oil- Almost 1/4 cup of apple sauce in place of oil, and topped off the measuring cup with about 1 tsp vegetable oil. I also added a splash of vanilla, and a sprinkle of cinnamon and nutmeg. After pouring into the pan I gave it a light sprinkle of cinnamon sugar. I baked it about 65-70 minutes and during the last 5-10 minutes I set the oven to 320* to keep the edges from burning. In the end, I had a flavorful, healthier banana bread that was moist, chewy, not crumbly and crunchy around the edges. I usually bake with egg and was pleasantly surprised! Thanks

Good taste, looked like picture, will spice up next time. Problem: mine was dry and a bit crumbly and would like suggestions on how to fix this. I carefully measured my flour, using 180 g, a bit less than the 7 ounces in the recipe, and 225 g bananas, which was the defined value of 1 cup mashed off another Web site. 1) Cooked 69 minutes because family in a Thanksgiving stupor did not tell me timer went off 4 minutes ago! 2) Subbed lowfat sour cream for the yogurt and 1/2 cup Splenda for the sugar, which I routinely do in baking with good results. 3) Subbed corn oil for canola because it was what I had on hand. 4) Used flax seed that had already been milled for sale commercially. It was came from a newly opened package in date.

I substituted apple sauce for the canola oil and also used 1/2 cup sugar rather than 3/4. Turned out great. Doesn't brown like other banana breads I've made. Would have taken it out of the oven a little earlier so the crusts were a little less tough. Probably only needed an hour or an hour an 5 min.

Thrilled to have a yummy recipe my egg-allergic friend can eat too. The sugar content here is excessive--I cut it to 1/2 cup and still find it too sweet. May cut to 1/3 cup and use a flavored yogurt (vanilla or even a natural banana flavor). Other than that, this is just perfect.

This is a delicious banna bread. It's not exactly low fat, but the fact that it's loaded with ingredients that are good for you, it taste even better!

This recipe is very good. I add shredded zucchini as well, to get some veggies into the mix.

I have made this recipe many times- it really delicious- sometimes I add some white chocolate chips and sprinkle crushed walnuts on top too to give it a little something extra. My only issue with this recipe is that I genereally put a little extra banana in there because its not banana-y enough for me;)

I made this just as written. Absolutely loved it. No eggs, no problem. We love chocolate chips and will add minis to the mix from now on. Makes a heavy piece of bread, just what I want for breakfast. Thank you for sharing this recipe. Will make again.

My husband and I really liked this banana bread. I am making it again tonight.

Not like anyone needs further confirmation that this recipe is awesome, but in case you are on the fence, MAKE IT already. This bread compels me to write poetry: Oh, banana bread, you are such a paradox: tasty yet healthy. I also love this recipe because since it is eggless and butterless, it's super easy to veganize. Just sub in some soy yogurt and you're there. Mad props to Eileen.

This is a fantastic recipe. I make this for my office and my coworkers love it! I add vanilla, cinnamon, nutmeg and allspice to add extra flavor and sweetness. Banana bread is considered a dessert in my house!

This is a very good banana bread recipe. I used 1/2cup sugar instead of 3/4 and it was still sweet enough. Sometimes I add semi-sweet chocolate chips (1/2 cup) if I'm in the mood for some chocolate but don't feel like going all out (like making a brownie).

Delicious!! I followed the recipe exactly and it came out really well. Next time I will follow the suggestions though and not use as much sugar and probably add some cinnamon/cloves/vanilla. Finished baking in an hour. Can't wait for breakfast in the morning!

Didn't have flaxseed or flaxmeal, ground equal amount of sesame seed in mini food processor, and it's fabulous. Added some cinnamon, clove and nutmeg, convection oven cooks in 50 minutes. Now I have a "go-to" banana bread recipe. Excellent for breakfast, toasted with light cream cheese.

Excellent recipe. Not only did it make our home smell wonderful, it was DELISH! Definitely a keeper. My daughter loved it. Although, I did not inlcude the walnuts as I didn't think she'd like the texture. Highly recommend this banana bread.

Great recipe! Tastes almost just like our family recipe, but now I have a healthier way to enjoy this old favorite! This is super tasty and healthier too!Followed tips from others and cut the sugar to 1/2c added some vanilla and used a bit of extra banana and yogurt to cut the oil in half.

This was delicious! I used a full 6 oz container of yogurt and decreased the oil by a bit. I also only used 1/2 cup of sugar (1/4 cup brown, 1/4 white). I added a splash of vanilla as well. Flavor is great, and it has a good texture/density. I will definitely keep using this recipe!

My new go-to banana bread recipe. Amazing! I had no nuts so used a tablespoon of cacao nibs instead--still tasty.

Delicious banana bread recipe...and healthy too! Moist in the center and has a slightly crunchy crust. We love adding chocolate chips...sometimes instead of walnuts!

Best banana bread I've ever made. Moist and flaor full. I used Greek vanilla yogurt. We will make this many more times over the years!

This is the best banana bread recipe I have ever made! I have made it twice, and both times, the bread is fully cooked at 50 minutes. I love the healthy ingredients!

Have made this twice and it's turned out great both times! My family loves it. I added 1 tsp. good quality vanilla and have cut back on the sugar amount without any complaints. This is now "the" banana bread recipe. Moist and delicious!

At 26, I am still learning to cook and experimenting with new recipes, and I have had such great luck with cooking light recipes so far. This one was no exception! It is so easy to make too! I made it exactly the way that it said: 1 hour and 15 minute cook time, and all the same ingredients & it was PERFECT! I can't wait to make this for gifts & to freeze a few extra loaves. This offers a moist bread with excellent banana flavor and packs a great crunch with the chopped walnuts. I highly recommend this recipe.

I made this bread for friends and teachers during the holidays. It is very easy, and everyone loved it! The whole wheat flour and flaxseed meal give the bread some great texture and fiber. I often double it for extras later!!

I can't even count the number of times I've made this recipe with one modification. No walnuts and 6oz semi-sweet mini chocolate chips. Outstanding!

This is a really easy recipe and is also healthy with much less fat than traditional recipes and added omega and fiber with the flax! I spiced it up with 1/2 tsp. nutmeg, 1/2 tsp. ground clove, 1/2 tsp vanilla and 1 Tbsp molassas to give it some added kick. I also used half brown sugar and half white sugar. It's really easy to double the recipe to make enough to bring to work or share with friends.

Love this recipe. Super easy and delicious. I couldn't stop eating it. Perfect for breakfast or to take as a snack for work. I topped it with extra pieces of walnuts for a crunchy crust! I recommended to my mother (she's from Colombia) so I translated for her to Spanish on my blog: "Pan/Torta de Banano" (http://blog.pukkared.com/?p=101)

This makes yummy banana bread and will become our new family standard! Like other reviewers I also appreciate the healthier ingredients like whole-wheat flour, flaxseed meal, yogurt, etc with no compromise on taste. My oven cooks a little faster but I cut the cooking time by 15 minutes and the bread came out fully cooked but still moist.

I really like this bread. I like that it uses less oil and has flax. I cut the sugar down to 1/2 cup on my 3rd time making it and I don't think it made much of a difference. It's my go-to banana bread now.

This is DELICIOUS! I didn't put in walnuts, but rather used 85% cocoa dark chocolate... mmmm I would give this as gifts, and just might come the holidays...

I really like this bread. It has great flavor. I did add a little cinnamon, because I like that in Banana bread.

Loved this bread. Easy to make. I used vanilla yogurt because that is all I had. The flax meal and the nuts is a great combo. This is a keeper!

I've made this twice now and I love it. I think the flax is perfect. I wonder if the person who didn't like the flax knew that it is GROUND FLAXSEED. You can grind your own with a coffee bean grinder. You can grind it very fine, actually. I didn't have whole wheat flour, so I used all white, it baked perfectly each time.

I was skeptical of the recipe since it didn't call for eggs, but it baked up well. I chose not to add nuts, which usually doesn't make a difference. With this recipe though, the flaxseed meal was overwhelming. I think it would have been better with the nuts as the flaxseeds would have enhanced the nutty flavor instead of just detracting from the sweetness of the bananas.

This recipe is fantastic! I love that it called for whole wheat flour, flax seed, and yogurt. I used vanilla yogurt because I didn't have plain, and it worked great. I baked as directed, and although it was dark when I took it out, it wasn't burnt or dry. Very moist and delicious! The flax seed and walnuts give it the homemade look and texture. Excellent!