Comments on: Banana Bundt Bread

By: Detox Diet Recipes

Detox Diet Recipes — Fri, 10 Jul 2009 12:05:16 +0000

oh i love to eat bananas raw. i also love foods and recipes with banana in it. they taste very very good

By: Carissa

Carissa — Mon, 08 Jun 2009 23:19:07 +0000

Ahhh I love the secret ingredient of the molasses! I’m totally up for trying these! I’d make muffins and freeze the suckers!! :)

By: Diane

Diane — Tue, 17 Feb 2009 14:12:07 +0000

I have made this 3 times now and it is a total hit with ALL of the family…Husband & toddlers approve. Great job, Roni. Keep up the good work.

By: Lisa

Lisa — Sun, 15 Feb 2009 22:24:41 +0000

I made this yesterday. My bundt pan was smaller than yours, so I put the rest into 6 muffin cups. They turned out great. The muffin cups baked about 10-15 minutes quicker than the bundt pan.

By: sassyaztec

sassyaztec — Sat, 14 Feb 2009 12:45:24 +0000

LOVE this! Total hit with my crunchy/hippie home school group. The moms loved that there wasn’t any sugar used and the kids gobbled it up! I loved that I could eat something sweet at our vday party and not worry about throwing my points off. woo hoo! Thanks Roni!

By: Lauren

Lauren — Sat, 31 Jan 2009 02:19:57 +0000

Roni -
Thank you so much for your firm comments about having “balance.” I have been on this journey for so long and I have finally realized that it is indeed a journey! I am NOT going to loose 20 lbs. overnight! It has to be small victories in order to get where I want to be. I have expected in the past that I start a diet and exercise program and have expected to loose all my weight overnight. It is when I remind myself that I still have to live and be healthy at the same time (with indulgences along the way) is when I succeed! You are a real inspiration and I absolutely love your blog and recipes! In fact, I think that your recipes are much healthier than most of the “diet” recipes out there!

Thank you!
Lauren

By: Heather

Heather — Tue, 27 Jan 2009 13:31:56 +0000

OMG!!!!! This banana bread recipe is so delicious!!!!! The kids didn’t like the chocolate chips in the bread so amd gonna make it again today without the chips!!!!! Really so good1

By: glidingcalm

glidingcalm — Tue, 27 Jan 2009 05:45:20 +0000

looks healthy, dense, moist, and delicious!! awesome recipe Roni!! thanks for sharing!!! I’d probably omit the chocolate chips…since I love PLAIN banana bread. In fact it’s one of my all TIME fav. foods….hence why this made me SUPER DUPER excited.

By: roni

roni — Mon, 26 Jan 2009 15:33:38 +0000

Jennifer - Ummm you could try milk. The batter will be thinner. Maybe 1/2 milk 1/2 applesauce but they you are adding more applesauce flavor. Either way it *should* work.

By: roni

roni — Mon, 26 Jan 2009 15:31:53 +0000

Cathy - My guess is 2 pans but I haven’t done it. An the cooking time will probably be about 10 minutes longer.
I may be trying it this weel! I’ll post if I do!

By: Amy

Amy — Mon, 26 Jan 2009 00:52:54 +0000

I got the notice about this bread on the same day my husband asked what I was planning to do with 2 black bananas. This was a great recipe. I was in a hurry and didn’t let it rest the recommended time when it came out of the oven, so some of it stuck to the pan, but I made sure I scraped it out. (Didn’t want to waste any!)
Anyway, the addition of chocolate chips was awesome. This little indulgence hits the spot.
The only change I made (not on purpose) was that I used whole wheat pastry flour. I only did this because my whole wheat flour was, well, rancid…I think it still turned out great. This will definitely be made again at my house.
Amy
P.S. My “regular” banana bread calls for a cup of shortening. I think that this is a much better option!

By: Cathy

Cathy — Sun, 25 Jan 2009 20:22:12 +0000

Hi there. Just a follow up to what I posted above. I did make the Banana Bundt Bread this weekend. It turned out very moist and nice.

I used the mini sized chocolate chips and because I didn’t have wheat flour or molasses, I used white flour and brown sugar and it didn’t seem to hurt anything. I checked the calorie difference and I think I’m still fairly close to the same ballpark.

I did notice when I initially combined the wet and dry ingriedients it was very liquidy. But after a minute, while I was spraying my loaf pans, I came back and it was thick and frothy like pancake batter. I think the baking soda or flour must start to do their thing at that point.

I baked everything in two loaf pans for 35 minutes and it all turned out fine. The bread itself was a little shorter (not as tall) but that’s because I think the amount is really best for a bundt pan. I’m thinking of maybe trying my 9×9 pan next time since I don’t have one.

Overall the flavor was banan-ish (although I could detect a faint taste of applesauce under it) and I liked the chocolate hints in it. The consistency was extremely moist and no more dense than regular banana bread (maybe because I didn’t use wheat flour). I would definitely make this recipe again.

Cathy