This is a classic banana bread recipe adapted with lower sugar than the original Check out suggestions below for some possible substitutions which can make it even healthier. This has been a favourite in our family for nearly 10 years.
Always check your banana bread at regular intervals as not all ovens are calibrated the same. If the top of the bread browns too quickly during baking, cover with foil.
You can use softened butter instead of the oil, or replace half the oil with apple sauce.
Raw sugar or caster sugar can be used (or combined).
You can substitute all or part of the flour for wholemeal flour.
I cooked this and everyone loved it. I added 1.5 tsp of cinnamon and substitued butter for the oil. - 17 Dec 2011 (Review from Allrecipes AU | NZ)
Cooked in 45 minutes and a little dry. Really nice served warm/toasted with butter - 20 Jul 2011 (Review from Allrecipes AU | NZ)
Thanks for this super recipe. I baked three cakes for my colleagues and they all loved it! The only thing I changed with the recipe is that I added choc chips and it was very yummy It'll definitely be one of my favourites. Cheers! - 16 Mar 2011 (Review from Allrecipes AU | NZ)