This is a moist banana bread perfect for using up ripe bananas. I usually freeze my old bananas until I have enough for a recipe or two. Just freeze them as they are - peel and all - and thaw for an hour or so at room temperature. I have also used apple sauce in place of the oil to make this low fat. It is not quite as moist, but the flavour is still just as good.
Used different ingredients. Following other suggestions and throwing in some of my own - I replaced the oil with 5 tbsp apple sauce, for sweetner used 4 tbsp honey and 4 tbsp dark brown sugar, and 1/2 tsp. cinnamon. Moist, low-fat, delicious way to use up those ripe bananas! - 14 Jul 2008
Loved this. I'm usually not thrilled with the results when baking with honey but this is wonderful. I used a very finely ground wholemeal flour so the bread has a light texture. - 14 Jul 2008
Used different ingredients. I really liked the taste and texture of this bread. I substitued apple sauce for the oil and used egg whites instead of whole eggs and it still came out delicious. - 14 Jul 2008