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
Made it healthier. I loved this rich and healthy banana bread. I used a little more banana and replaced the oil with apple sauce, making it a little more healthy. The catch was I had to bake it about 5-10 minutes longer, but it turned out perfect. - 14 Jul 2008