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Moist and pretty healthy! My kids just gobbled it up for breakfast.
Used mini chocolate chips, but no walnuts although I wish I had. But I'm on weight watchers and was looking to keep the points low. I made these into muffins and it made 12 at 4 points each. Very moist and tasty but stuck to the muffin paper, even though I sprayed them. Maybe needed to let them cool longer, but couldn't wait! Love the taste of banana and chocolate and made for a healthy breakfast or snack.
Yum. Looking for a nice way to use up my last box of tofu before the move and came upon this. And it used up some of my bananas in the banana graveyard (aka the freezer) so it was a win! I left out the nuts and used a white/wheat combo. This was dense and a tad spongy, but had lovely flavor that we all really enjoyed on a lazy afternoon! (I used 3/4 of a small aeseptic package of light silken tofu.)
I am always interested in new ways to incorporate tofu into my diet, and this recipe was a success. I used 100% whole wheat pastry flour with good results. The texture was slightly rubbery, but still pleasant and rather expected given the ingredient list. I froze most of the batch and will look forward to enjoying these healthy breakfast treats. Thanks for the recipe!
This is an excellent banana bread. I doubled the recipe and used 3/4 cup granulated sugar and 3/4 cup brown sugar. Left out the walnuts and used a white/wheat flour. Excellent with Creamy Fruit Topping Creamy Fruit Topping.