Comments on: Banana Bread

By: Sammi

Sammi — Thu, 17 Aug 2017 17:42:36 +0000

This didn’t come out right at all lol the bread did not rise. I used two big bananas I don’t know what I did wrong. It still tastes ok it’s just mushy.

By: Lori Stultz

Lori Stultz — Wed, 15 Jun 2016 22:23:20 +0000

In reply to beth.

Hi Beth,

I apologize for the late reply to your comment! Regular all-purpose flour is going to work the best for this recipe. If you’re looking for a gluten-free version, I’d recommend buying an all-purpose gluten-free flour mix, which can usually be found at any chain grocery store.

I also think sticking to a non-dairy margarine, such as Earth Balance or Smart Balance, is going to produce the best results.

I hope this helps! Thank you for your questions

By: Lori Stultz

Lori Stultz — Wed, 15 Jun 2016 22:22:32 +0000

In reply to Jim Werner. I tested this recipe after seeing your comment and my loaf came out OK. I think you made a good point by suggesting the specific amount of banana that is needed instead of listing the number of bananas. When I made the recipe recently, I used 2 medium-sized bananas. I will see what I can do about adjusting the recipe. Thank you for your feedback.

By: beth

beth — Wed, 27 May 2015 22:49:01 +0000

Is there an alternative flour? Or margarine thank you in advance

By: Jim Werner

Jim Werner — Wed, 27 May 2015 18:36:54 +0000

This didn’t come out right at all – the bottom half of the loaf was solid and unbaked. It would be better if you indicated the volume of mashed bananas (eg, 1 cup) rather than just the number of bananas, since they can vary a great deal in size. I’m wondering if there was too much banana in the mix for mine. A waste of time and money.