This was a great recipe, but it took extra minutes to cook.

This has to be the first time I found a sugar free recipe that actually tasted good. It was easy and quick, too. I added chopped up pieces of sugar free chocolate to the mix, and it came out wonderful! I did separate the mix into two small cake tins, which took only about 20 minutes to cook, not the stated 45.

My husband is Diabetic and LOVES this recipe!!! He asks for it all the time. It is super easy to prepare and tastes wonderful. Like the previous comment I have made a few changes, I add an artificial sweetner to the batter just to make it a little sweeter I also throw in a few sugar free chocolate chips just to add a suprise inside the bread. LOVE LOVE LOVE THIS BANANA NUT BREAD!!!

You guys really need to google the dangers of artificial sweeteners -- they're toxic. The public really needs to educate themselves and quit consuming these poisions. This bread is great without any artificial sweeteners.

I am 65 years old and I've been using artificial sweeteners every day for most of my life and I am in very good health. I get regular check up's and blood tests. I use mostly sweet n low and Splenda. The added sweeteners definitely make the bread taste better! Does anyone know anyone who has become sick from using these sweeteners. I don't know of any!

I get a massive headache every time I consume artificial sweeteners.

Splenda is POISON - if you feel you need to add sugar, use a little Stevia or coconut palm sugar.. but this didn't need it if you use very ripe banana.

I am getting off the artificial sweeteners because they have been showed to make everything worse, even fibro pain, migraines, stomach problems, and cause cancer in rats. I am diabetic and there is not hardly anything for diabetics that do not have sugar substitutes or sugar in them. I have found apple sauce, and honey to be a great substitute, you just have to watch how much of it you use, but since honey is very sweet, it don't take much, and it has good things in it for you. Stevia is the only one my doctor and nutritionist said is half way safe due to not having as much stuff in it, and is more natural.

I use Monkfruit sweetener. It is all natural and it tastes good.

I do this recipe every time I have very ripe bananas and it is always a hit. I never use artificial sweeteners because researches and studies showed that it is dangerous and harmful for the body. Sometimes I add 1/2 cup of chopped dates or dried figs when I know that people have a very sweet tooth. Believe me, no one notice that it is a dessert without sugar.

Artificial sweeteners contain chemical compounds the human body hasn't evolved to break down or even use. Some of the compounds can remain in parts of the body for extended periods of time, and it is unknown what affect that can have over the long term. The human machine is an amazing filter and can remove these chemicals over time (be it one day or one year). The best thing for anyone is natural sources, but artificial means making your body process something it can't use. Limiting these artificial sources is a good practice and should ALWAYS be considered. At least with using natural sugar The affect is understood. If your body can't use the compound and its only used to trigger an analogous interaction to taste sweet like sugar just use sugar and limit your intake. Everything in moderation.

Great recipe. Re artificial sweeteners - annoying how people rely on one-case (or even 5 or 10 people they know) rather than research. "I'm fine therefore sweeteners are ok". Reliable statements aren't based on single case studies.

I don't see no fake sugar here. Why u tawkin bout fake sugar there!?

When you are diabetic you have no choice than to have sweeteners. So my opinion is, if you don't have anything nice to say keep scrolling.

Smelled wonderful - tasted terrible. Next time, be sure to add a calorie-free sugar replacement such as Splenda.

Depends on the bananas you used. Only ripe bananas have the sweetness this recipe requires.

Very good. My editions: 4 bananas, 1 cup splenda, 1 tsp. vanilla and applesauce instead of oil. Without the splenda, it just wasn't sweet enough for me. Very moist and delicious.

But if you add or subtract ingredients, it's no longer the same recipe.

Instead of sweetener which can be toxic, try pear, white grape, or apple juice instead of water. Plenty sweet then!

I just wanted to thank the person that suggested using juice instead of artificial sweetener. I look forward to trying it. It is hard to find helpful comments on alternative solutions to low, non-artificial sugar recipes.

Honey is always good. Or molasses.

Good recipe. I added half a cup of Splenda. However, this recipe should be renamed. It is not sugar free. Bananas have sugar in them!

Lily L, you must be kidding! Your comment is ridiculous. Bananas contain glucose, they don't contain sugar (i.e. granulated white stuff, which is what people generally think of when they hear the word sugar). Never equate the two. The glucose in fruit does not undergo the toxic process that produces white granulated sugar a.k.a. sucrose.

As a chemist for almost 30 years, I have found myself having to correct these simplistic comparisons that people like Lily L make without any understanding of the chemical composition of either glucose molecules or white sugar. They are entirely different, and therefore affect the body in completely different ways.

Glucose is healthy. While sugar, sucrose, is basically inert, it has no nutritional value.

Acknowledging the distinction made Sylvie (New York) of the difference between glucose and sucrose, I think the recipe is a "No Added Sugar Banana Bread" recipe. That would eliminate any confusion for readers such as LilyL (California).

Since some of you appear to have science backgrounds, what would be the difference between sweetening a baked good with fruit juice, and some suggested for this recipe, or white or brown sugar? Is fruit juice a healthier choice for sweetening over sugar?

Actually Sylvie, bananas contain glucose and sucrose both of which are classed as sugars.

I disagree with the chemist... Glucose still counts as sugar. If you disagree, ask a diabetic... Still, like all other surgery things, eat in moderation and there will be little issue.

Your liver doesn't know the difference.

It's sugar free because there is no added sugar, all of these things turn into "sugar" glucose once consumed but for the most part this is "white sugar" free. Stop being difficult.

Add another banana or two for extra banana flavour and sweetness. Leave out the water or use less. No need for artificial sweeteners.

Apple sauce is great to add sweetness cut off some water n a bit of oil and add apple sauce. Toxicology reports say that artificial sweeteners are extremely similar and contain some of the same chemicals as pesticides. just FYI.

I have used sweet 'n low for 44 years and no problem yet. I bake with stevia also. About the banana, that is crazy. Because it is sweet it would be sugar? I guess most fruit would be sugar then. New to me.

I use a small container of applesauce instead of oil in all my baking and everything turns out great. In this recipe I used applesauce and apple juice instead of the water and oil. YUM! YUM!

will will try that next time. mine was not very sweet. I will use it as toast... Will add jelly and cream cheese.

Hint - replace regular vegetable oil with SPECTRUM refined coconut oil, (you will have to melt) It's kind of expensive but well worth it. Other brands have coconutty taste. This brand enhances the flavor of whatever you're cooking but doesn't add it's own taste. Use 3 bananas instead of 2, pinch of salt 1/2 tsp cinnamon and half tsp of nutmeg in place of vanilla. Coconut oil makes it very moist and absolutely no sugar substitutes needed. It really tastes like you added sugar. Enjoy!!!

Wow! So good. I was looking for sugar free banana bread to share with my 1 year old. I think I'd take the advice of the person who suggested using apple juice in lieu of water next time, but other wise I am so pleasantly surprised.

Can you use just whole wheat flour for this recipe?