It's good. Not really sweet but good.

Great Recipe! I did add 1/4 cup Splenda and only 3 tbsp. oil and the rest of the cup as apple sauce. I'm a Gastric bypass and diabetic. No dessert using fruit or fruit juice is sugar free any one who is diabetic knows that. The problem for me is that added ANY kind of refined sugar makes me very sick because of the gastric bypass. I am allowed 6 grams of sugar per serving. Can be added sugar or fruit added to a recipe. I've learned over the years as a bypass survivor that I look for no sugar added and I can adjust the recipe with artificial sweeteners that I can tolerate. I've found a relative new one called Whey Low. I'm not real sold on it yet because the taste is very usual. I cook with the Whey Low Gold because it is the best brown sugar replacement I've found. I'm going to add two table spoons to this recipe the next time I make it. This banana bread is a fabulous recipe and is sweet enough on its own, but I like my desert much sweeter if I can get it without ruining the recipe's intended finished taste. This one's is great without the added Splenda. I've made it both ways. Next I try the artificial brown sugar, used very, very sparingly.

This is darned good. Baking without sugar makes this more crumbly than traditional banana bread, but it's so much healthier. I used a mix of pecans and pumpkin seeds for the nuts, and used a "flax egg" (1 tbsp ground flax seed 3 tbsp water) to replace one of the eggs since I only had one in the fridge. I also used whole wheat pastry flour as I don't cook with white flour. I look forward to trying this again, and enjoying it for breakfast!

Turned out pretty good!

I add applesauce instead of oil and garbonzo bean flour in lieu of regular flour. I also use agave to add some sweetness. I'm doing cupcakes this time so I don't eat too much. It's so good!

We LOVE this recipe!!! I make it EVERY time we have bananas that are starting to brown. The only thing I've changed is that I add I cup of Splenda and some raisins. I double this recipe and make muffins (about 30). EVERYBODY loves them!!! I just wish I could figure out the nutritional value so I can calculate the points for weight watchers. I've been making these and have lost 30 lbs!!! A

I substituted water for apple juice (NFC) like many others, and added an extra banana, everything else stayed the same. It was definitely sweet but not very banana-ey for me. I would use less flour next time, as that came through too strong.

I didn't follow the recipe exactly, I used 4 bananas, and replaced the water with soy milk and it turned out very good. it's super moist and very banana-ey lol

I made this recipe the other morning and added 1/2 cup Splenda and 1 cup of unprocessed bran (then only 1 cup of whole wheat flour) and it was very moist and very good.

Read all the comments.. Try using 3 frozen bananas they work the best. Place ripped bananas in freezer with rims on them. Freeze for about 24 hours or longer. When ready to use your freezer bananas please... let them thaw in the skin until ready to use. Then peel and add to the vegetable oil, or melted coconut oil and egg mixture. Mix until all ingredients are incorporated do not over mix. Substitute water for fresh squeezed apple juice. I like to use 1 apple squeezed threw a juicer instead of concentrated juice. Concentrated juice has to much sugar in it. You will still need 1/2 cup of pure apple juice. Then I add 3 tbsp unsweetened applesauce. Could use half soft whole wheat flour and half all purpose flour. or all soft whole wheat flour or A&P flour its up to you either way it works. You may needed to add 1/4 or 1/2 cup of extra flour depending on how wet the mixture is. "your batter should be thick like pancake batter".(example of what the dough should look like) just be careful not to add to must flour, to much flour will make it dry) I don't use nutmeg but I do use a pinch of salt. I like to use pecans instead of walnuts because I like the pecan flavour with the bananas. Moist and so good. Hope this helps . Note I love this because I also am a dietetic too. I also like making my banana bread into muffins. This is how I make my recipe. All the other ingredients are the same... enjoy...

I read everyone's comments. I made it with additional bananas, and used unsweetened applesauce instead of the oil and water. Half and half whole wheat and white flour, and a little extra on the spices. Made muffins instead of bread. The texture is moist and the flavor is good.

This recipe is a keeper. I made mine with the by replacing the water with apple/white grape juice to add sweetness. The juice I had happened to be a can of izzie, so it was carbonated, and I feel like this might have really helped the texture to turn out light and fluffy.
It is still NOT a very sweet bread. It's very different. But the whole family really liked it. The only negative was that it turned out very crumbly, but I don't mind that too much. It tastes good and is a lot better for me and my kids than the stuff I usually make.

Awful! I subbed applesauce for the oil but I didn't do the juice in place of water. Maybe it depends on your bananas. Mine were very brown. I couldn't taste banana in the bread at all. Definitely not sweet enough. The only way I could eat it was more like a roll - warmed up with some sugar-free jelly on it. Then I didn't have to toss it.

Really good recipe! I was stumped that there was no sugar substitute at first... i kept looking and thinking "surely they didn't forget?" But when I dipped my finger in for a taste, it was sweet enough! Thank you so much. This one's a keeper!

Thank you for all your suggestions--I have been looking for just these ideas to fulfill my dietary plan at this point.