“In an effort to make more healthy homemade breakfasts, I cut a lot of fat out of my regular banana bread recipe,” writes Sarah Bialock, Yuma, Arizona. “This bread turns out so moist and delicious, you won't believe it's light!”
“I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute.” —Brittany Carrington, Tehachapi, California
Looking for a speedy breakfast or take-along treat for the office? "This mix is so convenient to have on hand to bake a batch of moist tropical muffins or a loaf of nutty banana bread," informs Doris Barb of El Dorado, Kansas.
“I served this quick bread to a group of ladies I had over for lunch,“ writes Carole Lanthier from Courtice, Ontario, “and every one of them asked for the recipe! It was a big hit.“ Moist, tasty and studded with cherries and walnuts, this pretty loaf is easily doubled.
TIP: This bread freezes well and also makes a lovely holiday or hostess gift.
This versatile bread can be enjoyed as a breakfast treat or simple dessert. My mother gave me the recipe. It was one of her church potluck favorites. It freezes well, too.—Grace Gibbons, Melbourne, Florida
“I modified my usual recipe when I couldn’t find any zucchini at the grocery store,” relates Violet Rundels of Waverly, Ohio. “I used cooked squash from the freezer section instead, along with bananas. My family loves this bread.”
Good old banana bread is delightfully dressed up in this version, studded with chocolate chips and pecans. I served yummy slices at the holiday brunch I plan annually for my relatives.
-Shelly Rynearson, Oconomowoc, Wisconsin
Studded with cranberries and nuts, these moist golden loaves make wonderful breakfast treats and gifts for grateful friends. I experimented for years, and this recipe is near perfection! —Eva Rider, Montgomery, Alabama