This makes great bread. I'm going to replace this recipe with my traditional banana bread recipe. The only thing I did differently is to replace the all-purpose flour with whole wheat integral flour. I also added a handful of walnuts. YUM!

I did half white and half whole wheat flour and added 1/2 tsp cinnamon and several dashes of mace. I left the whole flax seeds in for crunch. The batter filled 3 mini loaf pans which baked for 25 minutes in a convection oven. I thought it delicious, my husband thought it too sweet. It's stayed fairly most after 2 days. I'm making it again today and will try all whole wheat flour.

I have made 3 banana bread recipes from this site. This is by FAR the best even though it's the "healthiest". Yeah, yeah, I know there's sugar in it, but at least there's wheat flour (in mine), tons of ground flax (I bought mine milled and didn't use any whole seeds since they are worthless) and MY KIDS LOVE IT!!! Can't ask for better than that.

I was looking for a way to use some flax meal that I had on hand and this recipe was perfect! Instead of using whole flax seed, I just used all ground. Also substituted raisins for dates since I didn't have dates on hand. This make a great, hearty bread. Even my picky kids enjoyed it!

I substituted the oil with unsweetened applesauce, used half whole-wheat flour, skipped the whole flax seeds and sprinkled walnuts on top. It came out very moist and light.

Great recipe! My only addition to your excellent recipe using flaxseed is, for myself I use Rejuv! for my flaxseed meal. It comes easy to measure and has added value of flax hull lignans which are concentrated. Great antioxidant and packed with Omega-3s. Easy to cook with. I use it daily in my smoothies. I've done the research and it is the best and superior to the flaxseed meal you get at a local health food store or enlightened grocers. Thanks again for the great post.

Wow! I'm amazed. First time using flaxseed to cook with and I'm loving it. I took liberties with the recipe in several ways- my flour was a mix of white, whole wheat and wheat germ. Agave syrup for the sugar and used half as much as was called for. Used egg whites only, no yolks. Used applesauce for the oil and doubled it. I still credit the recipe's creator completely. Lovely as muffins and in a loaf.

Impressed. I thought it would be extremely dry and crumbly and would fall apart. I like a dense banana bread. I didn't put in the dates (didn't have any), so this is still a good recipe without the extras.

Loved it!!! Had to cook it maybe an extra 10 minutes; may do that again next time or may use a 9x5 pan instead of an 8x4. Had a piece once it cooled and then wrapped it in plastic wrap and left it on the counter. Perfectly moist and delicious the next day. Next time I will add more dates and chop them less. I added pecans and golden raisins as well. Also used wheat germ and bran in place of the ground flaxseed since I only had whole and my processor wouldn't grind them. Replaced the oil with applesauce and used half whole wheat flour. Added the 1/4c whole flaxseed but as other posters have said, there's really no benefit to it; will possibly add chocolate chips instead next time. Awesome recipe, very quick to prepare and very easy. Bakes up beautifully.

Exceptional Bread. My family loves it. Plus it is high in fiber and is very healthy eating.

At 55 minutes mine was overcooked. Next time I will check it sooner. It's still good but a little on the dry side. I used cranberries & chopped walnuts instead of dates. Added a little oat bran in place of the whole flax seed. Added homemade apple pie spice. Thanks, I love to find healthy things to eat in the morning!

Very tasty muffins! I replaced the oil with unsweetened applesauce and made 12 big muffins. Thanks for sharing!

I've made this recipe a couple of times now. The first time I followed it exactly and my husband loved it! I tried it again and added 2 cups of fresh cranberries instead of the dates and a tsp of vanilla. It turned out much better than I expected. I also made muffins instead of a loaf (350 degrees for 22-25 minutes). The muffins are not too sweet and the cranberries give a nice tartness which adds contrast. I'll continue to use this recipe!

So I replaced the sugar cup for cup with honey, replaced the veggie oil with olive oil, and used wheat flour+gluten instead of all-purpose. I added 2TBSP of molases because I like my wheat bread to LOOK like wheat bread and the molasses gives it a darker color. Instead of dates I used craisins, dried blueberries, and golden raisens and added about double what the recipe did. Also, my bananas were not completely smooth, but a little chunky, which made the bread look and taste good too. It came out great! I passed it around to teachers at school today and they are asking for the recipe. If I do it again I will add some cinnamon. I don't know if I butchered this recipe, but it was a good starting point for something healthier.

made very moist and delicious muffins out of it and the best part is that its healthy. Used 3/4 cup whole wheat flour and the rest all purpose flour and also 3/4 cup ground flaxseed.

This was an excellent recipe. I doubled the recipe and turned it into muffins so I had something to grab on the go, and it worked great. With doubling the recipe it made about 30 muffins, cooked at 350 for 25 min. I only had 4 bananas and it still tasted great, but probably would have been better with 6. I also didn't have dates and omitted them and used all flax meal since I didn't have any flax seed - which worked just fine. I might try adding some cinnamon next time. Yummy and will definitely make again.

great recipe. i even cut the sugar in half (don't necessarily recommend, i just did it to cut sugar intake) and it was still great. i omitted the dates. it makes 2 mini loaves. i baked for 20 minutes in a dark pan for mini's.

I tried to make this recipe many times, with no success. The first time I made it exactly, then I tried some variations, no success still. I tried to like it, but just couldn't.