Comments on: Lee’s Banana Birthday Cake

By: Tamara

Tamara — Sat, 03 Jul 2010 17:15:25 +0000

I just made this (except replaced with coconut oil) and it was AMAZING!!! Me and my fiancee could hardly tell it wasn't the usual banana bread w/ flour and sugar etc. Elana rocks!!

By: Christina Pollock

Christina Pollock — Sat, 29 May 2010 12:42:27 +0000

I have your cookbook and tried the sandwich bread. It did not turn out well. It was very heavy and dry. I had a hard time swallowing it as it got stuck in my throat. I have tried other recipes from your book and really liked them so I am wondering if you have a different sandwich bread recipe. I am having such a hard time not being able to have a sandwich. Every bread I try tastes terrible. Not having a sandwich is the hardest part of having to eat gluten free for me and I am getting desperate.

By: katie h

katie h — Mon, 10 May 2010 03:21:28 +0000

Had a couple extra bananas that were over-ripe and didn't want to throw out. Was in the mood for some banana muffins and saw this great recipe with an additional comment made by another Katie that she made them into muffins. I made mine like the other Katie and have been loving them!! So happy to not throw out food, and fruit breads are a special love for me so - added bonus!! Thanks for another great recipe, Elana!!

By: Teresa

Teresa — Sat, 27 Feb 2010 23:19:09 +0000

Elana,
I love this banana bread! I used Ener-G egg replacer to make it vegan and it worked out perfectly! The second time around I added crushed walnuts and cinnamon and that was delish too! Thank you for introducing me to Almond Flour. I do not have Celiac but I keep getting cysts and they believe Gluten and over production of Insulin causes it, so no more gluten for me. So thank you so much!

I do have a question - can I substitute a cup of apple sauce or say 1/2 cup apple sauce and 1/2 cup apple chunks instead of the banana? Wasn't sure if you've experimented in this area :)

Thanks so much!
Teresa

By: Jessica

Jessica — Sun, 31 Jan 2010 23:36:48 +0000

Just made these into muffins, followed the recipe exactly except I folded in about a cup of chopped pecans. Baked on the low rack in a 350 oven for 23 minutes and they came out great! I think next time I will use part agave nectar and part maple syrup to give it a little extra umph. Thanks to everyone who has posted suggestions here as it has given me some great ideas on how to modify this in the future!

By: Wally

Wally — Fri, 29 Jan 2010 19:04:05 +0000

Just made this with coconut oil. Delicious, thanks! You have single handedly inspired me to develop a cooking hobby.

By: Petrina

Petrina — Thu, 19 Nov 2009 21:47:24 +0000

This is the most awesome website ever. Your almond bar are to die for, and all my friends always want to know if I have any in the fridge. I've given them the recipie and your website so they can make them as well. I was wondering if I can make your banana bread with Almond Meal? I'm making these for our trip this weekend.
Thanks,
Petrina

By: ~M

~M — Fri, 16 Oct 2009 05:56:29 +0000

Hi Elana,

I baked this banana bread/cake recipe as muffins tonight (25 minutes at 350ºF). I packed down the almond flour (I think you do too) and otherwise followed the recipe as written. In the future, I would grease the muffin tin a bit. Otherwise, they are excellent and just what I was looking for with 2 very ripe bananas, and the need for portable weekend travel snacks that are not too sweet (and these are high in protein to boot!).

Next time, I think I'll add chocolate chunks (cut up chocodrops) or Enjoylife mini chocolate chips and/or cinnamon or chai spice (my homemade blend that I use for applesauce). Maybe spread some almond butter on top too. :) Thanks for another family favorite!

By: Amy S

Amy S — Thu, 03 Sep 2009 16:47:37 +0000

I made this into 1 regular sized loaf and it took 45 minutes. I used coconut oil. This came out so tender and moist! I've been having trouble with the almond flour bread recipe. Either it won't rise, or it sticks pretty badly or something. This turned out perfect the first try. BTW, Elena, you didn't put this on Zaar. Would you, so I can put it in my cookbook, either that or I'll put it in my private recipes. Thanks.

By: Lorain

Lorain — Wed, 29 Jul 2009 02:18:50 +0000

OMG...I really have to stop trying your recipes..they are so good!!
I made this recipe into a loaf...just one regular sized loaf. I used half maple syrup, half honey instead of the agave and I used 3 bananas. I also added some 72% dark chocolate chunks....baked for an extra 10 min (50 min total) and it is lovely!! So moist and tender and tasty....
thank you!!