One Review | Be the first to review!
Reviews
Kim Taylor on 11.29.2011
This recipe is fabulous! I have created a slightly healthier version by:
*reducing the oil to 1/2C and adding 1/2C of non-fat, greek yogurt
*using two eggs instead of 3
*use 3/4C of granulated sugar OR 8 packs of splenda
*adding 1C of all purpose flour and 1C of whole wheat flour
I also add 1/2C of slivered almonds which add a whole new flavor to the mix!
All in all, a wonderful cake, with or without the changes!
You must be logged in to post a review.
4 Comments | Be the first to comment!
Comments
newshadeofgreen on 7.27.2009
I tried this recipe this morning and it turned out great! I made a few modifications to make it healthier…
- 1 cup vegetable oil = 3/4 cup apple sauce, 1/4 cup veg oil
- 1 1/2 cups sugar = 1 cup sucanat, 1/2 cup sugar
- 2 cups all-purpose flour = 1 1/2 cups whole wheat pastry flour and 1/2 cup all-purpose flour
It is very moist and tasty! I also guessed on the vanilla and cinnamon by adding 1/2 tsp each.
Thanks bakeaholic!
ksparksfusco on 8.3.2009
This was a huge hit at my church for all age levels! It was moist and had a wonderfully sweet banana flavor- perfect.
anneh on 8.7.2009
I made this yesterday. It was perfect to use up the old bananas on my counter top, as well as my over abundance of zucchini. I used newshadeofgreen’s healthier variations (substituting applesauce for some of the oil) and it was delicious. I put in 1 tsp of vanilla and cinnamon. The bundt pan was a nice idea. I get so tired of zucchini bread in a loaf shape, because the middle never seems to be done all of the way. This was delicious!
Phyllis Watters on 8.31.2011
The recipe didn’t specify how much cinnamon to use so I used a teaspoon. Plus I reduced the vanilla to one teaspoon.
You must be logged in to post a comment.