Molasses Banana Bread

I used only 3/4cup of grandmas molasses based off of other reviews. It was still too much molasses unless you want that flavor but it over powers the banana. It doesn’t taste like banana bread at all. Also I pulled it out about 5 mins early and it wasn’t moist.

This recipe is wonderful. I did not have any nuts so I added chopped dates. It was lovely and moist and I will be making it again!!

Very moist but with a strong molasses flavour. I used Fancy Grade Molasses and it would have been better with a light grade as the molasses overwhelmed. I re-made it with only 1/2 cup of molasses and we could then taste the banana

Too much banana and molasses. I would use 1 cup of bananas or 3 large and 1/2 cup of molasses if I make again.

I made this, customizing it just a bit to suit my taste a bit more. I included 2 teaspoons of cinnamon, 1/4 teaspoon of ground cloves, a 1/2 teaspoon nutmeg, I cut back on the molasses by 1/2 a cup and included an additional 1/2 cup of brown sugar. I omitted the walnuts. I will make this again it’s a very useful way to get rid of overripe bananas. Delicious, thick dense and moist cake is superb with coffee!

really tasty. quick and easy. i add ginger (powdered, crystallized, and fresh–i love ginger!) sometimes. chai spice and cardamom are also good additions if you want to mix it up. i’m actually not crazy about traditional banana bread, so this is my go-to to use up mushy ‘naners.

I used 1/2 cup coconut oil instead of butter, and only used 3/4 cup molasses. I also added some chopped pecans, cinnamon, ginger and allspice. I like my spices! I absolutely LOVED this bread!! Great alternative to the typical banana bread.

I used blackstrap molasses and loved it! Although I like molasses so I’m not sure how other would like it. Blackstrap molasses is rich in iron though so it’s good for little ones. It looked like too much for my loaf pan so I baked it in an 8×8. 2 cups of banana was 6 bananas for me but it came out so nice and moist. I added 1 cup semi sweet chocolate chips and 3/4 cups chopped walnuts. Also I found I was out of nutmeg?? so I improvised and added 1/2 teaspoon cinnamon and some ginger. My son loved it too

Turned out pretty good doing the 1/2 cup of molasses. The best change I made was adding chopped salted, roasted pecans on top…will try adding dates and raisins next time to add to the mix. We are currently ‘anti-sugar’ in our house right now so it was great to find a recipe that had no sugar…thanks!

I used 1/2 cup molasses and no sugar and used white flour. I will be making this again but will try some sugar as hubby likes sweet desserts. He even ate the bread and with some butter pronounced it good. Small steps.

Changed the molasses from 1 cup to 2/3 cup, only had 3 bananas so added applesauce, used cinnamon instead of nutmeg, added raisins and chopped pecans. Other ingredients as recipe indicated. Baked as 12 muffins for 17 minutes. My husband and I loved them! Not too sweet, very tasty. (My molasses was Grandma’s Original)

Changed the molasses from 1 cup to 2/3 cup, only had 3 bananas so added applesauce, used cinnamon instead of nutmeg, added raisins and chopped pecans. Other ingredients as recipe indicated. Baked as 12 muffins for 17 minutes. My husband and I loved them! Not too sweet, very tasty. (My molasses was Grandma’s Original)

I read a few of the reviews before making this, so I used a 1/2 cup of unsulphured molasses. I also only had three bananas so I used 1/2 cup of unsweetened applesauce. The directions had you including the nuts, but didn’t have a measurement, so I used 1/2 cup of chopped walnuts, and 1/2 cup of raisins. Very tasty! Next time I will use dates instead of raisins.

my husband loved this recipe, and he’s really fussy. He said he loved it because it was so moist. I loved it too!

I used 1/2 cup of fancy molasses and added 1/4 cup brown sugar. Baked for 65 minutes. It was burning on the edges and very stodgy inside. The flavour was good, though. I’ll try the recipe again and make muffins instead. Hopefully that will help the texture.

I doubled the recipe and made two loaves. I had mild molasses that my boyfriend brought me from the Amish community in TN. So it wasn’t too strong on the molasses flavor, I can still taste the banana. Its a very moist banana bread and I used cinnamon and clove instead of nutmeg. Also, I used all whole wheat flour, which worked out really well. Its a nice satisfying breakfast bread.

Yes, reviewing with changes. The previous reviews made me do it! 😀 I decreased molasses to half cup. Mind didn’t say blackstrap so I guess it wasn’t. Also, not all that identifiable – except by brown color – that it had molasses in in. I increased baking soda to 1t in hopes of avoiding the mushy factor. It was fine, not too much. I didn’t add the nurmeg, but I think cinnamon would compliment it more. Put in two 8x4s thinking it might be too large for a 9×5. It wouldn’t have been. Mellow banana flavor (four large) & pretty good, but no wows. I’m thinking banana bread with molasses spread on it might be good.

I followed the recipe using 1/2 cup blackstrap molasses. Sorry to say it was really bad. The molasses overpowered everything. I can’t imagine using a whole cup. Just goes to show how everyone has different tastes.

In the oven right now, used 1/3 c. molasses and doubled the salt to cut down the sweetness, also used cinnamon instead of nutmeg. Better is delicious, can’t wait for it to come out!

We substituted coconut oil instead of butter as well as the suggested 1/2 c of molasses. These are GREAT!!! We did muffins for 15 minutes at 350 degrees and they pealed away perfectly from the liners. Def a keeper!

It is absolutely wonderful.. Although i had o reduce the cooking time to 45 minutes… I wThanks