recipe reviews for:

Favorite Banana Blueberry Quick Bread

“This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.”

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Reviewed: Oct. 6, 2008

I used mixed berries and this was still one of the best I ever made!

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kac


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Reviewed: Sep. 16, 2008

Yummy! I just made a few changes. Added 1/2 cup white sugar and 1/2 cup brown sugar. Also added 1/2 tsp cinnamon and 1/2 tsp nutmeg. Instead of vanilla I added 1 tsp almond extract. It gave it a lovely almond flavor that complemented the banana nicely. I also added 1 cup of blueberries. Delicious!

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HOKIESMILE


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Reviewed: Aug. 23, 2008

This is really good and very simple. I used a pyrex bread pan and it took longer to cook.

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H Schindelman


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Reviewed: Aug. 16, 2008

I thought this came out with almost no flavor. The blueberries and bananas somehow trumped each other. It was quite moist but something is missing.

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Erin A.

	Cooking Level: Intermediate Home Town: Reading, Massachusetts, USA Living In: Alexandria, New Hampshire, USA
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Reviewed: Aug. 8, 2008

Very yummy, made 3 2" high loaves which I froze. That way it's less of a temptation for hubby & I to finish off one large loaf over a weekend! Added a little cinnamon & vanilla as prev. reviewers suggested, used fresh picked blueberries. Looking forward to making it this winter whenever I have overripe bananas in the house, and my frozen fresh-picked blueberries in the freezer!

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SHOGIRL

	Cooking Level: Intermediate Living In: Syracuse, New York, USA
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Reviewed: Aug. 5, 2008

Very good! I made a few changes though...cut the shortening to 1/4 cup and used 2 extra bananas (which made it 5 bananas in total). That made it lower in fat but it didn't taste like a "lowfat" loaf. I also used toasted slivered almonds which were very good. Will make this again!

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extrafrostingplease

	Cooking Level: Intermediate Living In: Calgary, Alberta, Canada
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Reviewed: Aug. 5, 2008

This was really, really good and moist. Unfortunately, I didn't have nuts on hand but added a little extra oatmeal. I'll try applesauce in place of shortening next time as other reviewers have done.

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HJV73


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Reviewed: Aug. 4, 2008

I followed this recipe to a "T" and it turned out SUPER! My family loved it!

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Amanda F.

	Cooking Level: Intermediate Home Town: Lawrence, Kansas, USA Living In: Saint Louis, Missouri, USA
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Reviewed: Aug. 2, 2008

Delicious! The oatmeal adds a nice texture. I added nutmeg & cinnamon like other reviewers. This is definately a keeper. Moist, sweet & different than other banana bread recipes & I've tried many!

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Joyce

	Cooking Level: Intermediate Home Town: Whitesboro, New York, USA Living In: Melbourne, Florida, USA
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Reviewed: Jul. 19, 2008

I used a buttered flavored shortening , fresh of the bush blueberries, 2 dark bananas,....it cooked well in 55 mins., it had a nice texture ...but not very flavorfull. I'll try it again with 3 additives; 1) cinnamin,2) vanilla extract ,& 3) banana extract. Other than that ....it must be Me ! ? !

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Donny D

	Cooking Level: Expert Home Town: Caspian, Michigan, USA Living In: Augusta, Georgia, USA
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Reviewed: Jul. 1, 2008

I used butter-flavored shortening, whole-wheat flour, and walnuts because it's what I had on hand. Next time I'll probably add more blueberries. This turned out delicious and I'm sure I'll be making it again in the future. It's great for breakfast or as an afternoon snack, and it's healthy too.

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TERESITA79

	Cooking Level: Intermediate Home Town: North Ridgeville, Ohio, USA Living In: Cary, North Carolina, USA
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Reviewed: Jun. 27, 2008

I made this with my 11 y/o and 2 y/o and it was so much fun to make with them. We had a piece for dessert and it is so moist and delicious! I used applesauce instead of shortening, and took everyone elses advice and added vanilla, nutmeg and cinnamon. BUT instead of putting in a pan I made it inmy 7-1/2" diameter bunt pan-cooked it for 40 mins and then checked with toothpick. I could have kept it out but I put it back in for 10 minutes more just in case and it came out YUMMY!

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LINDSYBUG


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Reviewed: Jun. 25, 2008

AMAZING - I've never had a banana bread this moist and delicious. I used one third brown sugar and I added vanilla, cinnamon, and a tiny bit of nutmeg. The last loaf is still in the oven. (I tripled the recipe) As others have noted, it really is best to make these either in smaller loaf pans or muffin tins. My large one is very done on the outside and just barely done on the inside. The taste is incredible. A winner!!

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Kelly O'Neill


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Reviewed: May 22, 2008

The blueberries are an excellent touch. Very moist and thoroughly enjoyable.

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iloveonions

	Cooking Level: Intermediate
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Reviewed: May 9, 2008

This recipe was wonderful. I had no nuts in the house so I doubled the oats. Replaced shortening with applesauce as others did. Cooked for an hour and it was perfect.

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TJ

	Cooking Level: Expert Living In: Springfield, Massachusetts, USA
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Reviewed: Apr. 18, 2008

Love it....I ate half a loaf by myself....maybe I shouldn't make it again ehhehehhee

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LuvChanSe

	Cooking Level: Intermediate Living In: Largo, Florida, USA
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Reviewed: Apr. 6, 2008

With a couple of modifications this is total 5 star bread. I followed the other reviewers advice and used applesauce instead of shortening. I had some so why not cut the fat?! I also used 1 full cup of frozen (not thawed) blueberries. Any fruit bread I

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