I was looking for a good banana bread recipe and I found it! Very moist and the addition of the blueberries is great! The only modifications I made were increasing the blueberries to 1 cup (maybe a tad more) and leaving out the pecans. The blueberries I used were frozen, I just tossed them in some flour and added at the END of the recipe instead of the beginning (so they wouldn't get smashed). I opted for a muffin tin instead of a loaf pan too. The recipe easily makes 12 generous sized muffins (I filled the cups at least 2/3 full-not much rising to worry about overflowing). I will say that I usually don't use shortening in recipes if I can help it, but I didn't have any applesauce so I used the full 1/2 cup and I think it did add to the moisture and texture of the muffins. I wouldn't hesitate to use shortening again in this recipe! Thank you, this is a keeper!

Reviewed On: Dec. 7, 2009

Great weeknight supper. I made two changes, the first was the amount of cheese used, like some others, I only sprinkled on some to taste, not the full amount. I also used a black bean and corn salsa (Paul Newman's) and added a can of rinsed black beans. Adds a great taste and more fiber and protein! We will certainly be eating this again! thanks!!

Reviewed On: Jul. 6, 2009

Instead of using vegetable oil, I had a half package of bacon, which I browned and then used a tablesoon of the bacon grease to saute the onions and spinach. I also threw in some crimini mushrooms. To compensate for the added ingredients, I added two extra eggs. It worked out great and the bacon really added another level of flavor. I will definately be making this again!!

Reviewed On: Jul. 19, 2008