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Reviewed: Aug. 19, 2008

It was so easy to make! This bread turned out to be very good. I used butter instead of shortening. I also did not have vanilla extract at home, so I used amaretto liquor. I can not taste the difference. yum yum

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Reviewer:

nessy


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Reviewed: Jul. 26, 2008

I love this bread! I used an extra banana for more flavor and added cinnamon and vanilla. It tasted better to me the second day. Delicious!

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Haneen:)

	Cooking Level: Expert Home Town: Tampa, Florida, USA Living In: Worcester, Massachusetts, USA
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Reviewed: Jun. 29, 2008

I turned this into a bread for diabetics with these changes: 1/2 the shortening and ...I subst splenda for sugar cutting the amount called for to only 1/2 cup splenda...I added sugar free applesauce..4oz and ground flaxseed about 5 Tablespoons. I also used about 5 rotten bananas...not sure how many comprise just 1 cup..

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WNDERWO


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Reviewed: May 21, 2008

I will definetly use this recipe again, next time using butter instead of shortening.

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EROCK101

	Cooking Level: Expert Home Town: Ann Arbor, Michigan, USA
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Reviewed: May 19, 2008

Made this recipe the other day. I didnt used shortening....I dunno why the idea freaked me out but it did so I just used butter. And I substituted brown sugar...which I think was a mistake. This bread is very tasty but I think it needed a touch more sugar or...something. I will try to make this again :)

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JENWEE99

	Cooking Level: Intermediate Home Town: Thornton, Colorado, USA Living In: San Angelo, Texas, USA
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Reviewed: Apr. 4, 2008

I made one large loaf, cooked it at 350 for 35 minutes and then decreased the temp to 325 for another 15 minutes. It turned out great! The perfect solution to my past-ripe bananas and frozen blueberries (thawed).

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Reviewer:

lizzie meydenbauer


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Reviewed: Jan. 20, 2008

Loved it! I’m thrilled to say this was huge hit with BOTH my 7 yr old son and picky, “non-sweet eater” husband. I’m thankful there was enough for two tins, as the first was gone in just minutes! I made a few changes...I used whole wheat flour, butter flavored shortening, added 1 tsp baking soda, 1 tsp cinnamon and 1/2 cup of pecans. I also used FROZEN blueberries and it still turned out great!

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40 something

	Cooking Level: Intermediate
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Reviewed: Oct. 2, 2007

I substituted whole wheat for the all-purpose and used Splenda's brown sugar mix and while these loaves turned out denser then the recipe probably intended, they are still quite good. I did do the butter, sugar and walnut topping (again using Splenda) and I think it's the topping that sealed the deal for me.

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Violetzee

	Cooking Level: Intermediate Home Town: Barrie, Ontario, Canada Living In: Kelowna, British Columbia, Canada
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Reviewed: Sep. 3, 2007

This was extremely easy to prepare. I used 4 small loaf pans and also topped with butter, brown sugar and walnuts. I used a little more blueberries than called for only because I had them on hand. I baked the 4 loaVes for 45 min. This was delicious and easy!

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Reviewer:

14ktgld


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Reviewed: Dec. 15, 2006

Very good recipe. I made a few changes, however. I used brown sugar, "butter" flavored shortening, and frozen blueberries that I thawed. I also added a 1/4 teaspoon of walnut extract to the batter. For a topping, I mixed butter, brown sugar, and walnuts. I put the topping on the batter before I baked. The recipe called for 3 smaller loaf pans but I used 2 regular loaf pans and it came out wonderful. It was very quick and easy.

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Reviewer:

aliciad


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