Reviewed: Apr. 22, 2012

LOVE this recipe! My family is gluten-intolerant, so I just use Bob's Red Mill's GF All-Purpose Baking Mix and a little bit of xanthan gum. They are a big hit in this house!

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Reviewer:

JenniferD73

Reviewed: Apr. 1, 2012

Oh it was so goood!

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Reviewer:

YummyNomNom

Home Town: Charlotte, North Carolina, USA

Reviewed: Feb. 3, 2012

I doubled the recipe because I had lots of bananas and blueberries I needed to use! I read the other reviews that said to lower the temp down to 325 after about 30 mins. I had to bake the bread for about an hour total, I made big loaves and this made for a longer baking time I guess! I also sprinkled the tops with cinnamon sugar before baking. Yum!

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Reviewer:

BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA

Living In: Frederick, Colorado, USA

Reviewed: Jan. 22, 2012

Delicious! Here are the changes I made: 1 cup whole wheat flour and 1 cup all purpose 7 tbsp butter 3 tbsp ground flaxseed (as substitute for butter) 2/3 cup applesauce, using half plain and half cinnamon flavored (substitute for sugar) 1/3 cup sugar I baked it at 350 for one hour (covered with foil after 45 minutes to prevent further browning of the top) and it turned out perfectly. Absolutely delicious.

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Reviewer:

barbindenver

Reviewed: Dec. 19, 2011

I used 3 bananas and 2 cups blueberries and made 2 large loaves instead of 3 small. Cooked for about 40 minutes and turned out perfect!!! It really is true that you don't need butter. Just warm up a slice in the microwave for 15 seconds and it's like you just pulled it out of the oven. So so yummy!

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Reviewer:

Missa

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Nov. 25, 2011

I have tons of frozen BB's! I make this often! My son loves it!

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Reviewer:

skipper

Cooking Level: Expert

Reviewed: Sep. 23, 2011

I did everything exactly the recipe describes except for using the smaller pans as I didn't have any. I ended up using a regular old loaf pan and it was not cooked thoroughly through even though the loaf was in the oven for 50 min @ 350F. However, it looked done on the outside. I ended up putting in for another 25 minutes @325F checking it periodically and it finally got done! Once it was baked through, it was delicious!

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Reviewer:

Levi

Home Town: Reedsport, Oregon, USA

Reviewed: Sep. 18, 2011

oh wow, this was delicious (I did make several alterations, and it takes a LOT more time to bake than the directions indicate). I used half whole wheat flour and half all purpose, used half shortening and half applesauce, used 2 eggs and 4 egg whites. I also added pecans and a dash each of cinnamon, ginger and nutmeg. I will be making this again next week for a bake sale - absolutely the best!

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Reviewer:

TAWNEY112

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: Sep. 2, 2011

One of the only fruit loaves I've made that turned out well!

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Reviewer:

arabellamilla

Cooking Level: Expert

Home Town: Doncaster, Yorkshire, England, U.K.

Reviewed: Aug. 26, 2011

I used butter instead of Crisco 'cause I was out of Crisco. Baked them in an 8-count mini-loaf pan. They turned out kind of like muffins but with a firmer edge. These were very good. I might try buttermilk or walnuts next time for a little flavor enhancement.

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