Blueberry Upside-Down Banana Nut Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 4, 2014
My results were great! I used coconut oil(I don't use canola) it added another flavor to the bread. I also used frozen blueberries. Just defrost them first. It does make a large loaf! But still didn't have any left after I had four friends over for coffee. Making another today so hubby and his friends can have some.
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Photo by Dee Ann Frink

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Whitehall, Montana, USA

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Photo by Lightedway
Reviewed: Jan. 24, 2012
This is fantastic. Mine came out beautifully in a 9 inch round cake pan (had to reserve nearly 1 cup of the batter as the original recipe is written for a larger 9x5 loaf pan*). The baking time was a bit less with the smaller pan. Nice texture, not too sweet. Moist, a bit dense but not gummy like some banana breads. Omitted the flax seeds. Did not mix the pecans in the batter. I used the pecans in Streusel that I sprinkled over whipped cream I topped the bread with.
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Photo by Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA
Reviewed: Jan. 4, 2011
Excellent! Really moist and delicious. Our changes: I left out the pecans and flax seeds just because I didn't have them on hand. I did not put the blueberries in sugar or at the bottom of the pan, I just mixed them in the batter. I also made a powdered sugar/butter/hot water and vanilla glaze and poured it on about 10 minutes after it came out of the oven. It was a big hit!
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Reviewed: Sep. 17, 2009
Very, very dry. 1st recipe that I didn't like from this website. Not much flavor either, couldn't taste the nuts, should have used walnuts. Don't know what else you could have done to make it moist.
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Reviewed: Sep. 13, 2009
Delicious!
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