Good recipe! We bake a lot of quick breads, and I wanted to try something just a little different, so I liked the oats and blueberries added to this banana bread. I did use frozen, and only left them out on the counter until I was ready to use them, as I was worried if I microwaved them, they would be too moist and take up too much flour when I dredged them. I did leave out the pecans (family nut allergy) and substituted a 1/2 c of coconut oil (which is like a solid, even at room temp) for the shortening, as that's something we don't eat. Thanks for the recipe; it's a keeper!
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