Reviewed: Aug. 3, 2009

Not a very sweet bread. I cut shortening in half & added cinammon applesauce. Cut down on sugar by 1/4, added tsp of vanilla & more blueberries, as other suggested. Next time, would add all the sugar and a little more applesauce and vanilla. Definitely pulse those oats in a food processor.

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DebLeg

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Aug. 3, 2009

Very tasty! It didn't last over an hour, kids had gobbled it up. Well make again for sure.

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kimmy

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Reviewed: Aug. 2, 2009

I used applesauce instead, and skipped the nuts in favor of additional oatmeal. I used three over-ripe bananas and one full cup of fresh blueberries. I cooked it without liners in muffin tins. It was very moist bread, but could have used more sugar. Next time I'll up the sugar and use wheat flour to make it a healthier breakfast bread.

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ICHARUS

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Reviewed: Jul. 31, 2009

This bread is AMAZING. I used wheat flour instead of white flour and 2 bananas and it wasn't dry at all. :)

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AngGrace

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Reviewed: Jul. 29, 2009

Awesome! Will definately make agian, next time I plan on trying with applesauce instead of the shortening. I took advice from other reviewers and upped the blueberries to 1 cup and cut the sugar to 3/4 cup. I did not have enough pecans so I used walnuts.

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Anne A.

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Reviewed: Jul. 27, 2009

This was a huge hit at my house! If you want to make it a bit healthier you can always substitute applesauce for the shortening. Also, I used 1/2 brown sugar and 1/2 white sugar (read that on an earlier review, good idea!). Just to give it a bit more spunk I added nutmeg, cinnamon, and vanilla. Very delish!

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Amanda

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Reviewed: Jul. 27, 2009

This bread was very tasty. I wanted to keep eating it, but must learn self control. I used 1/2 brown sugar & 1/2 white. NExt time I'm going to try it using whole wheat pastry flour to make it a little more healthy. Thanks for a tasty recipe!

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cheezygirl

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Reviewed: Jul. 27, 2009

I thought this was a pretty tasty recipe-the blueberries add a nice change to regular banana bread. I made a few small changes and simplified the directions and it turned out great. First I mixed all the dry ingredients (flour, oats, soda, and salt) and set aside. Then I creamed the shortening, sugar, and eggs and added the banana. I added the flour mixture next and after that was blended well, I gently folded the blueberries in with a wooden spoon. (I didn't really see the point in coating the berries with flour first?) The only other change I made was that I used a whole cup of blueberries instead of a half. It turned out great!

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Jessica

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

This bread is so good. I used applesauce instead of shortening & also reduced the sugar. I used 1 cup of frozen bluberries. Cook time was more like 1 hour 15 minutes. I took it to a family get together & everyone wanted the recipe.

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Tina

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Reviewed: Jul. 27, 2009

To Die For! I used 1 cup fresh blueberries, omitted the pecans, and used 1/2 cup of both brown and white sugar. I also added a sprinkle of both nutmeg and cinnamon and a dash of vanilla extract. I cooked these as muffins at 350 degrees for approximately 25 minutes. They were the best!

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Robinson

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Reviewed: Jul. 26, 2009

Made this today and was not completely happy with it. I made 3 mini loaves rather than 1 large since so many members mentioned the problem with it cooking in the middle. I increased the blueberries to 3/4 C. and used butter flavored crisco. I used splenda for half the sugar and the splenda brown sugar blend for the other halfand added 1/2 t. vanilla and a few dashed of cinnamon. When I finished mixing it all up the batter was extremely thick so added a little over 1 T. of sour cream which helped a bit. Rather than using flour for the pans, I sprayed them with pan spray and then dusted them with a mixture of cinnamon and splenda, gives a nice sugary crispness to the bottom and they come out of the pan very well. I love banana bread and love blueberries and while this was ok, it didn't blow me away. If I try it again I think I would decrease the oats and possibly use buttermilk to make a thinner batter.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

Excellent! Did one thing different I used 1 Cup frozen blueberries and did not thaw them.

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CHEESMKR

Cooking Level: Expert

Living In: Plain, Wisconsin, USA

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Reviewed: Jul. 25, 2009

I read a few reviews before baking this tonight, so I added 1 tsp cinnamon and probably will add a little more next time as well as some vanilla. I didn't have any quick oats, so I used 1/2 C of Hodgson Mill multigrain hot cereal mix which has oats along with flaxseed and other milled grains. Worked beautifully and I will probably continue to substitute with that. I used 1 cup of fresh blueberries, but could have easily used a little less, I just like them. I did the muffins instead of the bread and it worked great - about 25 minutes. Tops were browned and insides were moist. Definitely a good basic recipe that you can experiment with.

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Laralu

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Reviewed: Jul. 25, 2009

I made this just as recipe is. The middle took a long time to cook, the outside and top are way too brown.The flavor was good,but too dry. Next time, I will add vanilla and cinnamon to it also. It needs something for extra moisture. I'm a lover of moist breads. Overall ok.

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Machelle Brouillette

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Reviewed: Jul. 25, 2009

I wasn't sure about the cornbread and zucchini idea, but after tasting the end product, it was really good. I only cooked it for 50 min, but it really needs a full hour to set the cornbread up. Also cover the dish with aluminum foil at the start of cooking and remove it for the last 10min. That way the cheese doesn't burn or get too hard. Overall, would definitely make it again, and maybe add some bacon or smoked ham.

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Angie

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Reviewed: Jul. 25, 2009

Ah,it was okay but I woulnd't run to the stove to make it again,okay,I didn't have shortening so I used butter but still. Thanks for sharing the recipe anyway Marbalet.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Jul. 25, 2009

I, like a few others, had trouble getting the middle to cook so I left it in for a full 50 minutes and the bottom was stuck and it came out a mess - still tasted good and I used it to layer a trifle with vanilla yogurt and blueberries - does anyone have a clue what may have gone wrong?

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Heather

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Reviewed: Jul. 25, 2009

This had great flavor; like other reviewers I used half brown sugar, half white, and added a dash of vanilla and cinnamon. I had some trouble getting it fully cooked in the middle making for dry ends, but the middle was nice.

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Tory

Cooking Level: Beginning

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Reviewed: Jul. 18, 2009

This recipe is almost perfect. I madde a couple of changes. I ended up using three over ripe bananas. I used Fat Free sour cream instead of shortening and for the sugar I used 1/4 cup splenda and 1/4 cup brown sugar. Sometimes I have trouble with my baked goods rising when using splenda but these turned out beautiful and delicious. I made muffins and baked them at 350 for twenty minutes. Next time I will add cinnamon though as I forgot to this time.

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Jun. 28, 2009

I've tried several banana bread recipes and this is by far the best! I am not a big fan of banana bread (my husband loves it and I can't bear to let bananas go to waste.) I made a couple of modifications: I doubled the blueberries (fresh), added half t vanilla, used half brown sugar and half white sugar, walnuts (no pecans on hand), used butter in place of shortening, & replaced half the butter with applesauce. I also used quick cooking Irish oatmeal instead of rolled oats...not sure if that makes a difference in flavor in a bread but it came out great!

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