Reviewed: Aug. 2, 2008

Delicious! The oatmeal adds a nice texture. I added nutmeg & cinnamon like other reviewers. This is definately a keeper. Moist, sweet & different than other banana bread recipes & I've tried many!

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Joyce

Cooking Level: Intermediate

Home Town: Whitesboro, New York, USA

Living In: Melbourne, Florida, USA

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Reviewed: Jul. 19, 2008

I used a buttered flavored shortening , fresh of the bush blueberries, 2 dark bananas,....it cooked well in 55 mins., it had a nice texture ...but not very flavorfull. I'll try it again with 3 additives; 1) cinnamin,2) vanilla extract ,& 3) banana extract. Other than that ....it must be Me ! ? !

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Donny D

Cooking Level: Expert

Home Town: Caspian, Michigan, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jun. 27, 2008

I made this with my 11 y/o and 2 y/o and it was so much fun to make with them. We had a piece for dessert and it is so moist and delicious! I used applesauce instead of shortening, and took everyone elses advice and added vanilla, nutmeg and cinnamon. BUT instead of putting in a pan I made it inmy 7-1/2" diameter bunt pan-cooked it for 40 mins and then checked with toothpick. I could have kept it out but I put it back in for 10 minutes more just in case and it came out YUMMY!

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LINDSYBUG

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

AMAZING - I've never had a banana bread this moist and delicious. I used one third brown sugar and I added vanilla, cinnamon, and a tiny bit of nutmeg. The last loaf is still in the oven. (I tripled the recipe) As others have noted, it really is best to make these either in smaller loaf pans or muffin tins. My large one is very done on the outside and just barely done on the inside. The taste is incredible. A winner!!

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Kelly O'Neill

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Reviewed: May 22, 2008

The blueberries are an excellent touch. Very moist and thoroughly enjoyable.

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iloveonions

Cooking Level: Intermediate

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Reviewed: May 9, 2008

This recipe was wonderful. I had no nuts in the house so I doubled the oats. Replaced shortening with applesauce as others did. Cooked for an hour and it was perfect.

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TJ

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: Apr. 18, 2008

Love it....I ate half a loaf by myself....maybe I shouldn't make it again ehhehehhee

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LuvChanSe

Cooking Level: Intermediate

Living In: Largo, Florida, USA

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Reviewed: Apr. 6, 2008

With a couple of modifications this is total 5 star bread. I followed the other reviewers advice and used applesauce instead of shortening. I had some so why not cut the fat?! I also used 1 full cup of frozen (not thawed) blueberries. Any fruit bread I make gets a dash of cinnamon, fresh nutmeg and vanilla -just a dash of each. I used 1/2 brown and 1/2 white sugar also (personal preference) I baked it in 3 mini loaf pans on a cookie sheet and it still took almost the full cook time. Crunchy on the outside and moist and yummy in the center! I don't think I would try this bread in a large bread pan, it may have never been cooked through. My 10 year old ate almost a full tin by himself! Perfect for a Sunday morning treat! Thanks

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Schmoo2

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Bailey, Michigan, USA

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Reviewed: Apr. 1, 2008

Here's my best advice for this bread: double the recipe!! The only changes I made were that I used whole wheat flour, added about a teaspoon of vanilla, and substituted the shortening with unsweetened applesauce. The one thing I will change next time is that I will add less sugar...maybe I got lucky w/ a really sweet banana, or maybe it was the applesauce, but the bread was a bit sweet for my taste. Will make again 100x!

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tryntbhealthy

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2008

This is an excellent quick bread! The banana flavor is just right, and the blueberries add a delicious tang. I used dried blueberries, which I soaked in hot water for 15 min then drained well and added last. .... My only problem was that the baking time is understated. I kept adding 10 min again and again, for a total of at least 90 min. The top was getting too brown by that time, but it's good eating though not so pretty.

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Mary N.

Cooking Level: Intermediate

Home Town: North Vernon, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 8, 2008

Delicious! I followed the recipe exactly as it is here and the results were great. Both husband and I loved it! In his words: "It's like eating a giant muffin!"

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CraftyAngie

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Reviewed: Feb. 23, 2008

Delicious! I made 12 muffins with this recipe instead of the bread loaf. I also added 1 teaspoon of vanilla and a teaspoon of cinnamon to the recipe. I used about 1 cup of frozen blueberries and I made a streusel topping from another recipe. I used chopped walnuts instead of pecans. These are the best muffins I have ever made!

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debra

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jan. 24, 2008

Good but, I am not sure I would make again....

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jan. 5, 2008

This was fantastic!! I baked it in muffins instead of a loaf, just because it's easier for my kids to handle. The taste is fabulous!

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 8, 2007

I had never had (or made) Banana Blueberry Bread before this recipe, so I was a little unsure of what to expect. I was, therefore, pleasantly surprised with the results. This bread turned out moist and delicious. I read the other reviews before making it and decided to use applesauce instead of shortening and it turned out great. I'll be making this again. BTW, I used partially defrosted frozen blueberries. The liquid from the berries mixed into the rest of the batter and spread the blueberry flavor throughout. Great overall recipe!!!

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Sep. 9, 2007

Very good breakfast bread. I used 1/2 brown 1/2 white sugar and it turned out nicely. I will make this again and next time wont skimp on the walnuts.

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Amanda you are the bomb!,

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Reviewed: Aug. 22, 2007

Just okay for me. I did like the interesting texture from the oatmeal. I doubled & made one regular loaf & four mini loaves. The mini loaves turned MUCH better. Like other reviewers', my regular sized loaf was way OVERdone by the time the center was BARELY done. The blueberries seemed more like an afterthought - barely noticed their flavor. That was disappointing because they were the reason I tried the recipe in the first place. I doubt I'll make it again.

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marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Tomball, Texas, USA

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Reviewed: Aug. 19, 2007

Like many of the other reviewers, I found it very difficult to get the cake to bake through. It was too moist and didn't have much flavor.

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Jennifer

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Reviewed: Aug. 17, 2007

I made this a few weeks ago and it burned badly and the top fell as soon as it cooled. I would like to try again at some point (maybe I did something wrong), but I am not sure I will attempt again. Sorry. I couldn't even take a pic ):

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