Reviewed: Jul. 16, 2007

I'm rating this a three because it was just OK. Like others have said, it took forever to bake and turned out very moist. It'd definitely edible but not my favorite for some reason.

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juicyfruit007

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Living In: Midland, Texas, USA

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Reviewed: Jul. 14, 2007

This bread is ok. Personally I think this recipe has too much fat (shortening) in them & it browns much faster than it cooks even with a foil cover. I love the blueberry, walnuts, oats & banana combination but the basic bread recipe is flawed. Next time I will combine those items into a different quick bread recipe - thanks for the inspiration!

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Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

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Reviewed: Jun. 27, 2007

Changes I made: * Used 1/4 cup softened butter and an individual serving cup of unsweetened applesauce instead of the shortening. * Used a whole cup of fresh blueberries and maybe 3/4 cup chopped pecans * Used 1 cup of all purpose flour plus another whole cup of whole wheat flour (so 2 cups of flour total) * Baked for 75 minutes in a glass loaf pan It came out REALLY well. Very hearty and dense and filled with nuts and berries. I don't think it will last long around here!

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REGINAHARRIS

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Jun. 22, 2007

I used applesauce like others suggested. Since everyone was complaining over the bake time, I decided not to put all the batter in the pan. It still had to bake for 1 hour. This is pretty good, but it's not out of this world. I don't know if I would waste my fresh blueberries on this recipe again, but it will get eaten.

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C_WHITES_

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Reviewed: Mar. 12, 2007

This was fantastic! The whole family loved it! Will definitely make again. Yum!

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Missy H

Cooking Level: Intermediate

Home Town: Brookline, Massachusetts, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Mar. 4, 2007

This was a pretty good recipe but not what I was looking for. It turned out very hearty with the oatmeal and pecans but the baking time/temp needs some adjusting. It browned way more on the outside than I like before it finished baking inside. I covered it with foil for the last 20 minutes because I was afraid it would burn. I am not sure I would make again without some revising.

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Feb. 26, 2007

Great moist recipe. Mine needed to cook a bit longer than the recipe called for. Family loved it.

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Gigi

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Reviewed: Feb. 13, 2007

Great taste - just sweet enough!!!!!!! I doubled the recipe and baked for 40 minutes in a 9x13 pan. I used all whole wheat flour and half brown sugar and half large crystal white sugar....as well as a 10-oz drained package of frozen blueberries(not quite double). I didn't double the salt either. Thanks for the recipe - will make again!!!!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2006

Like other reviewers, I found this recipe to be a bit too much on the moist side and cooked longer than the recipe states to thoroughly bake. While the appearance is not "pretty" (very dark and "lumpy" on top), the taste is WONDERFUL! I used 3/4 cup thawed, frozen blueberries (they were quite large), and they almost over-powered the bananas (good thing I used black-skinned/over-ripe ones or it would have!). I will definitely make it again, but will add an extra 1/2 c. flour to improve the consistancy.

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Tami J

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Sep. 20, 2006

This is good; better the day after it has baked (moister and more flavourful). My only 'complaint' is that I couldn't really taste the blueberries (I used almost 1 cup). Banana was the prominent flavour. It took 65 minutes to bake. I may or may not make it again.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2006

Even though this recipe has more ingredients than I usually use, it is well worth it. The oatmeal adds so much. Frozen blueberries are available all year around so that's no excuse for not making this.

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Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Aug. 4, 2006

Taste was great but appearance was not the best. Baked for about 55 minutes and it was very brown on outside yet the center was still soft. Would still make again though.

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NKLAS

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Reviewed: Jul. 27, 2006

I've been burned by a few of the 5 Star recipes but this was very good! I also used butter and a few extra blueberries. I used the conversion option so it would double the recipe for me...the list of ingredients came out fine but the directions only showed half of the flour. BE SURE to check when you do a conversion. I'm a 'dump and stir' cook but made sure I followed the steps for this one...it came out moist and delicious! Will use again...

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shaknzmom

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Reviewed: Jul. 24, 2006

This turned out to be a nicely flavored bread with both the banana and blueberry being pretty balanced. I only had one egg so I added a bit more banana and more blueberries (cause I like 'em) and left out the nuts. I had to keep it in the oven for 70 minutes, but the loaf came out pretty good with a very cakey texture. I couldn't notice the oatmeal in it, but it was a pretty dense loaf. Very good, would probably be good with some cinnamon in it too.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Jul. 6, 2006

I had 7 black-skinned bananas and blueberries to use up so doubled the recipe. Only additions were using butter in lieu of crisco, 2 tsp. vanilla and doubled the salt to 1 tsp for 2 loaves. This bread had a beautiful banana flavor w/the nice surprise of blueberry. Incredibly light and fluffy; beautiful texture. baked 2 big loaves and 1 'review muffin'. Thanks for this wonderful recipe. *muffin baked for 28 minutes in my oven.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 15, 2006

I used butter-flavored shortening, whole-wheat flour, and walnuts because it's what I had on hand. Next time I'll probably add more blueberries. This turned out delicious and I'm sure I'll be making it again in the future. It's great for breakfast or as an afternoon snack, and it's healthy too.

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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 5, 2006

My family really enjoyed this. I used mostly whole wheat flour, and didn't use shortening. I used 1/4 cup of butter, and 1/4 cup unsweetened applesauce. I increased the blueberries too. I bet this would be great toasted with butter. The description of this recipe is lots of fun too. It is indeed a quick bread, isn't it? And yes, it is moist!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2006

The best fruit-type bread I've ever tasted!! I put in butter instead of shortening and raw sugar instead of white sugar. I've made lots of diffrent banana breads and this is far the best!

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MONTEDEOCAS

Cooking Level: Expert

Home Town: Auburn, Kentucky, USA

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Reviewed: Apr. 11, 2006

This bread is very good, but didn't cook through. The batter is a little too wet and/or dense. Next time I'll add an extra 1/2 cup of flour.

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J9

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Reviewed: Apr. 4, 2006

I made this as written, though I used whole wheat flour instead of white. I'm trying to get my kids to eat stuff that is good in taste, yet somewhat healthy for them. They thought this bread was ok, but 3/4 of the loaf is still on the counter.

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Favorite Banana Blueberry Quick Bread

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