Reviewed: Jan. 16, 2006

Love it!! Lots of blueberries. I like my banana bread better with a blueberries in it since having this recipe. Thanks for another great one.

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Nonee Bee

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 17, 2005

My best friend and I both tried this recipe and it did not turn out the way it was supposed to. I followed every step correctly and the bread turned out to be very gooey and sticky. It actually took about an 1 hour and 30 mins for the bread to finish baking. After cooling the bread and slicing I would call this more of a sticky cake and not bread.I love blueberry banana bread and I hope to find a recipe that does work for me.

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V. Rice

Living In: Annapolis, Maryland, USA

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Reviewed: Aug. 19, 2005

Pretty good. OK to use frozen berries, too.

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WENDYKAY1

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Reviewed: Aug. 12, 2005

Very tasty! My husband & I loved it, the 3 yr old wasn't crazy about it but I think he was expecting something different. I followed the recipe closely, but I used frozen berries (thawed & drained), walnuts instead of pecans, regular oats and a little fresh ground nutmeg. I will definetly make this one again!

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LKANE99

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Reviewed: Aug. 3, 2005

I absolutely love this recipe! So easy! I just made it and my house smells wonderful! I used mini loaf pans instead of one big one, which cut the cooking time down to 25 minutes. I will definitely be making this again!

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UAFGRAD

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Reviewed: Jul. 24, 2005

I substituted Splenda for the sugar and Smart Balance for the shortening; threw in some Cardamom and ginger, increased the blueberries to a cup and added 2 T of honey. My kitchen smells wonderful. The bread is very fluffy. I'm very excited to try this. Thank you for the inspiration Holly.

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PennyLE

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Reviewed: Jul. 2, 2005

This is an awesome recipe!! My family loves banana bread and blueberry muffins, and this was a great combination of those two flavors! The bread was gobbled up quickly! This recipe is great as is, however upping the blueberries to 1 cup made it blueberrier! Thanks Holly...this is a keeper!

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VJUNE

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

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Reviewed: May 2, 2005

Absolutely delicious. I however did make a few adjustments: I omitted the pecans as I didn't have any and I added a 1/4 tsp of vanilla to the wet mixture. Thanks for the wonderful recipe Holly. Will definately make again.

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CELINESMOM

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Reviewed: Apr. 27, 2005

Cons: Not moist enough, kind of crumbly and not sweet enough Pros: Tastes good with some extra honey. Good breakfast kind of bread.

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HollerRainee

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Reviewed: Apr. 15, 2005

This bread was really good! It went fast at the workplace! Only complaint is that due to the oatmeal and the pecans, the top came out bumpy(the inside too), so it wasn't very pretty. Other than that, it was really enjoyed. I added just over a cup of blueberries.

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Apr. 1, 2005

Friends loved this bread. It's so moist with the addition of the blueberries. Followed recipe exactly. Will definitly make this one alot.

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Shakerbaker

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Reviewed: Feb. 3, 2005

Too much shortening, was not sweet and did not taste right at all with so much shortening.

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RFERREN

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Reviewed: Nov. 2, 2004

Moist and stayed moist for days. Not as sweet as I'd like, but still good served warm with butter.

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TAMATHAK

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Reviewed: Nov. 1, 2004

Forget letting it cool completely - slice it up and eat the whole loaf warm! Yum Yum! I used 1 cup frozen blueberries and increased the baking time to compensate. Might also add some vanilla and nutmeg next time.

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crayn

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Reviewed: Jul. 19, 2004

this bread is moist & absolutely delicious. i used a heaping cup of blueberries, old fashioned oats instead of the quick cooking variety & substituted 1/4 c. of the all purpose flour with whole wheat flour. note: the recipe alterations increased my baking time to 70 minutes. thanks holly, this one's a keeper!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 7, 2004

Sooo good!! I made this recipe into muffins and added some cinnamon...very tasty!!

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ZOESMOMMY

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Reviewed: Jun. 28, 2004

Omitted nuts, and added more oatmeal and blueberries as suggested. Used a little lemon juice, and less sugar, to help with the extra ripeness of the bananas. With a touch more salt, to balance the oatmeal, this recipe is easy and yummy.

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Pam

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Reviewed: Jun. 9, 2004

By far the best banana bread I've ever made.

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TRISHA39

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Reviewed: May 19, 2004

EXCELLENT! I loved this bread and so sorry it's gone now. I took someone's advice and used more blueberries. I also dredged them in whole wheat flour. I doubt it made much of a difference though. Thanks!

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