recipe reviews for:

Favorite Banana Blueberry Quick Bread

“This is so good and reminds me of a real moist kind of a sweet quick bread. Everybody asks for the recipe: this bread is moist, and easy to make too. Note: If you are using frozen blueberries, you can thaw them in the microwave for about 3 minutes. However, you need to increase the amount of blueberries to 3/4 cup.”

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Reviewed: Jan. 29, 2012

Like many other people, I made some changes: 3/4 cup fresh blueberries, 1.5 cup flour, 1/4 cup oatbran, 1/4 cup margarine, 1/4 cup pumpkin puree, 2/3 cup sugar, 1/4 tsp allspice, 1/2 tsp cinnamon, 1 tsp banana flavoring. Made 16 muffins. Baked 20 minutes. Very tasty. Banana flavoring brings out the taste of the bananas.

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miccycle

Cooking Level: Intermediate

Reviewed: Jan. 28, 2012

this was really good, though i took so many liberties, largely due to what i had on hand, that i'm going to end up sounding like those "reviewers" that i hate. i had never substituted applesauce for fat before, but thought this might be a good place to try; i doubled the blueberries (i'm not a blueberry fan, but even i could tell that 1/2 c. was not enough!); i put regular rolled outs in the mini processor and chopped them fine; i had ground pecans leftover, so i used them; i used 1/2 brown sugar; high altitude adjustments of 2 T flour and 3/4 t. soda; 12 mini loaf pans for 25 min. 2 1/2 bananas was about right for 1 c. mashed. i'll definitely make this again!

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3MCMRMOM

Cooking Level: Expert

Reviewed: Jan. 23, 2012

With additional blueberries and brown bananas, this is one flavorful bread!

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slg

Reviewed: Jan. 16, 2012

I made a slight change and replaced the shortening with 4 oz of applesauce and 2 TBSP of shortening. It was slightly on the dry side, but it seemed to have overcooked a bit. My other criticism is that it did not have a strong banana or blueberry flavor. If I make this again I might add more banana. I think it is worth tinkering with a bit to find the right mix of ingredients.

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may2mac

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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Nov. 12, 2011

Very good bread. It is a dense bread with rich flavor. I doubled the recipe and it worked out just fine. I used frozen blueberries (1-1/2 cups) and an extra 2 TBSP flour for high altitude - we're at 5200 feet - and lowered the temp to 325 half way through the baking. Perfect!

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renofoodie

Reviewed: Oct. 22, 2011

I read someone else said this was a very moist bread. I actually had a bit of trouble getting it baked just right, I found the outside was getting a bit dark while the toothpick was still coming out gooey. Delicious taste though! I am a novice baker, so it may have just been my technique!

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Edna

Reviewed: Sep. 27, 2011

SO good, if I could rate more than 5 stars, I would. Sub'd applesauce for the shortening, used 1 cup of fresh blueberries, added 1 t vanilla, 1/2 tsp cinnamon, sub'd 3/4 cup white & 3/4 cup brown sugar for the 1 cup white, and used 4 small bananas. Baked 4 mini loaves for 40 mins, should have done at least 45, but it didn't change the taste at all -- and the taste is phenomenal! I'm loving this as an afternoon snack for my boys - they like the sweetness of it, and I like they are getting whole oats & fruit & don't realize it. :) ETA/9/27 - Made this again today b/c I had more bananas & couple of apples that I needed to use - it was fantastic w/ apples in place of the blueberries, as well! Definitely a KEEPER!

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Tara N.

Reviewed: Sep. 2, 2011

Really nice and easy quick bread! I used a cup of fresh blueberries and omitted the pecans (allergies) to good effect. I liberally sprinkled the top with cinnamon sugar, which made a nice crunchy finish. Give this one a try and it will become a favorite!

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