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    You are in: Home / Recipes / Banana Blueberry Bread Recipe
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    Banana Blueberry Bread

    Average Rating:

    27 Total Reviews

    Showing 21-27 of 27

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    • on November 09, 2006

      The blueberry/banana combination yielded a very moist loaf. Used less sugar and egg substitute without a problem. The oats were a very nice touch and next time I would probably add some walnuts. thank you Bliss for sharing the recipe.

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    • on October 24, 2006

      As usual, I made a few changes to the recipe. I was going to mail this bread, so I figured I would take a step out of the process and bake it in a small cookie tin, lined with aluminum foil, which worked out wonderfully. When it is baked and cooled, you just clip any excess foil from the edges and fit the lid on. This way, it's all ready to travel or give as a gift, sealed airtight. It seems that anywhere from about 2/3 to 3/4 full works well, probably about 2/3 full being ideal. I also replaced some of the sugar in this recipe with honey, which helps to add some "shelf time" to the bread before it spoils. I replaced the oil with cooled melted butter and added a tablespoon or two of sour cream. I think this would also be great with some orange zest added, will be on the agenda for next time. :)

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    • on September 19, 2006

      Excellent taste and texture. I made 11 muffins out of this recipe instead of 1 loaf. I wasn't sure of cook time due to the change but it was reduced by about half. I used frozen blueberries and 4 very ripe bananas which equaled 1 cup.

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    • on September 19, 2006

      Nice moist quick bread. I love the flavor combo of the bananas and blueberries. The oatmeal was a nice addition as well. I only needed 2 large bananas to get a cup of mashed banana. I made mine in a 8x5 glass baking dish lightly coated with cooking spray and floured. It took 1 hour. Thanks for sharing! Nick's Mom

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    • on June 29, 2006

      Awesome. Easy to make and the blueberries blend in nicely with the bananas. Family enjoyed this very much as far as I could tell. It was gone the next day!!!

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    • on June 08, 2006

      Delicious! I used fresh blueberries in this recipe, using Pam's advice and first coating them with flour (which works beautifully!) The blueberries add a wonderful sweetness to this bread and with the addition of the texture that the oatmeal provides - it is an unbeatable combination! I can easily see adding some finely chopped walnuts to this blend. This is a wonderful bread and bakes up every bit as beautifully as Pam's photos! Thanks, Bliss!

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    • on June 07, 2006

      The perfect balance between bananas and blueberries! A really deicious bread for breakfast or dessert. I used frozen blueberries. I used a trick I've read in other recipes - to coat the frozen berries with flour before mixing them in the batter...this keeps them from sinking to the bottom...and as you can see - it works! A keeper recipe for sure.

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    Nutritional Facts for Banana Blueberry Bread

    Serving Size: 1 (952 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2495.1
     
    Calories from Fat 785
    31%
    Total Fat 87.2 g
    134%
    Saturated Fat 14.0 g
    70%
    Cholesterol 372.0 mg
    124%
    Sodium 2139.8 mg
    89%
    Total Carbohydrate 397.8 g
    132%
    Dietary Fiber 17.1 g
    68%
    Sugars 205.1 g
    820%
    Protein 40.5 g
    81%

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