By Shiraz on June 15, 2004
Photo by Japanese Delight
Photo by Japanese Delight
"I came up with this recipe when I had a lot of bananas and fresh blueberries to use up. I didn't want to make my usual fattening blueberry muffins or banana bread, so I experimented and came up with this instead. We thought it was pretty good for being low in fat!"
Serving Size: 1 (183 g)
Servings Per Recipe: 6
"Pretty good when I made it. I definitely thought it would be sweeter, but it really grows on you. I found myself eating several pieces a day"
"My husband and I enjoyed this bread a lot - the blueberries really make it a nice change from regular banana bread. I substituted whole wheat flour for all-purpose flour and it was great and even more healthy! Thanks for sharing!"
"We really liked this bread. The only thing I did different was add 1/2 t of vanilla and 3/4 t of cinnamon. I will make this again for sure - it is very filling and not too sweet."
"This is amazing!!! I used all wheat flour since I didn't have any white flour on hand. We LOVE, LOVE, LOVE it! Thanks for sharing, Shiraz! My favorite kind or recipe - healthy AND delicious!"
"This is so delicious! ALTHOUGH, I did have to use 1/3 cup canola oil because I didn't have any applesauce, which I didn't mind because I don't feel like it's a terrible amount, plus, it's a healthy oil. The sweetness is JUST RIGHT! Not too sweet, but just enough. I did also add a bit of vanilla in the wet mixture. I love the blueberries in the bread!! It really makes it a extra special banana bread. I really loved this! Thanks for posting!!!!"
"Tastes great! I made a few minor modifications such as cutting the oats in half and adding ground flax seed, wheat germ and wheat bran. I did have to cook longer as a result next time I will cook in 2-3 small pans to reduce the cooking time. Will make this again for sure. Thank you Shiraz"
"My family loves bananas and breads. I thought I would look for a little twist to the usual. This was great. I put almonds and rasins in it and it was delish..."
"pretty good for low fat. I didnt have the right pan so i used a small cake pan and it turned out great."
"This makes a huge loaf,more like 8-10 servings and DELICIOUS. I can't believe there's no butter! Shiraz,you should write your own low fat baking cookbook. I threw everything in the Cuisinart (dry first) and then stirred in the blueberries with a rubber spatula at the end. I'm updating my review to let you know that when I made it again I used four bananas and really increased the banana taste."
"I usually make quick breads into muffins, and did that here. I had high hopes, but this missed the mark for us (compared to other low fat muffins I have made). Sorry!"
"Nice bread and easy to make. I was hoping for more of a banana taste to it, but otherwise enjoyed it. Thanks for posting."
"What a great recipe! I just finished two slices within a few minutes after it came out of the oven. I didn't have any whole-wheat flour, so I used 1 1/2 cups of all-purpose flour. I also used 2 large bananas, but they did mash to one cup worth. The banana flavor was very mild. The blueberries made more of an impact. The bread was very moist but not goey like my other recipe. Next time I'm going to follow the recipe exactly...I'm sure it will be great that way too."
"Fabulous banana bread! Very moist and great tasting! I didn't have blueberries on hand, so I added an unhealthy addition - chocolate chips...it still turned out beautifully and I will use it again when I get some berries!"