I added a teaspoon of dried lemon zest, other than that I stuck to the recipe. Right before baking, I sprinkled a little sugar over each muffin mound. I did get 12 BIG muffins out of one recipe instead of one big loaf. Baked at 350*, my muffins were done at 23 minutes. VERY good. My muffins didn't rise very much, next time I make this I would add a teaspoon of baking powder maybe.
Delicious!! Added 3 bananas instead of 2...baked in one large loaf pan instead of three small for 50 minutes - covered with foil after 35 minutes. Yum!!
2.19.13. I did toss my blueberries in some flour before adding to the batter which always helps in getting them evenly distributed instead of all dropping to the bottom of the loaf. Followed this recipe to the letter, and it was very moist and tender with juicy bites of blueberries. Very nice, thanks for sharing your recipe STILLSWEET43. ****3.9.16 Family coming for a visit this weekend, so I baked this recipe into muffins. Made BIG muffins (got 12) and baked for 23 minutes @ 350. Just as delicious as the banana bread loaf I first made. Have one breakfast out of the way now :-) ****UPDATE 5.9.18: I had 3 smallish very ripe bananas that were either going to be used today or heading out with the trash tomorrow. Used all 3, and decided to try to lighten this recipe (although nutritionally it’s really not bad the way it’s written), so sub’d Truvia Baking Blend for the sugar, Egg Beaters for eggs, margarine for the butter, and sprinkled some organic coconut sugar on the top before baking. They don’t look as nice as others I’ve made using this recipe, but they still tasted awesome. So I guess that means I can eat two, instead of one???
I only made a couple of changes to this recipe. The first one was because of necessity. I doubled the batch and ran out of butter and had to substitute canola oil. The second change was due to taste. After the whole process, I tasted the batter, and wanted more blueberry, so I added an additional cup, making the total 3 c. for the double batch (btw, all I had were frozen blueberries, so that’s what I used – which accounts for the blue/purple color of my loaves). The only other change was that I made regular size loaves instead of mini ones. The batter tasted so good I could have eaten it all raw, and would have too, if it weren’t for the 4 raw eggs in there (well, maybe I wouldn’t have eaten it ALL, but I would have certainly eaten my share!) Because I made regular size loaves, it took about 20 extra minutes to bake, making the total bake time 45 minutes. They came out looking luscious golden brown, with the delicious crispy/chewy crust I love, moist in the middle, and just yummy through and through! When I woke up the day after making it, my family had devoured one whole loaf, and were all raving about how great it was.
This is a delicious, tender banana bread. I did not add baking powder & it rose nicely. The bread is light & not dense @ all. The 3 small loaves are apparently the mini-loaf size. I made one 8" loaf & one mini loaf. I added 1/2 tsp cinnamon & about 1/4 tsp nutmeg & some toasted walnuts b/c I love those in sweet bread. I'm not sure how long I baked the 8" loaf since I didn't time it. I think around 50 min. I will definitely make this again. The subtle tartness of the blueberries & the sweet bread are a wonderful contrast.
Made the recipe as listed but made them into mini muffins instead. I sprayed my pampered chef mini muffin pan and filled them to the top. Before I baked them, I added a topping mixture of 1/4 cup brown sugar and 1 tsp of cinnamon. Baked for 15 mins and they turned out perfectly! The kids loved them!!
I lost my prized banana bread recipe, so jumped on Allrecipes.com to see what I could find. I *just* made this and it is still piping hot! Melt-in-your-mouth divine..... I used Bob's Red Mill Gluten free baking flour, and it turned out beautifully. I used two 8"x 3+7/8" aluminum baking pans (store bought) so I can take these to a social gathering. Obviously one won't make it there ;) Worked out perfectly! Baked both together for about 50-55 minutes. (Rotated pans halfway through so they would bake evenly). Followed the recipe as written, although did sub 3/4 c. brown sugar for the white sugar. Did not need additional rising agent. I did add a topping: mixed 5 TBSP. brown sugar, 2 TBSP. flour, 1/8 tsp. cinnamon together, then cut in 1 TBSP. butter until crumbly. Sprinkled over the top and baked. Next time I may add cinnamon to the batter. Would also prefer more blueberries, but this was yummy! Thanks for sharing the recipe, Stillsweet43!
This recipe was great! Excellent jumping off point. I used 4 bananas instead of 2 and about 3 cups of blueberries instead of 1. Also, instead of making a loaf of bread I baked mine in a 9x13 pan. I made my recipe vegan by using egg substitute (Whole Foods, $7) in place of eggs, and organic margarine in place of butter. Lastly, I used whole wheat flour in place of all-purpose white flour.
I love this recipe! The bread is very moist. I had to use frozen blueberries in it but it didn't make a difference. It was still delicious. I followed this recipe exactly except for adding 3 bananas instead of 2 (I happen to have 3 that needed to be used). Mine did take longer than 35 minutes to bake though - at least 45 minutes.
Was excited to try this recipe and followed it exactly but the banana flavor completely overwhelmed the blueberry flavor and so I was disappointed in the taste_Nancy
