Favorite Banana Blueberry Quick Bread

With a couple of modifications this is total 5 star bread. I followed the other reviewers advice and used applesauce instead of shortening. I had some so why not cut the fat?! I also used 1 full cup of frozen (not thawed) blueberries. Any fruit bread I make gets a dash of cinnamon, fresh nutmeg and vanilla -just a dash of each. I used 1/2 brown and 1/2 white sugar also (personal preference) I baked it in 3 mini loaf pans on a cookie sheet and it still took almost the full cook time. Crunchy on the outside and moist and yummy in the center! I don't think I would try this bread in a large bread pan, it may have never been cooked through. My 10 year old ate almost a full tin by himself! Perfect for a Sunday morning treat! Thanks

Very moist! I used the applesauce in place of the shortening and decreased the sugar as suggested previously. I also used 1 cup frozen blueberries. I omitted the nuts and added some more oatmeal. My husband and I really like it especially since it is so healthy and delicious at the same time.

I made this while caring for my 5 week old AND making dinner, it was VERY simple! I used frozen (no need to thaw) blueberries (about 1 cup) and put them in lined muffun tins to decrease the baking time (around 25 min). They were delicious!

So I prob would give it 5 stars if I hadn't substituted all of the shortening w/apple sauce as other reviewers did. Next time I'll try half apple sauce, half oil - the sauce makes the crust a bit rubbery rather than classic crunchy, it also changes the flavor some. I was trying to be healthy, but some things aren't worth it. I'm going to make it again, and I do think putting the oil back into it will make it an exceptional bread. Very hearty. The only other change I made - well my husband got blackberries instead of blueberries so banana blackberry quick bread it was. I was hestitant at first but the berries held together and came out great in the bread. A nice variation. As for my husband, we are going to go to the grocery store together and review our fruits.

I've tried several banana bread recipes and this is by far the best! I am not a big fan of banana bread (my husband loves it and I can't bear to let bananas go to waste.) I made a couple of modifications: I doubled the blueberries (fresh), added half t vanilla, used half brown sugar and half white sugar, walnuts (no pecans on hand), used butter in place of shortening, & replaced half the butter with applesauce. I also used quick cooking Irish oatmeal instead of rolled oats...not sure if that makes a difference in flavor in a bread but it came out great!

I have finally found the most far out and fantastic banana/blueberry bread recipe ever created. I'm not worthy...

My family loved it. I liked the way the ingredients were combined. It seemed lighter than other banana breads, and I like that. I put in a bit less sugar, as my bananas were rather sweet. Thank you for this neat recipe!

WOW! This was one of the best breads I've ever had! It was moist and delicious, all the ingredients blended together so nicely. We used butter flavored Crisco for te shortening, which worked well. The bread lasted less than a day!

My whole neighborhood is raving about this now, it is absolutely wonderful.

Completely delicious over the top and very easy to make. I decided to make them into muffins instead of a loaf and got 22 of them out of this recipe. I didn't have the quick cooking oats so I used the regular and whizzed them in my mini food processor for a second or two, not to make powder, but a really rough chop. Using others suggestions, I did 1/2 white sugar and 1/2 brown sugar. I used 3 smaller sized bananas to get to 1 C, and upped the blueberries to 3/4 C. I also added 1/2 tsp each of nutmeg and cinnamon only because I knew I would want these tastes in my quick bread. I sprinkled a smidgen of raw sugar on top of each prior to baking. Baking time was 22 minutes and they were a very nice and yummy change from either a blueberry muffin or banana bread. Will definitely make these again.

Great taste - just sweet enough!!!!!!! I doubled the recipe and baked for 40 minutes in a 9x13 pan. I used all whole wheat flour and half brown sugar and half large crystal white sugar....as well as a 10-oz drained package of frozen blueberries(not quite double). I didn't double the salt either. Thanks for the recipe - will make again!!!!

I made these with my three-year old - they're delicious, easy and fun!!

Changes I made: * Used 1/4 cup softened butter and an individual serving cup of unsweetened applesauce instead of the shortening. * Used a whole cup of fresh blueberries and maybe 3/4 cup chopped pecans * Used 1 cup of all purpose flour plus another whole cup of whole wheat flour (so 2 cups of flour total) * Baked for 75 minutes in a glass loaf pan It came out REALLY well. Very hearty and dense and filled with nuts and berries. I don't think it will last long around here!

I substituted blackberries for the blueberries. I loved this recipe. Bread was incredible moist and delicious.

I WOULD GIVE THIS 5 STARS BUT I MODIFIED MINE. I WOULD GIVE MINE 7 STARS. I JUST DID HALF WHITE SUGAR AND HALF BROWN. THE TOP WAS CRISPY AND THE MIDDLE WAS VERY MOIST. BY FAR THE MOST AMAZING QUICK BREAD I'VE EVER HAD :)

This bread is wonderful! I've never been a big banana bread fan but really like this one. My family likes it as well.

Wonderful recipe! My family loved these!! Followed ingredient list pretty much as posted except I used instant blueberry flavored oatmeal (only thing I had on hand) in place of the quick cooking oats. I sprayed muffin tin with pam and sprinkled with a mix of cinnamon and sugar. It added a nice touch. I made 6 XL muffins and cooked for 25 minutes. I think next time I will add 1/4 Cup more blueberries and sprinkle the cinn-sugar mix on top too.

Sorry, this one didn't fly as well as I thought it would.

I was looking for a good banana bread recipe and I found it! Very moist and the addition of the blueberries is great! The only modifications I made were increasing the blueberries to 1 cup (maybe a tad more) and leaving out the pecans. The blueberries I used were frozen, I just tossed them in some flour and added at the END of the recipe instead of the beginning (so they wouldn't get smashed). I opted for a muffin tin instead of a loaf pan too. The recipe easily makes 12 generous sized muffins (I filled the cups at least 2/3 full-not much rising to worry about overflowing). I will say that I usually don't use shortening in recipes if I can help it, but I didn't have any applesauce so I used the full 1/2 cup and I think it did add to the moisture and texture of the muffins. I wouldn't hesitate to use shortening again in this recipe! Thank you, this is a keeper!

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.

Wonderful recipe, and I made some substitutions to cut back on sugar and fat: - replaced shortening with equal amts of applesauce - used only 2/3 cup sugar - used walnuts instead of pecans Really exceptional recipe!! Thank you.

Delicious! I made 12 muffins with this recipe instead of the bread loaf. I also added 1 teaspoon of vanilla and a teaspoon of cinnamon to the recipe. I used about 1 cup of frozen blueberries and I made a streusel topping from another recipe. I used chopped walnuts instead of pecans. These are the best muffins I have ever made!

VERY good recipe! Turns out very well using apple sauce instead of shortening. I used at least double the blueberries called for and more banana too.

Another good way to use up some blueberries. This bread is a little heavier than other fruit breads due to the oatmeal. It is moist and a great addition to any meal. I like it best toasted for breakfast. I made it as written and made 3 mini loaves rather than 1 big loaf. Thanks MARBALET for sharing your recipe.

My family really enjoyed this. I used mostly whole wheat flour, and didn't use shortening. I used 1/4 cup of butter, and 1/4 cup unsweetened applesauce. I increased the blueberries too. I bet this would be great toasted with butter. The description of this recipe is lots of fun too. It is indeed a quick bread, isn't it? And yes, it is moist!

Very good. Definitely decrease the sugar--especially if using applesauce instead of shortening. Added oats and decorating sugar on top for a pretty touch.

Here's my best advice for this bread: double the recipe!! The only changes I made were that I used whole wheat flour, added about a teaspoon of vanilla, and substituted the shortening with unsweetened applesauce. The one thing I will change next time is that I will add less sugar...maybe I got lucky w/ a really sweet banana, or maybe it was the applesauce, but the bread was a bit sweet for my taste. Will make again 100x!

This turned out really good! I doubled the blueberries and used butter because I had no shortening, but otherwise I kept it the same! Everybody seemed to enjoy it. My only problem was how long it took to bake, finally after about 1h15min I took it out, but the center was still a bit wet once I cut it. Oh well, I kinda like it gooey anyway!

Very good and my family loved it! The only reason I didn't give it a five was because I had to cook it about 15 minutes longer since it came out goey at 55 minutes, 60 minutes, etc.

We raise blueberries and love banana bread but I never thought of the two togehter. It was great! Will make this over and over.

Awesome bread, it was my first time making bread. I used 1 cup frozen blue berries instead of fresh, 1/2 cup applesauce instead of shortening, omitted the pecans, used 1/2 cup wheat flour and 1 cup ap flour, used 1/2 cup splenda and 1/2 cup sugar. Just wonderful and tastes healthy, and I know it is to a certain degree! Hubby loved it too!

Superb banana blueberry bread! I used white whole wheat flour for extra fiber, and added some cinnamon, nutmeg, vanilla and almond extract. I also reduced the sugar a little and replaced half the fat with applesauce. The loaves came out moist, with a nice crunchy crust. The flavor is wonderful!

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.

I've made this bread 4x, the last time making two loaves at the same time because people LOVE it. It is gone within hours of coming out of the oven or being brought into the office. I use a full cup of fresh blueberries and a full cup of chopped pecans, along with swapping the shortening for applesauce and Splenda for the sugar. Using Splenda significantly reduces the calorie count per serving. It is also really easy and fast to make.

Very yummy, made 3 2" high loaves which I froze. That way it's less of a temptation for hubby & I to finish off one large loaf over a weekend! Added a little cinnamon & vanilla as prev. reviewers suggested, used fresh picked blueberries. Looking forward to making it this winter whenever I have overripe bananas in the house, and my frozen fresh-picked blueberries in the freezer!

I had 7 black-skinned bananas and blueberries to use up so doubled the recipe. Only additions were using butter in lieu of crisco, 2 tsp. vanilla and doubled the salt to 1 tsp for 2 loaves. This bread had a beautiful banana flavor w/the nice surprise of blueberry. Incredibly light and fluffy; beautiful texture. baked 2 big loaves and 1 'review muffin'. Thanks for this wonderful recipe. *muffin baked for 28 minutes in my oven.

Like other reviewers, I found this recipe to be a bit too much on the moist side and cooked longer than the recipe states to thoroughly bake. While the appearance is not "pretty" (very dark and "lumpy" on top), the taste is WONDERFUL! I used 3/4 cup thawed, frozen blueberries (they were quite large), and they almost over-powered the bananas (good thing I used black-skinned/over-ripe ones or it would have!). I will definitely make it again, but will add an extra 1/2 c. flour to improve the consistancy.

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!

Mmm, yummy! I really enjoyed this bread. It wasn't too sweet though which I think I liked!

Quick, easy bread. The only negative was even after an extra 10 minutes in the oven the center still seemed a bit undercooked. I made french toast with the bread & it was wonderful! A nice change from regular french toast.

I made this a few weeks ago and it burned badly and the top fell as soon as it cooled. I would like to try again at some point (maybe I did something wrong), but I am not sure I will attempt again. Sorry. I couldn't even take a pic ):

Delicious! And even a little healthy (I took the suggestions of others and substituted applesauce). PERFECT!

This was a huge hit at my house! If you want to make it a bit healthier you can always substitute applesauce for the shortening. Also, I used 1/2 brown sugar and 1/2 white sugar (read that on an earlier review, good idea!). Just to give it a bit more spunk I added nutmeg, cinnamon, and vanilla. Very delish!

Very yummy! I made a few tweaks to make it healthier. Subbing plain greek yogurt for the oil and using half brown half white sugar, this came out moist, dense, and amazing! Applesauce is good, but the yogurt is GREAT!

I followed the recipe exactly, as I still prefer the taste and texture of baked goods made with shortening. It was deeelicious!

This is good and easy. I used oil instead of shortening and didn't use my electric mixer. I used 1 c. blueberries b/c they needed to be used. Added a bit of cinnamon and vanilla, and used half brown sugar. Mine took a about 65 or 70 minutes to bake through.

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!

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!

I doubled the recipe - used whole wheat flour, 1 C of white sugar and 1/2 C brown sugar - added a tsp of vanilla - and 1 1/2 C of frozen blueberries. baked them as muffins - 25 minutes - came out great! the doubled recipe came out to 30 muffins. good recipe!

This was a wonderful recipe! The blueberries are a nice touch! Not too sweet, and very moist! Excellent!

I tried a couple other recipes for banana bread on this site and this one is the bomb! Easy, moist and delish. I used frozen blueberries and put it in 3 mini loaf pans. Baked them at 350 for 30 minutes and then turned it down to 325 for about 15 minutes more checking the bread every 5 minutes. GREAT!

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

This is the best banana bread recipe I have tried so far on this site. I was looking to use up some pecans and I had to try this one since it also used blueberries. I used a cup of frozen that I had let thaw on the counter on paper towels. I didn't have shortening so I used coconut oil and it was fantastic! Perfect consistency. Thank you!

I really liked how moist this bread was! My daughter liked it too!! My loaf turned out just a little doughy in the middle. The next time I would increase the baking time.

This is a great recipe with a few modifications! I subbed half a cup of apple sauce plus 1/4 cup oil for the shortening and I used rolled oats because thats all I had on hand and this came out delish!

Made this will additional blueberries and half and half white and brown sugar. Very nice recipe.

This was a great recipe and is flexible enough to support improvisation. I had to make some changes due to items in my kitchen and based on other reviews. I replaced quick oats with 2 packs of instant oatmeal (maple and brown sugar flavor); omitted the salt; I only had 2 bananas; I added 1 tsp. vanilla, 1 tsp. cinnamon, 1/2 tsp. nutmeg, replaced 1/2 c. applesauce for the shortening (great choice), used 1 c. fresh blueberries, didn't have nuts so I used 1/2 c. choc. chips (yum), and baked for about 60 minutes. The kids went WILD for it after their first bites. Wonderful texture and intense flavor. Delicious. I don't usually like to alter recipes, but this time I had no choice. Only including my review to show what a great original recipe it is since it could support so many alterations. For this, it is a 5!!!

wonderful flavor, moist and not dry. I added mace and nutmeg, family loved it, made extra loaves for freezer, great as a snack,breakfast, thanks for sharing the recipe.

Great recipe. I will apologize in advance b/c I may use some untraditional ingredients. Spices: I added 1 tsp. vanilla, 1 tsp. cinnamon, 1/2 tsp. nutmeg, Substitutions: used 1/4 c. applesauce & 1/4 cup butter, used 1 c. fresh blueberries mixed with some cake flour, 1/2 cup brown sugar & 1/2 cup maple sugar, 3/4 cup whole wheat flour & 3/4 cup pastry flour. I added orange rind from 1 orange (use microfine grater - works fantastic!). And I made Mini Muffins.

This recipe is almost perfect. I madde a couple of changes. I ended up using three over ripe bananas. I used Fat Free sour cream instead of shortening and for the sugar I used 1/4 cup splenda and 1/4 cup brown sugar. Sometimes I have trouble with my baked goods rising when using splenda but these turned out beautiful and delicious. I made muffins and baked them at 350 for twenty minutes. Next time I will add cinnamon though as I forgot to this time.

I followed this recipe to a "T" and it turned out SUPER! My family loved it!

waluts + whole wheat - half cup sugar

This was excellent! Very moist and tastey. Next time I'll use applesauce in place of the shortening, I didn't have any on hand...but every little bit helps.

I read a few reviews before baking this tonight, so I added 1 tsp cinnamon and probably will add a little more next time as well as some vanilla. I didn't have any quick oats, so I used 1/2 C of Hodgson Mill multigrain hot cereal mix which has oats along with flaxseed and other milled grains. Worked beautifully and I will probably continue to substitute with that. I used 1 cup of fresh blueberries, but could have easily used a little less, I just like them. I did the muffins instead of the bread and it worked great - about 25 minutes. Tops were browned and insides were moist. Definitely a good basic recipe that you can experiment with.

I had never had (or made) Banana Blueberry Bread before this recipe, so I was a little unsure of what to expect. I was, therefore, pleasantly surprised with the results. This bread turned out moist and delicious. I read the other reviews before making it and decided to use applesauce instead of shortening and it turned out great. I'll be making this again. BTW, I used partially defrosted frozen blueberries. The liquid from the berries mixed into the rest of the batter and spread the blueberry flavor throughout. Great overall recipe!!!

AMAZING - I've never had a banana bread this moist and delicious. I used one third brown sugar and I added vanilla, cinnamon, and a tiny bit of nutmeg. The last loaf is still in the oven. (I tripled the recipe) As others have noted, it really is best to make these either in smaller loaf pans or muffin tins. My large one is very done on the outside and just barely done on the inside. The taste is incredible. A winner!!

Loved this recipe, only changing it into muffins and adding half brown/half white sugar. They are super moist, healthy and satisfying for breakfast/snack!

Very good! I did make a couple small changes. I used applesauce in place of shortening. I also used 1/2 cup brown sugar and 1/2 cup white sugar. I am not sure why it is called "quick" bread. I had to cook mine for over an hour before it was cooked all the way thru. But it was worth the wait. Very moist and yummy!

Good but, I am not sure I would make again....

I used half wheat flour, half white and cinnamon roll instant oatmeal. I also added a little vanilla flavoring. This makes a good sized loaf, so I had to cover it with foil halfway through to keep it from burning. Tasty loaf!

Yum! I used 1/2 all purpose and 1/2 whole wheat flour, skipped the pecans, 1/2 canola oil and 1/2 applesauce in lieu of the shortening, egg substitute, and an extra small handful of blueberries. I also added some cinnamon and almond extract. Very moist and delicious!

I'm pretty sure this is the recipe I used for the muffins the spinney's liked.

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!

Very tasty and smells great while cooking. We used blackberries, walnuts, and butter instead of blueberries, pecans, and shortening.

I was a little concerned with the batter after making the shorening and sugar so fluffy, but it is REALLY GOOD! I thought that this was an excellent bread. I have had many many rave reviews with it.

This is really good and very simple. I used a pyrex bread pan and it took longer to cook.

This was so good. Very moist and tasty. I made these into muffins. I got 14 muffins and I baked them for about 18-19 minutes. I sprinkled each muffin with cinnamon/sugar mixture before baking - not because they needed it, but because I love it. I also used oil instead of shortening because I do not use it. Great recipe - thanks!

I thought this was a pretty tasty recipe-the blueberries add a nice change to regular banana bread. I made a few small changes and simplified the directions and it turned out great. First I mixed all the dry ingredients (flour, oats, soda, and salt) and set aside. Then I creamed the shortening, sugar, and eggs and added the banana. I added the flour mixture next and after that was blended well, I gently folded the blueberries in with a wooden spoon. (I didn't really see the point in coating the berries with flour first?) The only other change I made was that I used a whole cup of blueberries instead of a half. It turned out great!

I baked this in a 9x5 pan and all the comments about this bread taking longer than 55 minutes to cook are correct. Maybe this is better as a muffin mix with a quicker cooking time. It might turn out moister that way. Thanks!

Not a very sweet bread. I cut shortening in half & added cinammon applesauce. Cut down on sugar by 1/4, added tsp of vanilla & more blueberries, as other suggested. Next time, would add all the sugar and a little more applesauce and vanilla. Definitely pulse those oats in a food processor.

This had a wonderful smell while baking and looked beautiful when done! It also tasted great! Loved the blueberries and banana together. I didn't change a thing and wouldn't make any additional changes when making again. I think it's perfect the way it is. Thanks!

I just made this bread this morning after searching for a recipe to use up my over ripe bananas and blueberries. I used unsalted butter for the shortening. Everything else I did as written. This was excellent! Moist, flavorful and just delicious.

I just made this, and it's quite delicious. I think next time I'll try substituting the Apple sauce, so it's a little healthier (and I assume you really won't notice in this type of bread?). I also will be adding some Vanilla, and probally some Cinnamon. Overall good base recipe, and I know my daughter (who is 2, and loves all thing blueberry) will love this tommorow morning.

Yum! I also added a little cinnamon, nutmeg, and vanilla, baked this in mini loaf pans and it was great! Love the oatmeal in there. Next time I'll use the recipe to make muffins!

My first impression of this recipe was that it's really a cake trying to pass itself off as a quick bread -- too much sugar, too much fat. But I needed a quick remedy for having too few blueberries for my usual muffin recipe and some ripe bananas, so ... I used this recipe as a springboard and came up with some pretty good muffins. I substituted 3 T of canola oil and 1/2 cup of applesauce for the shortening, cut the sugar in half, and used whole wheat pastry flour and whole oats. Didn't have any nuts on hand. Baked them for 20 minutes. They were still plenty plenty sweet but at least they were more like a muffin than cake.

SO GOOD!!! I made this with a splash of vanilla, 3 smallish bananas, a carton of fresh blueberries, and walnuts instead of pecans. I didn't have anything to substitute the shortening, so next time will try it healthier and see if it comes out as amazingly delicious. My boyfriend doesn't like banana bread, but asked for seconds, and thirds, of this one.

I normally do not care for banana bread but this is much lighter and the addition of blueberries (no need to thaw) is the icing on the cake. I do use half butter and half shortening (could not imagine subsituting all applesauce) and decreased sugar by 1/4 c. because it is plenty sweet enough for us. A nice change in a bread and the creaming method give it a much lighter texture. This is a keeper.

I thought this came out with almost no flavor. The blueberries and bananas somehow trumped each other. It was quite moist but something is missing.

I used this recipe to make muffins..Excellent..great for quick breakfast or in the lunch box. Will use this recipe again. I baked my muffins for 20 min and they were perfect.

Good! Made one batch as muffins, baked for 23 min. Tried sub. Applesauce for shortening in a loaf, I prefer with shortening, but not bad! Never tried with pecans, just doubled the blueberries. Yum!

This is the recipe I use EVERYTIME for banana bread!!! Going on... at least 15 times. There are only two alternatives to this I toy around with - I'll add Ocean Spray Blueberries instead of fresh (it makes it taste fresher longer) & instead of using flour to prepare the pan, I'll use cinnamon sugar.

Very tasty! It didn't last over an hour, kids had gobbled it up. Well make again for sure.

Absolutely fantastic!! Made mini-loaves, and gave them as Christmas gifts. Everyone loved the bread, and requested the recipe. This one is definately a keeper.....5* all the way!!

Very good!!

This was good but nothing extra special.

The bread is very good, but the blueberries still ended up mostly on the bottom. I baked this bread without the sugar, so it was barely sweet.

I've just started trying out different recipes for quick breads, and this is the best one I've made so far. I used applesauce instead of shortening, but I otherwise followed the recipe. It came out sweet and delicious, with a yummy, gooey crust. I'll definitely make this one again!

This bread is so good. I used applesauce instead of shortening & also reduced the sugar. I used 1 cup of frozen bluberries. Cook time was more like 1 hour 15 minutes. I took it to a family get together & everyone wanted the recipe.

Awesome bread! I made a few changes too....I used walnuts instead of pecans, 1/4 C shortening, 1 1/2 C bananas, and mixed all purpose and whole wheat flour for the full 1 1/2 C. YUMMO!!!!