Reviews & Comments

Oops! I was thinking of a Zuccihini Bread recipe when I mentioned the storing of the bread not being listed. ;)

I was all set to make Banana-Blueberry Bread from this site when I read a review by Ms. Ziebell saying to "Not bother with this one. Make Bananaberry bread instead." So, I checked out this equally unknown recipe and am SO grateful to Ms. Ziebell for her recommendation!!!! First, I adore baking with buttermilk and second, WHY use dried blueberries when you can use fresh or frozen? It makes NO sense! I read all the reviews HERE, added the suggested vanilla and nutmeg and bumped the blueberries up to 1.5 cups. Also, since my family does NOT like quick bread format but muffins instead, that's what I made. Thoroughly enjoyable, the bright burst of tart berries is a perfect oounterpoint to the sweetness of the banana. A reviewer wrote that the berries made it soggy and sunk to the bottom; that was not my experience at all. This batter made 12 Jumbo muffins, using a 1/3 cup scoop for each well and took 28 minutes to bake them. This recipe is a Keeper, for sure, and one that I'll look forward to making in the years to come. :)

I tried this recipe not sure of what I was going to get - To my surprise I did get a great tasting Bananaberry Bread - it was moist, the texture was just right. And since I love berries I added cranberries also - I am keeping this recipe and will be making this again. This is great for the holidays!!

Excellent recipe, but a little too sweet for my taste. I reduced the sugar by 1/4 cup to just 1 cup, and I substituted 1/2 cup of whole wheat flour for the same amount of all-purpose flour. I also added a few drops of banana extract to boost up the banana flavor. I also added a few drops of vanilla extract just because. I was surprised that the blueberries didn't seem to make the bread soggy, but I think I'd use wild blueberries the next time instead of the regular big ones (I like the Wyman's brand.) I'd definitely make this again (if I weren't on a diet.)

This was amazing! First time I tried making this, and will definitely make it again! It turned out very moist, and the blueberries gave it a nice tang. When mixing, it didn't look like I had enough blueberries, so I did add another 1/2 cup. I used two 8x4" pans, and only baked them for 45 min. Turned out nice and golden brown.