40 Reviews of Kelly's Blueberry Banana Bread

From: Sherismiley

On Oct 4, 2007

I really loved this bread! I have already been on the phone sharing this recipe with my friend! This bread is so moist and so easy to make! I did leave out the coconut and the nuts because we do not like them. I also used FROZEN blueberries and the bread turned out perfect. I would like to make mini loaves of this and give as Christmas presents!! Thanks so much for sharing, Wildflour!

From: Karen67

On Jan 28, 2007

I loved this version of blueberry banana bread. It is also one of the healthiest, low cal bread like this I have found. I made one loaf and 9 muffins, and estimate that it makes about 20 servings...which makes each serving about 100 calories each! I expected to taste the coconut, but didn't at all. I do think it helped make these really moist though. I left out the pecans, used 12 oz instead of 2 cups (16 oz) of blueberries. I also used canola oil and skim milk. I cooked the loaf for exactly 60 minutes and it was perfect. The muffins were filled about 3/4 full and cooked for about 22 minutes. I will say that my blueberries were frozen, and really large. I think this would be better with fresh blueberries that are a little smaller, and then frozen to get them firm and easy to work with in the batter. Since the blueberries were so big, that got a little messy in the muffins where they touched the edge of the metal pan. They would probably work better with paper liners. This one is going into my 10 star cookbook!

From: LoriInIndiana

On Aug 9, 2005

This bread is yummo! I was running low on a few ingredients, so I only made 1/2 a recipe but still used 1 egg and 2 bananas and it turned out perfect. I was a little skeptical at first about so varied ingredients...banana, blueberry, coconut, pecans, but this made a believer out of me. Thanks for a great recipe!

From: Cookin-jo

On Jul 25, 2007

Sorry, I'm not giving the second loaf away! It's just too good! I love the hint of cinnamon and the pecans, and the lower fat content is a real bonus. The only change I made was to leave out the coconut. Thanks, Wildflour. This is a keeper

From: Carolyn in Toronto

On Apr 19, 2007

This was delicious. I used wild blueberries which I had frozen in the summer and it turned out great.

From: etully

On Aug 23, 2006

I chose this recipe for the simple fact that it made two loaves. It was good bread, not fabulous. I would make it again because it's a good time saver.

From: Darlene10

On Oct 7, 2007

This loaf is very moist and tasty. My loaf pans are just slightly larger than the recommended size so I got one large loaf and a smaller loaf. I did not use coconut as that is not a favourite ingredient here. The pecans are a great addition. I would certainly make again.

From: Windchime

On Jul 15, 2005

My sister, Marg, made this Banana Bread for me because she knows I love blueberries. Bar none, this is the most delicious quick bread I have ever eaten! Thank you for sharing the recipe, Kelly. (And thank you for sharing your extra loaf, Marg!) Windchime

From: Cara in Lubbock

On Sep 20, 2008

Yummy!!! Had frozen blueberrys from this summer... turned out great

From: djrcossey

On May 8, 2008

We had this hot right out of the oven with butter. Delicious!! I did use FF Sour Cream instead of the oil and left out the coconut and pecans, also increased the cinnamon to 1 teaspoon. Will make again, thanks!