Comments on: Blueberry Walnut Banana Bread.

By: Alice

Alice — Sat, 23 Jun 2012 20:33:42 +0000

Excellent thanks for the tip!

By: Alice

Alice — Sat, 23 Jun 2012 20:32:47 +0000

Wow this is truly amazing. I read all the comments and still went for the 4 bananas; I always look at the dish in the photos as this can make a huge difference. My loaf tins are deeper so I cooked for an extra 20 mins in the end but I always need a cooler oven than mentioned or I get burnt top/uncooked middles. I couldn’t believe it looked exactly like the pictures!! I used chia ‘eggs’ instead of flax which worked brilliantly.

You are right, can’t have enough blueberries or walnuts! This was so good, and light, that I ate nearly the whole thing in less han 24 hours, having 4 slices for breakfast! Sadly it unearthed yet another food allergy in my daughter who proceeded to projectile vomit from the bananas via my milk!
Sadly I’ll have to leave this until she stops nursing but I can’t wait to make it again, thanks for such a fab recipe.

By: Abby

Abby — Thu, 07 Jun 2012 22:31:10 +0000

Hi Emily- I’ve tried this recipe twice now and the only change I made was chia seeds instead of ground flax. Both times the bread has come out too moist/undercooked…even when baking it a little longer. Any suggestions?

By: Angie

Angie — Thu, 07 Jun 2012 13:07:22 +0000

Hi Emily, I’m not much of a baker but I’d like to make this but I only have Turbinado sugar. Can I sub for the same amount as the Organic?

By: Mary

Mary — Tue, 08 May 2012 03:35:10 +0000

I just made this recipe as muffins and they turned out *amazing*!! I have a 12-muffin pan (ended up with 14 muffins) and they came out absolutely perfect baked at 350 for 25 minutes.

Thank you so much for the healthy and clean recipe, I would secretly eat muffins for breakfast every day but most recipes have a ton of sugar and fat (even vegan ones). I’ll be making these often!

By: Emily Malone

Emily Malone — Tue, 24 Apr 2012 02:31:13 +0000

Yay – glad it lived up to your expectations!

By: Emily

Emily — Mon, 23 Apr 2012 20:33:25 +0000

I’ve been thinking about this bread since you posted it a couple weeks ago and finally made it yesterday! Instead of WW flour I used all purpose gluten free flour, and I used 1 organic egg instead of the flax eggs – and it was exactly what I was hoping it’d be! So delicious! Thanks for the recipe! :)

By: julie

julie — Fri, 20 Apr 2012 05:47:47 +0000

This is officially my first baking failure. I used 4 large bananas and it came out all gooey in the middle :( I’ve never had anything I bake not turn out before!! It’s delicious, even all gooey, but it was supposed to be a gift. Oh well.

By: Nikki

Nikki — Sun, 15 Apr 2012 15:20:45 +0000

I had all of these ingredients in my kitchen, including 4 perfectly ripe bananas. So easy and delish! Perfect for cooking on a lazy Sunday morning. Thanks for the great recipes! I’m a long time reader, and I love your blog.

By: Alexis

Alexis — Fri, 13 Apr 2012 23:21:24 +0000

Yuum! I’ve got some bananas that are ready for bread baking and was hunting around for a good recipe. This one looks amazing!