I don’t know where I got this recipe to give credit, but I did tweak it to make it slightly my own.
I have a few different Banana Bread recipes, but this mixture with blueberries is heaven. I can’t even describe how moist this bread is. “Bread” seems too dry a word for it. I actually cut this about 5 minutes out of the oven and it was this delicate blueberry banana pudding … haha.. (so you might want to keep your hands off it until it cools and sets a little more). This bread rises beautifully, and you definitely want the crumble top!
This lasted 1 day in my house.
1 cup white flour
1/3 cup whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
5-1/3 tablespoons butter at room temperature
2/3 cup sugar
2 large eggs
1/2 tsp. vanilla
3 mashed very ripe bananas (2 if they are big)
1 pint washed fresh blueberries
For Crumble Topping
1/4 cup oats
1/4 cup brown sugar
1/4 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease loaf pan.
Make the crumble topping by mixing together 1/4 cup of oats, 1/4 cup of brown sugar, 1/4 teaspoon cinnamon and just enough soft butter to make it stick together.. (approx. 1 heaping tablespoon). Set aside.
Whisk together flour, salt, baking soda and baking powder.
In separate large bowl, beat butter and sugar together for 2 – 3 minutes. Beat in the flour mixture into the butter-sugar mixture until blended. Gradually beat in the eggs, add vanilla and then gently fold in the bananas and blueberries. Pour into loaf pan.
Top with crumble mixture. Patting it ever so lightly on the top of your batter. Bake for 50-60 minutes or until a toothpick in the center comes out clean. Let pan cool on a rack for about 20 minutes before taking bread out of the pan. (I didn’t get the chance to even take it out of the pan, it was gone!). Enjoy !