Every week, I buy new bananas for the house because I have two hungry children who love bananas. But sometimes they hang in the corner of my kitchen for a while and don’t get touched…and then they turn brown. Poor bananas! Feeling abandoned and alone, I usually use the overripe fruit for banana cakes, breads and muffins then freeze for later use. But this week, I wanted to try something new and a little different. So out came the computer and a Google search. I ended up on Tablespoon.com, one of my new favorite recipe sites. Check out the ‘Taste for Adventure’ tab. It’s so much fun! Anyways, while I was searching for recipes by the term ‘banana’, I found this recipe for Banana Blueberry Bread and I knew that I found what I was looking for. Have you ever combined bananas and blueberries before? Well, I haven’t and I was very curious, and isn’t that what Kitchen Tested is all about?!?
I already had the overripe bananas ready to go, and how convenient that I just froze a bag of fresh blueberries the night before. My taste buds are watering just thinking about this combination!
Banana Blueberry Streusel Bread Ingredients
3 medium ripe bananas (you can use 4 if you have them), mashed
3/4 cup sugar
1/4 cup unsalted margarine, melted
1 tsp ground cinnamon
1 tsp baking soda
1 Tbsp water
2 cups flour
1 cup frozen blueberries
1 Tbsp flour
2 Tbsp light brown sugar
2 Tbsp old-fashioned oatmeal
2 Tbsp unsalted margarine, melted
I added the sugar, salt and egg to a mixing bowl and stirred until well combined. I slowly drizzled in the margarine, stirring constantly. I then added the cinnamon and stirred to combine.
Separately, I mixed the baking soda and water and added them to the large mixing bowl. I added the flour and stirred until just moistened, then added the mashed bananas and stirred again.
I dropped in the blueberries and carefully stirred with a spatula to combine.
I poured the batter in to a prepared loaf pan and set it aside while I made the streusel topping.
All I had to do was mix the flour, brown sugar, and oatmeal then add the melted margarine. I spread the mixture over the banana blueberry bread batter and placed the pan in the oven at 350 degrees for 50-60 minutes.
I put the batter in the oven right before picking up Zach from his last day of school (so depressing), so when I got back, my house smelled so good! 50 minutes later, I inserted a toothpick in to the cake to make sure it came out clean, and it was ready to come out of the oven.
So there you have it. The combination of blueberry and banana was fantastic and unexpected. I had my in-laws and sister-in-law for Shabbos and by Saturday night, the entire cake was gone!
My kids could not get enough of the moist and dense cake with bits of yummy blueberry and crunchy topping. Just a nice twist on the regular banana bread. You can even use your own recipe and just add the blueberries and streusel topping. I highly recommend it!
- 3 medium ripe bananas (you can use 4 if you have them), mashed
- ¾ cup sugar
- pinch salt
- 1 egg
- ¼ cup unsalted margarine, melted
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 Tbsp water
- 2 cups flour
- 1 cup frozen blueberries
- 1 Tbsp flour
- 2 Tbsp light brown sugar
- 2 Tbsp old-fashioned oatmeal
- 2 Tbsp unsalted margarine, melted
- Add the sugar, salt and egg to a mixing bowl and stir until well combined. Slowly drizzle in the margarine, stirring constantly. Then add the cinnamon and stir to combine.
- Separately, mix the baking soda and water and add them to the large mixing bowl. Add the flour and stir until just moistened, then add the mashed bananas and stir again.
- Drop in the blueberries and carefully stir with a spatula to combine.
- Pour the batter in to a prepared loaf pan and set it aside while you make the streusel topping.
- Mix the flour, brown sugar, and oatmeal then add the melted margarine.
- Spread the mixture over the banana blueberry bread batter and place the pan in the oven at 350 degrees for 50-60 minutes.
- minutes later, insert a toothpick in to the cake to make sure it came out clean.