This bread was a quick and easy solution for using up some fresh ingredients (bananas and blueberries) that were near spoiling and wouldn’t last the weekend while we were away at camp.
I actually combined two separate elements from two different recipes. The bread I made following Dinner At The Zoo‘s recipe and I added the streusel based on The Baker Upstairs‘ recipe. Very glad I combined the two – I don’t think I’ll go back to a banana bread without streusel every again!
For the bread:
2 c. flour
3/4 t. baking soda
1/2 t. sea salt
1 c. sugar
1/4 c. butter, softened
1 c. mashed bananas (I used 2 medium bananas.)
1/3 c. vanilla (or plain) yogurt
1 t. vanilla extract
1 c. fresh blueberries
zest of one whole lemon
For the streusel:
1/4 c. sugar
1/4 c. flour
3/4 t. cinnamon
2 T. butter, cut into small pieces
1. Preheat oven to 350 degrees F. Coat a 8 1/2 x 4 1/2-inch loaf pan with cooking spray and set aside.
2. Combine the flour, baking soda, and salt in a medium bowl.
3. In another large bowl, combine the softened butter and sugar and mix until well blended. Add mashed bananas, eggs, yogurt, and vanilla extract. Beat on low-speed until well blended.
4. Slowly add dry mixture and beat until blended and moist. Gently fold in the blueberries and lemon zest.
5. Pour mixture into the coated loaf pan. (Note: I may split this into two loaves next time – adjusting cooking time as needed – since the bread rose quite a bit and made it a little harder to travel with.)
6. To make the streusel: In a small bowl, combine the sugar, flour, and cinnamon. Add the butter pieces by smashing them into the mixture until it resembles wet sand. Sprinkle the streusel on top of the loaf mixture.
7. Bake for 60-70 minutes or until an inserted toothpick comes out clean. Let the bread cool for 10 minutes in the pan before moving to a wire rack to cool completely.
8. Enjoy plain, with a spread, or (as pictured above) cut a 1/2-inch slice, toast it until golden brown, and add butter. Yum… Enjoy!