Those overripe bananas on your counter are perfect for this tender quick bread recipe. Banana Blueberry Streusel Bread is easy to make and so delightful to eat.
Seriously. Use up those overripe bananas — or put a couple aside — and make this. It comes together quickly and requires no other special equipment than some bowls, spoons, an oven and a loaf pan. Plus, it’s so good — a satisfying combination of a lightly sweetened bread with slightly tart berries and a crunchy streusel topping.
Yes, delightful is the right word for it.
Banana Blueberry Streusel Bread is also nourishing, satisfying and comforting. It’s good for breakfast — and doubles as a great stress-baking loaf (oooh, smashing bananas is fun!).
Plus, you might just have all the ingredients already. That’s always a relief, right?
If my analytics — the data that tells me what people are looking at on my site — is to be believed, lots of people are baking bread right now. They are digging into yeasted loaves and quick breads and no-knead breads. All of them.
So why not this bread too?
Come on, you know you want to.
I mean, even my Bippity was all about it.
No, I didn’t actually let him have a bite. He might have snagged a crumb inadvertently though. Maybe.
Look, I am not saying that Banana Blueberry Streusel Bread will fix the world’s problems or bring normal back. It won’t. But it will give you something to do with your hands, and something to nourish your loved ones (or yourself) with. Sometimes that has to be enough.
- 3 medium ripe bananas
- 3/4 cup granulated sugar
- 1 large egg
- pinch salt
- 1/4 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tbsp water
- 2 cups all-purpose flour
- 1 cup frozen blueberries
- 1 tbsp all-purpose flour
- 2 tbsp light brown sugar
- 2 tbsp old-fashioned oatmeal
- 2 tbsp unsalted butter, melted
- Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with butter and flour the bottom. Set aside.
- Peel the bananas and add to a large mixing bowl. Use a fork to mash them thoroughly.
- Add the sugar, egg and salt to the large mixing bowl. Stir well to combine. Drizzle in the butter in a thin stream, stirring constantly. Add the cinnamon and stir to combine.
- Stir together the baking soda and water in a small bowl. Add to the large mixing bowl and stir well.
- Add the flour to the mixing bowl and stir until just moistened. Fold in the blueberries.
- Pour the batter into a loaf pan and gently spread out.
- In a small mixing bowl, combine the flour, brown sugar and oatmeal for the streusel topping. Drizzle in the butter and stir well. Dab the topping all over the batter in the loaf pan.
- Slide the bread into the oven and bake for 50-60 minutes, until a knife inserted in the center of the bread comes out clean.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 149mgCarbohydrates: 49gFiber: 3gSugar: 24gProtein: 4g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.