Tuesday, January 13, 2015

Blueberry Banana Crumb Bread

Just looking at this picture has got me drooling all over again.  I've got to go make more!  Banana bread is a favorite at our house and adding in blueberries is just pure genius!  Top it off with a crumb topping and you've got something magical.  You can make this into a regular sized loaf, small loaf or muffin.  It's so versatile!  Let's pause and talk about this "crumb topping" though.  I don't really have much luck in the crumb department.  I just seem to skip that part and go straight to topping.  I have tried many times now, following the recipe to T, but my crumb just always melts into a caramel like topping.  Don't get me wrong, it tastes wonderful still.  I think my kids may prefer it this way in fact.  It doesn't look quite as pretty as the "crumbs" though and I sure would like to know what I'm doing wrong.  Any suggestions would be helpful.  In the meantime, go try this recipe and make some mouths happy!

3/4 cup buttermilk
3/4 cup packed light brown sugar
1/4 cup butter, softened
2 large eggs
3 medim mashed ripe bananas
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries, fresh or frozen
Crumb topping:
2/3 cup packed brown sugar
4 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 tablespoon butter, softened

Preheat oven to 350°F. Coat one large loaf pan or 4 small loaf pans with cooking spray. (I doubled the recipe and made one regular sized loaf, 24 muffins and one mini loaf.)  Whisk buttermilk, brown sugar, butter and eggs in a large bowl. Stir in mashed bananas. In a separate bowl, sift together whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg. Mix the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan(s). Mix crumb topping ingredients together then sprinkle on top. Bake about 60-65 minutes for a large loaf, 30 minutes for the smaller loaves and about 20 minutes for the muffins, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool before slicing.

*Source:  Who Want's Dinner


Jamie Young said...

Sorry you haven't had much luck with the topping, but it does look amazing still!

Janessa said...

I'm not giving up on the crumb! Thanks for your tips.

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