Blueberry-Banana Bread

Source: Sunset

1 cup fresh blueberries, rinsed and drained, or frozen blueberries
2 cups plus one tablespoon all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup mashed ripe bananas (2 to 3)
1/2 cup low-fat buttermilk
6 tablespoons butter, melted and cooled
1 large egg
Oatmeal Streusel (recipe follows)

Preheat oven to 350°.
In a small bowl, gently mix blueberries with 1 tablespoon of the flour.

In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.

In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.

Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.

Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Yield: Makes 1 loaf; 10 servings

 

Oatmeal Streusel
In a bowl, combine 1/4 cup each all-purpose flour, regular rolled oats, and chopped dried banana chips; 2 tablespoons each firmly packed brown sugar and butter, cut into chunks; and 1/4 teaspoon ground cinnamon. Mix with your fingers until fine crumbs form.