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.
I doubled this recipe and made it with powdered buttermilk. Added some chocolate chips and omitted the topping altogether. Baked in muffin cups for about 25 minutes. They were very tasty and we will make this again but add more blueberries than the recipe calls for.
This was really good and easy to put together. I substituted gluten free all-purpose flour and as I didn't have buttermilk I used greek yogurt. Cooked it about 10 minutes longer. My husband (who usually doesn't go for gluten free baking ate it up and came back for more.
Very nice combination of two favorites, blueberries and banana bread. I made it a bit more healthy by using 3 Tblsp butter, 3 Tblsp canola oil, 1/2 WW pastry flour, only 1/2 cup sugar. The rest was the same. The results were perfect. Noone would guess it was the healthy alterntive.
This banana bread was tasty and moist. I followed the recipe, except when I was mushing up my bananas, I realized I only had about a half cup's worth of bananas. I made it anyway, and it just wasn't super banana-y in flavor. Another change I made was that I did not put the banana chips in the streusel because I didn't have any. Even so, everything came out tasty and great!
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