Tina Rupp
Prep and Cook Time
1 Hour 15 Mins
Cool Time
45 Mins
Yield
Makes 1 loaf; 10 servings

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

In a small bowl, gently mix blueberries with 1 tablespoon of the flour.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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.

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