Tina Rupp
Prep and Cook Time
1 Hour 15 Mins
Cool Time
45 Mins
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.

Ratings & Reviews

CindyW's Review

May 22, 2013

Lalena82's Review

March 20, 2013

DIane500metro's Review

January 19, 2013
Absolutely fabulous,moist great flavor,one of the best recipes I have. I made with Splenda.and no topping,added more blueberries thanks.

SDiver's Review

May 28, 2012
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.

Judie F's Review

May 16, 2011
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.

ToddJCNYC's Review

April 06, 2011


March 09, 2011
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.

happyreader1's Review

December 14, 2010
I also substituted quick oats for the grits and then made them in mini muffin size (30 min.). The kids love it and I am sneaking in both fruit and whole grains! A super recipe!

bstanchie's Review

Judie F
November 03, 2010
This absolutely one of my favorite quick breads. I make it all the time. It comes out great everytime and everyone always loves it. It freezes well. I use it for teacher gifts too.

JennySmith's Review

August 08, 2010
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!