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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
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.
5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
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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