Blueberry Banana Bread with Cinnamon Streusel

I have an unfortunate habit of buying bananas with the intent to make smoothies or at least take one with me when I go somewhere. But, alas, I’m much better at buying bananas and forgetting them on the counter. So, I’ve become adept at finding baking recipes that use overripe bananas.

This one also has blueberries, which I adore. And streusel!

It does take a little time to bake, as most quick breads take about an hour. They are quick breads only in comparison to yeast breads.

This recipe begins much like making cookies–preheat the oven to 350 degrees. While it preheats, combine the butter and the sugar.

Then, add the wet ingredients: eggs, Greek yogurt, milk, and banana. Mash it all together.

Then put in the dry ingredients–flour, baking soda, and salt. And fold in the blueberries. Folding is a gentle method of stirring. We don’t want the blueberries to get mashed or mangled.

Next, pour the mixture into a prepared loaf pan of a standard size. I prepared mine by spraying it with cooking spray. I really like this stoneware pan.

Then, combine the flour, brown sugar, butter, and cinnamon. The website I found the recipe on left out a measurement for cinnamon. I recommend about 1 teaspoon. Once the mixture reaches a crumb-like texture, sprinkle it over the batter so that the batter is completely covered by the streusel.

Bake for about an hour in the 350 degree oven. A toothpick inserted in the bread should come out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The website suggests a lemon glaze, which I omitted in my version, though I suspect that would be a delicious touch.

Original recipe can be found here: https://thesuburbansoapbox.com/blueberry-banana-bread-with-cinnamon-streusel-and-lemon-glaze/