This moist, delightful, blueberry banana bread has a sweet crumbly streusel topping is the perfect quick and easy dessert when you have extra bananas to use up.
At some point there are always bananas in my house. I am a self admitted banana fanatic. I think Curious George may be the only one who loves bananas more than I.
I put them in everything – on my cereal, in my smoothies, on my toast with some peanut butter (Mmmmm). I must admit (I feel like I’m going to make a lot of confessions on this blog) that at times I have been known to let a banana or two spoil. It is so sad to throw away a ripe, mushy banana so…I bake.
Today I decided to make some blueberry banana bread. I wanted to kick things up a notch so tossed in some blueberries and topped it off with a nice streusel topping to give it more texture and crunch.
This banana bread had my whole house smelling like a gourmet bakery. I just wanted to bottle up that scent and spray it all over myself errry day.
I promise – this blueberry banana bread will NOT disappoint!
P.S If you’re looking to round out your meal planning and need some tips to make things easier, check this out!
- 2-3 medium ripe bananas, mashed
- 3/4 cup coconut palm sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 teaspoon baking soda
- 1 tablespoon water
- 2 cups gluten free (or all purpose flour)
- 1 cup fresh or frozen blueberries
- 1 tablespoon gluten free (or all purpose flour)
- 2 tablespoons coconut palm sugar
- 2 tablespoons quick oats
- 2 tablespoons coconut oil, melted
- Preheat oven to 350 degrees. Grease a loaf pan or line with parchment paper. Set aside.
- In large mixing bowl add mashed bananas, sugar, salt and egg. Stir well to combine. Drizzle in melted coconut oil, stirring constantly. Add the cinnamon and stir to combine.
- Mix together the baking soda and water and then add to the other ingredients. Stir well.
- Add the flour to the mixing bowl and stir until JUST moistened (over mixing will create a dense bread). Gently fold in the blueberries and stir JUST to combine.
- Pour the batter into greased loaf pan.
- In a small mixing bowl, combine the flour, sugar and oatmeal.
- Add melted coconut oil and stir well. Gently drop the topping all over the batter in the loaf pan.
- Place the bread into the oven and bake for 50-60 minutes or until a toothpick or knife inserted in the center of the bread comes out clean.
- If you don't have quick oats any oats will do.