Blueberry Banana Bread

I don't really remember where I found this other than it says Adapted from Joy of Cooking. I had some bananas that were on the way out and didn't want to throw them out. Plus there are scads of blueberries in my fridge. So I pulled this out and tried it. What I liked was that it was a lighter, less dense bread and bursting with fruit. It rose beautifully and the crumb topping is a nice addition. I brought some in for my baking buddy at work and she gave it a High 5. She makes a very good zucchini blueberry bread and proclaimed this as better. WOW! I have had her bread and it is super good too! With the height of berry picking going on in upstate NY now, this is a great recipe to use for a breakfast or snacking bread.

Blueberry Banana Bread

1 cup white flour

1/3 cup whole wheat flour

3/4 tsp. salt

1/2 tsp baking soda

1/4 tsp baking powder

5 1/3 Tbsp butter, room temperature

2/3 cup sugar

2 large eggs

3 mashed very ripe bananas (2 if they are big)

1 pint washed blueberries

Preheat oven to 350 degrees. Grease a loaf pan.

If you want to make the crumbly topping, mix together approximately 1/4 cup oats, 1/4 cup brown sugar and enough butter to make it stick together.

Whisk together flour, salt, baking soda and baking powder.

In a separate large bowl, beat butter and sugar together for 2-3 minutes. Beat in the flour mixture into the butter-sugar mixture until blended. Gradually beat in the eggs, then fold in the bananas and blueberries. Pour into a loaf pan.

Top with crumbly topping if you want. Bake for about 50-60 minutes, until a toothpick inserted in the center comes out clean. Let pan cool in a rack for about 10 minutes before taking bread out of the pan. (I left mine for about 20 minutes because it seemed very fragile. Cooling it longer before taking it out of the pan seemed to work better.)