Buttery brown sugar banana bread with fresh blueberries and topped with a golden layer of streusel with chopped walnuts.
Good morning! ♥
Whoa, it feels like AGES since I lasted posted a recipe, I have been away for nearly 2 weeks without a computer or wifi < talk about a digital detox! If you follow my instagram, you would know that I was in Belfast and Dublin then at Largiemore in rural Scotland. Anyway, living almost 2 weeks without baking has given me withdrawal symptoms so as soon as I got home, I ran into the kitchen and whipped up this bread.
Turns out there were lots of bananas in the freezer so it was so easy to prep and make this bread as I had bananas ripe and ready to go.
I absolutely adore bananas in any way, shape or form and this includes banana bread. However, I am extremely picky about banana bread, it has to taste like bananas (I have had many bad experiences of flavourless bread), be airy yet dense (not like cement - another bad experience) and be moist and tender (yes, dry banana breads do exist, and lots of them!).
I have a master recipe which is the base for this, this and this banana bread which I love to tweak and adapt to provide a delicious, moist and flavourful bread. It is a complete no-fail recipe, it works every time with great results. This time around, I added fresh seasonal blueberries and a buttery walnut streusel topping to add extra fun and flavour to the bread, keeping it exciting and tasty.
Who says banana bread is boring?!
I love adding new flavours to banana bread. The classic no-frills "bb" is amazing with it's sweet banana flavour and tender crumb but I like to turn up the volume and add different ingredients to add more flavour and a contrast of textures. Adding the blueberries to the bread gives it a glorious flavour of the berries as well as little nuggets of sweet juice studded throughout the bread. Simply adding one extra and easy ingredients can change the recipe so much! However, since the berries give off moisture, we have to add a little extra flour to soak it up. Only 20g but it makes a huge difference.
Next is the streusel topping that adds that extra "pizzazz" to the banana bread. Walnuts, butter, sugar and flour make up this super easy and quick topping which you could add to any cake or muffin to give it a crumbly and tasty new texture. Simply put the 4 ingredients into a bowl and crumble and mix together with your fingers to create a chunky streusel topping. When the streusel bakes, the butter slightly melts into the bread and the sugar crisps up, give a wonderful taste sensation!
This banana bread is definitely my new favourite way to enjoy bb; the sweet bread with the juicy blueberries and the crumbly streusel is heavenly. It is delicious served warm or at room temperature with a cup of tea or iced tea if it is warm where you live (still not broken 20ºc yet...).
qotd - the classic or a exciting new twist on a recipe?
Banana Blueberry Streusel Bread
Posted by Eve
Makes 1 loaf
For the streusel
- 30g butter, cubed and cold
- 30g demerara sugar
- 30g plain flour
- 30g walnuts, roughly chopped
- 60g butter, at room temperature
- 75g golden caster sugar
- 50g soft light brown sugar
- 1 egg, free-range and/or organic
- 250g very ripe banana (they should be very spotty or completely black!)
- 150g plain flour
- 1/2 tbsp. baking powder
- 125g fresh blueberries
- First, make the streusel. Put all of the streusel ingredients into a bowl and crumb together using your fingertips. Keep in the fridge until needed.
- Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease and line a 900g loaf tin.
- Next, make the bread. Beat the butter and sugars together well until combined. Add the egg and whisk in well until lighter in texture and colour. Add the banana slowly, while still mixing until all is added.
- Put the flour, baking powder and blueberries into a separate bowl and toss together to coat the berries in the flour. Beat in the flour and berries mixture for 30 seconds or so until well combined and the batter is uniform in texture and appearance. Remove the streusel from the fridge.
- Pour the batter into the prepared tin and top with the cold streusel topping. Bake for 60-70 minutes until dark golden and when a skewer is inserted, it comes out clean. Leave to cool in the tin for 20 minutes before turning out on to a wire rack.
Keep the bread in an air-tight container for up to 5 days at room temperature.