Blueberry Banana Streusel Bread Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.
• In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.
• Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat butter in a large bowl until nice and creamy. Add sugar and mix until smooth. Add eggs one at a time, mixing until blended. Mix in bananas and vanilla extract.
• Sift flour, baking soda, and salt together in another bowl. Mix into the banana mixture and fold in blueberries. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let sit in the pan for 10 minutes before turning out onto a plate.

Steps:

• Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray.
• Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them.
• Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended inches.
• Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed.
• Add in flour, baking soda, and salt by hand mixing them in, stirring well.
• Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them.
• Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.

Steps:

• Heat oven to 350ºF.
• Combine cinnamon, and 2 Tbsp. each flour and sugar in medium bowl. Cut 3 Tbsp. butter into small pieces. Add to cinnamon mixture. Use pastry blender or 2 knives to cut butter into cinnamon mixture until mixture resembles coarse crumbs. Reserve for later use.
• Combine baking powder, baking soda and remaining flour. Beat cream cheese with remaining sugar and butter in large bowl with mixer until light and fluffy. Add bananas and eggs; mix well. Add flour mixture; mix just until moistened. Stir in blueberries and nuts. Top with reserved cinnamon mixture.
• Spoon into greased and floured 9x5-inch loaf pan.
• Bake 1 hour 15 min. to 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 20 min. Remove bread from pan to wire rack; cool completely.

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
• Mix flour, baking soda, and salt together in a bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add 1 egg and allow to blend into the butter mixture before adding the second egg along with vanilla extract. Beat mashed bananas thoroughly into the mixture. Add flour mixture in small increments while beating until just combined into a thick batter. Fold blueberries into the batter; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.