This is the 7th variation of banana bread, that’s how much I like making banana bread. I don’t think it will stop at 7 because I can go on and on making this bread. Banana bread is a quick bread, meaning it’s easy to make. It’s basically mixing all dry ingredients and wet ingredients in one bowl, so easy. This is one type of bread that you can make in the morning and have it fresh out of the oven.

What makes this variation different is the addition of fresh blueberries and the pecan crumble toppings. I’ve made Strawberry Banana bread before and it turned out amazing so I thought why not make blueberries. Since blueberry have a somewhat tangy sour taste, the addition of pecan crumble somehow added some sweetness to the bread, making it offset the tangy taste from blueberries.

I love how versatile banana bread, they can be served for breakfast, lunch, dinner and snack, it’s an all around bread that is quite filling and heavy. So let me show you how to make this. Let’s get started.

Ingredients:

• 3 large ripe Bananas – mashed
• 1/4 cup Vegetable or Canola Oil
• 1/2 tsp Vanilla Extract
• 1 Egg – room temperature
• 3/4 Granulated Sugar
• 1 1/3 cup All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 tbsp Buttermilk or Milk
• 1 cup Blueberry (if using frozen, do not thaw)

Crumble:

• 2 tbsp All-Purpose Flour
• 2 tbsp Rolled Oats
• 3 tbsp Brown Sugar
• 1 tbsp Granulated Sugar
• 1 tbsp Butter – cold or softened
• 1/4 cup chopped Walnuts or Pecans

Instructions:

1. Preheat oven to 375F degrees and line a 9-inch loaf pan with parchment paper or spray with oil if not using a liner.
2. Make the Crumble: Mix all ingredients together. Use your fingers to crumble the mixture. Set aside in the freezer while you make the banana bread batter.
3. Mash Banana: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. Add vanilla extract and oil and stir. Cover and set aside.
4. Mix Dry Ingredients: In a separate bowl, mix flour, blueberry, baking soda and salt. Set aside.
5. Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 5 minutes.
6. Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
7. Add Dry Ingredients: In low-speed, gradually add the dry ingredients to the wet ingredients and mix until just combined, then pour the buttermilk and mix just enough to combine. Do not over mix the batter. The mixture will be runny, that’s fine.
8. Transfer Batter: Transfer the batter into a 8 or 9-inch loaf pan lined with parchment paper. Sprinkle top with crumble.
9. Bake for 1 hour and 3 minutes or until the top turns brown and toothpick inserted in the center comes out clean. If the top starts browning too fast, cover it with aluminum foil then continue baking.

Makes 1 9-inch loaf pan

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