Blueberry-Banana Bread

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.

Yield: Makes 1 loaf; 10 servings

Ingredients

• 1  cup  fresh blueberries, rinsed and drained, or frozen blueberries
• 2  cups  plus one tablespoon all-purpose flour
• 3/4  cup  granulated sugar
• 1  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1  cup  mashed ripe bananas (2 to 3)
• 1/2  cup  low-fat buttermilk
• 6  tablespoons  butter, melted and cooled
• 1  large egg
• Oatmeal Streusel

Preparation

1. Preheat oven to 350°.

2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.

3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.

4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.

5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.

6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.

7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Nutritional Information

Calories:

319 (31% from fat)

Protein:

4.8g

Fat:

11g (sat 6.8)

Carbohydrate:

51g

Fiber:

1.8g

Sodium:

347mg

Cholesterol:

48mg