Need a quick treat to bring to your next social gathering? This banana bread takes no time to prepare and the blueberries and streusel topping makes it a bit more special than the typical banana bread. The best thing is, frozen B.C. blueberries can be used year-round.
Pre-heat oven to 350°F/180°C with rack positioned in the centre. Grease a 9” x 5” loaf pan.
In a small bowl, toss 1 tsp of flour with the blueberries and set aside. Do not thaw if using frozen.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.
In another large bowl, using an electric hand or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg. Mix in the bananas, yogurt and vanilla.
Fold the flour mixture into the banana mixture until just combined. Fold in the other half the blueberries and pour into the prepared loaf pan. Top with the blueberry streusel.
Bake for 65 to 70 minutes until toothpick inserted in the centre comes out clean.
Leave in the pan for 15 minutes before inverting on a wire rack to cool.
Blueberry streusel topping
In a bowl, combine the pecans, sugar, flour and cinnamon.
Cut in the butter with a fork until you have a crumbly size mixture. Gently fold in half the blueberries and refrigerate.
