Banana bread with B.C. blueberries

Upgrade your banana bread with blueberries and streusel topping

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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. 

1½ cups fresh or frozen B.C. blueberries, divided, do not thaw if using frozen
1½ cups all-purpose unbleached flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 cup salted butter, room temperature
1/2 cup granulated sugar
1 large egg
1½ cups mashed ripe banana
1/3 cup yogurt or sour cream
1 tsp vanilla extract

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

1/4 cup pecans, finely chopped
2 tbsp coarse raw sugar
2 tsp all-purpose unbleached flour
1/2 tsp cinnamon
2 tbsp salted butter, chilled and cut into small cubes

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.