Blueberry Banana Bread

So, I haven’t baked in FOREVER. Seriously, it was becoming a lost art to me. While I don’t normally bake on a regular basis during the summer, I would have at least made a brownie or two by this point?! My summer has been completely consumed with moving into a new place (with my BF), gearing up for my cousin’s wedding (which was just this passed weekend) and taking mini “vacations” to visit my family in WI and Ryan’s in MI. Throw in a whole three days dedicated to Lollapolloza (post to come!) and that leaves not a whole lot of free time, especially for baking.

This bread was sort of a last minute idea when I got home last night – I came across this recipe while doing my daily trolling of blogs and thought – yes, a quick and easy bread is just what I need to get my back into the baking saddle 🙂 I didn’t have plums or blackberries to follow the recipe exactly but I did have blueberries and bananas – Ta-Da, a new bread was born!

It’s funny, this article actually sounds exactly like my summer has been – crazy busy! I’m looking forward to the relaxing fall days where I can sip my pumpkin spice latte, menu plan and FINALLY post on this bad boy more frequently 🙂

Photo Disclaimer: I took no pictures last night while baking, ugh. Since I’m only working with an iPhone, I tend to forget. These were taken when I got to the office this morning, it’s all I got folks 😉






















Blueberry Banana Bread

(Adapted from Girl Versus Dough)


For the bread –

1 cup unbleached all-purpose flour

1 cup old-fashioned rolled oats

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1/2 cup packed light brown sugar

2 eggs

2 teaspoons vanilla, divided (I used vanilla paste – it’s the best)

2 small bananas

1 cup of blueberries

4 ounces Neufchatel cream cheese, softened

1/4 cup granulated sugar

For the streusel:

1/4 cup unbleached all-purpose flour

1/4 cup old-fashioned rolled oats

2 tablespoons light brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons (1/4 stick) cold unsalted butter, cut into small pieces


Heat oven to 350 degrees F. Lightly grease an 8-by-4-inch or 9-by-5-inch loaf pan with cooking spray with flour.

In a medium bowl, whisk together flour, oats, baking powder and salt.

In a large bowl or bowl of a stand mixer, beat together butter and brown sugar until light and slightly fluffy. Add eggs and 1 teaspoon vanilla; stir to combine.

Add flour mixture to butter mixture; stir to combine. Gently fold in cut up bananas and blueberries.

In a small bowl, beat together cream cheese, remaining 1 teaspoon vanilla and sugar. Fold into batter just a few times so there are streaks of cream cheese throughout.

Make the oat streusel: Add all ingredients to a small bowl and mix with fingers until a clumpy, cohesive, streusel-y mix forms.

Pour batter into prepared pan; top evenly with oat streusel.

Bake 1 hour (this could be less if you use a 9-by-5-inch pan) until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with a tent of foil.

Cool bread 15 minutes in pan, then carefully remove and transfer to a cooling rack to cool completely.


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