Spring is my favorite time of the year, especially in Tampa. We are fortunate to have such great weather that the flowers bloom early and fruits and vegetables that are locally grown pop up early in the produce markets. I decided I wanted a recipe that incorporated some fresh ingredients so I decided to try the Blueberry Banana Breakfast Bread from Everyday Feasts. I’ve had this coffee cake before and loved it, but never made it so I decided to try it out and test it on some friends.
The recipe is pretty straightforward and takes about thirty minutes for prep time and one hour to bake. This is a great recipe to serve a large group and is easy to double (just have one extra baking dish). I used whole wheat flour in place of white flour and it came out great and did not alter the texture or taste. Overall, it was a hit with everyone!
1/4 cup flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 cup chopped pecans
2 tablespoons chilled butter, chopped
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup butter (1/2 stick), softened
1 cup sugar
1 cup mashed bananas (3-4 bananas)
1/2 cup milk
2 cups fresh blueberries
For the topping, combine the flour, sugar and cinnamon and pecans in a bowl. Cut in the butter with a pastry blender, 2 knives or with your fingers until crumbly and set aside.
For the bread, preheat the oven to 350 degrees. Butter an 8×8 inch baking dish or a round 2 quart baking dish. Combine the flour, baking powder, cinnamon and salt in a small bowl and set aside. Cream the butter and sugar in small mixing bowl until light and fluffy. Add the egg and beat until blended. Combine the banana and milk in a bowl and mix well. Add to the creamed mixture alternately with the dry ingredients, mixing well after each addition. Fold in the blueberries.
Pour in the prepared baking dish. Sprinkle with the topping. Bake for 1 hour or until wooden pick inserted in the center comes out clean.