When a sweet friend showed up to the house with a fresh bucket of juicy blueberries I knew immediately that bread was in our future. I had several ripe bananas in the fridge, so what could be better than a hot steamy fresh loaf of crumble bread. This Banana Blueberry Crumble Bread is extremely easy to make and can easily be customized with different fruits or just banana bread alone. The addition of two secret ingredients make this bread a one of a kind family favorite!
What makes this bread stand out…
the addition of two secret ingredients.. unsweetened apple sauce and almond extract. The unsweetened apple sauce acts as an oil substitute. It gives an even fluffier and spongier texture. The almond extract gives it this amazing hint of warmth and depth in every bite. If it doesn’t already have the best flavor in town, this just knocks it out of the park.
Banana Blueberry Crumble Bread
Equipment
- Bread Pans large
- Bread Pans mini
Ingredients
- ½ cup softened butter (1 stick)
- 1 cup sugar
- 1 Tbsp vanilla extract
- 1 tsp almond extract
- 2 eggs
- 1/8 cup unsweetened applesauce
- 3 ripe bananas
- 1 tsp baking soda
- 1 tsp baking powder
- pinch salt
- 3 cups blueberries
Crumble Topping
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 Tbsp cinnamon
- 4 Tbsp butter (cut into small chunks)
Instructions
- Preheat oven to 325 degrees
- In the stand mixer bowl, cream softened butter and sugar together.
- Add eggs one at at time and mix until fully incorporated.
- Mix in vanilla and almond extract.
- Add bananas in and mix for one minute.
- Dump Flour into same mixing bowl and add baking soda, powder and salt on top of flour. Mix until fully combined.
- Gently stir in blueberries until evenly distributed in batter.
- Pour batter into prepared pans. This recipe will make one large loaf pan and two mini loaf pans. I spray pans with grapeseed oil prior to filling.
- In a small bowl, stir together flour, brown sugar and cinnamon. Add in chunked butter. Using hands mix together until its small pea size crumbles. Sprinkle evenly over top of each loaf.
- Bake for 45 mins and check mini loaf pans. Large loaf pan will take a full 60 mins or more. All ovens vary. Always check with toothpick or knife for doneness.
Nutrition
