Blueberry Banana Crumb Cake
Blueberry Banana Crumb Cake loaf. It turned out really good. I hate throwing away really ripe bananas and fresh fruit that I don’t eat fast enough, (when they get a little wilted).
Sometimes I throw fruits like strawberries and blueberries in the freezer to use at a later time. They are great for making smoothies, pancakes, coffee cakes etc… I also freeze the leftover coffee cakes and pancakes I’ve made to use later. Basically there is no waste, great for the budget!
Blueberry Banana Crumb Cake Loaf
1 1/3 cups mashed very ripe bananas (2 large)
2/3 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
2 eggs
2 2/3 cups baking type mix (Bisquick or Jiffy etc…)
1 cup blueberries
1/2 cup chopped nuts (optional)
- Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
- Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in baking mix and nuts, fold in blueberries. Pour into pan and sprinkle struesel topping on batter.
- Bake 35-45 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Remove from pan and on wire rack to cool.
Streusel Topping
3 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, cut into pieces
In small bowl, stir together streusel ingredients except butter. Cut in pieces of butter into flour mixture until crumbly and looks like wet sand.
