Blueberry banana bread with crumble top

I added blueberries and a brown sugar crumble top to my favorite banana bread recipe …delish! Can be made in muffin tins just reduce cook time to about 22-25 mins.

 INGREDIENTS 3 ripe bananas smashed, 1 cup blueberries, 1/3 cup melted butter 1 cup brown sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups of all-purpose flour METHOD No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Mix in cinnamon and nutmeg. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve. Yield: Makes one loaf.

Lighter side Crumble top or use the regular flour version.

1/4 cup brown sugar

1/4 teaspoon cinnamon

teaspoon melted butter

In a small bowl, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.