Crunchy Salty Sweet

I’m in denial that it’s already the end of August…but since we’re nearing the end of summer, I may or may not be going a little overboard on the summer produce. I’m basically putting blueberries in everything until the very last blueberry is grown this year.

This recipe is kind of a combo situation. I healthified a blueberry banana bread recipe that I found on Food Network…but since we saved all those calories and refined carbs, I decided to add a crumble topping (also found here). I mean we’re just balancing things here, yanno.

Preheat the oven to 350 degrees F.

Spray a loaf pan with baking spray.

In a medium bowl, whisk together the two flours, baking soda, salt, baking powder, cinnamon, and nutmeg.

Fold the blueberries into the dry mix.

In a separate large bowl, beat the sugar, oil, greek yogurt, eggs and vanilla until blended.

Mash the bananas and add to the wet ingredients.

Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan.

Sprinkle the remaining 1/3 cup of blueberries on top of the batter.

To make the crumble, add the flour, butter, brown sugar and salt into a small bowl. Use a fork (or your fingers) to break up the butter and mix together until the crumble is…crumbly.

Pour the crumble on top of the bread batter.

Bake until a toothpick inserted in the center of the loaf comes out clean, it will take about 1 hour.

Cool for 15 minutes.

Remove the loaf from the pan and cool on a wire rack until you (and Baxter) just can’t wait any longer.

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Adapted from: Food Network

Makes: 8 servings

Prep: 15 minutes, Cook: 60 minutes, Total: 75 minutes

For the bread:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2/3 cup granulated sugar
• 1/4 cup canola oil
• 1/4 cup 2% greek yogurt
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ripe bananas
• 1 1/3 cup blueberries, divided

For the crumble topping (optional):

• 1/2 cup flour
• 4 tablespoons cold butter, diced
• 3 tablespoons brown sugar
• pinch of salt

Preheat the oven to 350 degrees F.

Spray a loaf pan with baking spray.

In a medium bowl, whisk together the two flours, baking soda, salt, baking powder, and cinnamon. Fold in 1 cup of the blueberries.

In a separate large bowl, beat the sugar, oil, greek yogurt, eggs and vanilla until blended.

Mash the bananas and add to the wet ingredients.

Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan.

Sprinkle the remaining 1/3 cup of blueberries on top of the batter.

To make the crumble, add the flour, butter, brown sugar and salt into a small bowl. Use a fork (or your fingers) to break up the butter and mix together until the crumble is…crumbly.

Pour the crumble on top of the bread batter.

Bake until a toothpick inserted in the center of the loaf comes out clean, it will take about 1 hour.

Cool for 15 minutes.

Remove the loaf from the pan and cool on a wire rack until you just can’t wait any longer.