Ingredients
Blueberry Banana Bread:
- 1 cup fresh blueberries, rinsed and drained
- 2 cups plus 1 Tbsp. all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 cup mashed ripe bananas (2 to 3)
- 1/2 cup low-fat buttermilk
- 3 Tbsp. butter, melted and cooled
- 3 Tbsp. canola oil
- 1/2 tsp. lemon zest
- 1 large egg, beaten
Pecan Streusel:
- 1/4 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 Tbsp. butter
- 1/3 cup finely chopped pecans
- Lemon-Cream Cheese Spread:
- 3/4 (8-oz.) package cream cheese, softened
- 2 Tbsp. butter, softened
- 2 Tbsp. fresh lemon juice
- 1 cup powdered sugar [1/4 (16-oz.) package]
- 1 teaspoons lemon zest
- 1/4 cup chopped blueberries
Directions
Blueberry Banana Bread:
Preheat oven to 350°. In a small bowl, gently mix blueberries with 1 tablespoon of the flour. In another bowl, blend remaining 2 cups flour, sugar, baking powder, baking soda, salt, and cinnamon. In a third, large bowl, whisk bananas, buttermilk, butter, canola oil, lemon zest, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
Spread batter in a buttered 5- by 9-inch loaf pan. Sprinkle with Pecan Streusel and press in lightly. Bake 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let bread cool in pan on a rack for 10 minutes; run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes. Serve with Lemon-Blueberry-Cream Cheese Spread.
Pecan Strusel:
Combine first 3 ingredients in a bowl. Cut in butter with a pastry blender or fork until mixture resembles small peas. Stir in pecans.
Lemon-Cream Cheese Spread:
Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended. Gradually add powdered sugar, beating at low speed until blended; stir in lemon zest. Serve immediately or refrigerate up to 2 days.