Blueberry & Walnut Banana Bread

Posted on February 26, 2011 by glutenfreezen

For some reason, I cannot throw an overripe banana away. Probably because I buy organic bananas and it just kills me that they are so expensive and we didn’t eat them. So I’ve had 4 blackened, organic bananas on my kitchen counter staring at me and reminding of how wasteful it is to allow organic fruit to go bad, for several days now. Not wanting to have that scolding, guilty discussion with myself for another day, I decided to rummage around in my cupboards and fridge to see if I could come up with a satisfying Saturday morning banana bread recipe.

Blueberry & Walnut Banana Bread With Streusel Topping

Pre-heat oven to 350° and grease a non-stick loaf pan, set aside.

1/3 Cup Olive Oil

2/3 Cup Packed Brown Sugar

2 Large Eggs

1 tsp. Pure Vanilla

2 tsp. Baking Powder

1 1/4 tsp. Cinnamon

1 tsp. Xanthan Gum

1/2 tsp. Sea Salt

4 Very Ripe Bananas

1 3/4 Cups Bob’s Red Mill All Purpose GF Baking Flour

1/2 Cup Finely Chopped Walnuts

1 Cup Fresh Blueberries

Finely chop walnuts and rinse and dry blueberries, set aside. In a mixer, add the oil, brown sugar, eggs, vanilla, baking powder, cinnamon, xanthan gum, salt, and bananas. Mix on medium until ingredients are combined and bananas are broken up, about 1 minute. With mixer on low, add flour until combined. Mix on medium-high for about 30 seconds, scraping down bowl once. Turn mixer off and fold in walnuts and blueberries with a spatula. Pour into prepared loaf pan.

Streusel Topping

1/2 Cup Gluten-Free Old Fashioned Rolled Oats

1/2 Cup Packed Brown Sugar

1/2 tsp. Cinnamon

1 1/2 Tbsp. Dairy Free Butter

Place all ingredients in a medium bowl and combine with fingers until incorporated and it forms a crumbly streusel. Sprinkle over the top of the banana bread batter. Bake for 60-65 minutes or until knife inserted into middle comes out clean. (Don’t bake more than 65 minutes or the edges will get too crispy and the banana bread will become dry after sitting.)

Slide a knife around the edges and carefully remove bread to a wire cooling rack covered with parchment. Allow to rest 10 minutes before slicing.