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Recipe from the Chilean Fresh Fruit Association

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.