Sunday, June 5, 2011

Bananas and Blueberries

This morning my  husband made the 'rotten bananas' comment to me again!  I keep bananas around and when they ripen, use them for baking.  It is a pet peeve of his to see brown bananas laying on the counter.  Although I've explained that if they turn a little brown, they are  not 'rotten', he can't get past the  sight of browning peel!

It is also time for blueberries to come in around here.  So, since I had been pretty stingy with last year's blueberries, it is time to pull some out of the freezer and use them.

I found a delicious sounding recipe for Blueberry Banana Coffee Cake I have in the oven right now!  It uses whole wheat flour along with all purpose for additional nutrition.  I'm also included another recipe for Banana Blueberry Cake which is super easy.  Scroll down for the easy one!
Blueberry Banana Coffee Cake
Streusel Topping:
3/4 cup brown sugar
1/2 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/4 cup old-fashion rolled oats
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
6 Tbsp unsalted butter, softened

2 cups white whole wheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
4 Tbsp (1/2 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
3/4 cup milk
1 tsp vanilla
3/4 cup ripe mashed bananas (about 3 medium bananas)
1 1/2 cups blueberries (fresh or frozen)

Preheat oven to 375 degrees. Spray a 9-inch-square pan with non-stick cooking spray, set aside.

To make streusel:
Whisk together the sugar, flours, oats, cinnamon, nutmeg and salt in a medium bowl. Add the butter and mix with a pastry blender to make medium-size crumbs.

To make cake:
Whisk together the flours, baking powder, cinnamon, and salt in a medium bowl.
In a large bowl, cream together the butter and sugar until light and fluffy, then add eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between additions. Stir in half the dry ingredients, then the milk and vanilla, scraping down the sides. Stir in remaining dry ingredients, then fold in mashed bananas and blueberries. Spread the batter in the prepared pan, and sprinkle the streusel evenly over the top.

Bake the cake until a cake tester inserted in the center comes out clean, 45 to 50 minutes. Remove it from the oven and let it cool, in the pan, on a rack.

Adapted from King Arthur Flour Whole Grain Baking Cookbook from the kitchen of

Here is a super easy, super quick coffee cake.

Blueberry Banana Coffee Cake


1 (7 oz.) pkg. wild blueberry muffin mix (Jiffy)
1 (7 oz.) pkg. banana nut muffin mix (Jiffy)
1 egg
1/2 c. milk

1/2 c. brown sugar, packed
1/3 c. all-purpose flour
1/4 c. (1/2 stick) butter
1/2 tsp. cinnamon

CAKE: Heat oven to 400 degrees. Grease 9x9x2 inch baking pan with shortening. Prepare the muffin mix as directed on package except, after mixing, pour the batter into the greased pan. Sprinkle with topping. Bake in 400 degree oven 20 to 25 minutes or until wooden pick inserted in the center comes out clean. Serve warm.

TOPPING: Mix 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter and 1/2 teaspoon cinnamon in small bowl with fork until crumbly.


  1. Forwarded this to my daughter. She loves blueberry muffins and banana bread so I bet she will love this!

  2. Oh this looks wonderful! Thanks so much for linking up to Savory Sunday!

  3. Yum! Blueberry coffee cake sounds so good. I am always trying to use up old bananas too. I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)

  4. What a yummy looking coffee cake. I like that there's lots of fruit in it. I have a sweet treat linky party going on at my blog and I'd love it if you'd come by and link your cake up.


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