So, last week I was perusing the internets, looking at blogs and scrolling through my Pinterest feed…like ya do. I came upon this Plum-Blackberry Cream Cheese Bread with Oat Streusel…oh, my…by Stephanie from Girl Versus Dough…and I remembered, in that moment, that I needed a quick bread in my life ASAP.
So, I made this banana bread and filled it with lots of crazy goodness like blueberries, almonds, almond extract, white chocolate chunks, AND topped it off with a sugared almond topping. I mean, I really don’t have to tell you that this bread was capital-G, Good…you guys know stuff.
At it’s core, this banana bread is familiar, but the almond extract hints at the fruitiness of the bananas and blueberries, while balancing out the rich little pockets of white chocolate chunks. But, the real star is that sugared almond topping. It’s crunchy, sweet, salty, and just the kind of topping that will have you sneaking bits and leaving bald patches all over the top of the bread…not that I would do something so rude (lies…yes I would).
Blueberry Almond White Chocolate Banana Bread with Sugared Almond Topping
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
4 ripe, freckly bananas, mashed
4 tablespoons unsalted butter, melted and cooled to room temp
1/3 cup plain greek yogurt
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup organic cane sugar (granulated will work as well)
3/4 cup blueberries
1/2 cup sliced almonds
1/2 cup white chocolate chunks
1/4 cup sliced almonds
1 tablespoons unsalted butter, melted and cooled to room temperature
1 tablespoon sugar
1/8 teaspoon cinnamon
pinch of salt
Preheat the oven to 350˚F. Line a loaf pan with parchment, leaving a 1 inch overhang on two sides, secure with binder clips and grease the pan and parchment well.
In a medium bowl, whisk together the flour baking powder, salt, and cinnamon. Set aside.
In another bowl, stir together the topping ingredients until the almonds are evenly coated. Set aside.
In a bowl, mix together the mashed banana, melted and cooled butter, greek yogurt, egg, extracts, and sugar until combined well. Fold in the flour mixture just until combined. Fold in the blueberries, white chocolate, and almonds. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the sugared almond topping mixture and bake in the center of the oven for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Cool on a rack before serving.