Blueberry Banana Nut Bread

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 1/2x8 1/2-inch loaf pan. (5 minutes)

Recipe View In a small bowl, gently toss blueberries with 2 tablespoons of cake flour to coat. This prevents them from sinking to the bottom during baking. (2 minutes)

Recipe View In a medium bowl, combine the coated blueberries, steel-cut oats, chopped pecans, 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt. Whisk to ensure even distribution. (5 minutes)

Recipe View In a large bowl, using an electric mixer, beat together white sugar, 1/2 cup brown sugar, Greek yogurt, and applesauce until light and fluffy. This will create a tender crumb. (5 minutes)

Recipe View Add eggs, one at a time, beating well after each addition. Incorporate vanilla extract and mashed banana; beat lightly until just blended. Be careful not to overmix. (3 minutes)

Recipe View Gently fold the blueberry-flour mixture into the yogurt mixture until just moistened. Avoid overmixing, which can result in a tough bread. (5 minutes)

Recipe View Spoon batter into the prepared loaf pan, spreading evenly. In a small bowl, cut cold butter into 1/4 cup brown sugar using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the batter. (5 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, approximately 55 minutes. Begin checking for doneness around 50 minutes to prevent overbaking. (55 minutes)

Recipe View Cool in the pan for 15 minutes before transferring to a wire rack to cool completely, about 1 hour. This prevents the bread from sticking and allows it to retain its moisture. (75 minutes)