I recently bought myself a just because present of one of my favorite food bloggers cookbook. Shelly Jaronsky, aka cookiesandcups.com, is one of my go-to bloggers for a recipe that is sure to be a hit. In her cookbook she has a recipe for toffee-speckled banana bread, but since I had fresh blueberries I needed to use up I subbed them in instead. I also added a crumb topping because it makes everything better.

Bread:

• 1/2 cup salted butter, at room temperature
• 1 cup packed light brown sugar
• 1/4 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed bananas, about 3 large extra-ripe
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 cups all-purpose flour
• 1 cup blueberries, slightly tossed in flour

Crumb Topping:

• 1/3 stick butter, melted
• 3/4 cup flour
• 1/2 cup brown sugar

Preheat the oven to 350. Coat a 9×5 loaf pan with cooking spray. If you want you can also the the pan with parchment paper to make it easier to take out, which might be a good idea because of the crumb topping. In your mixer, mix the butter and sugar on medium speed for 2 minutes. Add the milk, eggs, and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary.  Add the mashed banana, baking powder and salt and mix until well combined. Turn the speed to low and mix in the flour until just combined. Finally, stir in the blueberries.  Spread the batter in the pan and then mix together your topping ingredients and pour them on top. Bake for 60-65 minutes, or until the center is set and a toothpick comes out clean. For me it was a little closer to 70 minutes. Let it cool in the pan for about 30 minutes, then store in an airtight container for up to 3 days.