Good stuff… My concoction I made today, Blueberry Banana Crumb Cake loaf. It turned out really good. I hate throwing away really ripe bananas and fresh fruit that I don’t eat fast enough, (when they get a little wilted).
Sometimes I throw fruits like strawberries and blueberries in the freezer to use at a later time. They are great for making smoothies, pancakes, coffee cakes etc… I also freeze the leftover coffee cakes and pancakes I’ve made to use later. Basically there is no waste, great for the budget!
Blueberry Banana Crumb Cake Loaf
Heat oven to 350°F. Grease bottom of 9x5x3-inch loaf pan.
Stir bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in baking mix and nuts, fold in blueberries. Pour into pan and sprinkle struesel topping on batter.
Bake 35-45 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Remove from pan and on wire rack to cool.