Banana-Apple-Blueberry Crumble Bread
“There are so many emotions when I step on the ice. I want to represent my country to the best of my abilities. I want to make Reese Witherspoon proud.” – Adam Rippon
The Olympics has inflamed my already debilitating procrastination habit. Upon returning home from *school, where I’m currently taking organic chemistry, anatomy and physiology, and stats, I postpone submission to my thrilling schoolwork for as long as possible. Pre-Olympics, I’d open my pantry, stare for a couple of minutes, repeat this with the fridge, and then determine whether or not I can concoct a baked delicacy from the hodgepodge. But now this habit is dragged on by my enthrallment with the Olympics. I have to stop mid-mix and pour, or while surveying my ingredient options, to watch phenomenal athletes perform feats I daydream about. I then wonder if they’d like what I was making, and what they’ve been eating, because I’d like to follow suit.
This recipe is the effect of my aforementioned baking addiction. MAKE THIS! It’s my favorite adapted 1 bowl banana bread recipe thus far and I can’t stop tasting it. The only thing stopping me is the fact that I need a photo for this blog post. This bread melts in your mouth.
*I’m graduate school bound in the fall, where I will receive a M.S. in nutrition and exercise physiology, and work towards my RD. I’ll soon be equipped to provide much more scientific advice on optimal fueling!
Banana-Apple-Blueberry Crumble Bread
1 banana, mashed (about 1/4 cup)
1 1/4 cup applesauce, unsweetened
1/2 tsp vanilla extract
1 egg
3 tbsp olive oil
1/4 cup sugar
3 tbsp maple syrup
3.5 tsp baking powder
3/4 tsp sea salt
1 tsp cinnamon
3/4 cup milk
1 1/4 cup almond meal
1 1/4 cup flour
1 1/4 cup rolled oats
1/3 – 1/2 cup frozen or fresh blueberries
Preheat oven to 350 degrees F.
Grease a bread tin (9″ by 5″) with butter or olive oil.
Mash banana with chosen mashing utensil (mine is a fork) and add this and the applesauce to a large mixing bowl.
Add each ingredient in order until you get to the flour. Before adding the flour, thoroughly whisk ingredients. Add the flours one at a time, mixing lightly between ingredients.
Make sure all ingredients are well incorporated, add blueberries and mix just once or twice more.
Pour batter into loaf tin and bake for 1 hour 15 mins – 1hr 30 mins.
*The applesauce gives this bread a very moist consistency, so cook longer if you prefer a firmer loaf. Think of this as part bread, part crumble.
*Recipe adapted from Minimalist Baker.
