Banana Blueberry Almond Bread

I made this bread yesterday with a couple  ripe bananas while I was cleaning the house. So as you can imagine the house was super clean, decorating for fall and this delicious bread was baking in the oven making the whole house smell like cinnamon and spice and everything nice. Perfect for breakfast or a little afternoon snack!

Ingredients

• 2 cups All-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 2 eggs, beaten
• 1 1/2 cups mashed ripe bananas (5 medium)
• 1 cup granulated sugar
• 1/2 cup melted butter
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 1/4 almond milk unsweetened
• 1 cup fresh or frozen blueberries

Directions

Pre-heat oven to 350 degrees F. Grease bottom and 1/2 inch up the side of one 9x5x3-inch or two 7 1/2 x3 1/2 x2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a medium bowl combine eggs, mashed bananas, sugar, oil, vanilla, almond, and almond milk. Slowly add the flour mixture to the egg mixture. Stir until just moistened and combined, should be slightly lumpy. Fold in the blueberries gently. Try not to break them. Spoon batter into prepared pans. If desired sprinkle the streusel topping over the batter in pans.

Bake for 55 minutes to 1 hour 10 minutes for 9x5x3-inch pans;  or 45 to 50 minutes for 7 1/2 x 3 1/2 x2 inch pans, or until a wooden toothpick inserted near center comes out clean. (If necessary cover loosely with tin foil the last 15 minutes or baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.

Streusel Topping

In a small bowl combine 1/4 cup packed brown sugar, 3 tablespoons all-purpose flour , 1 teaspoon. cinnamon, 1/4 teaspoon. nutmeg. Using a pastry blender or your hands cut in 2 tablespoons of butter until mixture resembles course crumbs. Sprinkle on top of the batter.