Tricia's Week 29 Recipe: Blueberry Struessel Banana Bread

This week I had 4 bananas that had seen better days and a pint of blueberries crying to be baked, but what to do with them?  Bread?  Cake?  Muffins?  Torte?  Tart?

After consulting my taste testers (coworkers), I have decided on bread.  I decided to use a tried and true family banana bread recipe, leave out the walnuts and try adding blueberries instead, and then use 1/2 the struessel topping from my rhubarb bread recipe on the banana bread.  'Will it turn out?' I ask myself.

Blueberry Struessel Banana Bread
Preheat oven to 250
Mix:
1 1/4 cup sugar
1/2 cup butter
2 eggs
1 1/2 cup ripe smashed bananas
1/2 cup buttermilk (I get out the liquid measuring cup, put in 1/2 tbsp lemon juice, and fill to 1/2 cup with skim milk and let sit for 5 minutes, this is quite a good substitute, since I NEVER have buttermilk on hand when I want nana bread)
1 tsp vanilla

Add:
2 1/2 cups flour
1 tsp soda
1 tsp salt (I add a little less, since I use salted butter)
1 cup (heaping) blueberries

Pour into two greased, 8 inch bread pans.  Top with a breadcrumb consistency made of:
1/4 cup flour
1/2 Tbsp butter

Bake for 60 minutes, or until a toothpick in the center is clean.

This bread turned out SOOO moist!  I don't know what I did, but I will have to try to repeat for my next batch of banana bread!  It is different, having blueberries in banana bread instead of in a 'white cake' type background, but I think I like it.  The struessel topping pretty much baked right into the top of the bread forming a crust, so I think I would do a bit more of that next time so you have some crumbles on top.  Overall, I like it, but will have to find a second opinion.