Yummmmmmmy.

I started making this recipe in the summer, and I just saw the photos I took the first time I made it. I read about this bread on the Times' Web site, and then I made it several times, including several times in Ohio in August. Even though blueberries are out of season, I think the banana and crunchy topping are what really make it. I made it a bit healthier by substituting unsweetened applesauce for the Crisco.

Here is the original story.

Fresh Blueberry Banana Bread

1 cup fresh blueberries

2 tablespoons flour plus 1 3/4 cups flour (separate uses)

2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup butter flavored Crisco

2/3 cup sugar

2 eggs

1 cup mashed ripe bananas

Topping:

1/3 cup brown sugar

1/4 cup flour

2 teaspoon cinnamon

1/3 cup ground nuts (walnuts or pecans)

1/4 cup melted butter

Preheat oven to 350 degrees.

Toss the washed blueberries with 2 tablespoons flour. Set aside. Sift the remaining flour, baking powder, baking soda and salt together. Set aside.

In large bowl, cream the Crisco and gradually beat in the sugar until fluffy. Beat in the eggs, one at a time. Add the flour mixture alternately with the mashed banana, stirring until blended. Stir in the blueberries.

Pour mixture into greased loaf pan. Combine topping ingredients, sprinkle on top of batter. Bake for 50 to 60 minutes or until a toothpick come out clean. Makes 1 loaf.