This is the version that my kids have grown up eating, and it’s still my favourite. Filled with blueberries and a hint of nutmeg, it’s a nice break from tradition.
Since I’ve been making it for so long, I’ve tinkered with it a bit over the years. I topped this batch with a combination of brown sugar and quick oats (1/4 cup and 1/3 cup respectively), to give the loaf an extra bit of crunch and sweetness. (Another nice option is 1/4 cup of flour, 1/4 cup of brown sugar, 1 tablespoon of quick oats, and 2 tablespoons of butter rubbed together – this creates more of a crumble topping).
This recipe is also pretty forgiving. Sometimes I only have two cups of mashed banana instead of the three the original recipe calls for, but it’s always delicious and moist, regardless. You can see that, nowadays, I do go to the trouble to toss the berries with the flour, and it does keep the berries from sinking to the bottom, despite my previous assertion to the contrary.
Okay, I’m off to raise a celebratory slice.