BLUEBERRY BANANA BREAD WITH CINNAMON STREUSEL AND LEMON GLAZE

BLUEBERRY BANANA BREAD WITH CINNAMON STREUSEL AND LEMON GLAZE For the Banana Bread:1 cup granulated sugar 1/4 cup butter softened 1 2/3 cups mashed ripe banana about 3 bananas 1/4 cup 2% milk 1/4 cup plain fat free Greek yogurt 2 large eggs 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup fresh blueberries For the Streusel 4 tablespoons butter softened 1/2 cup flour 1/2 cup brown sugar For the glaze:1 cup powdered sugar 2 tablespoons milk 1 teaspoon lemon juice Preheat oven to 350 degrees. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined. In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Fold in the blueberries using a rubber spatula. Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Set aside. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray. Sprinkle the streusel mixture over the batter and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack. In a separate small bowl, whisk together the sugar, milk and vanilla until smooth. Drizzle the glaze over the banana bread. Serve the banana bread warm or at room temperature. RECIPE NOTES Blueberry Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.