Combine flour and sugars in a bowl, add butter and mix with a pastry blender until little crumbs are formed. Set aside.

Directions:

Preheat oven to 350. Prepare two 8 x 4 inch loaf pan with non-stick cooking spray or line with parchment paper. Set aside.

In a large bowl combine the dry ingredients,  flour, sugar, baking soda, salt and nutmeg. In a separate bowl combine the wet ingredients, water, oil, and bananas.

Stir the dry ingredients into the wet with a rubber spatula until just combined. Then gently fold in the berries. Pour the banana bread batter into prepared loaf pan.

Top with the crumble topping and bake for 55-65 minutes or until toothpick poked into the middle of the loaf comes out clean and Breanna raspberry bread is golden brown.

Cool for 10 minutes in the pan then remove from pan and let bread cool on wire rack.