Print

The Most Moist and Easy Blueberry Banana Bread with Optional Crumb Topping

Close-up of a freshly baked blueberry banana bread loaf with a thick, crunchy streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe for moist blueberry banana bread. It combines the natural sweetness of ripe bananas with juicy berries for a flavorful loaf that is simple to make for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, combine the mashed bananas, granulated sugar, and melted butter. Mix until just combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix; a few streaks of flour are fine.
  6. Carefully fold in the blueberries.
  7. Pour the batter into the prepared loaf pan.
  8. If using the crumb topping: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the batter in the pan.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Slice and serve your tender crumb banana bread recipe.

Notes

  • Using very ripe, spotty bananas provides the best natural sweetness and moisture for this easy banana bread recipe.
  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before folding them into the batter to prevent sinking.
  • This loaf makes a great make ahead breakfast loaf; wrap tightly once cooled and store at room temperature for up to three days.

Nutrition

Find it online: https://tasteportfolio.com/blueberry-banana-bread-recipe/