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

A moist slice of blueberry banana bread featuring visible blueberries and a crunchy cinnamon sugar streusel topping.
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You will love this easy banana bread recipe loaded with juicy blueberries and the natural sweetness of ripe bananas. This recipe produces a moist, tender crumb loaf perfect for breakfast or a snack.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
  7. Gently fold in the blueberries. Be careful not to crush them.
  8. If using the crumb topping, prepare it now: 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.
  9. Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
  10. 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 it with foil.
  11. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For the juiciest berries, gently toss the blueberries with one tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking.
  • If you only have very yellow bananas, you can add 1/2 teaspoon of banana extract for extra flavor.
  • This is a great make ahead breakfast loaf; wrap it tightly once cooled and store at room temperature for up to three days.

Nutrition

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