Print

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

A close-up slice of moist blueberry banana bread topped with a crunchy streusel topping, resting on a plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this moist blueberry banana bread for a flavorful loaf that uses ripe bananas and juicy berries. This simple recipe is perfect for breakfast, snacks, or dessert and results in a tender crumb.

Ingredients

Scale
  • 3 very ripe medium bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon 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, or line it with parchment paper.
  2. In a large bowl, mix the mashed bananas and melted butter until combined.
  3. Stir in the granulated sugar, egg, and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Gently fold in the blueberries. If using frozen berries, do not thaw them first.
  7. Prepare the optional crumb topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour the batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the batter, if using.
  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 carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you do not have fresh blueberries, frozen blueberries work well; add them directly to the batter without thawing.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

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