... Print

Moist Blueberry Banana Bread with Optional Crumb Topping

Close-up of a moist slice of blueberry banana bread topped with brown sugar streusel on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy recipe for moist blueberry banana bread using overripe bananas. This quick bread is perfect for breakfast or a sweet snack and features juicy blueberries throughout.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup buttermilk or whole milk
  • 1 cup fresh or frozen blueberries
  • For Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 cup (1/2 stick) 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 medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
  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.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. If using the crumb topping: In a small bowl, combine the topping flour and sugars. 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 the crumb mixture evenly over the top of 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 the loaf with foil after 40 minutes.
  11. 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 moistest bread, use very ripe, spotty bananas. The riper the banana, the more moisture and sweetness it adds.
  • If you use frozen blueberries, do not thaw them. Toss them lightly in one tablespoon of the measured flour before folding them into the batter to help prevent them from sinking.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before placing it in a freezer bag for up to three months.

Nutrition

Find it online: https://carlacooking.com/blueberry-banana-bread-moist-easy-recipe/