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

A moist slice of blueberry banana bread topped with a thick layer of brown sugar streusel, resting on a wooden board with fresh blueberries.
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You will love this easy banana bread recipe loaded with juicy blueberries and the natural sweetness of ripe bananas. This loaf creates a soft, moist texture that is perfect for breakfast, a snack, or a simple dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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 Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon 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, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until you just combine the batter. Do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. If using the 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.
  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 aluminum foil for the last 15 minutes of baking.
  11. Let the banana bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely. Slice and serve this moist blueberry banana bread.

Notes

  • For the juiciest berries, gently toss the blueberries with one teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
  • This is a great make ahead breakfast loaf; wrap it tightly once cooled and store it at room temperature for up to three days.
  • If you prefer a richer flavor, substitute half of the granulated sugar with packed light brown sugar.

Nutrition

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