Print

The Ultimate Moist & Easy Blueberry Banana Bread with Optional Crumb Topping

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates a perfectly moist and fluffy blueberry banana bread, combining the sweetness of ripe bananas with juicy blueberries. It is an easy quick bread perfect for breakfast, a snack, or a simple dessert. We include instructions for an optional buttery crumb topping for extra texture.

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 granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 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 brown sugar, 1/4 cup 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 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, about 2 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas until they are incorporated into the batter.
  6. Slowly mix in the buttermilk or milk until the wet ingredients are combined. Do not overmix.
  7. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. A few streaks of flour are acceptable.
  8. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  9. If making the crumb topping: In a small bowl, combine the 1/2 cup flour and brown sugar. 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 loaf pan.
  10. Pour the batter into the prepared loaf pan and spread it evenly.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
  12. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • For the best moisture, use bananas that are heavily spotted or almost black.
  • If you prefer a hint of citrus, add 1 teaspoon of lemon zest when mixing the wet ingredients.
  • To prevent the blueberries from sinking, gently toss them with 1 teaspoon of the measured flour before folding them into the batter.

Nutrition

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