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

Close-up of a moist slice of blueberry banana bread topped with crunchy streusel.
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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 results in a tender, moist crumb perfect for breakfast or a snack. We include instructions for a simple, buttery crumb topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup 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: 1/2 cup all-purpose flour, 1/4 cup packed 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 1 1/2 cups flour, baking soda, salt, and cinnamon. Set this dry mix aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the mashed bananas until just combined. Do not overmix at this stage.
  5. Gently fold the dry ingredient mixture into the wet ingredients until just combined. A few streaks of flour are fine.
  6. Carefully fold in the blueberries. If using frozen, do not thaw them first.
  7. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter pieces 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.
  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 pan with foil after 40 minutes.
  10. Let the banana bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the juiciest berries, gently toss the blueberries with 1 tablespoon of the flour mixture before folding them into the batter. This helps prevent them from sinking.
  • 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 the granulated sugar with an equal amount of packed light brown sugar.

Nutrition

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