Print

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

A moist slice of blueberry banana bread featuring visible blueberries and a crunchy brown sugar streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will love this easy banana bread recipe loaded with juicy blueberries. It is soft, moist, and bursting with flavor, making it the best banana bread you will bake repeatedly for breakfast or snacks.

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 (optional)
  • 1 cup fresh or frozen blueberries
  • Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter, pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mash the ripe bananas well. Stir in the melted butter until combined.
  3. Add the granulated sugar and the beaten egg to the banana mixture. Mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon, if you are using it.
  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. Pour the batter into the prepared loaf pan.
  8. If making the optional crumb topping: In a small bowl, combine the flour, brown sugar, and salt. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle the 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 loaf with foil after 40 minutes.
  10. Let the 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 moistest results, use bananas that are heavily spotted or almost black.
  • If you use frozen blueberries, gently toss them with one tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • This banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil.
  • This recipe is a great base for a make ahead breakfast loaf.

Nutrition

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