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

A moist slice of blueberry banana bread featuring a crunchy streusel topping and bursting with fresh blueberries.
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You will love this easy banana bread recipe loaded with juicy blueberries and ripe bananas. It creates a moist, tender crumb perfect for breakfast or a snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher 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)
  • 1/2 cup plain yogurt or sour cream
  • 1 cup fresh or frozen blueberries
  • Optional Crumb Topping: 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons cold butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. If using the crumb topping, whisk together the 1/2 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon in a small bowl. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until coarse crumbs form. Set aside.
  3. In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  4. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  6. Stir in the mashed bananas and yogurt until just combined. Do not overmix.
  7. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are fine.
  8. Gently fold in the blueberries using a spatula.
  9. Pour the batter into the prepared loaf pan. If using the crumb topping, sprinkle it 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 turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in your banana bread.
  • If you use frozen blueberries, do not thaw them; toss them lightly in a tablespoon of flour before folding them into the batter to prevent sinking.
  • This is a great make ahead breakfast loaf; it keeps well wrapped at room temperature for up to three days.

Nutrition

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