Print

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

Close-up of a moist slice of blueberry banana bread showing rich blueberries and a crumbly streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe! We fixed the common issues to bring you the best blueberry banana bread—it is incredibly moist, packed with juicy berries, and simple enough for any beginner baker. It makes a perfect breakfast or snack.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup (1 stick) 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 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, 3 tablespoons cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mix the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until just combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. If making the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Pour the batter into the prepared loaf pan. If using the crumb topping, sprinkle it evenly over the top of the batter.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent the pan with foil after about 40 minutes.
  9. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you want a tender crumb banana bread, mixing the batter minimally is the key step we focused on.
  • This banana and blueberry loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.
  • To make this a make ahead breakfast loaf, prepare the batter the night before, cover it, and refrigerate. Add about 5-10 minutes to the baking time if baking directly from the fridge.

Nutrition

Find it online: https://savorandpin.com/blueberry-banana-bread-home/