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

A close-up cross-section of moist blueberry banana bread topped with a thick, golden streusel crumb topping.
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You need this recipe! We combined my love for exact measurements with Chloe’s flair to create the most moist and flavorful blueberry banana bread. It is simple to make and perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 3/4 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 cup fresh or frozen blueberries
  • For 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.
  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 cream together the softened butter and granulated sugar until light and fluffy. This takes about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the mashed bananas to the wet ingredients and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. A few streaks of flour are fine.
  7. Gently fold in the blueberries using a spatula. Be careful not to crush them.
  8. If using the crumb topping: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Pour the batter into the prepared loaf pan. If using the topping, sprinkle the crumb mixture 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 banana bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely. Slice and enjoy your tender crumb banana bread recipe!

Notes

  • For the juiciest berries, toss the blueberries lightly in one tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you only have frozen blueberries, do not thaw them first; add them directly to the batter.
  • This banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil. It keeps for up to three months.

Nutrition

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