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Moist Blueberry Banana Bread with Optional Crumb Topping

A close-up slice of moist blueberry banana bread topped with a thick, golden streusel topping.
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Make this easy Blueberry Banana Bread for a moist, fluffy loaf bursting with banana sweetness and juicy blueberries. This recipe is perfect for breakfast, brunch, or a comforting snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup buttermilk or whole milk
  • 1 cup fresh or frozen blueberries
  • For Crumb Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 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, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas until smooth.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the blueberries using a spatula.
  8. If using the crumb topping, prepare it now: In a small bowl, combine the 1/2 cup flour and 1/4 cup brown sugar. Cut in the cold 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 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
  11. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana bread.
  • If using frozen blueberries, do not thaw them; toss them lightly in a tablespoon of flour before folding them into the batter to prevent sinking.
  • This bread keeps well covered at room temperature for up to four days, maintaining its moist texture.

Nutrition

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