Print

The Ultimate Moist Blueberry Banana Bread with Optional Crumb Topping

A moist slice of blueberry banana bread topped with brown sugar streusel, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, bakery-style blueberry banana bread. It stays incredibly moist and tender, using overripe bananas and fresh blueberries for natural sweetness. This recipe includes instructions for a simple, buttery crumb topping.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup milk (any kind)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • For Crumb Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter cut into small pieces

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, combine the mashed bananas and melted butter. Mix until smooth.
  3. Stir in the granulated sugar, egg, vanilla extract, and milk until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. If using the crumb topping: In a small bowl, combine the topping flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
  9. Bake for 55 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 removing it to a wire rack to cool completely before slicing.

Notes

  • For the moistest bread, use bananas that are heavily spotted or almost black.
  • If you prefer a lemon flavor, add 1 teaspoon of lemon zest to the wet ingredients.
  • To prevent the blueberries from sinking, gently toss them with 1 tablespoon of the measured flour before folding them into the batter.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

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