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Moist and Easy Blueberry Banana Bread with Optional Crumb Topping

A thick slice of moist blueberry banana bread with a golden, sugary crust, served on a white plate.
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Create the best homemade blueberry banana bread that is perfectly moist and tender. This easy recipe uses overripe bananas and fresh blueberries for a delicious quick bread perfect for breakfast or snacking.

Ingredients

Scale
  • 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 very ripe bananas (about 3 medium)
  • 1/2 cup fresh or frozen blueberries
  • Optional Crumb Topping: 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 medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This step helps create a tender crumb.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed ripe bananas until incorporated. Do not overmix.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour remain.
  7. Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them first.
  8. If making the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl. 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 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 begins to brown too quickly, loosely tent the loaf with aluminum foil for the remaining bake time.
  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 bananas for the best flavor and moisture in your banana bread.
  • For an extra layer of flavor, you can add 1 teaspoon of lemon zest to the batter.
  • If you prefer a bakery style banana bread without the topping, you can sprinkle the top with coarse sugar before baking.

Nutrition

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