Print

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

Close-up of a freshly baked blueberry banana bread loaf showing moist crumb and bursting blueberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this recipe for the most moist blueberry banana bread. It is simple to make, packed with juicy berries, and naturally sweet from ripe bananas. This is a family favorite for breakfast or a snack.

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 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 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 ground cinnamon, 3 tablespoons 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, or line it with parchment paper.
  2. In a large bowl, mix the mashed bananas and melted butter together until combined.
  3. Stir in the granulated sugar and the beaten egg until smooth. Add the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. If making the crumb topping, combine the topping 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.
  8. Pour the batter into the prepared loaf pan. If using the topping, sprinkle the crumb mixture evenly over the top of the batter.
  9. Bake for 50 to 65 minutes, or until a toothpick 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 turning it out onto 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 recipe, avoid overmixing the batter once you add the flour.
  • This banana and blueberry loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil.
  • If you skip the crumb topping, you can sprinkle the top with 1 tablespoon of coarse sugar before baking for a slight crunch.

Nutrition

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