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

A thick slice of moist blueberry banana bread topped with streusel and a light glaze.
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You will love this easy banana bread recipe loaded with juicy blueberries and the natural sweetness of ripe bananas. This loaf results in a tender, moist crumb, making it the best banana bread you will bake for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon (optional)
  • 3 large very ripe bananas, mashed (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 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, 3 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.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if you are using it. Set this dry mixture aside.
  3. In a large bowl, combine the mashed bananas, granulated sugar, melted butter, eggs, and vanilla extract. Mix these wet ingredients until they are just combined.
  4. Add the dry ingredient mixture to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. 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.
  7. Pour the batter into the prepared loaf pan. If using the crumb topping, sprinkle it evenly over the top of the batter.
  8. 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 aluminum foil after 40 minutes.
  9. Let the banana 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 moistest loaf, use bananas that are heavily spotted or almost black.
  • If you use frozen blueberries, gently toss them with 1 teaspoon of flour before folding them into the batter to help prevent them from sinking.
  • This banana and blueberry loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil for up to three months.

Nutrition

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