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

Close-up of a moist slice of blueberry banana bread topped with brown sugar streusel.
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This recipe delivers a wonderfully moist and flavorful blueberry banana bread, perfect for breakfast or a snack. It is simple to make and results in a tender crumb every time.

Ingredients

Scale
  • 3 very ripe 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 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, cubed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, mix the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. If using the crumb topping, prepare it now: 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.
  7. Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
  8. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil.
  9. Let the bread cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in your banana bread.
  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before folding them into the batter to prevent sinking.
  • This banana and blueberry loaf freezes well. Wrap cooled slices tightly in plastic wrap and then foil.
  • This recipe makes a great make ahead breakfast loaf; store leftovers tightly covered at room temperature for up to three days.

Nutrition

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