Banana Blueberry Bread with Cinnamon Streusel Topping Recipe

Introduction

This Banana Blueberry Bread is a moist, flavorful twist on classic banana bread, bursting with fresh blueberries and topped with a crunchy cinnamon streusel. It’s perfect for breakfast, a snack, or dessert, and easy enough for any home baker to enjoy.

Ingredients

• 1½ cups mashed ripe bananas (about 3 bananas)
• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1¾ cups all-purpose flour
• 1 cup fresh or frozen blueberries (do not thaw if frozen, tossed with 1 tablespoon flour)
• Optional: ½ cup chopped walnuts
• 4 tablespoons all-purpose flour (for streusel)
• ⅓ cup brown sugar (for streusel)
• ½ teaspoon cinnamon (for streusel)
• 3 tablespoons cold unsalted butter (cubed, for streusel)

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour to prevent sticking.
2. Step 2: Prepare the streusel: In a small bowl, mix 4 tablespoons flour, brown sugar, and cinnamon. Add cold cubed butter and mix with a fork or fingers until coarse crumbs form. Set aside.
3. Step 3: In a medium bowl, mash the ripe bananas until smooth.
4. Step 4: In a large bowl, whisk together melted butter and granulated sugar. Add eggs and vanilla extract, whisking until smooth.
5. Step 5: Stir in sour cream, mashed bananas, sea salt, and baking soda until combined.
6. Step 6: Gently fold in 1¾ cups flour until just combined; do not overmix.
7. Step 7: Toss blueberries with 1 tablespoon flour, then fold them and the optional walnuts into the batter.
8. Step 8: Pour batter into prepared loaf pan. Sprinkle streusel topping evenly over the batter, adding extra blueberries on top if desired.
9. Step 9: Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 55 minutes and tent with foil if the top browns too quickly.
10. Step 10: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• Use ripe bananas with plenty of brown spots for the best natural sweetness and moisture.
• For added flavor, substitute sour cream with Greek yogurt or buttermilk.
• Try swapping blueberries for fresh or frozen raspberries or blackberries for a different berry twist.
• To make the streusel nutty, add chopped pecans or almonds to the topping mix.

Storage

Store cooled banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and a freezer bag for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries but do not thaw them first. Toss frozen blueberries with a tablespoon of flour before folding into the batter to prevent them from sinking.

How can I tell when the bread is done baking?

Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done. If there is wet batter on the toothpick, continue baking and check again in a few minutes.

Banana Blueberry Bread with Cinnamon Streusel Topping Recipe

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4.6 from 91 reviews

This Banana Blueberry Bread recipe is a moist, flavorful loaf perfect for breakfast or a sweet snack. It combines ripe bananas and fresh or frozen blueberries into a tender bread, topped with a cinnamon brown sugar streusel for an extra touch of crunch and sweetness. The addition of sour cream enhances moisture and tang, making each slice delightfully soft with bursts of juicy blueberries throughout.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bread Ingredients

• 1½ cups mashed ripe bananas (about 3 bananas)
• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• ½ cup sour cream
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1¾ cups all-purpose flour
• 1 cup fresh or frozen blueberries (do not thaw if frozen, tossed with 1 tablespoon flour)
• Optional: ½ cup chopped walnuts

Streusel Topping

• 4 tablespoons all-purpose flour
• ⅓ cup brown sugar
• ½ teaspoon cinnamon
• 3 tablespoons cold unsalted butter (cubed)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly, then lightly dust it with flour to help prevent the bread from sticking after baking.
2. Prepare Streusel: In a small bowl, combine 4 tablespoons flour, brown sugar, and cinnamon. Add the cold cubed butter pieces and mix using a fork, pastry cutter, or your fingers until the mixture resembles coarse crumbs. Set this streusel topping aside.
3. Mash Bananas: In a medium bowl, mash the ripe bananas thoroughly until smooth, ensuring no large lumps remain.
4. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs and vanilla extract, whisking the mixture until smooth and cohesive.
5. Incorporate Additional Wet Ingredients: Stir in the sour cream, mashed bananas, sea salt, and baking soda until evenly mixed.
6. Add Dry Ingredients: Gently fold the all-purpose flour into the wet mixture just until combined, being careful not to overmix to keep the bread tender.
7. Add Blueberries and Nuts: Toss the blueberries in 1 tablespoon of flour to prevent sinking, then fold them into the batter along with the optional chopped walnuts if using.
8. Pour and Add Streusel: Pour the batter into your prepared loaf pan, smoothing the top. Evenly sprinkle the prepared streusel topping over the batter. Optionally, add a few extra blueberries on top for appearance.
9. Bake: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Begin checking for doneness at 55 minutes. If the top browns too quickly, tent foil loosely over the bread.
10. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use ripe bananas with brown spots for better sweetness and flavor intensity.
• No need to thaw frozen blueberries; tossing them in flour helps prevent them from sinking during baking.
• For a nut-free version, simply omit the walnuts.
• Ensure eggs are at room temperature to help the batter combine smoothly.
• Storing the bread tightly wrapped keeps it fresh for up to 3 days at room temperature or up to a week refrigerated.
• The streusel topping adds a lovely texture contrast but can be omitted if preferred.

Keywords: banana blueberry bread, streusel banana bread, moist banana bread, blueberry loaf, breakfast bread