Banana Blueberry Bread Recipe
Our favorite breakfast or snack, this banana blueberry bread is sweet, moist, and so fluffy! Finished with a spiced, crumbly cinnamon streusel topping, it's quick to make and looks almost too good to eat!
Ingredients
- 1 ½ cupsmashed ripe bananas (about 3 bananas)
- ½ cupunsalted butter (melted)
- 1 cupgranulated sugar
- 2 largeeggs (room temperature)
- 2 teaspoonsvanilla extract
- ½ cupsour cream
- 1 teaspoonsea salt
- 1 teaspoonbaking soda
- 1 ¾ cupsall-purpose flour
- 1 cupfresh or frozen blueberries (do not thaw if frozen, tossed with 1 tablespoon flour)
- optional: ½ cup chopped walnuts
- 4 tablespoonsall-purpose flour
- ⅓ cupbrown sugar
- ½ teaspooncinnamon
- 3 tablespoonscold unsalted butter (cubed)
Directions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- 2
Prepare Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and use a fork, pastry cutter, or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
- 3
Mash Bananas: In a medium bowl, mash the ripe bananas until smooth.
- 4
Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add eggs and vanilla extract, whisking until smooth.
- 5
Combine: Stir in sour cream, mashed bananas, salt, and baking soda.
- 6
Add Dry Ingredients: Gently fold in flour until just combined—do not overmix.
- 7
Add Blueberries and Nuts: Fold in flour-coated blueberries and optional walnuts.
- 8
Bake: Pour batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Add a few extra blueberries on top if desired.
- 9
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 55 minutes. If the top is browning too quickly, tent loosely with foil.
- 10
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.