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The Ultimate Moist Blueberry Banana Bread with Optional Crumb Topping

Close-up of a moist slice of blueberry banana bread featuring plump blueberries and a crunchy streusel topping.
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Create the best blueberry banana bread you have ever tasted. This easy recipe yields a moist, fluffy loaf bursting with sweet banana flavor and juicy blueberries, perfect for breakfast or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 very ripe medium bananas, mashed (about 1 1/4 cups)
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Crumb Topping (Optional):
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the mashed bananas to the butter mixture and mix until just combined. Do not overmix.
  6. Pour in the buttermilk and mix on low speed until incorporated. The batter may look slightly curdled; this is fine.
  7. Gently fold the dry ingredients into the wet ingredients using a spatula until just a few streaks of flour remain. Do not overmix the batter.
  8. Gently fold in the blueberries. If using frozen blueberries, toss them lightly in 1 tablespoon of the flour mixture before folding them in to help prevent sinking.
  9. Pour the batter into your prepared loaf pan.
  10. If making the crumb topping: In a small bowl, combine the flour, sugars, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the batter in the pan.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.
  12. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper overhang to lift the loaf out and cool completely on the wire rack before slicing.

Notes

  • For the moist banana bread recipe, use bananas that are heavily spotted or nearly black for the best sweetness and moisture content.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This bread keeps well wrapped tightly at room temperature for up to 3 days, or you can freeze slices for later enjoyment.

Nutrition

Find it online: https://blissbatter.com/blueberry-banana-bread-recipe/