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

Close-up of a slice of blueberry banana bread showing moist interior packed with blueberries and a crunchy crumb topping.
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This recipe creates a wonderfully moist and flavorful blueberry banana bread, perfect for using up ripe bananas. It is simple to make and results in a tender crumb, ideal for breakfast, snacks, or dessert. We include instructions for a sweet, crunchy crumb topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup plain yogurt or sour cream
  • 1 cup fresh or frozen blueberries
  • For Crumb Topping: 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 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, salt, and cinnamon. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas and yogurt until just combined. Do not overmix the wet ingredients.
  6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. A few streaks of flour are fine.
  7. Gently fold in the blueberries using a spatula.
  8. If using the crumb topping, prepare it now: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter pieces using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  9. Pour the batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the batter, if using.
  10. 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 foil after 40 minutes.
  11. Let the banana bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in your banana bread with blueberries.
  • If you use frozen blueberries, do not thaw them; toss them lightly in a tablespoon of flour before folding them into the batter to prevent sinking.
  • This tender crumb banana bread recipe freezes well once cooled. Wrap tightly in plastic wrap and then foil.
  • For a slightly different flavor, substitute the yogurt with buttermilk for a tangier profile.

Nutrition

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