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Moist and Easy Blueberry Banana Bread with Optional Streusel Topping

A close-up cross-section of moist blueberry banana bread featuring visible blueberries and a crumbly streusel topping.
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Make the perfect twist on classic banana bread with this incredibly moist and easy recipe, loaded with fresh blueberries. This loaf is great for breakfast, brunch, or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • For Optional Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter (cut into small pieces)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. Mix in the mashed bananas and milk until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Gently fold in the blueberries using a spatula. If you are using frozen blueberries, do not thaw them first.
  8. Pour the batter into the prepared loaf pan.
  9. If making the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
  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 it with foil for the last 15 minutes of baking.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the moistest results, use very ripe, spotty bananas.
  • Toss the blueberries lightly in one tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf.
  • If you are planning your weekly meals, this bread freezes well once cooled.
  • If you are looking for alternatives to traditional baking, consider how meal planning services can simplify your week.

Nutrition

Find it online: https://kitchenuser.net/blueberry-banana-bread-moist-easy-recipe/