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A combination of sweet bananas, fresh blueberries, and a brown sugar streusel topping make this blueberry banana bread a recipe you’ll want to make again and again.
Spring is here, Easter is just around the corner, and I want all of the berry recipes.
It honestly doesn’t matter to me if it’s blueberry dump cake, strawberry trifle, lemon raspberry scones, or this blueberry banana bread. I will take it all.
As soon as I made my sour cream banana bread recently, I immediately knew I wanted to add fresh blueberries to it.
I love the way that blueberries play so well with other fruits, and they are extra delicious in this moist, tangy banana bread with it’s perfect streusel topping.
This is a quick bread recipe you’ll want to make for all of your spring brunches, as a treat with your afternoon coffee, or simply for a delicious weekday breakfast.
How to make my blueberry banana bread
This blueberry banana bread recipe uses the creaming method. This adds an extra step that some quick bread recipes don’t have, but it’s still super easy to make.
Ingredients you’ll need
One of the best parts of this bread is the streusel topping. For that, you will need:
- 1/4 cup lightly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons melted unsalted butter
I like the combination of blueberries and cinnamon, so there’s cinnamon in the streusel and the bread batter. If you don’t love this flavor combo, feel free to omit the cinnamon.
For the bread itself, you will need:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/4 lightly packed light brown sugar
- 6 tablespoons room-temperature unsalted butter
- 1 large room-temperature egg
- 3 very ripe mashed bananas
- 8 ounces room-temperature sour cream
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries + 2 teaspoons all-purpose flour
3 ripe bananas is equal to about 1 1/2 cups of mashed banana.
If you don’t have sour cream or don’t like baking with it, you can swap it for plain greek yogurt.
Fresh blueberries are my preference in this bread, but you can use frozen if you want. If you use frozen blueberries, do NOT thaw them before adding them to the bread batter.
Making this bread
I like to start this blueberry banana bread recipe by making the streusel topping.
Mix together the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until clumps form, then pop the streusel in the freezer while you work on the bread batter.
In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon. Set this aside.
Using a mixer, cream the brown sugar and butter together until light and fluffy. This will take about 3-5 minutes.
Now add the egg and mix well, followed by the bananas, sour cream, and vanilla. Mix until well combined.
Turn the mixer to low and slowly add the dry ingredients. Mix until just combined; don’t over mix.
In a small bowl, stir together the blueberries with 2 teaspoons of flour. This will help prevent the blueberries from sinking right to the bottom of the bread.
Fold the floured blueberries into the batter, then spread the batter in a greased and lined 9×5-inch loaf pan. Sprinkle on the streusel topping.
Bake at 350°F for 60-70 minutes. A toothpick or tester inserted into the middle of the loaf should come out clean with just a few crumbs clinging to it.
Let the blueberry banana bread cool in the pan for about 20 minutes before removing it to a wire rack to finish cooling.
Helpful resources
- Make sure the butter and egg for the bread batter are at room temperature before you use them. Check out my post on how to bring butter and eggs to room temperature if you forget to set yours out ahead of time.
- This recipe uses the creaming method for mixing the butter and sugar. If you aren’t sure what to look for during this step, check out at my post on how to cream butter and sugar.
- Before you start baking, make sure you know how to measure flour correctly. This will help your blueberry banana bread turn out perfect every time.
- If you are out of brown sugar, make a simple brown sugar substitute using 2 ingredients.
- Did your brown sugar harden in the pantry? Check out my tips on how to soften brown sugar and save yourself a trip to the grocery store.
Blueberry banana bread storage and freezing tips
Store the cooled blueberry banana bread well wrapped at room temperature for up to 3 days. You can extend the shelf life of the bread by storing it in the refrigerator for up to 5 days.
If you’d like to make this recipe ahead of time and freeze it, wrap the entire loaf in a layer of plastic wrap followed by a layer of heavy-duty foil. Freeze for up to 3 months. Let the bread thaw at room temperature for a couple of hours.
You can also freeze individual slices by wrapping them in plastic wrap and storing them in a zip-top freezer bag.
Microwave the slices for 30-60 seconds to thaw them and warm them through before enjoying. This is a great way to enjoy blueberry banana bread for breakfast all week long!
More delicious banana bread recipes
If you love this blueberry banana bread recipe, here are a few more banana bread recipes with a twist that you’ll enjoy:
Pineapple Banana Bread
Peanut Butter Banana Bread
Double Dark Chocolate Banana Muffins
Zucchini Banana Bread
Chocolate Chip Banana Bread
Cranberry Banana Bread
Pumpkin Banana Bread
Blueberry Banana Bread
Ingredients
For the streusel
- ¼ cup lightly packed light brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons unsalted butter melted
For the bread
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ¼ lightly packed light brown sugar
- 6 tablespoons unsalted butter room temperature
- 1 large egg room temperature
- 3 very ripe bananas mashed (about 1 1/2 cups)
- 8 ounces sour cream room temperature (1 cup)
- 1 teaspoon vanilla extract
- 1 heaping cup fresh blueberries + 2 teaspoons all-purpose flour
Instructions
- Preheat oven to 350°F. Grease (1) 9 x 5 x 2.75-inch loaf pan and line with parchment paper.
- Prepare the Streusel: In a medium bowl, mix together the brown sugar, flour, cinnamon, and salt. Add melted butter and stir until small clumps form. Place streusel in the freezer while you prepare the banana bread batter.
- In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the brown sugar and butter on medium speed until light and fluffy; about 3 minutes.
- Add in the egg and mix until incorporated. Add in the bananas, sour cream and vanilla and mix until fully combined.
- With the mixer on low, gradually add in the flour mixture and mix until just combined.
- Add the blueberries to a bowl, sprinkle with 2 teaspoons of flour and stir to coat the berries. This helps the berries stay suspended in the batter and not sink to the bottom. Use a rubber spatula to gently fold the blueberries into the batter.
- Spread the batter in the prepared loaf pan and top with the streusel topping.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bread in the pan for about 20 minutes before removing the loaf to a wire rack to cool completely.
Video
Notes
- Before you start baking, make sure you know how to measure flour correctly. This will help your banana bread turn out perfect every time.
- If you are out of brown sugar, make a simple brown sugar substitute using 2 ingredients.
- Did your brown sugar harden in the pantry? Check out my tips on how to soften brown sugar and save yourself a trip to the grocery store.
- Make sure the butter and egg for the bread batter are at room temperature before you use them. Check out my post on how to bring butter and eggs to room temperature for some tips on this.
- This recipe using the creaming method for mixing the butter and sugar. If you aren’t sure what to look for when doing this step, take a look at my post on how to cream butter and sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
