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

Close-up of a moist slice of blueberry banana bread featuring a generous amount of purple blueberries and a sugary crumb topping.
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Bake this incredibly moist blueberry banana bread using ripe bananas for natural sweetness. It is simple to prepare and perfect for breakfast, snacks, or dessert. We include instructions for a delicious, crunchy crumb topping.

Ingredients

Scale
  • 3 very ripe large bananas, mashed
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • For the Crumb Topping (Optional): 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 standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mix the mashed bananas and melted butter together until combined.
  3. Stir in the granulated sugar, beaten egg, and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix the batter.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. If making the crumb 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.
  8. Pour the batter into the prepared loaf pan. If using the topping, sprinkle it evenly over the batter.
  9. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil after about 40 minutes.
  10. Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you use frozen blueberries, gently toss them with one tablespoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom.
  • This banana bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.

Nutrition

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