Soft, sweet, and packed with juicy bursts of blueberry, this Banana Blueberry Bread is topped with a buttery cinnamon streusel that takes it over the top. It’s the kind of cozy bake that makes your kitchen smell amazing and can make any morning even better!
Table of Contents
- What is Banana Blueberry Bread with Cinnamon Streusel Topping?
- Ingredients You Need
- How to Make Banana Blueberry Bread with Cinnamon Streusel Topping
- Variations
- Can I Store Leftovers?
- Common Questions about Banana Blueberry Bread with Cinnamon Streusel Topping
- More Banana Bread Recipes
- Banana Blueberry Bread Recipe Recipe
What is Banana Blueberry Bread with Cinnamon Streusel Topping?
Banana blueberry bread with cinnamon streusel topping is a quick bread that brings together the creamy richness of mashed bananas, the bright pop of blueberries, and a buttery, crumbly topping that adds just the right amount of texture. It’s sweet but not overly so, perfectly moist, and packed with warm, comforting flavors thanks to a touch of cinnamon in the streusel. Think banana bread leveled up with bakery-style vibes—great for breakfast, brunch, or an anytime snack!
What makes this recipe extra special is how the cinnamon streusel topping bakes into the top layer of the bread, creating a golden, crisp edge that gives way to a tender, fruit-filled crumb underneath. The bananas keep everything moist, while the blueberries add bursts of juicy flavor in every bite. Whether you’re baking for the week or sharing with friends, this loaf doesn’t last long!
Ingredients You Need
For the bread:
- Mashed Ripe Bananas – These add natural sweetness and keep the bread extra moist. The riper the banana, the better the flavor and texture.
- Unsalted Butter – We use melted butter for richness and a tender crumb. It blends more easily into the batter when melted.
- Large Eggs – These help bind everything together and give the bread structure. Let them come to room temperature so they mix in more smoothly.
- Vanilla Extract – We love using this ingredient because it enhances the banana flavor and adds a cozy aroma.
- Sea Salt – This brings out the sweetness and balances the flavors.
- Sour Cream – This adds tang and extra moisture, keeping the bread soft and tender for days.
- Baking Soda – We add this to help the bread rise and stay fluffy. It reacts with the sour cream and bananas for a perfect lift.
- White Sugar – This adds sweetness and helps the bread brown as it bakes. We love how it balances the tartness of the blueberries and the richness of the bananas.
- All-Purpose Flour – This provides the base structure of the bread. Sift it for a lighter texture.
- Fresh or Frozen Blueberries Tossed with Flour – Tossing them with flour keeps them from sinking to the bottom. The blueberries add bursts of juicy sweetness.
- Chopped Walnuts (Optional) – These add crunch and a slightly bitter contrast that balances the sweetness. Totally optional but totally delicious.
For the streusel topping:
- All-Purpose Flour (for the streusel) – This helps create the crumbly topping. It’s what binds everything together for that signature streusel texture.
- Brown Sugar – This adds a caramel-like sweetness to the topping. It also helps the streusel crisp up as it bakes.
- Cinnamon – This is a great way to add warm flavor and make your kitchen smell amazing. It pairs beautifully with the bananas and blueberries.
- Cold Unsalted Butter, Cubed – We cut this in to make the streusel nice and crumbly. Cold butter is the key to getting that perfect texture!
How to Make Banana Blueberry Bread with Cinnamon Streusel Topping
- Make the streusel topping. Add the dry ingredients for the streusel to a bowl. Cut in the cold butter with a fork or your fingers until the mixture is course and crumbly. Set the topping aside while you prep the batter.
- Prepare the bananas. Use a potato masher or a fork to mash the bananas.
- Combine. In a separate bowl, stir together the melted butter and sugar before pouring in the eggs and vanilla. Then add the mashed bananas, sour cream, salt, and baking soda.
- Add the flour. Stir in the flour, mixing just until there are no streaks of flour. Don’t overmix — the batter should still be a little lumpy
- Fold in the blueberries. Toss the blueberries with a little flour, then gently stir them into the batter. If you’re using walnuts, stir them in too.
- Assemble the loaf. Transfer the batter into a greased or lined loaf pan, then add the streusel evenly over the top. Press it down lightly so it sticks.
- Bake and cool. Place the pan in the oven and bake until the top is golden and a toothpick comes out clean. Let it cool in the pan briefly before turning it out onto a wire rack to come to room temperature. Slice just before serving.
Variations
- Chocolate Chips – This gives it a banana-chocolate vibe that’s super kid-friendly and ultra rich!
- Glaze – A simple powdered sugar glaze takes this from cozy to coffee-shop worthy.
- Pecans – Pecans add a sweeter, softer crunch that works beautifully with the banana and cinnamon.
- Greek Yogurt – This is a great way to add protein and a bit more tang without changing the texture too much.
- Muffins – Turn the batter into muffins for a grab-and-go version. Just keep an eye on them since the bake time may vary.
- Lemon Zest – A little zest adds brightness and brings out the blueberries’ natural flavor.
- Turbinado Sugar on Top – This gives the top a bit of sparkle and extra crunch.
Can I Store Leftovers?
This bread is best the day it’s made, but the streusel holds up well for 2 to 3 days if kept covered tightly at room temperature.
Refrigerate any leftovers in an airtight container for up to 5 days. Reheat individual slices in the microwave for 10–15 seconds to bring them back to life.
You can also freeze the whole loaf or individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Common Questions about Banana Blueberry Bread with Cinnamon Streusel Topping
Tossing the blueberries in a little bit of flour before folding them into the batter helps keep them suspended while the bread bakes.
Yes, you can! Just don’t thaw them—add them straight from the freezer and toss them in flour first to prevent extra moisture.
Overmixing can lead to a dense loaf. Mix just until the ingredients are combined and stop there!
The riper, the better! Brown and spotty bananas have more natural sweetness and a softer texture, which helps the bread stay moist.
More Banana Bread Recipes
Want more variations on this classic quick bread? Take a peek at more of our favorites!
Chocolate Chip Peanut Butter Banana Bread
Banana Blueberry Bread Recipe
Ingredients
For the Bread:
- 1½ cups mashed ripe bananas about 3 bananas
- ½ cup unsalted butter melted
- granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1¾ cups all-purpose flour
- 1 cup fresh or frozen blueberries do not thaw if frozen, tossed with 1 tablespoon flour
- Optional: ½ cup chopped walnuts
For the Cinnamon Streusel Topping:
- 4 Tablespoons all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 3 Tablespoons cold unsalted butter cubed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Prepare Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and use a fork, pastry cutter, or your fingers to mix until the mixture resembles coarse crumbs. Set aside.4 Tablespoons all-purpose flour, ⅓ cup brown sugar, ½ teaspoon cinnamon, 3 Tablespoons cold unsalted butter
- Mash Bananas: In a medium bowl, mash the ripe bananas until smooth.1½ cups mashed ripe bananas
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and sugar. Add eggs and vanilla extract, whisking until smooth.½ cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, granulated sugar
- Combine: Stir in sour cream, mashed bananas, salt, and baking soda.1 teaspoon sea salt, ½ cup sour cream, 1 teaspoon baking soda
- Add Dry Ingredients: Gently fold in flour until just combined—do not overmix.1¾ cups all-purpose flour
- Add Blueberries and Nuts: Fold in flour-coated blueberries and optional walnuts.1 cup fresh or frozen blueberries, Optional: ½ cup chopped walnuts
- Bake: Pour batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Add a few extra blueberries on top if desired.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Check at 55 minutes. If the top is browning too quickly, tent loosely with foil.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
