Blueberry Banana Bread

Name: Blueberry Banana Bread
Prep time: 15 min
Yield: 10 serving
Ingredients: ¼ cup lightly packed light brown sugar; ¼ cup all-purpose flour; ¼ teaspoon ground cinnamon; pinch of salt; 2 tablespoons unsalted butter; 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; 1 large egg; 3 very ripe bananas; 8 ounces sour cream; 1 teaspoon vanilla extract; 1 heaping cup fresh blueberries + 2 teaspoons all-purpose flour

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Prep Time
15 mins
Servings
10
Course
Breakfast, Bread

Blueberry Banana Bread

Iris Warren

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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.

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Ingredients

Servings

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

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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.

Notes

Store well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you'd like to use frozen blueberries, do NOT thaw them before adding them to the batter.
Helpful resources:
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.