Blueberry Banana Bread: A Delightful Treat for Any Occasion

As spring arrives and Easter approaches, it’s time to indulge in berry recipes. Whether it’s a blueberry dump cake, strawberry trifle, lemon raspberry scones, or this delicious blueberry banana bread, I’m ready to enjoy them all.

After making a delectable sour cream banana bread, I was inspired to incorporate fresh blueberries into the mix. The result? A moist, tangy banana bread enhanced by a perfect streusel topping. This quick bread recipe is bound to become a springtime favorite, perfect for brunches, afternoon coffee breaks, or a delightful breakfast treat.

How to Make Blueberry Banana Bread

This recipe employs the creaming method, adding an additional step that many quick bread recipes don’t have, but it remains incredibly easy to prepare.

Ingredients Needed

For the scrumptious streusel topping, you will require:

• 1/4 cup lightly packed light brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 2 tablespoons melted unsalted butter

For the banana bread itself, gather the following ingredients:

• 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 cups lightly packed light brown sugar
• 6 tablespoons room-temperature unsalted butter
• 1 large room-temperature egg
• 3 very ripe bananas, mashed
• 8 ounces room-temperature sour cream
• 1 teaspoon vanilla extract
• 1 heaping cup fresh blueberries + 2 teaspoons all-purpose flour

Three ripe bananas yield about 1 1/2 cups mashed banana. If sour cream isn’t handy or preferable, it can be substituted with plain Greek yogurt. While fresh blueberries are ideal, frozen can also be used; however, do not thaw them prior to adding.

Instructions for Making Blueberry Banana Bread

Begin by preparing the streusel topping. In a bowl, mix the flour, brown sugar, cinnamon, and salt. Stir in the melted butter until small clumps form, then place the streusel in the freezer while you prep the batter.

In a large bowl, whisk together the dry ingredients – flour, baking soda, salt, and cinnamon – and set aside.

In a separate bowl, cream the brown sugar and butter together until light and fluffy, about 3-5 minutes. Add the egg, mixing well, followed by the bananas, sour cream, and vanilla extract until thoroughly combined.

With your mixer on low, gradually incorporate the dry ingredients until just combined. In a small bowl, toss the blueberries with 2 teaspoons of flour to prevent them from sinking in the batter, then gently fold them into the mixture.

Spread the batter into a greased and lined 9×5-inch loaf pan and top with the prepared streusel. Bake at 350°F for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Helpful Resources

• Ensure your butter and egg are at room temperature before use.
• Understand the creaming method to achieve the best texture for your bread.
• Learn how to measure flour correctly to ensure perfect results.

Storage and Freezing Tips

Store cooled blueberry banana bread wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the entire loaf in plastic wrap, followed by foil, and store for up to 3 months. Thaw at room temperature. Individual slices can also be frozen for quick access; simply microwave for a warm treat.

Nutrition Information