Description
This moist and flavorful Blueberry Banana Bread combines ripe bananas and tart blueberries with a hint of cinnamon and a crunchy streusel topping. Finished with a light powdered sugar glaze, it’s a perfect easy-to-make breakfast or snack bread that’s sure to please the whole family.
Ingredients
Streusel Topping
- ¼ cup unsalted butter (melted)
- ¼ cup all-purpose flour
- ½ cup packed brown sugar
Dry Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup frozen blueberries
Wet Ingredients
- 3 medium ripe bananas (mashed, about 1.5 cups)
- 2 large eggs
- 1 cup packed light brown sugar
- ¼ cup Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- 3 tablespoons almond milk
Glaze
- 2 tablespoons powdered sugar
- 2 teaspoons water or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a standard loaf pan with nonstick cooking spray to prevent sticking.
- Make Streusel Topping: In a bowl, mix together the melted butter, flour, and packed brown sugar until it forms a crumbly texture similar to coarse crumbs. Set this streusel topping aside.
- Mix Dry Ingredients: In a separate large bowl, combine the all-purpose flour, baking soda, ground cinnamon, and salt. Do not add the blueberries yet. Mix until well combined and set aside.
- Prepare Wet Ingredients: In another mixing bowl, mash the ripe bananas with a fork until smooth (about 1.5 cups). Add the eggs, light brown sugar, Greek yogurt, vanilla extract, melted coconut oil, and almond milk to the mashed bananas. Stir together thoroughly to combine all wet ingredients.
- Combine Mixtures and Add Blueberries: Gradually add the dry ingredient mixture to the wet ingredients bowl, stirring gently. Fold in the frozen blueberries carefully to avoid breaking them up too much.
- Assemble and Bake: Pour the batter evenly into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Place in the preheated oven and bake for 45 to 60 minutes. If the bread starts to brown too much on top before the center is done, cover it loosely with a tent of tin foil to prevent over-browning while it finishes baking.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for about 5 minutes. Then carefully remove it from the pan and let it cool completely on a wire rack before glazing.
- Prepare and Add Glaze: While the bread cools, whisk together the powdered sugar with water or milk until smooth. Drizzle or spread this glaze over the cooled bread just before serving for a sweet finishing touch.
Notes
- If you prefer fresh blueberries, you can substitute them for frozen but avoid thawing to prevent the batter from coloring too much.
- The glaze is optional but adds a nice sweetness and visual appeal to the bread.
- Using ripe bananas is key to maximize sweetness and moisture in the bread.
- If you don’t have coconut oil, melted butter can be used as a substitute.
- To test doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs.
- This bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
