Blueberry Banana Bread with Crumb Topping
This sweet and moist blueberry banana bread is packed full of tart blueberries and topped with a crunchy cinnamon crumb topping. Enjoy a warm slice with butter for breakfast, snack, or dessert.
Ingredients
- 1¼ cup brown sugar
- ½ cup butter softened
- 2 eggs large
- 3 bananas mashed
- ½ cup milk
- 1¼ teaspoon vanilla
- 2½ cups all-purpose flour +1-2 tablespoons to coat blueberries
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 cup blueberries plus a few for the top
Crumb Topping
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon butter
- ⅛ cup all-purpose flour
Instructions
- Preheat oven to 350° F. Spray your loaf pan with cooking spray.
- In a large mixing bowl, combine sugar and butter with mixer or by hand until creamy.
- Add eggs, mashed bananas and vanilla. Then, beat until well blended.
- Combine the flour, salt, cinnamon and baking soda in a smaller bowl and then add to the wet ingredients.
- Toss blueberries in flour until coated, then gently fold into the batter.
- Pour batter into an 8½ x 4½ inch loaf pan.
- To make crumb topping, combine butter, sugar, cinnamon and flour in a bowl. Mix until it forms a crumb topping. Sprinkle desired amount over the batter and top with additional blueberries.
- Bake for 1 hour and 15 minutes or until center comes out clean when inserted with a wooden toothpick.
- Cool for 10-15 minutes and then remove from pan. Let cool completely on a wire rack.
Notes
- Since oven temperatures vary, you can start checking your blueberry banana bread at 1 hour 5 minutes.
- We prefer a lighter crumb topping, however the recipe makes quite a bit so you are able to adjust it to your preference.