This Banana Blueberry Bread is a tender, sweet, and irresistibly moist loaf bursting with ripe banana flavor and juicy blueberries. Topped with a buttery cinnamon streusel for the perfect crunch, it’s a bakery-style treat that’s easy to make at home. Whether served for breakfast, brunch, or a midday snack, this loaf is comforting, flavorful, and always a hit.

Why You’ll Love This Recipe

This recipe combines the best elements of banana bread and blueberry muffins in one delicious loaf. The bananas add natural sweetness and moisture, the blueberries bring bursts of fruitiness, and the sour cream gives a rich, tender crumb. The cinnamon streusel topping adds a crunchy, sweet finish that takes it over the top. It’s a one-bowl wonder that bakes up beautifully and makes your kitchen smell amazing.

Banana Blueberry Bread

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bread:

1½ cups mashed ripe bananas (about 3 bananas)
½ cup unsalted butter, melted
1 cup 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 (tossed in 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

directions

Preheat & Prep Pan:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Make the Streusel:
In a small bowl, combine the flour, brown sugar, and cinnamon.
Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly. Set aside.
Mash the Bananas:
In a medium bowl, mash the bananas until mostly smooth.
Mix Wet Ingredients:
In a large bowl, whisk together the melted butter and granulated sugar.
Add eggs and vanilla, and whisk until well blended.
Combine Wet & Dry:
Stir in the mashed bananas, sour cream, sea salt, and baking soda.
Gently fold in the flour until just combined—do not overmix.
Add Blueberries & Nuts:
Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking).
Fold the blueberries and optional chopped walnuts into the batter.
Assemble & Bake:
Pour the batter into the prepared loaf pan.
Sprinkle evenly with the cinnamon streusel topping. 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.
Tent with foil during the last 15 minutes if the top is browning too quickly.
Cool:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 6 slices
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories per serving: ~430 kcal

Variations

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Add Spice: Add ½ teaspoon nutmeg or cardamom to the batter for extra warmth.
No Streusel: Skip the topping for a simpler loaf or replace with a sprinkle of coarse sugar.
Citrus Zest: Add lemon or orange zest to the batter for a bright citrus twist.
Make Muffins: Divide batter into muffin tins and bake for 20–25 minutes for individual servings.

storage/reheating

Storage: Store cooled bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: Wrap slices or the whole loaf tightly and freeze for up to 2 months. Thaw at room temperature or warm slightly before serving.

Reheating: Microwave individual slices for 15–20 seconds to refresh.

FAQs

Can I use frozen blueberries?

Yes, no need to thaw—just toss them in flour and fold gently to prevent bleeding.

What type of bananas work best?

Use very ripe bananas with brown spots for the sweetest and most flavorful loaf.

Can I skip the sour cream?

You can substitute with Greek yogurt or buttermilk, though sour cream yields the best texture.

How do I prevent the blueberries from sinking?

Toss them in flour before adding to the batter to help distribute them evenly.

Can I reduce the sugar?

Yes, reduce to ¾ cup for a less sweet version without compromising texture too much.

Is the streusel necessary?

No, but it adds a delightful crunch and extra flavor to the top of the loaf.

Can I make this in a different pan size?

Yes, divide between two smaller pans or bake in a muffin tin—adjust the time accordingly.

What’s the best way to mash bananas?

Use a fork or potato masher for a smooth texture, leaving some small chunks if preferred.

Can I add chocolate chips?

Absolutely—½ cup chocolate chips pairs wonderfully with banana and blueberry.

How do I know when the bread is done?

Insert a toothpick in the center—it should come out clean or with a few moist crumbs.

Conclusion

Banana Blueberry Bread with a cinnamon streusel topping is a comforting, flavorful treat that’s perfect for any time of day. Moist, loaded with fruit, and finished with a crumbly top, it’s everything you want in a quick bread. Whether served warm from the oven or packed for later, this loaf is a delicious way to use up ripe bananas and enjoy something homemade and satisfying.