Blueberry Banana Bread

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A combination of sweet bananas, fresh blueberries and a cane sugar strute condiment make this blueberry banana bread a recipe that you want to make again and again.

Two slices of Banana bread with blueberries on a plate.

Spring has arrived, Easter is around the corner and I want all the berries recipes.

Honestly it doesn’t matter for me if it is a blueberry landfill cake, a little strawberry, lemon raspberry focaccins or this blueberry banana bread. I’ll take everything.

As soon as I made my Banana of acid cream recently, I immediately learned that I wanted to add fresh blueberries.

I love the way blueberries play so well with other fruits, and they are very delicious in this damp and spicy banana bread with its perfect Strausel topping.

This is a quick bread recipe that you want to make for all your spring brunch, as a gift with your afternoon coffee or simply for a delicious breakfast on weekdays.

Banana sliced loaves to blueberries on a wooden table.

How to prepare my Banana Breast Bread

This recipe for blueberry banana bread uses the cream method. This adds an extra step that they do not have some quick bread recipes, but it is still super easy to make.

Ingredients you need

One of the best parts of this bread is Streusel’s dressing. For this, you will need to:

1/4 cup of light brown sugar slightly packaged
1/4 cup of flour for all uses
1/4 teaspoon of ground cinnamon
pinch of salt
2 tablespoons of unwary unwanted butter

I like the combination of blueberries and cinnamon, so there is cinnamon in the Strausel and in the bread batter. If you don’t love this combination of flavor, feel free to omit the cinnamon.

Ingredients for Banana Breast Breads arranged on a work surface.

For bread itself, you will need:

2 1/4 of flour cups for all uses
1 1/2 teaspoon of sodium bicarbonate
1/2 teaspoon of Kosher salt
1 teaspoon of ground cinnamon
1 1/4 lightly package light brown sugar
6 tablespoons of unbeaten butter
1 large egg at room temperature
3 Very mature pure bananas
8 ounce of sour cream at room temperature
1 teaspoon of vanilla extract
1 Cultivated Blueberry Cup + 2 teaspoons of flour for all uses

3 mature bananas are approximately 1 1/2 cups of crushed banana.

If you don’t have sour cream or you don’t like cooking it, you can exchange it with a simple Greek yogurt.

Fresh blueberries are my preference in this bread, but you can use frozen if you want. If you use frozen blueberries, do not defrost them before adding them to the bread batter.

Make this bread

I like to start this recipe for Banana Breasa Blueberries making Streusel’s topping.

Strausel Topping for Banana bread in a bowl.

Mix the flour, brown sugar, cinnamon and salt. Mix the melted butter until the tufts are formed, then let the strawls burst into the freezer while working on the bread batter.

Banana bread dry ingredients beaten in a bowl.

In a large bowl, beat the dry ingredients together: flour, baking soda, salt and cinnamon. Put it aside.

Using a mixer, cream the brown sugar and the butter together until you read and soft. This will take about 3-5 minutes.

Now add the egg and mix well, followed by bananas, sour cream and vanilla. Mix until well combined.

Transform the mixer down and slowly add the dry ingredients. Mix until it is just combined; Don’t mix too much.

In a small bowl, mix the blueberries with 2 teaspoons of flour. This will help prevent blueberries from sinking right on the bottom of the bread.

Fresh blueberries thrown with a little flour in a bowl.

Fold the blueberries floured in the batter, then distribute the batter in a 9 × 5 -inch 9 × 5 -inch and lined loave pan. Sprinkle with the condiment of Streusel.

Cook at 350 ° F for 60-70 minutes. A toothpick or tester inserted in the middle of the loaf should come out clean with only a few crumbs that cling to it.

Leave the blueberry banana bread in the pan for about 20 minutes before removing it on a wire rack to finish cooling.

Banana Bread Pagotta with blueberries on a wooden table.

Useful resources

Make sure that the butter and egg for the bread batter are at room temperature before using them. Take a look at my post on how to bring butter and eggs to room temperature if you forget to put your own your own.
This recipe uses the cream method to mix butter and sugar. If you are not sure what to look for during this passage, take a look at my post on how butter and sugar cream.
Before starting to cook, make sure you know how to correctly measure the flour. This will help your Banana bread to blueberries to become perfect every time.
If you are without brown sugar, make a simple substitute for brown sugar using 2 ingredients.
Has your cane sugar hardened in the pantry? Take a look at my advice on how to soften cane sugar and save a trip to the grocery store.

Head view of four slices of Banana bread with blueberries on a wooden table.

Store Banana bread to blueberry and freezing advice

Store the Banana of Banana of Blueberries well enveloped at room temperature for a maximum of 3 days. You can extend the duration of the bread by keeping it in the refrigerator for a maximum of 5 days.

If you want to make this recipe in advance and freeze it, wrap the entire loaf in a layer of plastic casing followed by a layer of heavy lamina. Freeze for a maximum of 3 months. Let the bread clashes at room temperature for a couple of hours.

You can also freeze single slices by wrapping them in a plastic wrapping and keep them in a zip freezer bag.

Microwave the slices for 30-60 seconds to defrost and warm them before having fun. This is a great way to enjoy Banana bread to blueberries for breakfast for the whole week!

Two sliced slices of Banana cream with blueberries seasoned with a spoonful of cream whipped on a plate.

More delicious recipes of banana bread

If you love this recipe of Banana bread to blueberries, here are some other banana bread recipes with a turning point that you will like:

Preheat the oven to 350 ° F. Grasso (1) 9 x 5 x with 2.75 inch cream and aligns with parchment paper.
Prepare the Strausel: in an average bowl, mix the brown sugar, flour, cinnamon and salt. Add the melted butter and mix until they form small tufts. Put Streusel in the freezer while preparing the Banana bread batter.
In a large bowl, beat the flour, baking soda, salt and cinnamon together. Set aside.
In the bowl of a support mixer equipped with a shovel attack or in a large bowl with an electric mixer, beat the brown sugar and the butter at medium speed until they are read and soft; About 3 minutes.
Add the egg and mix until it is incorporated. Add the bananas, sour cream and vanilla and mix until they are completely combined.
With the low mixer, gradually add the flour mixture and mix until it is combined.
Add the blueberries to a bowl, sprinkle with 2 teaspoons of flour and mix to cover the berries. This helps the berries to remain suspended in the batter and not sink to the bottom. Use a rubber spatula to gently bend the blueberries in the batter.
Distribute the batter in the prepared pan and top with the Streusel dressing.
Bake in a preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan for about 20 minutes before removing the loaf on a wire rack to cool completely.

Store well wrapped at room temperature for a maximum of 3 days or in the refrigerator for a maximum of 5 days.
If you want to use frozen blueberries, do not thaw them before adding them to the batter.
Useful resources:

Service: 1slice, Calories: 307Kcal, Carbohydrates: 41G, Protein: 5G, Fat: 14G, Saturated fat: 8G, Polynsaturo fat: 1G, Monolysatuine fat: 4G, Trans fat: 0.4G, Cholesterol: 54mg, Sodium: 298mg, Potassium: 212mg, Fiber: 2G, Sugar: 12G, Vitamin A: 476Iu, Vitamin C: 5mg, Soccer: 43mg, Iron: 2mg

Nutritional information is calculated automatically, so they should be used only as approximation.