Serves 8
80 min
Blueberry Banana Bread with Cinnamon Crunch Topping
Recipe GLPR5109748b414840
A tender, moist quick bread studded with fresh blueberries and topped with a buttery cinnamon crumb topping. Ripe bananas provide natural sweetness and moisture while the crunch topping adds textural contrast. Perfect for breakfast, brunch, or dessert.
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Ingredients
3 large ripe bananas
⅓ cup butter, melted
¾ cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup fresh or frozen blueberries
¼ cup all-purpose flour (for topping)
¼ cup sugar (for topping)
¾ teaspoon ground cinnamon
pinch pinch of salt (for topping)
2 tablespoons cold butter, diced (for topping)
Directions
Preheat your oven to 350°F and position a rack in the center. Grease a standard 9-inch loaf pan with butter or cooking spray.
Peel the ripe bananas and break them into chunks. Place in a large mixing bowl and mash with a potato masher until mostly broken down but still containing some small pieces for texture—do not overwork into a smooth purée.
Add the melted butter, sugar, beaten egg, and vanilla extract to the mashed bananas. Stir together until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the blueberries into this dry mixture to coat them lightly and prevent them from sinking.
Pour the wet banana mixture into the dry ingredients and fold together gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Pour the batter into the prepared loaf pan and smooth the top evenly.
To make the cinnamon crunch topping, whisk together the flour, sugar, cinnamon, and a pinch of salt in a small bowl. Cut the cold diced butter into this mixture using a fork or your fingertips until it resembles coarse breadcrumbs.
Sprinkle the cinnamon crumb topping evenly over the batter. Scatter a handful of fresh blueberries across the top, pressing them gently into the crumbs.
Bake for 60 to 70 minutes, until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs. The top should be golden brown.
Remove from the oven and allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
