Banana surplus can only lead to one thing, Blueberry Banana Bread with Cinnamon Streusel and Lemon Glaze. One of the best ways to use up your overripe bananas. Your weekend baking plans have been made.

Blueberry Banana Bread with streusel and glaze on a white marble board


 Blueberry Banana Bread

Since I have a love affair with all things blueberry, especially THESE blueberry muffins, I thought why not take my favorite things about blueberry muffins and put them into my other favorite thing (ummmm, that would be banana bread) to make the BEST banana bread recipe ever.

This Blueberry Banana Bread with Cinnamon Streusel is coated in a lemon glaze for one TO DIE FOR loaf! I promise you when I say, you have never baked up a banana bread recipe quite like this one.

I always buy too many bananas and they either get eaten in two days OR they don’t get touched leaving me with half a dozen super freckly bananas that are prime for baking up loaves of Banana Bread.

Occasionally, I’ll freeze bananas to throw into smoothies or to use for baking later on. This fool-proof method ensures perfect frozen bananas for whatever your craving anytime.

My family LOVES banana bread but seriously, if we had to eat the very same banana bread recipe every single week things would get really boring. So, I started baking up a variety of flavors to keep things interesting like this Pina Colada Banana Bread which is so totally amazing it happens more often than not in our house.

A slice of Blueberry Banana Bread with a heart shaped butter pat on a white plate

Ingredients

  • Bananas – The riper your banana, the better. Super freckly or almost black, the darker the banana the sweeter it is.
  • Sugar – Granulated white sugar is my favorite for banana bread but you can swap it for brown sugar which gives it a richer flavor.
  • Dairy – We use low fat and fat free yogurt but if you want a richer bread you can swap for full fat dairy.
  • Eggs – Large eggs were used to test the recipe.
  • Flour – All purpose flour is my favorite. We tried it with whole wheat but felt the texture was too dense.
  • Blueberries – Fresh is best but if you don’t have them on hand, frozen, thawed is a good substitute.

For a full list of ingredients with measurements, see the recipe card below.

Overhead shot of blueberry Banana Bread with streusel and glaze on a metal cooling rack

How To Make Blueberry Banana Bread

To make this Blueberry Banana Bread with Cinnamon Streusel and Lemon Glaze the best it can ever be….make sure you start with blueberries that are firm and sweet, not overripe or underripe (overripe, they’ll just vanish into the better…underripe and they’ll just be too tart.)

If you’ve ever wondered how to make banana bread, it really couldn’t be simpler.

  1. The wet ingredients are blended together in a mixer until combined, then the dry ingredients are added until the batter comes together.
  2. Fold in the blueberries carefully so they don’t break up and bleed into the batter. That’s the oven’s job.
  3. Pour the batter mixture into a loaf pan and top with the streusel mixture.
  4. Bake until firm, moist and tender.
  5. Allow the banana bread to cool and then top with the glaze. 
  6. Now, dive face first into the loaf because your family is going to fight you for this one.
Blueberry Banana Bread with streusel and glaze sliced on a marble board with a blue napkin

How To Keep Banana Bread Moist

First, start with very ripe bananas. I like to use bananas that are almost completely brown and bordering on black for the ultimate moist banana bread. 

Underripe bananas can suck the moisture out of the other ingredients leaving you with dry, crumbly banana bread. The Greek Yogurt also adds some moisture to your banana bread with a bit of tanginess, too.

If you don’t want to use greek yogurt or are not a fan, you can make this Banana Bread with sour cream instead. It works just as perfectly!

How long does Banana Bread last?

This Blueberry Banana Bread recipe will last up to two days wrapped tightly and stored at room temperature. If you wrap in plastic wrap and store in the refrigerator, your banana bread will last up to one week.

Blueberry Banana Bread with two slices on a white marble boar

More Easy Banana Bread Recipes

I can guarantee that this Blueberry Banana Bread will vanish faster than those bananas you bought last week. So, make sure you buy extra this time so you can make a second loaf….or you can make THIS  Triple Chocolate Banana Bread to kill your most insistent chocolate craving. It’s so ultra chocolatey and fantastic for brunch.

We also love this Maple Glazed Pumpkin Banana Bread….it satisfies that pumpkin spice craving any time of year. And this easy Apple Cinnamon Banana Bread is a total fall favorite!

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Blueberry Banana Bread with streusel and glaze on a white marble board

Get the Recipe: Blueberry Banana Bread Recipe

Yield: 12
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Moist and tender, Blueberry Banana Bread recipe topped with cinnamon streusel and lemon glaze. A classic comfort food that’s fantastic for brunch!
4.91 from 10 votes
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Ingredients

  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 2/3 cups mashed ripe banana, about 3 bananas
  • 1/4 cup 2% milk
  • 1/4 cup plain fat free Greek yogurt
  • 2 large eggs
  • 2 cups all purpose flour  
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • 4 tablespoons butter, softened
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon lemon juice

Equipment

  • 1 loaf pan

Instructions 

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
  • In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Fold in the blueberries using a rubber spatula.
  • Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Set aside.
  • Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray. Sprinkle the streusel mixture over the batter and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.  Remove from pan and cool on rack.
  • In a separate small bowl, whisk together the sugar, milk and vanilla until smooth. Drizzle the glaze over the banana bread.
  • Serve the banana bread warm or at room temperature. 

Notes

Blueberry Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.
Calories: 344kcal, Carbohydrates: 63g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 268mg, Potassium: 148mg, Fiber: 2g, Sugar: 40g, Vitamin A: 306IU, Vitamin C: 3mg, Calcium: 34mg, Iron: 2mg
Author: Kellie
Course: Bread
Cuisine: American