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This blueberry banana bread is extra moist (thanks to ripe bananas and yogurt), packed with juicy blueberries, and topped with a buttery cinnamon streusel (plus an optional lemon glaze for a bakery-style finish). It’s simple to make, bakes up tender every time, and is perfect for breakfast, brunch, or snack.
This is by far the best blueberry banana bread out there. Everyone loves this recipe so much that I give it out as gifts and they all ask for more! I doubled the recipe last time, forgot to double the flour, and it still turned out great and my husband still ate it and can be used as topping for yogurt or ice cream. Thank you for sharing!!!!
– Sandy
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 (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.
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 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.
Ingredients for Blueberry Banana Bread
- 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.
Ingredient Notes
- Banana ripeness matters: the riper the bananas, the sweeter and more flavorful your loaf will be.
- Fresh or frozen blueberries both work: just fold gently so the batter stays tender and the berries don’t bleed too much.
- Best streusel texture: sprinkle it on evenly and press lightly so it clings, but doesn’t sink.
- Doneness cue: the loaf is ready when a toothpick comes out clean or with a few moist crumbs (not wet batter), and the center springs back lightly.
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.
- The wet ingredients are blended together in a mixer until combined, then the dry ingredients are added until the batter comes together.
- Fold in the blueberries carefully so they don’t break up and bleed into the batter. That’s the oven’s job.
- Pour the batter mixture into a loaf pan and top with the streusel mixture.
- Bake until firm, moist and tender.
- Allow the banana bread to cool and then top with the glaze.
- Now, dive face first into the loaf because your family is going to fight you for this one.
Choose Your Topping
This loaf is delicious either way, you can keep it simple with just the cinnamon streusel, or take it over the top with an optional lemon glaze.
- Option A: Streusel only
Perfect if you want a cozy, coffee-cake vibe (and it’s a little less sweet). - Option B: Streusel and lemon glaze
For a bakery-style finish with a bright pop of citrus. The lemon flavor pairs so well with blueberries.
When to glaze: Let the loaf cool completely first, if it’s even a little warm, the glaze will melt and soak in instead of sitting pretty on top.
Quick tip: Want a little extra lemon? Add a pinch of lemon zest to the glaze (or even into the batter) for more citrus flavor without making it too tart.
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.
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. Or try this easy Chocolate Chip Banana Bread or my favorite Easy Banana Nut Bread.
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 Recipe
Equipment
- 1 9×5 inch loaf pan
- mixing bowls
- spatula
- measuring spoons
- measuring cup
- hand mixer optional
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 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon lemon juice
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, brown sugar and cinnamon 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 lemon juice until smooth. Drizzle the glaze over the banana bread.
- Serve the banana bread warm or at room temperature.
Notes
- Toss blueberries with 1–2 tsp flour to help prevent sinking.
- Cool completely before adding glaze.
- Freeze up to 2 months (whole loaf or slices).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes! Frozen blueberries work great here. Use them straight from the freezer (no need to thaw) and fold them in gently to reduce streaking and keep the batter from getting too wet.
Toss the blueberries with 1–2 teaspoons of flour before folding them into the batter. Also, avoid overmixing once the flour is added — a thicker batter + gentle folding helps the berries stay suspended.
Very ripe is best, think lots of brown spots and a strong banana smell. Riper bananas are sweeter, mash easily, and help make the bread moist and flavorful.
The two most common causes are overmixing and undercooking. Mix just until the flour disappears (a few small lumps are fine), and bake until the center is fully set. If the top browns too quickly, tent loosely with foil and keep baking.
Start checking near the end of bake time. A toothpick inserted in the center should come out clean or with moist crumbs, but not wet batter. If you hit a blueberry, test again in a nearby spot.
Absolutely. Fill a lined muffin pan about ¾ full and bake at 350°F for 18–22 minutes (start checking at 18). They’re done when the tops spring back and a toothpick comes out clean (again, avoid testing right through a blueberry).
Yes, it freezes beautifully. Cool completely, then wrap the loaf tightly in plastic wrap and foil (or place in a freezer bag). Freeze for up to 2 months. Thaw overnight in the fridge or on the counter, and warm slices for a few seconds if you like.
Curious about the ratings. Upon removal from the pan, I doubt this will be my fav.
Hmmmm, my ratings are true and rated by real readers.
Hello. Can I use self-rising flour?
I haven’t tested it with self-rising flour.
Recipe is still not updated to show cinnamon in the topping and lemon juice in the glaze. I just sat down and read the previous comments. Good thing I can still do lemon in the glaze.
Thank you for the reminder! I thought it had been updated long ago.
Can I use full fat yogurt or sour cream instead of the fat free? Thank you!
You sure can!
This is by far the best blueberry banana bread out there. Everyone loves this recipe so much that I give it out as gifts and they all ask for more! I doubled the recipe last time, forgot to double the flour, and it still turned out great and my husband still ate it and can be used as topping for yogurt or ice cream. Thank you for sharing!!!!
I’m so happy you love it! Thanks for your comment!
Kellie, I do not care for fresh blueberries any longer, since they are so large. If I were to use frozen wild blueberries, would I dust in flour like other recipes call for?
Whenever I use frozen ones, I do not thaw because of all the liquid. Thoughts?
Thank you.
Hi! Yes, you’ll have to toss in a bit of flour so they don’t sink in the batter. And you can try to use them from frozen but you may need to bake a little longer.
This is crazy delicious!
But where does the cinnamon come in?
Oh boy, sorry about that. I add cinnamon to the crumble topping. I’ll update the recipe.