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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.
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.
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.
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.
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.
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.
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 loaf pan
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.