Blueberry Banana Bread
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
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.
We talked about this before….how 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 them 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 banana bread flavors to things interesting like this Pina Colada Banana Bread which is so totally amazing it happens more often than not in our house.
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. You can try out this Classic Banana Bread recipe if you’re looking for something to try first but all the recipes are fairly easy.
- 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 keep?
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.
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Get the Recipe: Blueberry Banana Bread Recipe
- 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
- 1 loaf pan
- 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.