Blueberry Banana Bread with Cinnamon Streusel and Lemon Glaze
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.
One week out….Memorial Day, aka, the unofficial start of summer is just one week away and I couldn’t be more ready. Long summer days are in our future and we all need to make the best of them. I’m already enjoying the fresh berries, watermelon and produce that’s popping up all over the local markets AND I’ve been sharing all my great finds over on my Instastories. Strawberries as big as my face, blueberries the size of dimes….I’ve been eating it all….and baking it all. Like those blueberries went into my new favorite thing ever….this Blueberry Banana Bread recipe that’s simply out of this world.
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. 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.
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.
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 job. Pour the batter mixture into a loaf pan and top with the streusel mixture. Bake until firm, moist and tender.
Once the banana bread is cooled, you can then drizzle with the amazing lemon glaze that you’re seriously going to want to put on absolutely everything. 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.
- For the Banana Bread: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
- For the Streusel:4 tablespoons butter softened
- 1/2 cup flour
- 1/2 cup brown sugar
- For the glaze:1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon lemon juice
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.
Blueberry Banana Bread can be made up to three days in advance and stored at room temperature in an airtight container.