Blueberry Banana Bread with Streusel – Moist & Easy Spring Bake

Moist, flavorful, and topped with a crunchy cinnamon streusel—this quick bread combines the best of banana and blueberry in one irresistible loaf

Meet your new favorite way to use ripe bananas. This blueberry banana bread delivers everything you love about traditional banana bread—moist crumb, rich flavor, and effortless prep—with the bright addition of fresh blueberries and a cinnamon-spiced brown sugar streusel.

Whether served at brunch, with your morning coffee, or as an anytime treat, this berry-filled quick bread is a standout for spring and summer. It’s easy enough for a weekday bake, yet special enough to serve at Easter or a baby shower.

Why You’ll Love This Blueberry Banana Bread

• Sweet and tangy combo: Mashed bananas and fresh blueberries complement each other perfectly

• Streusel topping: Adds texture and a hint of cinnamon spice

• Easy prep: Uses the classic creaming method and one loaf pan

• Freezer-friendly: Slice and freeze for quick breakfasts or snacks

• Customizable: Swap in Greek yogurt or use frozen berries—no thawing needed

Ingredients You’ll Need

For the Streusel Topping:

• ¼ cup light brown sugar, packed

• ¼ cup all-purpose flour

• ¼ tsp ground cinnamon

• Pinch of salt

• 2 tbsp unsalted butter, melted

For the Banana Bread:

• 2¼ cups all-purpose flour

• 1½ tsp baking soda

• ½ tsp kosher salt

• 1 tsp ground cinnamon

• 1¼ cups light brown sugar, packed

• 6 tbsp unsalted butter, at room temperature

• 1 large egg, room temperature

• 3 very ripe bananas, mashed (about 1½ cups)

• 8 oz sour cream (or Greek yogurt), room temperature

• 1 tsp vanilla extract

• 1 heaping cup fresh blueberries + 2 tsp flour (to coat)

How to Make It

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2. Make the Streusel

In a small bowl, mix brown sugar, flour, cinnamon, and salt. Stir in melted butter until small clumps form. Set aside in the freezer while you make the batter.

3. Mix the Dry Ingredients

In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Set aside.

4. Cream Butter and Sugar

Using a hand or stand mixer, cream brown sugar and butter for 3–5 minutes until light and fluffy. Add the egg and beat until incorporated.

5. Add Bananas and Wet Ingredients

Mix in mashed bananas, sour cream, and vanilla until fully combined.

6. Combine Dry and Wet

With the mixer on low, gradually add the dry ingredients until just combined. Do not overmix.

7. Fold in Blueberries

Toss blueberries with 2 tsp flour. Gently fold them into the batter using a spatula.

8. Bake

Pour the batter into the prepared pan. Sprinkle evenly with streusel topping. Bake for 60–70 minutes, rotating halfway through. A toothpick should come out clean with a few moist crumbs.

9. Cool

Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Storage and Freezing Tips

• At room temp: Store wrapped for up to 3 days

• In the fridge: Keeps for up to 5 days

• In the freezer:

  • Wrap entire loaf in plastic and foil—freeze for up to 3 months

  • Or freeze individual slices in zip-top bags

  • Reheat slices in the microwave for 30–60 seconds

Variations and Tips

• Yogurt swap: Use plain Greek yogurt in place of sour cream

• Frozen blueberries: Can be used straight from the freezer—do not thaw

• Cinnamon-free: Skip cinnamon in streusel and batter if preferred

• Add-ins: Try walnuts, lemon zest, or mini chocolate chips for a twist