Blueberry Banana Bread With Streusel Topping
Equipment
- 1 9x5-inch loaf pan
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Cooling rack
- 1 Fork for streusel
Ingredients
- 60 gram unsalted butter cold and 1/4 cup; cubed
- 65 gram granulated sugar 1/3 cup
- 65 gram light brown sugar packed 1/3 cup
- 95 gram all-purpose flour 3/4 cup
- 210 gram all-purpose flour 1 1/2 cups
- 4 gram baking soda 3/4 teaspoon
- 3 gram baking powder 1/2 teaspoon
- 3 gram fine salt 1/2 teaspoon
- 3 gram ground cinnamon 1 teaspoon
- 115 gram unsalted butter melted and cooled slightly 1/2 cup
- 150 gram granulated sugar 3/4 cup
- 50 gram light brown sugar packed 1/4 cup
- 2 large eggs room temperature
- 5 milliliter vanilla extract 1 teaspoon
- 340 gram ripe bananas mashed about 3 medium
- 150 gram fresh blueberries rinsed and patted dry 1 cup
- 15 gram all-purpose flour for tossing blueberries 2 tablespoons
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan with parchment paper.
- In a small bowl, combine granulated sugar, brown sugar, and flour for the streusel.
- Cut the cold cubed butter into the streusel mixture with a fork until coarse, clumpy crumbs form, then refrigerate while you make the batter.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon for the banana bread.
- In a separate medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and slightly lightened.
- Whisk in eggs one at a time, then whisk in vanilla until fully combined.
- Stir in the mashed bananas until evenly incorporated.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
- In a small bowl, toss blueberries with 2 tablespoons of flour to coat them lightly.
- Gently fold the floured blueberries into the batter, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the chilled streusel evenly over the top of the batter, lightly pressing it in so it adheres.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- If the top is browning too quickly, tent the loaf loosely with foil during the last 15 minutes of baking.
- Remove the pan from the oven and place it on a cooling rack, then let the bread cool in the pan for 15–20 minutes.
- Carefully lift the bread out of the pan using the parchment paper and let it cool on the rack until just warm before slicing and serving.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the crumb tender. Coating the blueberries in flour helps prevent them from sinking, and using fresh berries instead of frozen keeps the streusel crisp rather than soggy. Letting the bread cool slightly before slicing helps it set and prevents crumbling, and storing leftovers tightly wrapped at room temperature overnight actually improves the flavor and texture. If desired, you can add chopped toasted nuts to the batter or swap some white sugar for extra brown sugar for a deeper, caramel-like taste.
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