This is the best recipe for Blueberry Banana Bread, it will transform your ordinary banana bread into something EVEN MORE delicious… and it’s SUPER easy to make. You only need 2 bowls and 15 minutes to prepare this delicious oatmeal crust topped loaf.
I’ve made banana bread a million times before, so I wanted to do something a little different with this recipe.
But…it was a Sunday afternoon, and I didn’t want a huge mess in my kitchen or a big baking project.
Thankfully, I found a recipe by Tablespoon that looked perfect! It’s simple and quick to put together.
You don’t have to drag out a ton of bowls, spoons, and utensils, and the directions are TOTALLY painless.
So, if you’re in need of an easy and tasty way to use up the ripe bananas in your house…definitely give this moist Blueberry Banana Bread a try!
Why I Love This…
Oh my goodness, I could go on and on about this recipe, so I’ll try to keep it brief!
First of all, you only need two bowls for this Blueberry Banana Bread recipe…and that’s it. No mess. No need to open all your cupboards and pull out every bowl, mixer, and utensil you own.
The directions are simple, too. How awesome is it that you can make something SO good with practically ZERO mess and effort?!
Also, the flavor is the BOMB. The subtle hint of cinnamon paired with the bananas and the juice from the blueberries…holy cow.
SO so so so good! I knew the blueberries would add a whole new level to the banana bread, but I had no idea I’d love it this much!
And don’t get me started on the topping…okay, maybe I’ll brag about it for just a second…
The oatmeal, sugar, and flour topping adds a crunch that is absolutely BLISSFUL!
I don’t know why I haven’t used something like this before on the top of banana bread. It’s so good! I love, too, that it doesn’t flake off when I cut the bread.
Nothing I hate more than the topping falling off when I slice into a piece of bread…or anything tasty, for that matter.
I don’t have many substitutions for this recipe, however raspberries would also work really well, or any other soft similar berry.
Also if you don’t have a loaf pan then don’t worry, I’m all about making things as easy for ourselves as possible. You can also make these as cupcakes using cupcake liners or trays (just make sure its well oiled.) I would suggest adjusting the time slightly to around 17 – 22 minutes.
I have received a few questions regarding this Blueberry Banana Bread recipe so I would like to answer them for you all. Remember, if you have any questions, leave a comment in the bottom and I’ll do my best to reply.
In the bottom of an airtight storage container, place a paper towel, followed by your cooled loaf, then place another paper towel on top of the bread. The paper towel will absorb any excess moisture that may leak out over the next few days.
At least 5 – 10 minutes, 10 is better! Proper cooling is important, because the bananas caramelize and become sticky during the cooking process and if it’s too hot it your loaf could break into pieces.
Grab a cake thermometer if you want to be really sure, the centre of the loaf should be between 200℉ and 205℉.
If you can’t get enough of this amazing Blueberry Banana Bread, you should check out my Pumpkin Bread, it’s also coated in a delicious layer of exquisite chocolate ganache for a bit of something extra.
Or maybe you would prefer my Banana Bread Cupcakes, full of choc chips and super convenient to take on the go.
Was it the blueberries that caught your attention here? If so, then you should try my Blueberry Crumb Bars, which were inspired my my friend Deb’s blog. They are jammy, fruity, sweet and extra crumbly!!
Did you love this recipe? Let me know in the comments below.
- 3 ripe bananas, mashed with a fork
- 1 tsp ground cinnamon
- 3/4 cup sugar
- 1/4 tsp salt
- 1 egg
- 1/4 cup unsalted butter, melted
- 1 tsp baking soda
- 1 Tbsp water
- 2 cups all-purpose flour
- 1 cup frozen or fresh blueberries (plus a few extra for the top)
- 2 Tbsp unsalted butter, melted
- 2 Tbsp all-purpose flour
- 2 Tbsp dark brown sugar
- 1/4 cup quick oats
- Preheat oven to 350 F degrees. Grease, flour and line with parchment paper a loaf pan.
- In a large bowl combine the mashed bananas, cinnamon, sugar, salt, egg and melted butter until completely incorporated.
- In a small bowl, mix together the water and baking soda and add it to the large bowl. Stir to combine.
- Add the flour and fold until all most completely incorporated.
- Add the blueberries and mix gently until evenly distributed.
- Spread the batter evenly in your prepared pan.
- In a small bowl, stir together all the topping ingredients until combined.
- Scoop small dollops of the topping across the top of the batter in the pan. Use the back of a fork to gently spread the topping evenly. NOTE: The topping will not completely cover the batter, but you don't want any large holes.
- Press 5-6 blueberries into the batter on top. This is optional, but when it's done baking, it will create a great presentation!
- Bake 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 5-10 minutes before removing to to cool on a wire rack.
- Cut into slices and serve with coffee or tea.
Recipe originally from Table Spoon
Amount Per Serving Calories 232Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 165mgCarbohydrates 41gFiber 2gSugar 19gProtein 3g