A Cozy, Flavor-Packed Loaf You’ll Love
This loaf brings together the natural sweetness of ripe bananas, the bright pop of blueberries، and the warm crunch of cinnamon streusel. It’s soft, tender, and absolutely irresistible—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
For the Bread
- 2–3 ripe bananas, mashed
- 2 large eggs
- ½ cup melted butter
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
For the Cinnamon Streusel
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan.
- Mix the wet ingredients: Whisk together mashed bananas, eggs, melted butter, sugar, and vanilla.
- Combine the dry ingredients: In another bowl, stir together the flour, baking soda, and salt.
- Bring the batter together: Fold the dry mixture into the banana mixture until just combined.
- Add blueberries: Gently fold in the flour-coated blueberries.
- Make the streusel: Blend flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly.
- Assemble: Pour the batter into the loaf pan and sprinkle the streusel evenly on top.
- Bake: Cook for 55–65 minutes or until a toothpick comes out clean.
- Cool: Let the loaf rest for at least 15 minutes before slicing.
Professional Serving Suggestions
- Serve warm with a pat of butter or vanilla glaze.
- Pair it with brewed coffee, chai latte, or herbal tea.
- Toast leftover slices and top with cream cheese or almond butter.
- Add a scoop of vanilla ice cream for a dessert-style presentation.
Discussion Questions to Boost Engagement
- Do you prefer this loaf with fresh or frozen blueberries?
- Would you add nuts or chocolate chips for extra texture?
- What’s your favorite way to enjoy banana bread—warm, toasted, or cold?
Important Notes for Best Results
- Overmixing will make the loaf dense—fold gently.
- If using frozen blueberries, do not thaw them before mixing.
- Cover the loaf with foil halfway through baking if the streusel browns too quickly.
- Very ripe bananas give the best sweetness and moisture.
Frequently Asked Questions (FAQ)
Can I make this recipe gluten-free?
Yes—use a 1:1 gluten-free baking flour blend.
Can I replace the butter with oil?
Yes, an equal amount of vegetable or coconut oil works well.
How long does the bread stay fresh?
It keeps for 3–4 days at room temperature in an airtight container.
Can I freeze it?
Absolutely! Freeze slices individually for quick, ready-to-go breakfasts.