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Blueberry Banana Bread with Cinnamon Sugar Topping Recipe

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3.9 from 2 reviews

This Blueberry Banana Bread Recipe with Cinnamon Sugar Topping combines moist, ripe bananas and bursting blueberries in a tender, flavorful loaf. Topped with a sweet cinnamon sugar crust, this bread is perfect for breakfast, an afternoon snack, or dessert. The natural sweetness of the bananas and berries paired with a hint of vanilla and a crunchy topping offers a delightful taste and texture.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 7 tablespoons (105ml) milk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (113g) unsalted butter, softened
  • 2 medium bananas, brown spotted and overripe
  • 2 large eggs

Sugar

  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) granulated sugar (for topping)

Fruit

  • 2 cups fresh or frozen blueberries, thawed and drained if frozen

Spices

  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5x3 inch loaf pan thoroughly with butter, then coat it with about 2 tablespoons of granulated sugar by tipping and rotating the pan until all sides and the bottom are evenly covered. This coating creates a sweet crust. If preferred, cooking spray can be used but it won’t produce the sugary crust.
  2. Mix Dry Ingredients: In a medium or large bowl, whisk together the flour, baking soda, and salt until well combined. Set this bowl aside for later use.
  3. Prepare Wet Mixture: In a measuring cup or small bowl, combine the milk, white vinegar, and vanilla extract. The vinegar and milk will mimic buttermilk, helping the bread to rise and stay tender.
  4. Cream Butter and Sugar, Add Bananas and Eggs: Using a hand mixer or stand mixer, cream the softened butter and ¾ cup granulated sugar together until light and fluffy. Mash the ripe bananas thoroughly with a fork, then add them to the butter and sugar mixture along with the eggs. Mix together until combined but still slightly chunky.
  5. Combine Ingredients: Gradually add the dry flour mixture and the milk mixture into the banana mixture. Stir gently until just combined; the batter will be slightly lumpy. Do not overmix. Fold in the blueberries carefully to maintain them intact.
  6. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top gently with a spatula.
  7. Add Cinnamon Sugar Topping: In a small bowl, mix together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this mixture evenly over the surface of the batter in the pan to create a sweet, spiced topping.
  8. Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. The bread edges will be a dark golden brown and a crack should appear along the top.
  9. Cool: Allow the bread to cool completely in the pan before removing it to slice. For easier slicing, you may let it cool about 15-20 minutes before cutting while still warm.
  10. Storage: Store the banana bread in an airtight container at room temperature for 3 to 4 days. For longer storage, wrap tightly and freeze for up to 3 months.

Notes

  • Using white vinegar with milk mimics buttermilk which lends tenderness to the bread.
  • Greasing the pan with butter and coating with sugar creates a sweet crust; do not substitute with cooking spray if you want this effect.
  • Use overripe bananas for the best flavor and natural sweetness.
  • If using frozen blueberries, thaw and drain them well to avoid excess moisture.
  • Do not overmix the batter once dry ingredients are added; a few lumps are fine.
  • Store leftovers in an airtight container to maintain freshness.
  • This bread freezes well; be sure to wrap tightly to prevent freezer burn.

Find it online: https://bitezly.com/blueberry-banana-bread-with-cinnamon-sugar-topping-recipe/