Blueberry Banana Bread with Crumb Topping Recipe
This blueberry banana bread has a crunchy crumb topping that will remind you of the top of a muffin, but so much better! It smells and tastes AMAZING. While the topping has a light crunch to it, the inside is soft and moist.
Ingredients
Part 1: For the blueberry crunchy crumb topping
- 1/2 cup blueberries washed but not dried
- 3/4 cup almond flour
- 1/4 cup brown sugar
- 2 tablespoons butter melted
- 1 teaspoon pure vanilla extract
- 1 tablespoon Turbinado sugar
Part 2: For the blueberry banana bread:
- 1 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter softened
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup mashed bananas about two bananas
- 1 cup blueberries
- 1/2 tablespoon flour to coat the blueberries
Instructions
- Preheat oven to 350F. Prepare a loaf pan with parchment paper and then grease with butter.
Part 1: Blueberry Crumb Topping
- Mix the almond flour and brown sugar in a small bowl.
- In a separate container, stir vanilla into the melted butter, then pour this liquid over the dry ingredients in the small bowl.
- Stir the mixture until it becomes crumbly, then gently fold in the blueberries. Set this topping aside to sprinkle over the blueberry banana bread batter later.
Part 2: Blueberry Banana Bread
- In a mixing bowl, whisk together flour, baking soda, and salt; set aside.
- Cream melted butter, brown sugar, white sugar, and vanilla in a separate bowl. Beat in the eggs, then the mashed bananas.
- Gradually incorporate the dry ingredients into the butter-sugar mixture, being careful not to overmix.
- Coat 1 cup blueberries in a bit of flour, then fold into the batter.
- Pour the batter into a prepared loaf pan. Sprinkle the blueberry crumb topping evenly over the top. After adding the crumb topping, sprinkle turbinado sugar over it for an extra crunch.
- Bake in an oven preheated to 350F for about an hour and a half or until a toothpick comes out with just a few crumbs on it. As every oven is different, I recommend checking on the blueberry banana bread 15 minutes early. If you fear your topping may burn, cover it with parchment paper (not tightly) for about 15 minutes of the bake. Allow to cool, then slice and serve.
