Blueberry Banana Bread Recipe with Cinnamon Sugar Topping

4.25 from 95 votes

A twist on my Mom's Banana Bread this quick bread is easy and full of blueberries then topped with a cinnamon sugar topping!

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 334kcal

Cost: $6

Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
Whisk flour, baking soda, and salt in a medium or large bowl. Set aside.
Place milk, vinegar, and vanilla extract in a measuring cup and set aside.
Cream butter and ¾ cup sugar with a hand mixer or stand mixer. Mash bananas with a fork and add to the butter mixture along with the eggs. Mix until chunky.
Add the dry ingredients into the banana mixture along with the milk mixture. Mix until just combined (batter will be slightly lumpy). Fold in blueberries.
Pour batter into prepared pan.
Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
Bake for 45-50 minutes until a toothpick comes out clean from the center of the bread. The edges will be a dark brown and there will be a nice crack down the center.
Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

My original recipe (and the video) shows blending the bananas, eggs, baking soda, milk, and vinegar using a blender. You can definitely do this, but I've started making my banana breads by just mashing the banana by hand and mixing everything in because it means less dishes.
The top of the bread will get deep golden, but if you notice the bread browning too fast, you can tent the pan with foil or reduce oven temperature to 350°F. This happens in various ovens, depending on how the oven cooks.
You can use fresh or frozen berries, but make sure frozen berries are thawed and drained.
Basically this recipe calls for "sour milk" which I've separated as vinegar and milk. It's essentially buttermilk - the acid in the vinegar activates the baking soda for a moist bread. You can use 7 tablespoons of buttermilk if you have it and omit the milk and vinegar. Don't have vinegar? Use lemon juice instead. You can also use ANY kind of milk - dairy or nondairy)
Pan sizes: a 9x5 pan is the best to use, although an 8x4 will work, but you'll want to watch it to make sure it doesn't get too brown on top before it's done in the middle. You can also make this in 3 mini loaf pans or as 12 muffins.