There is just something about having a fresh loaf of breakfast bread that is such a luxury to me. Maybe because I can literally roll out of bread and immediately have something super delicious and made from scratch without having to do any work. 😉

I’ve been making a lot of banana bread lately so I thought it would be the perfect time to come up with a new recipe that included blueberries & a sweet crumble topping!

To enhance the blueberries I decided to add ½ teaspoon of lemon zest and it’s a game-changer. I’m always amazed when one TINY ingredient makes all the difference in a recipe.

My favorite way to eat this for breakfast is a wrapping a slice in foil and heating it up at 350 degrees for 5-10 minutes. Then top with a little butter. 💁🏼‍♀️ Enjoy y’all!

Blueberry Banana Crumble Bread

YIELDS 1 LOAF
PREP TIME: 20 MINUTES
COOK TIME: 75-85 MINUTES

Ingredients

Crumble topping:

⅛ cup granulated sugar

⅛ cup light brown sugar, tightly packed

½ teaspoon cinnamon

2 pinches nutmeg

4 tablespoons unsalted butter, melted

½ cup plus 2 tablespoons, all-purpose flour

Bread:

1 ½ cups mashed bananas, about 3 bananas – (see instructions for the easiest way to mash bananas)

1 ¾ cups all purpose flour, plus 2 teaspoons to toss with blueberries

1 teaspoon baking soda

1 teaspoon coarse kosher salt

½ cup (1 stick) unsalted butter, room temperature

1 ½ cups granulated sugar

2 extra-large eggs, room temperature

2 teaspoons pure vanilla extract

½ teaspoon lemon zest

½ cup sour cream, room temperature

1 cup frozen blueberries

Confectioner’s sugar, garnish

Instructions

Crumble topping:

In a small bowl mix together the granualted sugar, brown sugar, cinnamon, and nutmeg.
Stir in the melted butter.
Mix in the flour using a fork. Use your fingertips to make it crumbly.
Set aside.

Bread:

Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, add bananas and beat on low and gradually increase the speed to medium-high until the bananas are completely mashed. Use a spatula and scrape the mashed bananas into a seperate bowl. Set aside.
In a separate bowl, whisk together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until flight & fluffy (about 2 minutes).
Turn the mixer down to medium-low speed and add eggs one at a time, beating well after each addition.
Then add the sour cream, mashed bananas, vanilla, and lemon zest. Beat until combined.
Turn the mixer down to low and slowly add the dry ingredients until combined. Do not overmix! 🙂
In a small bowl toss the frozen blueberries with 2 teaspoons of flour. This will prevent them from sinking to the bottom.
Using a spatula, fold in the chopped blueberries by hand.
Generously spray a 9×5 inch loaf pan with non-stick cooking spray.
Pour batter into loaf pan and smooth out evenly with a spatula.
Sprinkle the crumble topping evenly over the top.
Bake for 45 minutes uncovered. Then cover the pan loosely with foil.
Bake for an additional 30 minutes.
The bread is done when a toothpick inserted in the center comes out clean. Let cool completely in the pan.
Dust with confectioner’s sugar.

Notes

It’s SUPER important to use the right size loaf pan — 9×5 to be exact. My favorite way to eat this for breakfast is a wrapping a slice in foil and heating it up at 350 degrees for 5-10 minutes. Then top with a little butter. 🙂

Double wrap in plastic wrap and store at room temperature for up to 4-5 days.

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Blueberry Banana Crumble Bread