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Cinnamon Streusel Blueberry Banana Bread

This Cinnamon Streusel Blueberry Banana Bread is packed with the classic banana bread flavor, loaded with juicy blueberries, and topped with a sweet and crumbly cinnamon streusel. Soft, moist, and perfectly delicious, this quick bread makes the best breakfast or dessert!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana bread recipe, blueberry bread recipe, breakfast recipe
Servings: 12 slices (or 1 loaf)
Calories: 337kcal


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter , softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 3 tablespoons plain Greek yogurt
  • 3 medium ripe bananas , mashed
  • cups fresh or frozen blueberries *

Cinnamon Streusel Topping

  • ½ cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • teaspoons ground cinnamon
  • ¼ cup unsalted butter , melted
  • cup all-purpose flour


  • Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, cream butter, white sugar, and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
  • Add eggs, one at a time, and beat well after each addition. Add vanilla extract and Greek yogurt. Beat well. Slowly add in flour mixture and beat until just combined. Gently fold in mashed bananas and blueberries. Pour batter into prepared pan. Set aside.
  • To make the cinnamon streusel, in a small bowl, combine the brown sugar, white sugar, cinnamon, butter, and flour until thoroughly mixed. Sprinkle over top of batter.
  • Bake for 55-65 minutes, or until toothpick inserted in center of bread comes out clean. Remove from oven and let cool in pan for 10 minutes, then remove to a wire rack and let cool completely.


  • *If using frozen blueberries, add them to the batter straight from the freezer. You may need to add a couple minutes to the bake time. 
  • Adapted from my Banana Chocolate Chip Muffins.


Serving: 1g | Calories: 337kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 208mg | Potassium: 117mg | Fiber: 1g | Sugar: 30g | Vitamin A: 404IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg