Blueberry Coffee Cake Banana Bread
This Blueberry Coffee Cake Banana Bread is the perfect balance of wholesome and indulgent, made with simple, feel-good ingredients and naturally sweet ripe bananas. The base loaf is soft, tender, and incredibly moist thanks to creamy Greek yogurt, with no refined sugars in the batter—just pure, cozy flavor in every bite. Juicy blueberries are folded throughout, adding bursts of sweetness that pair perfectly with the warm banana notes.
Topped with a buttery cinnamon streusel for that classic coffee cake finish, this loaf brings just the right amount of crunch and sweetness to every slice. It’s a better-for-you twist on a bakery favorite—perfect for breakfast, snacking, or serving alongside your morning coffee.
Tips
Chill the streusel. Keeping the topping in the fridge while you prep the batter ensures the butter stays solid, which creates those distinct, crunchy crumbs rather than a melted sheet of sugar.
Coat the berries. Tossing the blueberries in that extra tablespoon of flour creates friction that keeps the berries suspended in the batter instead of sinking to the bottom of the pan.
Gently fold the blueberries. This will prevent them from being crushed.
FAQs
Q: Can I use frozen blueberries?
A: Yes! Do not thaw them first, rather add them directly from the freezer to the batter.
Q: What if I don’t have Greek yogurt?
A: Sour cream is the best 1:1 substitute. It provides the same acidity and fat content needed to keep the bread tender and help the baking soda react.
Q: How do I store leftovers?
A: Store in an airtight container at room temperature for up to 5 days.
Blueberry Coffee Cake Banana Bread
Ingredients
- 3 bananas overripe
- 2 eggs
- 5 tbsp melted butter
- ½ cup Greek yogurt
- 1 tsp vanilla
- ⅓ cup maple syrup
- 1¾ cup all purpose flour
- 1 tsp baking soda
- ½ tsp kosher salt
- 1½ cup blueberries + 1 tbsp flour for coating
For the Streusel Topping:
- ½ cup brown sugar
- ¼ tsp kosher salt
- 6 tbsp melted butter
- 1 cup flour
Instructions
- Begin by preparing your streusel topping in a mixing bowl by mixing together ½ cup brown sugar and ¼ tsp salt. Pour melted butter overmixture and stir until combined. Add flour and mix together with a fork until crumbly. Set in fridge while you prepare the banana bread.
- Mash 3 bananas in a large mixing bowl until smooth. Add 2 eggs, 1 tsp vanilla, 5 tbsp melted butter, ⅓ cup maple syrup & ½ cup yogurt. Whisk to combine.
- In a separate large bowl, combine your dry ingredients of 1¾ cups of flour, ½ tsp salt and 1 tsp baking soda to the mixture. Add this to your large mixing bowl of wet ingredients and stir until flour streaks are just about gone, adding 1½ cup blueberries at the end and gently folding in.
- Transfer batter to in a parchment lined 9×5 loaf pan & top with streusel topping, gently patting it into the batter with a spoon.
- Bake at 350 F for 65 – 75 mins, until a toothpick inserted comes out with crumbs instead of wet batter. Allow loaf to cool at least 10 minutes before slicing and serving.
