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–+ servings

Blueberry Coffee Cake Banana Bread

A moist blueberry banana bread made with wholesome ingredients and Greek yogurt, naturally sweetened in the loaf and finished with a buttery streusel topping.
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Course: Breakfast, Dessert
Keyword: baking, blueberry, bread making, breakfast, coffee cake, Greek yogurt
Servings: 8

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.
    • Coat blueberries in tbsp of all purpose flour before adding to batter, especially when using frozen blueberries to prevent them from sinking when baking.
  • 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.