This Blueberry Banana Bread with Streusel features the natural sweetness of bananas, bursts of juicy blueberries, and the comforting touch of almond flour. The optional oatmeal adds a wholesome texture to the bread, making it a delightful snack or breakfast option
Perfect for breakfast and dessert, this recipe is eggless and dairy free, too! The addition of almond flour and cornstarch is my secret for making a tender moist homemade banana bread without eggs, dairy or butter.
Step by step recipe is below, so keep reading and learn how to make your day a little sweeter.
Ingredients Used to Make This Blueberry Banana Bread
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Blueberry Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this banana bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - many banana bread recipes use baking soda, but I like using baking powder in my eggless bread recipes because the results are more consistent (baking soda is activated by acid while baking powder does not). If you want to use baking soda instead, you can replace the 3 tsp of baking powder with 1 tsp of baking soda plus 1 tsp of apple cider vinegar.
- Sugar of choice – You can use any granulated sugar (white, brown, raw cane sugar) you have at home. If you want a low-sugar and low carb option, I recommend this monk fruit sweetener.
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Light Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Add In Ingredients
- Up to 1 ½ cups fresh or frozen blueberries, I used frozen wild blueberries
- ½ cup oatmeal (optional)
Crumble Topping Ingredients (Optional)
- ¼ cup all-purpose flour
- 2 Tbsp sugar of choice, use monk fruit sweetener for low sugar option
- 1 Tbsp light olive oil, or melted coconut oil
Banana Bread Add In & Filling Variations:
- Banana bread can be wonderfully versatile, and I've gathered some add in and filling ideas to take your baking to the next level. Here's the FULL POST
Step by Step Guide
How to Make Blueberry Banana Bread
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the dry ingredients
In a separate bowl, combine the wet ingredients
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together.
The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
Fold in the chopped walnuts and raisins into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
For the Crumble Topping, mix the all-purpose flour, sugar (or monk fruit sweetener), and light olive oil (or melted coconut oil) until crumbly.
Sprinkle the topping on top and press into the pan gently.
Bake the Banana Bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
How to Store Blueberry Banana Bread
- You can store any leftover banana bread covered at room temperature for up to 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
More Frosting & Glaze Ideas for Banana Bread
Get creative with these scrumptious glaze and frosting ideas to upgrade your banana bread to the next level! Here's a List of Topping Ideas to Try
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
Blueberry Banana Bread with Sweet Streusel Recipe
- 1 ½ cup all-purpose flour 180g
- ½ cup almond flour 60g
- 2 Tbsp cornstarch
- ½ cup sugar of choice 100g, use monk fruit sweetener for lower sugar option
- ½ tsp salt
- 2 ½ tsp baking powder
- 1 ½ cups mashed banana 337g
- ½ cup light olive oil , or melted coconut oil
- ¼ cup unsweetened almond milk
- up to 1 ½ cups fresh or frozen blueberries , I used frozen wild blueberries
- ½ cup oatmeal (optional)
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, cornstarch, almond flour, sugar, salt, and baking powder. Ensure the dry ingredients are thoroughly combined.
- In another bowl, combine the mashed bananas, melted coconut oil, and almond milk. Stir until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Gently fold in the frozen blueberries and oatmeal (if using), being careful not to overmix. THe batter will be thick.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- In a small bowl, mix the all-purpose flour, sugar (or monk fruit sweetener), and light olive oil (or melted coconut oil) until crumbly.
- Sprinkle the crumble topping evenly over the batter in the loaf pan.
- Bake the banana bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy. In the photos I drizzled the blueberry banana bread with melted white chocolate chips.