Blueberry Banana Bread with Sweet Streusel Recipe

Blueberry Banana Bread with Oats & Streusel (Eggless, Dairy Free)

Blueberry Banana Bread with Sweet Streusel Recipe

All Purpose Veggies

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

5 from 3 votes

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Prep Time 15

Cook Time 1

Course Dessert

Cuisine American

Servings servings

Calories 231 kcal

Equipment

1 loaf pan (7.75 x 3.75 inch or a 8 x 4 inch)

Ingredients

Bread Ingredients

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)

Crumble Topping:

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

Instructions

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.

Video

Notes

Note: *The addition of cornstarch is NOT REQUIRED, but it helps reduce overmixing and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes :)

Nutrition

Calories: 231kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 187mgPotassium: 142mgFiber: 2gSugar: 6gVitamin A: 28IUVitamin C: 4mgCalcium: 66mgIron: 1mgZinc: 0.3mg***Net Carbs: 28g

Keyword banana, quick bread

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