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Cinnamon Sugar Blueberry Banana Bread

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Cinnamon Sugar Blueberry Banana Bread – I’m on a cinnamon sugar kick and this time I’m adding it to Blueberry Banana Bread. Cinnamon sugar is always a good thing, don’t you think?

Cinnamon Sugar Blueberry Banana Bread is an easy banana bread recipe full of blueberries and topped with a crunch cinnamon sugar topping. It’s a version of my mom’s banana bread and it’s a hit every time I make it for breakfast or brunch!

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Cinnamon Sugar Blueberry Banana Bread is a great way to use overripe bananas! Easy and foolproof this quick bread is full of blueberries and cinnamon sugar!

Do you have a song? You know, one of those songs that just speaks to you? Or one that affects you so much that no matter when you hear it it gives you chills? A song that has memory embedded in it? What’s Up by 4 Non Blondes is that song for me. It was popular back in the early 90s when I was between my sophomore and junior years of high school.

That summer was one of those summers, if you know what I mean. It’s really the only summer I remember anything about. Two of my friends had their driver’s licenses. One drove a convertible fiat. My best girlfriend and I would cram in the non-seat backseat and we’d put the top down and fly down the freeway blasting that song. Even though I only listen to it a few times a year now, I still remember every word and the melody brings back so many memories.

{BTW I bring all this up because Kimberly Nicole sang it last week on The Voice. I wasn’t watching the show; it was just on in the background and I got goosebumps and had to rewind and watch it over – twice.}

Something else that brings back loads of memories? My mom’s banana bread and her blueberry muffins. Smelling either of them brings back memories of waking up to sounds of baking and the smell of banana bread.

Today I married my two favorite mom recipes and made Cinnamon Sugar Blueberry Banana Bread. You’re going to love it to, I just know it.

Cinnamon Sugar Blueberry Banana Bread

I love banana bread. I have several recipes here on the blog. But my favorite, hands down, is my mom’s recipe. It’s the best, as mom recipes usually are.

When we got back from a week in San Diego I realized I had 2 very tired bananas in my fruit bowl. Yes, I said “tired”. My mom always called the overripe, brown spotted bananas tired.  I call them “banana bread”.

Mmm … Cinnamon Sugar Blueberry Banana Bread

I knew I was going to make them into my favorite quick bread, but I couldn’t decide how. I mean…even though I love my mom’s recipe I feel like, as a food blogger, just making a regular recipe I’ve already shared is somehow wasteful.

Everything I make has a purpose…and a spot on this blog. #foodbloggerproblems

So I decided to add some blueberries to my favorite banana bread recipe. And then I decided to add cinnamon sugar on the top for a nice crunchy crust.

That was a good decision. And the Cinnamon Sugar Blueberry Banana Bread was born!

Cinnamon Sugar Blueberry Banana Bread

That crack? Is signature Mom’s Banana Bread. Her recipe always gets an amazing crack on the top. To me, the crack means ALERT: GREAT BANANA BREAD BELOW.

You might not be able to tell from that photo, but one of the secret things about my mom’s bread is the sugared pan. She always greased the ban with butter or Crisco, then sugared it. (Like flouring, only with sugar.) It gives the bread a great crunch and texture around the edges.

Adding the cinnamon sugar on the top gives the same texture and a sweet cinnamon flavor all over the bread. Why should the sides and bottom get all the fun?

Cinnamon Sugar Blueberry Banana Bread is one of the best banana bread recipes out there and is perfect for breakfast or brunch!

Cinnamon Sugar Blueberry Banana Bread is a great way to use overripe bananas! Easy and foolproof this quick bread is full of blueberries and cinnamon sugar!

How to make the best banana bread:

  1. I reduced the amount of sugar in the bread to 3/4 cup from the original recipe. One, I knew I was adding the sugar on top. And two, I wanted to see if it would work. Anytime I can reduce sugar, even if just a little bit, it makes me happy.
  2. You’ll notice the bread calls for “sour milk”. I just make my own by adding some white vinegar to the milk called for (7 tablespoons). Theoretically, you could also use buttermilk, if you have it.
  3. I also added a healthy 1 cup of blueberries to the bread. I’m not a huge blueberry fan, unless it’s in muffins or bread. I used frozen regular-sized blueberries. I say “regular sized” because I normally use wild or “baby” blueberries, but I was out of them. You can use either, or you can use fresh.
  4. One note about berries: mine were frozen when I added them to the batter. However, I did rinse and pat them dry because they had been in the freezer awhile and had some chunks of ice sticking them together. You don’t want chunks of ice in your bread or it’ll be too watery. If you are using frozen, just make sure they’re not stuck together, and pat them dry if you rinse them.
  5. Don’t skip sugaring the pan – it makes the outside so good!

The hardest part about making this Cinnamon Sugar Blueberry Banana Bread is waiting until it cools just enough so you can cut it and eat it without it burning your mouth.

Although if you go after it with a fork I probably wouldn’t judge you. #beentheredonethat

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Cinnamon Sugar Blueberry Banana Bread
4.32 from 16 votes
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Servings: 10 servings

Cinnamon Sugar Blueberry Banana Bread

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
A twist on my Mom's Banana Bread this quick bread is easy and full of blueberries then topped with a cinnamon sugar topping!

Ingredients

  • 1 cup granulated sugar — divided
  • 1/2 cup unsalted butter — softened
  • 1/4 teaspoon salt
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons sour milk — make sour milk by adding 1 teaspoon vinegar to 6 1/2 tablespoons nonfat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 cups fresh or frozen blueberries — if using frozen, be sure to remove any ice crystals
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F. Grease a 9x5x3” loaf pan with butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
  2. Cream butter and 3/4 cup sugar with a hand mixer. Set aside.
  3. Add bananas, eggs, milk, vanilla, salt, and baking soda to a blender jar and blend until smooth.
  4. Pour half the banana mixture into the butter mixture with 1 cup of flour. Mix with hand mixer until just incorporated, then add the remaining banana mixture and flour. Mix until just incorporated. Stir in blueberries. (Make sure that your frozen berries are not overly wet; pat them dry and/or remove any ice crystals or your batter will be too wet.) Pour into prepared pan.
  5. Combine 1/4 cup sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter.
  6. Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. The edges will be a dark brown and there will be a nice crack down the center.
  7. Cool completely before removing loaf from pan, but you can cut slices from the pan after it’s cooled for about 15-20 minutes.

Nutrition Information

Amount per serving (1 slice) — Calories: 334, Fat: 11g, Saturated Fat: 6g, Cholesterol: 62mg, Sodium: 1144mg, Carbohydrates: 56g, Fiber: 4g, Sugar: 29g, Protein: 5g

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**Did you make this Cinnamon Sugar Blueberry Banana Bread recipe? Don’t forget to give it a star rating below!**

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113 comments

  1. So good!! Stuck inside on a blizzard-y weekend…this was awesome goodness to fill my house with good smalls and belly with good food! My only feedback is that it needed over an hour to bake fully…(and I used buttermilk instead of sour milk)…saving this to make again!

  2. this sounds good. Something new to try as well. thanks for sharing this recipe.

    Simon

  3. Hello!
    thank you so much for sharing this!! I just made this and it is fantastic!! If any of you are like me and love even more banana flavour I would suggest an extra half a banana or even a full one! Thanks again loved the recipe

  4. Great recipe!! Love it! My boys love it! ❤️ It’s difficult to find buttermilk in SG thus I used the substitute as recommended. My bread was kind of wet not like yours shown in the picture. Could you advise what’s wrong with my baking method? Is it because of using an extra banana? Or the buttermilk?

  5. I made this delicious bread a few days ago.  I could not stop eating the fabulous crusty, cinnamon-sugary top!   I do have a few questions, however.  In the text above the recipe you mention using 1 cup of blueberries, but the recipe itself calls for 2 cups.  How much do you usually use?

    I was also wondering about letting the bread cool all the way in the pan.  I’ve noticed that can make quick breads soggier, so I usually take them out of the pan ten minutes after they’re finished baking.  But when I did that this time the bread fell apart a bit (and I lost some of that outstanding cinnamon sugar topping as well).  So I’m torn as to when to take the bread out of the pan – have you noticed a problem with sogginess when leaving the bread in the pan so long? Do you cool it in the pan because of the sugar coating on the pan?  Thanks for a delicious recipe!

  6. I made this as muffins and baked them for 30 minutes. I forgot the cinnamon sugar crust but they were great! Thanks for the awesome recipe!

  7. I also made this into muffins. 30 mins baking time was perfect.

    My 3  year old, who usually just licks icing off of cupcakes and refuses non-icing muffins, went crazy for these and ate an entire muffin right after we took them out. I’m sure that it helped that she helped me make them, so she had a vested interest in trying them, but this recipe will now be in our regular rotation – thank you!

  8. I fell in love with these! I do bake it almost every week now since blueberries are in season. I used almond milk instead of the sour milk. and still taste yummy! Co-workers and friends always request for me to bake it! Thanks for sharing it!

  9. The family and I loved this bread! I did have to cook mine for an hour also.Actually probably longer. After 50+ mins I stuck it back in the oven with a missing slice. I think it must be the frozen blueberries I used, even though I dried them like the instructions. I’ll try defrosting them in a strainer next time. Thanks

  10. Am I supposed to use 1 or 2 cups of blueberries? Your recipe isn’t clear. It’s in the oven now and I’ve just hit the hour mark and I it’s still raw in the center. I used 2 cups frozen berries so I’m wonder if that’s why.

    • I used 2 cups of frozen mini berries (I checked the recipe ingredients, it does say 2 cups). I know some people say it takes their bread longer to bake, the only thing I can think of is that the pan is smaller than the one I used. This banana bread (and every variation of them) always takes between 45 minutes to 1 hour, usually on the lower end of that, but there will be some variation because of type of pan and/or oven consistency.

  11. I made this recipe today as mini loaves (9 per pan, made by Wilton), and got 18. It took about 25 min. for them to be done. I allowed them to cool in the pan, however I ran an offset spatula around the outside while still warm. The did still stick a bit to the nonstick pan, but came out in one piece. The only thing is they were far too sweet with the sugar crust all the way around, at least in mini version. I think in the future, I would just use the butter/flour method for the pan (or mini loaf liners and sprinkle the cinnamon/sugar on top. I also used frozen wild blueberries, but there was a LOT of blueberry taste, so I also think for the mini version, I would cut it back to 1 c. I will try this again as a full loaf, but for us, mini loaves are better portion control (I’ve been known to house an entire loaf while no one is looking).

  12. I DO NOT ever comment on recipes. BUT I am making an exception for this recipe!! This is by far the BEST banana bread out there!!!!!!! Thank you for sharing your mom’s recipe and your addition of blueberries! YUMMY!!!!!! My wife and 4 picky kids LOVED it and want me to make another one!!! Lol

  13. Do I have to use non fat milk? I only have Unsweeten Almond Coconut Milk, Whole milk for some reason and heavy whipping cream, will any of these work?

  14. Sounds Delicious….but your blog says one cup of blueberries and in the list of ingredients it says 2 cups??? 

  15. Really delicious recipe! Although be prepared to add at least fifteen mins to baking time. Or use a muffin tin to avoid the headache. I’ve made this recipe a few times and the middle always takes forever to cook through. Just a heads up.

  16. Is the sour milk something you have to use, or would it still taste ok if you use regular milk?

  17. Hi Dorothy! I have made your mom’s banana bread recipe and love it. Never before had used sugar in the pan but will from now on. Not a fan of blueberries but my hubby is so will have to try the banana blueberry bread. 🙂

  18. Super yummy! I cooked mine for 60 minutes at 375 then reduced the temperature to 350 and baked for another 15 minutes until the fork came out clean! Love the cinnamon idea, would love to make it more of a crumb topping!

  19. Wow,
    This is just scrumptious. Easy and well received. Thank you

  20. Dorothy, this bread looks amazing!! I do have buttermilk, so would I use 7 tablespoons of that?

  21. Not to sound stupid (I don’t bake much), but at the end of the recipe it mentions freezing for an easy breakfast. What do you do when you want one for breakfast? Take it out and let it thaw on the counter? Pop it in the microwave?? Im confused.

  22. Amazing! I served it warm with butter and sharp cheddar – it was so delicious! Everyone raved about it. I used fresh blueberries, not frozen and threw in a cup of pecans. Love the cinnamon sugar topping and the sugar lined pan. Seriously – this is now my favourite banana bread recipe!

  23. This is a family favorite. The only change I find is that it needs to cook longer but that my be a difference in ovens.

  24. I made this banana bread this evening and it turned out awesome – I love the cinnamon sugar crunch on top!! I used frozen blueberries and buttermilk, beat the sugar and butter before adding the wet and dry ingredients one after the other, then folded in the bananas and blueberries. I didn’t have any trouble with the bread not setting – it was done at 54 minutes and came out moist and flavorful. I will definitely be making this again!! Thanks!

  25. Yup; I just made it and mine took 80 minutes. I used a glass Pyrex loaf pan. For the final 15 minutes I was fearful it would burn so I turned the oven down to 350 for these final 15 minutes. It smells amazing! Thank you for sharing 🙂

  26. I used a tsp of nutmeg as well. An amazing recipe. I am making more bread today nd this time i will be subed maple butter for reg butter

  27. Hi, I made this exactly as written and it was delicious! My question is, I have fresh strawberries in the house right now. I was thinking about trying the bread using them, instead of blueberries. Any thoughts? Thanks!

  28. I love the combo of banana and blueberries in this recipe and the cinnamon sugar on top is the perfect finishing touch. My husband is not a blueberry fan but he loves this bread as do our grandchildren. I usually make a double recipe and freeze one so I have one on hand when our grandchildren come for a visit.

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