Apr 16

Cinnamon Sugar Blueberry Banana Bread

Well it would seem I’m on a cinnamon sugar kick. 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 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”.

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.

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

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.

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.

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.

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.

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

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!

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

Cinnamon Sugar Blueberry Banana Bread

Cook Time: 45 minutes

A twist on my Mom’s Banana Bread this quick bread is easy and full of blueberries then topped with a cinnamon sugar topping!


  • 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


  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.

Slice and freeze in sandwich sized ziploc bags for easy breakfasts!

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