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Blueberry Pecan Banana Bread

by Mari Vasseur
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Print Recipe
Course Breakfast, Brunch, Dessert
Servings 1 loaf

Ingredients
  

Crumb Topping

  • ⅓ cup (1 1/2 oz 43g) all purpose flour
  • ⅓ cup (67g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • pinch fine sea salt
  • 2 ½ tablespoons (64g) cold, unsalted butter, cubed
  • 2 tablespoons (14g) chopped pecans

Blueberry Pecan Banana Bread

  • 1 ½ cups (191g) all purpose flour, sifted (plus 2 teaspoons for the blueberries)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, preferably freshly ground
  • 1 cup (200g) packed brown sugar
  • ⅓ cup (70ml) vegetable oil or neutral oil of your choice
  • 2 large eggs
  • ½ cup (113g) sour cream or full fat Greek yogurt
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cups ( 175g) mashed over-ripe bananas (about 2 medium bananas)
  • ½ cup (60g) coarsely chopped toasted pecans
  • Generous 1 cup (170g) blueberries
  • 1 teaspoon lemon juice

Brown Sugar Cinnamon Glaze

  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (28g) unsalted butter
  • ¼ teaspoon cinnamon
  • 1 pinch fine sea salt
  • 2 tablespoons (30ml) heavy whipping cream
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar, sifted

Instructions
 

Crumble Topping

  • In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks sandy with no large pieces of butter remaining. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.

Blueberry Pecan Banana Bread

  • Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended.
  • In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until creamy and well blended. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  • In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.

Brown Sugar Cinnamon Glaze

  • In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.

Notes

*To find the loaf pan I used, click here.
Keyword blueberry pecan banana, loaf