Ingredients

• 2 cup all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 bananas, mashed
• 1.5 cup fresh blueberries
• 0.25 cup all-purpose flour
• 3 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoon unsalted butter, cold

Steps

1. Preheat your oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9x5 inch loaf pan, or line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and granulated sugar with a whisk or hand mixer until light and fluffy, about 2–3 minutes.
4. Beat in the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
5. Fold in the mashed bananas until just combined using a rubber spatula.
6. Gently fold the dry ingredients into the wet ingredients until just combined; do not overmix. The batter should be thick and slightly lumpy.
7. Fold in the fresh blueberries until evenly distributed throughout the batter.
8. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Cut in the cold butter with your fingers or a fork until the mixture resembles coarse breadcrumbs.
9. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel topping over the surface, distributing it evenly.
10. Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the loaf comes out with only a few moist crumbs clinging to it (not wet batter).
11. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
12. Turn the loaf out onto a wire rack (or directly onto a cutting board) and let it cool completely, about 30 minutes, before slicing and serving.