Banana Bread with Streusel Topping
This Banana Bread with Streusel Topping is soft, moist, and perfectly sweet. The buttery cinnamon-sugar streusel bakes into a golden, crunchy topping that pairs beautifully with the tender banana bread. Enjoy a slice for breakfast, as a snack with coffee, or as a simple dessert everyone will love.
Equipment
- 1 9*5 Loaf Pan
Ingredients
For the banana bread:
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups mashed bananas about 3 large ripe bananas
- 2 large eggs at room temperature
- 1 cup granulated white sugar
- ½ cup unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 cup walnuts or pecans coarsely chopped (Optional)
For the streusel topping:
- ⅔ cup All purpose Flour
- 6 tablespoons white granulated sugar
- 4 tablespoons light brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoon unsalted Butter melted
Instructions
- For the streusel, combine the flour, sugars, pecans, cinnamon, and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
- Preheat oven to 350F (180C). Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 inch loaf pan. Line the bottom of the pan with a piece of parchment paper.
- In a small bowl whisk together the flour, sugar, baking powder, baking soda, salt and ground cinnamon.
- In a large bowl whisk the mashed bananas, eggs, melted butter and vanilla extract until well combine.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)Stir in the chopped nuts.
- Scrape batter into prepared pan, smoothing the top with the back of a spoon. Top the bread with the prepared streusel.
- Bake until bread is golden brown and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.
- Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- The bread stays fresh for 2–3 days at room temperature or up to a week in the fridge.
- If you don’t like cinnamon, you can reduce it, swap it with pumpkin pie spice or chai spice for extra warmth, or omit it completely.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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