The secret to making the best banana bread lies in choosing ripe bananas with plenty of dark spots, as their natural flavor is what sets this recipe in a league of its own. Trust me, I once rushed to use green bananas, only to end up with a tasteless loaf—lesson learned! The key is to allow the bananas to age until they’re soft and fragrant. This transforms the bread into something so moist and bursting with sweet banana flavor that it can be enjoyed any time—morning, noon, or night—and fills your entire house with the most amazing smell. The streusel topping, with its slight crunchy texture, makes this bread irresistibly delicious, especially when paired with a hot beverage. I love how easy it is to pull together all the necessary equipment. No stand mixer required; just grab a table fork and start mixing! Whether it’s for casual snacking or winning family cookoffs, this bread always tastes just great served right away, and the wow factor of that perk is undeniable.
Banana Bread with Streusel Topping Recipe
Tips for the Best Banana Bread with Streusel Topping
- The importance of using ripe bananas cannot be overstated. For optimal results in baking, Kerrygold salted butter is highly recommended.
- Additionally, the banana flavor develops and intensifies as the bread cools. Personally, I find the bread most enjoyable once it has reached room temperature.
Why you need to make this recipe of Banana Bread with Streusel Topping
Crunchy Streusel – Adding this sweet streusel is such a delight. There’s something exciting about giving a classic recipe a fun twist, and topping banana bread with streusel truly checks all the right boxes.
Healthyish – I must say, if you’re looking for a recipe that’s lighter on calories yet packed with real nutrients, this one is absolutely perfect for you!
Scrumptious Banana Flavor – Every bite of this loaf, from the top crust to the very bottom, is filled with the rich, irresistible taste of bananas in this classic recipe.
No Nuts – I get it, some folks out there really love their crunchy walnuts. I’m just not one of them. (But hey, if you are, toss some nuts into the recipe, call it moist banana nut bread, and then resist the urge to jokingly tease your nut-allergic friends about it.
Less Time – With a hectic season upon us, this recipe’s quick baking time makes it a go-to favorite in our household.
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FAQs About Banana Bread with Streusel Topping
Yes! For a vegan version, swap the butter for vegan butter, the egg for a flax egg (1 tablespoon of ground flaxseed + 3 tablespoons water), and make sure your sugar is vegan-certified. To make it gluten-free, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.
Absolutely. Thaw your frozen bananas first, then drain off excess liquid before mashing. They work just as well as fresh ones!
To keep your banana bread moist, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze individual slices—just thaw them at room temperature or warm them in the microwave when you’re ready to enjoy.
Of course! Fold in about 1/2 to 3/4 cup of your favorite mix-in (chocolate chips, walnuts, pecans, or even dried fruits) before pouring the batter into the pan.
Yes, this batter works beautifully for banana muffins! Divide it evenly in a muffin tin lined with paper liners, and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean.
Banana bread is fantastic all on its own, but you can serve it with a spread of cream cheese, butter, or even a drizzle of honey. Pair it with a hot cup of coffee or tea for the perfect snack or breakfast.
Now that you’ve got this simple yet irresistible recipe, I hope you’ll treat yourself (and your loved ones) to a loaf of this banana bread. Trust me, that streusel topping takes it to the next level of deliciousness. Enjoy baking—and even more, enjoy eating it!
Banana bread with streusel topping
Ingredients
For the Banana Bread:
- 3 ripe bananas (mashed)
- 1/3 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
For the Streusel Topping:
- 1/4 cup unsalted butter (softened)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Step 1: Preheat youroven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchmentpaper for easy removal.
- Step 2: In a large mixing bowl, mash the ripe bananas until smooth. Stirin the melted butter. Add granulated sugar, egg, and vanilla extract, and mixwell until everything is combined.
- Step 3: Sprinkle thebaking soda and salt over the banana mixture, then stir. Gradually mix in theflour until the batter is smooth. Be careful not to overmix!
- Step 4: Pour the banana bread batter into your prepared loaf pan andspread it evenly.
- Step 5: For thestreusel topping, combine the softened butter, brown sugar, flour, and cinnamonin a small bowl. Use a fork (or your fingers) to mix it until it forms acrumbly texture. Sprinkle this topping evenly over the batter.
- Step 6: Bake for 50-60 minutes, or until a toothpick inserted into thecenter of the loaf comes out clean. If the streusel topping starts to brown tooquickly, cover the loaf loosely with aluminum foil during the last 10 minutesof baking.
- Step 7: Once done, remove the loaf from the oven and allow it to cool inthe pan for about 10 minutes. Then transfer it to a wire rack to coolcompletely before slicing.
Notes
- Use extra-ripe bananas. The darker and spottier they are, the sweeter and more flavorful your bread will be.