Go Back
Mixing brown sugar streusel in a glass bowl with a pastry blender for banana bread.

Banana Bread with Streusel Topping

An incredibly moist, bakery-style banana bread crowned with a thick, buttery cinnamon brown sugar streusel. The ultimate breakfast or dessert treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 365
Ingredients Method Notes

Ingredients
  

Streusel Topping
  • 1/2 cup All-purpose flour spooned and leveled
  • 1/3 cup Brown sugar packed
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 cup Unsalted butter cold and cubed
Banana Bread Batter
  • 1 1/2 cups All-purpose flour spooned and leveled
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 1/2 cups Mashed overripe bananas about 3-4 large bananas
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1/2 cup Brown sugar packed
  • 1/4 cup Granulated sugar
  • 2 large Eggs room temperature
  • 1 teaspoon Pure vanilla extract

Method
 

  1. In a medium bowl, whisk together the 1/2 cup flour, 1/3 cup brown sugar, 2 tablespoons granulated sugar, and cinnamon for the topping. Cut the cold butter into the dry ingredients until it forms coarse, pea-sized crumbs. Place in the refrigerator.
  2. Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  3. In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl, whisk the melted butter into the mashed bananas. Add the brown sugar, granulated sugar, eggs, and vanilla extract. Whisk vigorously for about two minutes until fully combined.
  5. Gently fold the dry flour mixture into the wet banana mixture using a rubber spatula. Mix only until the last streak of flour disappears. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the chilled streusel topping evenly over the batter, pressing down very lightly so it sticks.
  7. Bake on the center rack for 60 to 70 minutes. If the top browns too quickly, tent it loosely with aluminum foil at the 45-minute mark. The bread is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  8. Allow the bread to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely before slicing.

Notes

Expert Tip: Always keep your streusel in the fridge until the exact moment you need to put it on the batter. Warm butter in the streusel will cause it to melt and sink into the loaf during baking.