Go Back

Banana Bread with Streusel Topping

Banana bread with streusel topping featuring a golden, crumbly cinnamon blanket and a moist banana-crumb loaf. Bake in a loaf pan until the streusel is crisp and a toothpick in the center comes out clean.
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
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 bananas Use very ripe bananas; mash well.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 eggs Large.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt For the batter.
  • 0.5 tsp cinnamon For the batter.
Streusel topping
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt For the topping.
  • 3 tbsp butter Cold, cubed.

Equipment

  • 1 sheet pan

Method
 

Prep and streusel
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Set the pan aside while you prepare the topping.
  2. Mix all-purpose flour, brown sugar, cinnamon, and salt together for the streusel. Cut in cold butter until large crumbs form, then refrigerate.
Make the banana bread batter
  1. Whisk melted butter, sugar, eggs, and vanilla extract into mashed bananas until smooth. Keep whisking until the mixture looks uniform.
  2. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined. Stop as soon as no dry streaks remain.
Bake
  1. Pour the batter into the loaf pan and spread it evenly. Top generously and evenly with all the streusel crumbs.
  2. Bake for 60–70 minutes at 350°F until the streusel is golden. A toothpick inserted in the center of the loaf should come out clean.

Notes

For the crunchiest top, keep the cold butter for the streusel genuinely cold and refrigerate the crumbs while you mix the batter. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lighter option, replace half the sugar with light brown sugar substitutes (or reduce sugar by 1/4 cup) while keeping the crumble ingredients the same.