Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350°F and grease a 9x5 loaf pan.
Make the cinnamon streusel
- Mix brown sugar, flour, and cinnamon in a bowl until evenly combined.
- Cut in the cold butter until the mixture looks crumbly; stir in pecans if using.
- Set the streusel aside while you mix the banana bread batter.
Mix the banana bread batter
- Beat softened butter and sugar until fluffy.
- Add eggs, vanilla, and mashed bananas, then mix until smooth.
- Fold in all-purpose flour, baking soda, and salt, alternating with sour cream, until just combined.
Assemble and bake
- Pour half the batter into the pan, then sprinkle half the streusel over it.
- Pour in the remaining batter and top with the remaining streusel.
- Bake for 60–70 minutes at 350°F until a toothpick comes out clean and the streusel is deeply golden.
Notes
For a bakery-style swirl, sprinkle the streusel in an even layer so it forms a distinct cinnamon ribbon when baked. Store covered at room temperature for 2 days or in the refrigerator for up to 5 days; freeze slices up to 2 months. For a lighter note, use low-fat sour cream if desired (texture may be slightly softer).
