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Hand lifting a slice of streusel banana bread from a stack of slices of banana bread.

Banana Bread w/ Streusel Topping

This banana bread with streusel topping is made with tender banana bread topped with a crumbly and buttery cinnamon streusel.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
chill time 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 388 kcal

Ingredients
 
 

For the streusel topping

  • 1 cup Flour AP, plain
  • ½ teaspoon Salt table salt or kosher salt
  • ⅓ cup Brown sugar
  • 1 teaspoon Cinnamon
  • ⅓ cup Butter melted, unsalted

For the banana bread

  • 1 ½ cups Bananas mashed, ripe bananas
  • ½ teaspoon Salt table salt or kosher salt
  • 2 teaspoon Vanilla extract
  • ½ cup Sour cream
  • ½ cup Butter unsalted, melted
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • 2 Eggs
  • ¼ cup Vegetable oil
  • 2 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 ½ cups Flour AP, plain
  • 1 teaspoon Baking soda

Instructions
 

Make the streusel topping

  • In a medium mixing bowl, add the flour, brown sugar, kosher salt, and cinnamon, and mix with a spoon until the mixture is well combined.
  • Add the melted butter and mix until you get a sandy but moist streusel texture.
  • In a large mixing bowl, add the ripe bananas and mash them into a pudding-like consistency using a fork or a potato masher.
  • Add the melted butter, oil, salt, eggs, sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and sour cream. Mix with a whisk until the mixture is well combined.
  • Add the flour and baking soda and mix until just combined and there are no lumps of flour visible. Do not overmix.
  • Pour the batter into a parchment paper-lined loaf pan. Sprinkle the streusel topping evenly over the batter, pressing it down lightly so it sticks.
  • Bake in a 180°C (350°F) preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for about 10 minutes, then lift out and transfer to a wire rack to cool completely. Top the banana bread with a light dusting of powdered sugar and serve!

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
  • Choose ripe bananas. Use bananas that are ripe with brown spots. They’re sweeter and mash easily, adding moisture to the cake.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
  • Do not open the oven door in the middle of baking, this can cause the bread from sinking in the middle. If you want to check its doneness, check it 5 minutes before the baking time ends.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist bread and not a dense and dry bread.
  • Line your baking pan with parchment paper! This step helps the bread to bake evenly, and it makes sure that your bread will release easily from the pan.
  • Check for doneness in the center. Every oven is different. Start checking at 50 minutes by inserting a toothpick in the center, it should come out clean or with a few crumbs (not wet batter).
  • Let it cool completely. It firms up as it cools, so wait before slicing. Warm banana bread can fall apart if cut too soon.

Nutrition

Calories: 388kcalCarbohydrates: 48gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 405mgPotassium: 145mgFiber: 1gSugar: 26gVitamin A: 507IUVitamin C: 2mgCalcium: 40mgIron: 2mg
Keyword Banana Bread w/ Streusel Topping, Banana Bread with Streusel Topping, Streusel Banana Bread
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