Banana Bread with Streusel Topping

This Streusel Banana Bread is ultra moist, loaded with ripe bananas, and topped with a buttery cinnamon crumb topping. An easy homemade loaf everyone will love.

Prep Time15

Cook Time1 5

Cool Time20

Total Time1 40

Servings: slices

Calories: 328kcal

Author: Karin and Ken

Ingredients

For The Banana Bread

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 large ripe bananas mashed or about 1½ cups mashed (360 mL)
½ cup unsalted butter melted and slightly cooled
¾ cup light brown sugar packed
2 large eggs
⅓ cup sour cream or plain full-fat Greek yogurt
2 teaspoons vanilla extract

For the Streusel Topping

½ cup all-purpose flour
⅓ cup light brown sugar packed
½ teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter melted

Optional (Fold into the batter before baking)

⅓-½ cup pecans or walnuts chopped
½-¾ cup mini chocolate chips

Instructions

Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, eggs, sour cream, and vanilla until smooth.
Add the dry ingredients and stir gently just until combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. In a small bowl, stir together the flour, brown sugar, cinnamon, and salt for the streusel. Add the melted butter and mix with a fork until crumbly, then stir in the chopped nuts, if using.
Sprinkle the streusel evenly over the batter, gently pressing it down with a fork so it adheres. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the topping browns too quickly, loosely tent the loaf with foil during the last 15 to 20 minutes of baking.
Allow the banana bread to cool in the pan for 20 minutes, then use the parchment paper overhang to carefully lift it onto a wire rack to cool completely.
Slice and serve warm or at room temperature. Enjoy plain or spread with butter, honey butter, cream cheese, or your favorite fruit butter.

Notes

Use ripe bananas: Choose very ripe bananas with plenty of brown spots for the sweetest flavor, best moisture, and richest banana taste.
Mix gently: Stir the batter just until the flour disappears. Overmixing can make the bread dense instead of soft and tender.
Perfect the streusel: Mix the topping with a fork until crumbly, then gently press it onto the batter so it stays in place and creates a crisp, bakery-style topping.
Bake with confidence: If the streusel begins browning before the center is fully baked, loosely tent the loaf with aluminum foil during the last 15 to 20 minutes of baking.
Cool before slicing: Let the loaf cool in the pan for about 20 minutes before transferring it to a wire rack. This helps the crumb set and makes cleaner slices.
Add extra crunch: Stir ⅓ cup chopped pecans or walnuts into the streusel topping for even more texture and delicious nutty flavor.

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