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Banana Bread with Streusel Topping

By Britney
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 35 minutes
Servings: 10
banana bread with streusel topping sliced on a plate and covered in butter.
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This banana bread with streusel topping is the perfect recipe, featuring a moist, flavorful banana bread topped with sweet crunchy streusel.

Equipment

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Ingredients 

Streusel Ingredients

  • 1/4 cup (55 g) Brown Sugar
  • 1/4 cup (50 g) Sugar
  • 1/2 tsp (1 g) Cinnamon
  • 1/8 tsp (0.75 g) Kosher Salt
  • 3/4 cup (94 g) All Purpose Flour
  • 1/4 cup Pecans, (chopped, optional)
  • 5 tbsps (70 g) Unsalted Butter, (melted)

Banana Bread

  • 1 1/2 cups (338 g) Mashed Bananas, very ripe, (mashed, about 3-4 bananas depending on the size)
  • 3/4 cup (165 g) Brown Sugar
  • 1/4 cup (50 g) Sugar
  • 2 tbsp (28 g) Oil
  • 6 tbsp (84 g) Unsalted Butter, (melted)
  • 1/2 cup (115 g) Sour Cream, (room temperature)
  • 2 large Eggs, (room temperature)
  • 1 tsp (4 g) Vanilla Extract
  • 2 cups (250 g) All Purpose Flour
  • 1 tsp (4 g) Baking Soda
  • 1/2 tsp (3 g) Kosher Salt
  • 1/2 tsp (1 g) Cinnamon
  • 1/4 tsp (0.5 g) Nutmeg
  • 1/2 cup (50 g) Pecans, (chopped, optional)

Instructions 

  • Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper. Leave about 1-inch of parchment paper above the sides of the loaf pan so that the parchment will catch the streusel as it rises.
  • In a small bowl, mix together brown sugar, sugar, cinnamon, kosher salt, flour, and chopped pecans. Then add butter and mix until crumbles begin to form. Place the bowl into the refrigerator until the banana bread batter is assembled.
  • In a large bowl, add very ripe bananas, brown sugar, sugar, oil, melted butter, sour cream, eggs, and vanilla extract. Use an electric hand mixer and mix everything together until smooth.
  • Add in the flour, baking soda, kosher salt, cinnamon, and nutmeg. Mix together until just combined, then use a rubber spatula to fold in the chopped pecans.
  • Pour banana bread batter into the loaf pan and remove the streusel topping from the refrigerator. Sprinkle the streusel on top of the batter.
  • Bake for 1 hour and 10-20 minutes.

Notes

 

  • Use Overripe Bananas: once the bananas have lots of brown spots - this is ideal! Wait until they get like this for maximum sweetness and flavor.
  • Measure Accurately: Weigh with a kitchen scale or carefully spoon and level ingredients to avoid dense or dry bread.
  • Don’t Overmix: Gently mix the batter until just combined to prevent a tough texture.
  • Check for Doneness: Insert a toothpick in the center—it should come out with just a few moist crumbs, not wet batter.
  • Cool Properly: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to avoid sogginess. 

Nutrition

Calories: 383kcal, Carbohydrates: 54g, Protein: 4g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 223mg, Potassium: 155mg, Fiber: 2g, Sugar: 29g, Vitamin A: 395IU, Vitamin C: 2mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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