Banana bread with streusel topping is one of life’s simple pleasures, and this recipe takes it to the next level. Imagine biting into a moist and tender slice of banana bread, spiced with just the right amount of cinnamon to warm your senses.
What makes this banana bread unforgettable is the buttery, crumbly streusel topping that adds texture and a touch of indulgence. It’s the kind of recipe that’s perfect for any occasion — whether it’s breakfast, brunch, dessert, or a thoughtful gift for a loved one.
The best part? This banana bread with streusel topping recipe is incredibly easy to whip up in just one bowl! No need for complicated techniques or endless cleanup. It’s a recipe you’ll find yourself coming back to again and again. If you love banana check out my banana bread with pecans , raspberry banana muffins, and banoffee tarts!
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Why you'll love this recipe
- Flavor: This banana bread with streusel topping is seriously packed with flavor. You get the sweetness of super-ripe bananas, a cozy hint of cinnamon, and that buttery, caramel-like streusel topping that’s honestly the cherry on top. Every bite feels like a little celebration of deliciousness.
- Texture: Let’s talk about texture for a second because it’s everything. The bread itself is incredibly moist and tender — the kind that practically melts in your mouth. And then there’s the streusel topping, which adds the perfect crunchy contrast. It reminds me of my caramel coffee cake. It’s a total dream combo.
- Ease: Can we just appreciate how easy this is? You only need one bowl to make the batter, which means less mess, less stress, and more time to enjoy your banana bread. Even if you’re not a pro baker, you’ll nail this recipe every time.
Equipment
Using a kitchen scale takes the guesswork out of baking. Measuring ingredients by weight is far more accurate than using measuring cups, especially for ingredients like flour, which can vary significantly depending on how it’s scooped. A kitchen scale not only improves precision but also makes the process quicker and easier — fewer measuring cups to clean!
Ingredients
What you'll need for banana bread with streusel!
- Bananas: Let’s face it, bananas are the star of the show here. Make sure they’re super ripe — we’re talking almost-black and super soft. That’s when they’re the sweetest and most flavorful. They make my banana spice cake extra amazing.
- Sour cream: This might sound fancy, but it’s actually a game-changer. Full fat sour cream makes the bread ridiculously moist and adds a little tang that balances out the sweetness.
- Butter and vegetable oil: Why choose between butter and oil when you can have both? Butter gives you amazing flavor, and oil keeps the bread extra tender and moist. It’s the best of both worlds.
- Baking soda: This is the magic ingredient that makes your banana bread with streusel topping rise and stay nice and fluffy. Don’t skip it!
- All-purpose flour: Just your regular flour is all you need for this recipe. It’s the perfect base for that soft, tender crumb we’re going for.
- Dark Brown Sugar: I love using dark brown sugar, it has more molasses in it, creating way more moisture and flavor. Brown sugar banana bread is the best!
See recipe card below for quantities.
Substitutions
- Chocolate chips: If you’re a chocoholic like me, toss in a handful of chocolate chips. They’ll melt into the bread and make it extra decadent. My banana chocolate chunk muffins have tons of chocolate.
- Nuts: Chopped walnuts or pecans are such a classic addition. They add a little crunch and pair so well with the banana flavor and banana bread topping!
- More spices: Feeling adventurous? Add a pinch of nutmeg or cardamom to take the spice level up a notch. It’ll give your bread a unique twist.
- A glaze on top: For extra sweetness and a pretty finish, drizzle a simple powdered sugar glaze over the cooled loaf. It’s like dessert for breakfast — no judgment here!
This banana bread recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make cinnamon crumble banana bread!
Step 1. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt until combined. Pour the melted butter into the dry ingredients. Mix until crumbs form and the butter is absorbed, do not over mix or else you will get one big clump. Break it up into pieces if that happens. Set aside until the banana bread batter is done.
Step 2. Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides. In a large mixing bowl, mash or beat the very overripe bananas until smooth.
Step 3. In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed.
Step 4. Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
Step 5. Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
Step 6. Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula. Top with the streusel, making sure it is evenly distributed over the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Hint: Don't open the oven door while the banana bread is baking, that can cause the bread to sink and not rise properly.
Pro tips
- Don’t over mix: Seriously, this is so important. Overmixing the batter can make your banana bread dense and heavy instead of light and fluffy. Just mix until everything is combined — no need to go overboard.
- Use almost-black bananas: The riper, the better! Those bananas that look like they’re on their last leg are actually perfect for baking. They’re super sweet and full of banana flavor.
- Don’t skip the cinnamon: Trust me, the cinnamon adds such a cozy warmth to the bread. It’s like giving your banana bread a little hug. Try my cardamom banana bread if you love spice!
- Use dark brown sugar: This is key for the streusel topping. Dark brown sugar has this deep, molasses-y flavor that’s just so much better than regular sugar. It’s what makes the topping and bread irresistible.
- Avoid adding extra streusel topping: I know it’s tempting to pile on more streusel because it’s so good, but too much can weigh down the batter and mess with the bake. Less is more here!
FAQ
When is the banana bread done baking?
A toothpick inserted should have a few moist crumbs. If the toothpick is wet it is not done.
What kind of pan and what size should I use?
Use a 9X5inch metal baking pan. Metal pans are best for baking, using glass is not consistent and doesn't conduct heat properly.
Can I make this recipe without the streusel topping?
Yes! Following the recipe but don't make or add the topping.
Storage
Room Temp
Store the banana bread in an airtight container for up to 4 days.
Refrigerator
Don’t refrigerate; it will dry out.
Freezer
Wrap well in an airtight container and freeze for up to 2 months.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Banana Bread with Streusel Topping
Equipment
- metal 9X5 baking pan
- Parchment Paper
- Mixer or whisk
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Banana Bread
- 3 bananas, very overripe almost black
- ¼ cup (52 grams) vegetable oil
- 1 teaspoon vanilla extract
- 4 tablespoons (56 grams) unsalted butter melted and cooled
- ¾ cup (168 grams) granulated sugar
- ¼ cup (64 grams) dark brown sugar packed
- ½ cup (120 grams) sour cream full fat, room temperature
- 2 large eggs room temperature
- 1 ½ cups (202 grams) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
Streusel Topping
- ½ cup plus 2 tablespoons (75 grams) all purpose flour
- ¼ cup (55 grams) dark brown sugar packed
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons (56 grams) unsalted butter melted and cooled
Instructions
Streusel Topping
- In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt until combined. Pour the melted butter into the dry ingredients.
- Mix until crumbs form and the butter is absorbed, do not over mix or else you will get one big clump. Break it up into pieces if that happens. Set aside until the banana bread batter is done.
Banana Bread
- Preheat your oven to 350°F. Line a 9X5inch metal baking pan with parchment paper, making sure it goes up and over the long sides.
- In a large mixing bowl, mash or beat the very overripe bananas until smooth.
- Add the vegetable oil, vanilla extract, melted and cooled butter, granulated sugar, dark brown sugar, sour cream, and eggs to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cinnamon until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over mix.
- Pour the batter into the prepared 9x5-inch metal baking pan, smoothing the top with a spatula. Top with the streusel, making sure it is evenly distributed over the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Melissa says
Such an amazing combo!