Best Moist Banana Bread Recipe with Streusel Topping
Moist banana bread with streusel topping is super tender, and full of flavor! Buttery, crumbly streusel topping adds texture and a touch of indulgence.
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 (medium/large) almost black (7-8 inches)
- 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.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.If it's getting too brown place a piece of foil on top to prevent it from getting too dark.
- Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
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.
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!
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.