This banana bread with streusel topping is chock-full of bananas with a crunchy cinnamon-sugar topping. Moist, delicious and so easy to make!
If you love moist banana bread as much as I do, you're going to adore this version! Plain banana bread is great, but banana bread with crunchy topping is even better!
This streusel topped banana bread combines classic banana bread with a sweet, cinnamon-sugar streusel topping. So, you get the best of both worlds - soft, moist, and tender on the inside, with a sweet, crunchy streusel on the top. A simple, moist banana nut bread that is perfect for breakfast, snack time, or dessert.
Love easy banana and sweet breakfast recipes? Try my Easy Banana Pumpkin Muffins, my delicious and simple Banana Cake with cinnamon, my incredibly easy mini pancakes, or my classic Blueberry Muffins with Chocolate Chips.
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Why you'll love this recipe
- Easy to make. This streusel banana bread is incredibly simple to make since it has simple ingredients and minimal prep.
- A great way for using ripe bananas. If you have a lot of bananas, this recipe is is a perfect way to use them up.
- It's flavor-packed. The banana bread is super moist and tender and full of banana flavor. I use 2 cups of mashed bananas, about 4 large bananas.
- Crunchy streusel topping. If you've never had banana bread with topping before, you need to try it ASAP! The cinnamon streusel adds a sweet crunch that contrasts beautifully with the soft bread.
- Freezes well. This quick bread really freezes well, so you can save some for future snacking.
What you need to make this recipe
Ingredients for the banana bread
- Flour - I use all purpose flour.
- Ripe bananas. I use 4 large bananas. They add natural sweetness and moisture to the bread. The riper they are, the better!
- Sugar. I use light brown sugar, packed. It adds moisture and a rich, caramel-like flavor. You could also use granulated sugar.
- Butter. You'll need unsalted butter.
- Eggs. I use 2 medium eggs at room temperature.
- Baking powder & baking soda. Both are need to make the bread rise and become fluffy.
- Oil. I love using light vegetable oil because it really helps make the bread moist.
- Vanilla. I use pure vanilla extract:
- Cinnamon. It really pairs so well with the bananas and makes the bread irresistible.
- Salt. This enhances all the flavors and balances the sweetness.
- Walnuts. I love adding some chopped walnuts. They add a nice texture. You could also use pecans.
Ingredients for the streusel topping
- Light brown sugar. It gives the topping its characteristic sweet caramel flavor.
- Butter. You'll need cold unsalted butter, cut into cubes.
- Flour. All purpose flour to add structure.
- Cinnamon. I love adding a little bit of ground cinnamon for extra flavor.
- Salt. I use a pinch of salt to boost the streusel topping.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowls
- 9X5 inch (23X13cm) metal loaf pan
- whisk
- parchment paper
- rubber spatula
How to make banana bread with streusel topping
Step-by-step Instructions
Make the streusel topping
- Put the streusel ingredients in a food processor.
2. Pulse a few times.
3. Spread on a plate and put it in the refrigerator.
Top Tip
If you don't have a food processor, no worries! Just use a fork, a pastry cutter or even your fingers to combine everything until you get big and small chunks of butter.
Make the banana bread
- Whisk the dry ingredients in a bowl.
2. In another bowl, whisk the wet ingredients together.
3. Mash the bananas. I like to have some big chunks.
4. Stir the bananas into the wet ingredients.
5. Pour it into the dry ingredients, add the nuts, and fold everything together.
6. Pour the batter into the prepared pan.
7. Sprinkle the streusel topping all over the top.
8. Then, bake!
Recipe notes
Storage tips & freezing instructions
- Wrap the banana bread well or put it in an airtight container and store it at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for up to a week.
- This banana bread freezes really well. I usually freeze individual slices. To freeze, wrap the cooled slices in plastic wrap and then place it in a freezer-safe bag or container. You can freeze it for up to about 3 months. When ready to enjoy, thaw it in the refrigerator overnight or microwave each slice for 20-30 seconds.
Variations
I love this streusel banana bread as is, but here are a few fun ways to switch this recipe up and try something different:
- Make classic banana bread. Easily make a simple banana bread without the streusel topping. It's still delicious!
- Make cinnamon swirl banana bread. I do this in my Cinnamon Streusel Muffins! Make some cinnamon sugar. Then spread half of the cake batter in the pan and sprinkle the cinnamon sugar all over the top. Add the remaining batter followed by the streusel topping. After it's baked, there will be a beautiful cinnamon swirl inside!
- Chocolate chip banana bread. Chocolate pairs so well with bananas and cinnamon. Add 1 cup of chocolate chips to the batter.
- Banana bread muffins with streusel topping. This recipe will make about 15 banana bread muffins. Grease or line a muffin pan with liners and fill each one all the way to the top with the batter and then sprinkle the streusel on top. Bake at 425℉ / 218℃ for five minutes and then lower the temperature to 350℉ / 180℃ and continue to bake for another 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Don't open the oven door wile they're baking so they don't sink.
Tips for success
- Use a digital scale. For the best results, weigh all the ingredients with a digital scale.
- Use ripe bananas. Ripe bananas will really make your bread more flavorful.
- Don't overmix the batter. Gently fold the ingredients together until just combined so that it won't become dense and tough.
- Making the best streusel topping crumbly. Make sure to use cold butter for the streusel topping, and mix until it forms coarse crumbs. The food processor makes this so much easier than doing it by hand.
- Check for doneness. Insert a toothpick into the center of the bread. If it comes out clean or with just a few crumbs, it's done.
- Baking times will vary for glass pans. If you have a glass pan, you'll probably need to add about 15 minutes extra baking time.
Frequently asked questions
I always add it before baking, so that the streusel bakes and becomes crunchy.
A combination of a few key ingredients is what helps make this banana bread so moist, namely really ripe banana, melted butter, oil, and light brown sugar.
You don't need to refrigerate banana bread if it's eaten within 3 days. For longer storage, refrigerate it to keep it fresh for up to a week.
I've only made this recipe using ripe bananas for the best flavor and texture. However, if you're in a hurry and your bananas aren't ripe, you can easily ripen them in just a few minutes! Just place them on a baking sheet lined with parchment paper and bake them in their peels at 350F / 180C for 7-10 minutes. They'll turn black, but they'll be really soft and ripe and you can use them right away.
Try these recipes, too!
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Banana Bread with Streusel Topping
Equipment
- 9x5 inch (23X13cm) metal loaf pan
- mixing bowls
- whisk
- silicone spatula
Ingredients
For the streusel topping
- ⅓ cup light brown sugar, packed (70g)
- ½ cup all purpose flour (62.5g)
- ¼ cup unsalted butter, cold and cut into cubes (57g)
- ½ teaspoon ground cinnamon
- pinch of salt optional
For the banana bread
- 2 cups all purpose flour (250g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- ¾ cup light brown sugar, packed (150g)
- 3 tablespoons light vegetable oil (45g)
- 3 tablespoons unsalted butter, melted and cooled (45g)
- 1 teaspoon vanilla
- 2 cups ripe, mashed bananas (about 4 large bananas) (500g)
- ½ cup chopped walnuts (75g)
Note:
For best results, please read through the full post before beginning the recipe.
Instructions
- Preheat the oven to 350℉ / 180℃. Grease the pan and line it with parchment paper with about 2 inches of overhang on each side. Set it aside.
Make the streusel topping
- Put the brown sugar, flour, ground cinnamon, salt and cold butter in a food processor. Pulse about 3-5 times until the mixture becomes crumbly with some big and some small pieces. Alternatively, you can use a fork, a pastry cutter or even your fingers to combine everything until you get big and small chunks of butter.⅓ cup light brown sugar, packed (70g), ½ cup all purpose flour (62.5g), ¼ cup unsalted butter, cold and cut into cubes (57g), ½ teaspoon ground cinnamon, pinch of salt
- Spread the streusel on a plate and put it in the refrigerator.
Make the banana bread
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.2 cups all purpose flour (250g), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In another bowl, whisk together the eggs, packed brown sugar, vegetable oil, melted butter, and vanilla until everything is well-combined.2 medium eggs, at room temperature, ¾ cup light brown sugar, packed (150g), 3 tablespoons light vegetable oil (45g), 3 tablespoons unsalted butter, melted and cooled (45g), 1 teaspoon vanilla
- Peel the bananas, weigh them (500g), and then mash them. I use a fork or potato masher (I like to keep some big chunks). Alternatively, you can mash them and then measure out 2 cups.2 cups ripe, mashed bananas (about 4 large bananas) (500g)
- Add the mashed banana to the egg mixture and fold it with a rubber spatula until just combined.
- The pour it into the flour mixture and add the chopped walnuts. Gently fold everything together with the spatula until just combined and you don't see any streaks or pockets of flour. Don't overmix it.½ cup chopped walnuts (75g)
- Pour and spread the batter into the prepared pan.
- Take the streusel topping out of the refrigerator and sprinkle it all over the top of the batter.
- Bake for about 60-70 minutes, or until a toothpick inserted in the middle comes out clean. After about 30 minutes, cover the bread loosely with foil so that it doesn't get too brown. The bread is ready when a toothpick inserted in the middle comes out clean, with just a few tiny moist crumbs. Every oven is different, so start checking on the bread every 5 minutes, once you reach the 60-minute point.
- When done, take it out of the oven and let it cool in the pan for about 30 minutes.
- Use the overhanging parchment paper to lift the banana bread out of the pan and onto a wire rack to cool completely before slicing (about an hour).
- Enjoy!
Notes
- Store this banana bread in an air-tight container at room temperature for up to 3 days or keep it tightly-covered in the refrigerator for up to a week.
- To freeze, wrap the loaf or individual slices tightly with plastic wrap, then place in a freezer bag. It can be frozen for up to about 3 months.
- Weigh ingredients with a digital scale for consistent results.
- Use ripe bananas for maximum flavor.
- Avoid overmixing to keep the bread light and tender.
- Make crumbly streusel by using cold butter and mixing until coarse crumbs form; a food processor works best.
- Glass pans may require about 15 extra minutes of baking time.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
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