The world might not need another banana bread recipe, but this variation is something that you have to try. So the next time you have a spotty banana lying around, give this Banana Bread with Streusel Topping a go!
This banana bread recipe is made from a soft banana cake baked with brown sugar and cinnamon. The only wet ingredients are mashed bananas for extra banana flavour. Before baking, the top of the banana bread is sprinkled with a brown sugar and walnut streusel, which adds a delicious crunchy topping.
If you love banana recipes, try these Banoffee Cupcakes, this Banana and Blueberry Cake, or these Banoffee Tartlets.
Ingredients
To make this banana streusel bread you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking.
- Unsalted butter
- Light brown sugar
- Extra-large eggs
- Cake flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Overripe bananas
- Vanilla extract
- Walnuts
Unsalted butter – Use unsalted room-temperature butter.
Light brown sugar—This recipe uses light brown sugar for color and a caramel flavor; choose the same. If you don’t have any, granulated white sugar will also work.
Extra-large eggs—Out of their shells, the eggs I use weigh 56 grams. If you aren’t sure if you have the same eggs, weigh them and adjust accordingly.
Cake flour—Use cake flour for this recipe. If you don’t have cake flour, all-purpose flour or self-raising flour will also work. If using the latter, omit the baking soda and baking powder.
Bananas—For extra banana flavor, the only wet ingredients in this recipe are the bananas. Make sure they are ripe and covered in lots of brown spots. If they are hard and green, the loaf will not have the correct taste or texture.
Walnuts—This recipe uses walnuts. If you don’t have walnuts, pecans will also work. You can also choose to leave the nuts out if you prefer.
See the recipe card for quantities
Instructions
To make this easy banana bread recipe, follow the simple steps below.
STEP 1: Preheat the oven to 180°C (350°F) and line the sides and bottom of the pan 20x10x6cm (8x4x3 inches) with melted butter and baking paper.
STEP 2: Add the softened butter and the sugar to a bowl of an electric mixer fitted with a paddle attachment. Cream the butter and sugar until light and fluffy, about 4 minutes.
STEP 3: Add the eggs, one at a time, to the batter, scraping down the sides of the bowl between each addition before mixing again. Once added, add the vanilla and mix again.
STEP 4: Sift the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Add the mashed bananas and the flour mixture to the batter by alternating between the two. Starting with the flour and ending with the bananas. Scrape down the sides of the bowl and mix again to ensure everything is well combined and lump-free.
STEP 5: Add the chopped pecans to the cake batter and stir using a rubber spatula. Pour the banana bread batter into the prepared loaf tin.
STEP 6: Add all the streusel ingredients to a small bowl, except for the nuts. Use your fingertips to massage the cold butter, flour, and sugar together until the mixture forms a sandy consistency with larger and smaller lumps. Add the nuts and mix to combine.
STEP 7: Sprinkle the streusel mixture over the banana batter and bake in a preheated oven for about 50 minutes or until a skewer inserted into the center of the loaf comes out clean and the loaf is golden brown. Allow the banana bread to cool in the tin for 15 minutes before removing it from its tin and transferring it to a wire rack. Slice, serve, and enjoy.
Hint: If, at 50 minutes, the loaf isn't yet cooked but the topping is browning too quickly, you can place a sheet of aluminum foil over the loaf so that the top won't burn.
Variations
This streusel banana bread recipe is a fantastic variation of the classic. The crumbly streusel topping gives this loaf cake a great texture.
If you’d like to try out other banana bread recipes. Then, look at this Classic Banana Bread with Pecans recipe, this Banana Bread with Cream Cheese recipe, or this Chocolate Chip Banana Bread recipe.
Equipment
You don’t need special equipment to make this loaf cake recipe, just a stand mixer or an electric hand mixer, a spatula or wooden spoon, parchment paper, and a rectangular loaf tin.
I also always recommend using an accurate kitchen scale when baking for the best results.
Storage
Any leftover cake should be stored in an airtight container or covered in aluminum foil and kept at room temperature for up to four days.
To freeze this cake, cut the loaf cake into individual slices and wrap each slice of cake in plastic wrap. Freeze for up to 3 months. Defrost the cake slices in the fridge overnight, then bring the slices to room temperature before consuming.
Top Tips
Follow the tips below to ensure you are baking the best banana bread.
- Use an oven thermometer to check the true temperature of your oven.
- Check the cake for doneness by inserting a cake tester into the middle of the cake. If it doesn’t come out clean, set the timer for a further 3 minutes, depending on how much batter is on the cake tester.
- Allow the cake to cool slightly in its tin before turning it out. This prevents the loaf cake from falling apart, which may happen if it is still very hot.
- Make sure all of your ingredients are at room temperature.
FAQ
It is completely up to you, as both pecans and walnuts will work in this recipe.
Well, I'd say there are three main things to watch out for. First, do not overmix the batter, which can lead to a tough loaf. Second, check the true temperature of your oven with an oven thermometer. If it isn’t hot enough, the banana bread won’t rise properly. Lastly, make sure you use the recommended size pan for that particular recipe; otherwise, you may need to adjust the baking time.
This may happen if your ingredients weren’t at room temperature or if you added the eggs without scraping the bowl between each addition. It shouldn’t affect the end product; when you add the flour, this issue should rectify itself.
Yes, you can, but bear in mind that the bake time may differ. Larger tins will need less baking time, as the cake will be shallower.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
This is the perfect recipe for the weekend when only a good cup of coffee and something delicious are in order. Serve this loaf cake with a thick spread of salted butter and a grating of cheddar cheese like I do, and you’ll never accept another weekend breakfast!
If you try this delicious banana bread recipe and love it, please leave a comment and star rating below. I love hearing from you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Banana Bread with Streusel Topping
Equipment
- 1x Loaf pan 20x10x6cm (8x4x3 inches)
Ingredients
Banana Bread
- 125 g unsalted butter
- 200 g light brown sugar
- 2 eggs extra-large
- 260 g cake flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 550 g ripe bananas mashed
- 80 g walnuts chopped
Walnut Streusel
- 45 g light brown sugar
- 45 g cake flour
- 30 g unsalted butter cold
- 30 g walnuts chopped
Instructions
- Preheat the oven to 180°C (350°F) and line the sides and bottom of the pan 20x10x6cm (8x4x3 inches) with melted butter and baking paper.
- Add the softened butter and the sugar to a bowl of an electric mixer fitted with a paddle attachment. Cream the butter and sugar until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, to the batter, scraping down the sides of the bowl between each addition before mixing again. Once added, add the vanilla and mix again.
- Sift the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.
- Add the mashed bananas and the flour mixture to the batter by alternating between the two. Starting with the flour and ending with the bananas. Scrape down the sides of the bowl and mix again to ensure everything is well combined and lump-free.
- Add the chopped pecans to the cake batter and stir using a rubber spatula. Pour the banana bread batter into the prepared loaf tin.
- Add all the streusel ingredients to a small bowl, except for the nuts. Use your fingertips to massage the cold butter, flour, and sugar together until the mixture forms a sandy consistency with larger and smaller lumps. Add the nuts and mix to combine.
- Sprinkle the streusel mixture over the banana batter and bake in a preheated oven for about 50 minutes or until a skewer inserted into the center of the loaf comes out clean and the loaf is golden brown. Allow the banana bread to cool in the tin for 15 minutes before removing it from its tin and transferring it to a wire rack. Slice, serve, and enjoy.
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