Cinnamon Streusel Banana Bread

There’s something about the smell of cinnamon and banana wafting from the oven that instantly softens the edges of a long day.

This cinnamon streusel banana bread is a cozy dessert-meets-snack, with a tender, golden crumb and a buttery, crunchy topping that bakes up in about an hour. It’s perfect for sweet-tooth fans, busy families, beginner bakers, and anyone who needs a simple comfort bake without fuss.

I first leaned on this recipe one hectic Sunday, when unexpected guests dropped by and my fruit bowl held only overripe bananas.

Within minutes, the batter was stirred together, the cinnamon streusel sprinkled on top, and the house started to smell like a bakery—turning a frazzled afternoon into an easy, welcoming gathering.

This banana bread shines for Sunday suppers, last-minute cravings, lunchbox treats, or casual coffee dates. Ready to bring this cozy loaf to life?

Why You’ll Love It

• Delivers bold banana flavor with a sweet cinnamon-sugar swirl.
• Bakes up ultra-moist, thanks to sour cream and ripe bananas.
• Doubles as breakfast, snack, or dessert with coffee or tea.
• Uses simple pantry ingredients and common kitchen equipment.
• Freezes beautifully for easy make-ahead treats and quick cravings.

Ingredients

• 1/2 cup unsalted butter, softened — brings richness; fully soften for easier creaming
• 3/4 cup granulated sugar — balances banana sweetness; don’t pack
• 2 large eggs, room temperature — mix in more evenly; avoid cold from fridge
• 1 teaspoon vanilla extract — adds warm aroma; use pure if possible
• 3 medium bananas, very ripe and mashed — lots of brown spots for best flavor
• 1 1/2 cups all-purpose flour — spoon and level for accurate measuring
• 1 teaspoon baking soda — key leavener; make certain it’s fresh
• 1/2 teaspoon baking powder — helps lift and lightness
• 1/2 teaspoon salt — sharpens sweetness and flavor
• 1 teaspoon ground cinnamon — complements banana and streusel warmth
• 1/2 cup sour cream or plain yogurt — adds moisture and tenderness
• 1/3 cup packed light brown sugar — for streusel; pack firmly in cup
• 1/4 cup all-purpose flour — for streusel structure and crumb
• 1 teaspoon ground cinnamon — for streusel spice and color
• 3 tablespoons cold unsalted butter, cubed — keep cold for crisp crumbs
• 1/4 cup chopped walnuts or pecans (optional) — add crunch; toast lightly if desired

Step-by-Step Method

Prepare the Pan

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy lifting. Smooth the parchment into the corners.

Lightly flour the pan if not using parchment. Set the pan aside while you prepare the batter and streusel so it’s ready to go.

Cream Butter and Sugar

Beat the softened butter and granulated sugar together in a mixing bowl until light and fluffy.

Use a whisk or hand mixer for easier creaming. Scrape down the sides of the bowl as needed.

Make certain the mixture is pale and airy before adding any other ingredients to help create a tender banana bread crumb.

Add Eggs and Vanilla

Beat in the eggs one at a time, mixing fully after each addition. Incorporate the vanilla extract until evenly combined.

Scrape down the sides and bottom of the bowl to catch any unmixed bits. Keep mixing until the batter looks smooth and glossy, avoiding overbeating at this stage for a better texture.

Mix in Bananas and Sour Cream

Fold in the mashed very ripe bananas and sour cream (or yogurt) until smooth and fully integrated.

Mash the bananas well beforehand so there are no large chunks. Stir gently, just until the mixture looks uniform.

This step adds moisture and flavor, helping make sure a soft, rich banana bread crumb.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

Break up any lumps with the whisk. Make certain the leaveners and cinnamon are evenly distributed throughout the flour.

This prevents uneven rising and avoids pockets of baking soda or spices in the finished loaf.

Fold Dry Ingredients into Wet

Gently fold the dry mixture into the wet banana mixture using a wooden spoon or spatula.

Stir just until no dry streaks of flour remain. Avoid vigorous mixing, which can develop gluten and make the bread tough.

Stop as soon as the batter is combined and mostly smooth with a few small lumps.

Make the Streusel Topping

In a small bowl, combine the brown sugar, 1/4 cup flour, and 1 teaspoon ground cinnamon. Add the cold cubed butter.

Cut the butter into the mixture using a fork or your fingers until it forms coarse crumbs. Stir in the chopped walnuts or pecans, if using.

Keep the streusel crumbly, not pasty.

Layer the Batter and Streusel

Pour half of the banana bread batter into the prepared loaf pan and spread it into an even layer. Sprinkle half of the streusel evenly over the batter, reaching the edges.

Add the remaining batter on top, smoothing it gently to cover the streusel. Finish by sprinkling the remaining streusel evenly over the surface.

Bake the Banana Bread

Place the pan on the center oven rack. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Check toward the end of baking. If the top browns too quickly, tent loosely with foil. Avoid opening the oven repeatedly to maintain even heat.

Cool and Slice

Remove the pan from the oven and let the banana bread cool in the pan for 15–20 minutes.

Carefully lift it out onto a cooling rack and cool completely to set the crumb and streusel. Slice with a serrated knife for cleaner cuts and less streusel loss.

Store tightly wrapped at room temperature or freeze slices.

Ingredient Swaps

• Dairy-free: Use vegan butter and dairy-free yogurt or coconut cream instead of butter and sour cream/yogurt.
• Egg-free: Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 minutes) or 1/4 cup unsweetened applesauce.
• Lower sugar: Reduce both granulated and brown sugar by up to 1/4; very ripe bananas will keep it sweet and moist.
• Whole grain: Swap up to half the all-purpose flour with whole wheat flour; add 1–2 tablespoons milk or yogurt if the batter seems too thick.
• Nut-free: Omit walnuts/pecans or replace with seeds (pumpkin/sunflower) or mini chocolate chips.

You Must Know

– Flavor Boost • For deeper banana and spice notes, use bananas that are mostly brown and add 1–2 extra teaspoons of vanilla or a pinch (1/8 teaspoon) of nutmeg to the batter, because very ripe fruit and a touch more warm spice give a more pronounced aroma and flavor without changing texture.

Serving Tips

• Serve warm slices with a pat of salted butter or cream cheese.
• Pair with hot coffee, chai, or a cold glass of milk.
• Plate with fresh berries and a dusting of powdered sugar for brunch.
• Toast leftover slices lightly and drizzle with honey or maple syrup.
• Cube into bite-size pieces for a dessert platter or potluck spread.

Storage & Make-Ahead

This banana bread keeps well in the fridge, tightly wrapped, for up to 5 days.

It’s great for making ahead—bake, cool completely, then slice.

Freeze slices or the whole loaf, well-wrapped, for up to 3 months.

Thaw at room temperature or gently warm in the microwave or oven.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–20 seconds.

In a 300°F (150°C) oven wrapped in foil for 8–10 minutes.

Or on a covered skillet over low heat.

Café-Style Bakery Favorite

Sometimes I like to pretend I’ve brought a cozy café home, and this cinnamon streusel banana bread is exactly what I’d expect to see in the pastry case—thick, golden slices with a crackly, cinnamon-sugar crown.

When it’s cooling on the counter, the whole kitchen smells like a corner bakery: warm butter, toasted spice, and caramelized banana.

I love cutting generous slices and piling them on a simple white plate, like I’m sliding them across a café counter to you. You get that same “treat yourself” feeling without leaving your slippers.

• Warm a slice and serve with a strong cup of coffee.
• Add a pat of butter so it melts into the crumb.
• Plate it with berries for a brunch-worthy moment.

Final Thoughts

Give this Cinnamon Streusel Banana Bread a try the next time you’ve got ripe bananas on the counter—it’s simple, cozy, and so rewarding.

Feel free to tweak it with your favorite nuts, extra cinnamon, or even chocolate chips to make it your own.

Frequently Asked Questions

Can I Make This Cinnamon Streusel Banana Bread Gluten-Free?

You can. I’d swap in a good 1:1 gluten‑free flour blend, sift it, and gently fold it in. Expect a slightly crumblier slice, golden edges, and that same cinnamon perfume curling through your kitchen.

How Do I Adapt This Recipe for High-Altitude Baking?

You’ll tweak it slightly: I’d reduce sugar 2 tablespoons, increase flour 2 tablespoons, add 1 extra tablespoon sour cream, and bake at 375°F, checking early. The loaf rises taller, crumb tender, streusel crisp.

Is This Banana Bread Suitable for People With Nut Allergies?

Yes, it’s suitable if you skip the nuts. I’d leave the batter and streusel nut‑free, wash utensils carefully, then slice into the warm, cinnamon‑scented loaf, letting its tender crumb stand on its own.

Can I Bake This Banana Bread in a Muffin Tin Instead?

Yes, you can. I’d scoop the batter into a greased or lined muffin tin, fill each cup ¾ full, crown with streusel, then bake at 350°F for about 18–22 minutes, until fragrant and golden.

How Can Kids Safely Help Make This Banana Bread?

Kids can safely mash bananas, whisk dry ingredients, sprinkle fragrant cinnamon sugar, and line the pan. I handle ovens and knives, you supervise close, tie back hair, wash little hands, and turn baking into a cozy, flour-dusted memory.