Banana Bread With Streusel Topping
Equipment
- 2 Mixing bowls
- 1 Medium bowl
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 wooden spoon or rubber spatula
- 1 Fork for streusel
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium ripe bananas mashed
- 100 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon
- 60 milliliter milk room temperature
- 50 gram all-purpose flour
- 50 gram light brown sugar packed
- 2 gram ground cinnamon
- 45 gram cold unsalted butter cubed
Instructions
- Preheat the oven to 180°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon, then set aside.
- In a large mixing bowl, combine mashed bananas, melted butter, granulated sugar, and brown sugar and whisk until smooth.
- Add eggs and vanilla extract to the banana mixture and whisk until fully combined.
- Stir in half of the dry ingredients, then add the milk, followed by the remaining dry ingredients, mixing gently just until no dry streaks remain.
- In a separate bowl, make the streusel by combining flour, brown sugar, and cinnamon, then cut in the cold butter with a fork until coarse, clumpy crumbs form.
- Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula.
- Evenly sprinkle the streusel mixture over the top of the batter, lightly pressing it in so it adheres.
- Bake on the center oven rack for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Remove the loaf pan from the oven and place it on a cooling rack to cool in the pan for 15 minutes.
- Carefully lift or turn out the banana bread from the pan onto the rack and let it cool for at least 5 more minutes before slicing and serving.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the loaf tender. If the streusel starts to brown too quickly near the end of baking, tent the loaf loosely with foil. Letting the bread cool helps it slice cleanly and actually improves the flavor and texture, and it can be wrapped tightly and stored at room temperature for 2 to 3 days or frozen in slices for quick breakfasts or snacks.
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