Go Back
–+ servings
cinnamon streusel banana loaf

Cinnamon Streusel Banana Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 9x5-inch loaf pan
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Small bowl
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3 medium bananas very ripe and mashed
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sour cream or plain yogurt
  • 1/3 cup packed light brown sugar
  • 1/4 cup all-purpose flour for streusel
  • 1 teaspoon ground cinnamon for streusel
  • 3 tablespoon cold unsalted butter cubed
  • 1/4 cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, then mix in the vanilla extract until combined.
  • Stir in the mashed bananas and sour cream (or yogurt) until the mixture is smooth and well blended.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Gently fold the dry ingredients into the wet mixture just until no dry streaks remain, being careful not to overmix.
  • In a small bowl, combine the brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon for the streusel.
  • Cut in the cold cubed butter with a fork or fingers until the mixture forms coarse crumbs, then stir in nuts if using.
  • Pour half of the banana bread batter into the prepared loaf pan and spread it evenly.
  • Sprinkle half of the streusel mixture evenly over the batter in the pan.
  • Add the remaining batter on top and gently spread it to cover the streusel layer.
  • Sprinkle the remaining streusel evenly over the top of the batter.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Let the banana bread cool in the pan for 15–20 minutes, then transfer it to a cooling rack to cool completely before slicing.

Notes

For best results, use very ripe bananas with lots of brown spots for deeper sweetness and moisture, and avoid overmixing the batter to keep the loaf tender and soft. If the top is browning too quickly, tent the pan loosely with foil during the last 15 minutes of baking. Streusel can fall off if sliced while warm, so allow the loaf to cool and use a serrated knife for cleaner cuts. Store leftovers tightly wrapped at room temperature for up to 3 days or freeze sliced portions for quick future breakfasts or snacks.
Tried this recipe?Let us know how it was!