Cinnamon Strudel Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork for mashing bananas
- 1 wire cooling rack
Ingredients
- 3 medium bananas very ripe mashed
- 75 gram granulated sugar
- 75 gram light brown sugar packed
- 80 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 80 milliliter milk room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking powder
- 2 gram baking soda
- 3 gram fine salt
- 5 gram ground cinnamon
- 100 gram all-purpose flour for strudel topping
- 80 gram light brown sugar packed for strudel topping
- 5 gram ground cinnamon for strudel topping
- 60 gram unsalted butter melted and slightly cooled for strudel topping
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
- In a small bowl, whisk together 100 g flour, 80 g brown sugar, and 5 g cinnamon for the strudel topping.
- Pour in the melted butter for the strudel topping and mix with a fork until large, crumbly clumps form, then set aside.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.
- Add granulated sugar, 75 g brown sugar, vegetable oil, eggs, milk, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together 190 g flour, baking powder, baking soda, salt, and 5 g cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks of flour remain.
- Pour half of the banana bread batter into the prepared loaf pan and spread it evenly.
- Sprinkle about half of the strudel topping evenly over the batter layer.
- Pour the remaining batter over the strudel layer and spread gently to cover.
- Sprinkle the remaining strudel topping evenly over the top of the batter.
- Bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack to cool for 15–20 minutes.
- Carefully lift the banana bread out of the pan using the parchment paper and let it cool completely on the wire rack before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing the batter once you add the dry ingredients so the bread stays tender instead of dense. If the top is browning too quickly, loosely tent the loaf with foil during the last 15 minutes of baking. Letting the bread rest and cool fully helps the crumb set and makes cleaner slices, and the flavor actually improves after several hours or overnight. You can add chopped nuts or chocolate chips to the batter for extra texture, and if your kitchen is warm, chill the strudel topping briefly before baking to keep the crumbs distinct and crunchy.
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