Streusel-Topped Banana Bread

READY IN: 40mins
Recipe by J. Michael Long

This is a classic quick bread recipe with a special twist, a crunchy cinnamon-y streusel topping. I sometimes add more mashed bananas than the recipe calls for to make the bread really moist.

Top Review by sammyjo_48

I just took this out of the oven. It is really good! There were a few things I changed though. First of all, this recipe only makes 1 loaf pan! Also I used 1/4 cup of butter in both the batter and the topping. There's no way that 1/16 would be enough! I also used 3 big ripe bananas to make it more moist, and it worked! I didn't have any nutmeg so I omitted it, but next time I will make sure and use it as the bread could use it. Very good though! Will make again.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
  2. Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
  3. Beat bananas, eggs, sugar and butter in a large bowl until smooth.
  4. On low speed, gradually beat in flour mixture.
  5. Divide among the prepared pans.
  6. Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
  7. Sprinkle evenly over batter.
  8. Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
  9. If streusel is browning too quickly, cover loosely with foil.
  10. Cool cakes in pan on wire rack for 10 minutes.
  11. Remove cakes from pans to racks to cool completely.

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