Banana Bread with Streusel Topping

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This Banana Bread with Streusel Topping is one of the best Banana Breads I've ever had! It uses over ripened bananas and sour cream to create a moist texture with a buttery crumble streusel topping. This is an absolute must bake recipe!

I'm in love with baking breads, especially in the Fall and Winter months. I will just watch my bananas get browner and browner on the countertop until they are overripe enough to make this moist and gooey banana bread.

It's the best if you wait until the banana's outside skin is almost entirely brown. That's what gives this recipe such dark, rich flavors.

If you're crazy about banana bread, you absolutely have to try this recipe! The crumble streusel topping takes it to another level.

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Why You'll Love This Recipe:
Ingredients:
Addition Ideas:
How to Make Banana Bread with Streusel Topping:
Expert Tips🍌:
Recipe FAQs📋:
More Baking Recipes You Will Love:
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Why You'll Love This Recipe:

Taste. So moist and delicious with added sweetness and texture from the crumble topping.
Easy to Make. There's nothing tricky about this recipe. Just follow the step by step instructions for this easy banana bread.
Uses Simple Pantry & Fridge Ingredients. Breads are the best because they use easy to find ingredients that you most likely already have at home.
The Best Recipe for Old Bananas. When it comes to old brown bananas, I can't think of a better recipe to whip up. Don't toss them, make banana bread instead!

For more of my favorite bread recipes try this Pumpkin Bread with Cream Cheese Frosting, Raspberry Lemon Loaf and Blueberry Pound Cake with Glaze.

Ingredients:

Banana: You want to start with really ripe bananas. If they are still yellow, you need to wait a few days until the skins develop a lot of brownish/black spots. Try these Carrot Banana Muffins, Chocolate Chunk Banana Muffins & Peanut Butter Banana Bites too!

Dry Ingredients: Flour, Baking Powder, Salt, Nutmeg and Cinnamon make up the dry portion of this recipe. If you're looking for a good flour, I like to use King Arthur's unbleached flour.

Softened butter: An absolute must when it comes to creating a fluffy butter and sugar mixture. For sugars, I like to use a combination of granulated and brown sugar. The granulated keeps it light and fluffy, while the brown sugar adds a molasses like flavor.

Eggs and Sour Cream: Help to bind the ingredients for the batter, while keeping the texture nice and moist.

Cinnamon, Nutmeg, and Vanilla: Adds the best flavors.

Streusel Topping: Flour, cinnamon, sugar and cold butter come together to create a crumble topping.

*For the full ingredient list and quantities visit the recipe card below.

Addition Ideas:

For fun additions, add in ½ cup of chocolate chips or chopped walnuts or pecans.

You can also add nuts to the streusel topping.

For more Easy Baking recipes, try these Monster Cookie Bars, Strawberry Turnovers with Puff Pastry and Butterscotch Chocolate Chip Cookies.

How to Make Banana Bread with Streusel Topping:

Step 1: Preheat the oven to 350 degrees. Coat the bottom and sides of a 10 inch bread pan with vegetable oil, then line the bottom with parchment paper.

Step 2: In a large bowl, whisk 1 and ½ cups flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, baking soda and salt until combined. Set aside.

Step 3: In a medium sized bowl, peel and mash the bananas with a fork. Set aside.

Step 4: In the stand mixer bowl, or large bowl with hand mixer, add in the softened butter and beat on medium low for 30 seconds. Pour in ½ cup granulated sugar and ½ cup brown sugar. Beat on medium low and light and fluffy, about 2 minutes.

Step 5: Add in eggs and vanilla extract. Beat on low for 30 seconds. Use a spoon or spatula to wipe down the sides of the bowl to make sure all the ingredients are combining. Add in sour cream and mashed banana. Beat for 30 seconds.

Step 6: Pour in dry ingredients and beat just until combined, just a few seconds. Use a large spoon or spatula to give the batter a final stir.

Step 7: Pour the banana bread batter into the loaf pan.

Step 8: To make the crumble topping, whisk together ½ cup flour, ¼ cup granulated sugar and 1 teaspoon cinnamon. Add in the cubed butter and use your fingers to pinch the mixture until it resembles wet sand crumbles. It takes a few minutes of work, but it's worth it.

Batter and crumble topping in 10 inch pan.

Step 9: Sprinkle the streusel topping over the wet banana bread batter. Bake for 50-60 minutes until it's cooked all the way through. I like to stick a toothpick in at 50 minutes. If just crumbles come out it's ready, but if it looks wet, leave it in for another 5-10 minutes then test it again.

Step 10: Allow the bread to cool on a baking rack for at least an hour before trying to remove or it will fall apart.

Step 11: Slice and enjoy! I find slicing it into larger slices is easier with the crumble topping. Everyone is going to want more anyways, so don't worry about them not eating it all.

Expert Tips🍌:

Make sure to use room temperature softened butter for the batter and cold butter for the crumble topping. It might sound silly, but it makes a big difference in textures.
Once you add in the flour, don't over mix it. Just stir until combined.
The crumble topping takes a few minutes to get into the right texture. You want it to resemble wet sand with a few larger pieces of butter throughout.
Make sure to line your pan with parchment paper. It's best to spray it first and the parchment paper will stick right to it when you pour in the batter, without moving all over.
Use a 10 inch pan so it cooks at the same time as listed in the recipe card.

If you love Fall and Winter baking, try these Marshmallow Chocolate Chip Cookies, Mini Chocolate Chip Muffins and Apple Pie with Graham Cracker Crust.

Recipe FAQs📋:

Oil versus Butter in Banana Bread:

While oil generally produces a really moist cake, I like butter for taste. In this recipe, the ripe bananas and sour cream bring in a powerhouse combination that makes this recipe so moist, so I'm all about the butter here.

Can I use bananas that aren't ripe?

I wouldn't! The very ripe bananas bring in richness with their sugars and deep flavor. Save this recipe and make it in a few days when those bananas are ready.

Storage:

Allow the banana bread to cool completely, then store in a sealed container or ziplock bag. You can even wrap it in foil to keep it fresh. I highly recommend slicing from the loaf to keep it very fresh, rather than cutting it all into slices. I ate this loaf for three days and it tasted just as good on day 3.

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If you tried this Banana Bread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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