Description
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!
Ingredients
Scale
Banana Bread
- 1 and 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 large bananas, mashed
- 1 stick salted butter (8 tablespoons), softened to room temperature
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Crumble Topping:
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons salted butter, cold and cubed into 20 pieces
*You also need a 10 inch loaf pan and parchment paper
Instructions
- 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.
- In a large bowl, whisk 1 and 1/2 cup flour, 1 teaspoon cinnamon, nutmeg, baking soda and salt until combined. Set aside.
- In a medium sized bowl, peel and mash the bananas with a fork. Set aside.
- 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 1/2 cup granulated sugar and 1/2 cup brown sugar. Beat on medium low and light and fluffy, about 2 minutes.
- 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.
- 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.
- Pour the banana bread batter into the loaf pan.
- To make the crumble topping, whisk together 1/2 cup flour, 1/4 cup granulated sugar and 1 teaspoon cinnamon. Add in the cubed butter and use your finger to pinch the mixture until it resembles wet sand crumbles. It takes a few minutes of work, but it's worth it.
- 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.
- Allow the bread to cool on a baking rack for at least an hour before trying to remove or it will fall apart.
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cooling Time: 1 hour
- Cook Time: 55 minutes
- Category: breads
- Method: baked
- Cuisine: American