Did you know that February 23 is National Banana Bread Day? Neither did I. Then again, I didn’t know Monday was National Drink Wine Day or that tomorrow is National Sticky Bun Day. But, hey, any excuse to drink and eat carbs, right?
There’s still plenty of time to buy your bananas and let them get sweet and speckled in time for a Saturday mashing. All that’s missing is a few other pantry ingredients and you’ll be well on your way to a loaf of incredibly moist banana bread crowned with a simple streusel topping. I’ve included measurements in the recipe for popular add-ins, such as nuts, chocolate chips or shredded coconut. Add one, add none or add them all!
And for those banana bread enthusiasts looking to take their love to a new level, check out Banana Bread French Toast for the ultimate breakfast indulgence.
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Banana Bread with Streusel Topping
Yield: 1 (9-inch) loaf
Prep Time: 15 min
Cook Time: 50 min
For the bread:
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup buttermilk
2 large eggs, beaten lightly
6 Tablespoons butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/2 cup walnuts, pecans, chocolate chips or shredded coconut (optional)
For the streusel topping:
1/4 cup all-puspose flour
1/4 cup sugar
2 Tablespoons butter, slightly softened and cut into pieces
Preheat the oven to 350ºF.
Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.
Whisk together the flour, sugar, baking soda and salt in a bowl. Set aside.
Mix mashed bananas, buttermilk, eggs, melted butter and vanilla in a medium bowl.
Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky. Stir in any desired add-ins.
Scrape batter into prepared loaf pan.
Prepare the streusel topping by combining all ingredients in a bowl and using a fork to cut the butter evenly into the dry ingredients.
Sprinkle the streusel topping over the unbaked loaf.
Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to continue cooling. Slice and serve.
Extra-ripe bananas are the key to the most moist, flavorful banana bread. Don't be afraid to let bananas turn completely brown before using them for banana bread.
If you don't have buttermilk on hand, you can make a quick version using whole milk and lemon juice or white vinegar. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, and then pour in the milk until it reaches the 1-cup mark. Let the mixture sit for 5 minutes, then use 1/4 cup for this recipe and save the rest for another use.
Recipe adapted from Cook's Illustrated.