Banana Bread with Streusel Topping

Banana Bread with Streusel Topping

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.

Banana Bread with Streusel Topping

Banana Bread with Streusel Topping

Banana Bread with Streusel Topping

Banana Bread with Streusel Topping

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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.

Kelly's Notes:

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.


42 Responses to “Banana Bread with Streusel Topping”

  1. #
    Cassie | Bake Your Day — February 20, 2013 at 9:21 am

    I made banana bread last week. Next time I will for sure be adding some streusel topping!

  2. #
    Stephanie @ Girl Versus Dough — February 20, 2013 at 9:30 am

    That streusel topping is calling my naaaaame. YUMMY!

  3. #
    Alison @ Ingredients, Inc. — February 20, 2013 at 10:08 am


  4. #
    Flavia — February 20, 2013 at 10:14 am

    Banana bread is one of my favorite sweet treats. I buy bananas just to make it! I never thought about adding a streusel topping to it though, and I love the idea. I also like how you add buttermilk in your recipe. This is getting printed and tried out very soon. Thanks for sharing!

  5. #
    bakingismyzen — February 20, 2013 at 10:36 am

    Your photos are mouth-watering…look forward to trying this recipe.

    Baking is my Zen

  6. #
    Elizabeth @ Confessions of a Baking Queen — February 20, 2013 at 10:57 am

    This banana bread looks gorgeous. I just posted an oat flour banana bread not knowing it was national banana bread day coming up. There are SOO many national day’s I cannot keep up! That last picture of the loaf with slices is absolutely gorgeous!

  7. #
    Rachel @ Bakerita — February 20, 2013 at 1:03 pm

    So, I’ve been trying to eat healthy recently. Bananas count right?! I’m sure this banana bread is filled with potassium. :) Definitely trying it! That crumb top looks amazing.

  8. #
    Sydney @ Crepes of Wrath — February 20, 2013 at 1:35 pm

    I read about this on Twitter and I had to come check it out! That last photo is drool-inducing. I am finally trying to diet (2 months into 2013) and this looks so tempting and delicious!

  9. #
    Annie @ Annie's Noms — February 20, 2013 at 2:01 pm

    Oh, I love banana bread! I haven’t had it with a streusel topping yet, so have to make this so I can try the streusel topping! :)

  10. #
    Georgia @ The Comfort of Cooking — February 20, 2013 at 2:17 pm

    Such lovely photos for a delicious recipe! I love banana bread and yours looks perfect, Kelly. Thanks for sharing.

  11. #
    Meagan @ A Zesty Bite — February 20, 2013 at 4:31 pm

    I’m not a huge fan of bananas but this bread I am willing to try!

  12. #
    Maya — February 20, 2013 at 4:42 pm

    What can I substitute for the 1/4 cup butter milk?

    • Kelly Senyei replied: — February 20th, 2013 @ 4:54 pm

      Thanks for the great question, Maya! I just added a note at the bottom of the recipe for how to make buttermilk in 5 minutes using whole milk and lemon juice or white vinegar. In a pinch, you could also substitute 1/4 cup plain (full-fat) yogurt for the buttermilk in this recipe. Enjoy!

  13. #
    Siobhan — February 20, 2013 at 5:23 pm

    Love anything with a streusel topping… Saturday’s breakfast now taken care of, I’m sure there’ll be no objections from the small one. Thanks for a great recipe :)

  14. #
    Colette @ JFF! — February 20, 2013 at 6:38 pm

    You should call this
    SEXY Banana Bread!

  15. #
    Jess — February 20, 2013 at 7:30 pm

    This is a great idea. My mom used to bake banana muffins with streusel topping and I absolutely loved them, but I love the idea of baking it in a loaf. I have some bananas on my counter that are made for this bread! Happy early Banana Bread Day! (There really is a day for everything, huh?)

  16. #
    Stephanie @ Eat. Drink. Love. — February 20, 2013 at 9:55 pm

    I love that streusel topping!!

  17. #
    Laura Dembowski — February 21, 2013 at 12:25 pm

    I love that you made banana bread even more special by adding streusel! It looks perfectly moist and like it would make a great breakfast . . . or lunch . . . or dinner!

  18. #
    sarah k @ the pajama chef — February 21, 2013 at 1:17 pm

    how delicious! banana bread is always welcome at my house :)

  19. #
    Lindsay @ VeganYumminess — February 21, 2013 at 5:58 pm

    I LOVE any and all things streusel! Wishing I had some over-ripe bananas right now.

  20. #
    Kristi @ Cherry Jasmine — February 21, 2013 at 8:06 pm

    Yum – this looks so scrumptious, I want to reach through my screen and eat it!!!

  21. #
    Faye — February 22, 2013 at 9:38 am

    I love ME some banana bread and there’s nothing like it in the world!

  22. #
    Joy @ Baking-Joy — February 22, 2013 at 2:34 pm

    This looks delicious, had no idea about banana bread day, but that’s a good day by me!

  23. #
    Kiran @ — February 22, 2013 at 5:04 pm

    It’s been a while since I ate anything that has streusel on it. That looks delicious, Kelly :)

  24. #
    sally @ sallys baking addiction — February 24, 2013 at 9:14 pm

    I am in love with streusel topping AND banana bread. Why oh why haven’t I combined the two before? This looks fabulous Kelly!

  25. #
    Nicole @ youngbrokeandhungry — February 25, 2013 at 1:10 pm

    I have said this many times before but I could eat banana bread for every meal! And that streusel on top is killing me.

    • Kelly Senyei replied: — February 25th, 2013 @ 1:13 pm

      I’m right there with you, Nicole! Breakfast, lunch AND dinner.

  26. #
    Joyti — February 26, 2013 at 1:22 am

    I didn’t know about banana bread day – and I miss it (this year). The streusel topping on yours sounds particularly delicious.

  27. #
    Jackie @ Domestic Fits — February 26, 2013 at 12:44 pm

    You Streuseled bread! I love that so much.

  28. #
    Stacy | Wicked Good Kitchen — February 26, 2013 at 6:45 pm

    What better way to make banana bread better? I just adore streusel! Thank you for another great recipe, Kelly! xo

  29. #
    Ted Tuggle — March 11, 2013 at 8:22 pm

    This looks awesome! I’m making it as a surprise for my wife but secretly its also for me.

  30. #
    Carlos — March 23, 2013 at 11:47 pm

    I tried your recipe and noticed the Streusel Topping needs some freezer time to achieve the texture in your photos. Or you could advise using a food processor with frozen butter to arrive there.

    • Kelly Senyei replied: — March 24th, 2013 @ 1:15 am

      Hi Carlos! The key is to use cold butter for the streusel, and then you won’t need to refrigerate it. I did not refrigerate the streusel in the above photos.

  31. #
    Carin — January 16, 2014 at 12:00 pm

    I just made this using yogurt instead of buttermilk and coconut oil instead of butter in the batter. I also added some frozen blueberries. It’s unbelievably moist and delicious! I had no problem with the streusel, which added just that extra bit of awesomeness!. It got a big 2 thumbs up from my 7 year old grandson :). Thanks for sharing!

    • Kelly Senyei replied: — January 16th, 2014 @ 12:12 pm

      Awesome! Love your updates, Carin!

  32. #
    Monika — January 20, 2014 at 12:28 pm

    Made your banana bread today…love the taste but it ist very moist…it doesn’t look like this on your picture…? what have I done wrong? I left it longer in the oven after I tied with the tooth pick and it was still moist…so it was in there for about 1hour and 20 minutes…hmmm..still it seems to moist to me but still yummy

    • Kelly Senyei replied: — January 20th, 2014 @ 2:19 pm

      Hi Monika! When you say “moist” do you mean it’s not cooked throughout? Do you have an over thermometer to double-check your oven is running at the desired temp?

  33. #
    pam westom — January 24, 2014 at 11:26 pm

    I made this today, but instead of buttermilk I used a 1/4c nonfat greek yogurt. Worked wonderfully. Used up 6 frozen bananas..thank goodness! Made 4 mini loaves.
    Will definitely make it again, super moist and the topping is absolutely delicious.

    • Kelly Senyei replied: — January 24th, 2014 @ 11:26 pm

      SO glad you enjoyed the recipe, Pam!

  34. #
    Debbie — February 10, 2014 at 5:02 pm

    Looks great! Please can you post the nutrition facts?

    • Kelly Senyei replied: — February 10th, 2014 @ 10:49 pm

      Hi Debbie, I don’t provide nutritional info for my recipes.


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