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.


  1. 4


    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!

  2. 12

    Maya says

    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!

  3. 13

    Siobhan says

    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 :)

  4. 15


    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?)

  5. 30

    Carlos says

    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.

  6. 31

    Carin says

    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!

  7. 32

    Monika says

    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?

  8. 33

    pam westom says

    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!

  9. 34

    Debbie says

    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.


  1. […] I have a bad habit of buying 5 bananas, one for each day of the week, to eat for breakfast.  Well lately I’ve been eating a little more food than that on the days that I get my butt out of bed to run in the mornings .  I haven’t been using up all my bananas.  This week I decided instead of tossing them out on the next trash day it was time to make something yummy with them.  I’m not a fan of just banana bread all by itself, and Eric doesn’t like chocolate chips in his banana bread.  As a compromise, I decided what we needed was a streusel topped banana bread.  I’d seen muffins like this and figured there had to be a recipe out there for a loaf of bread of it.  I found one on the blog, Just a Taste! […]

  2. […] culinary co-pilot around these parts, from chocolate swirls to peanut butter chips and nearly every variety of streusel in between. Now, everyone’s favorite quick bread is getting a veggie-inspired makeover with […]

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