Make the most of overripe bananas with this extra-moist Banana Bread with Streusel Topping. While this moist banana bread is delicious on its own, I’ve also included measurements for adding your favorite quickbread mix-ins.
Staring down a whole bunch of bananas past their prime? Don’t miss my go-to recipes that make the most of overripe bananas.
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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.
Why You’ll Love This Recipe
- Customizable.
- Make-ahead.
- Freezer-friendly.
- A great lunchbox treat or after-school snack.
- All-purpose flour: For this streusel banana bread, you’ll use flour in the bread and in the topping. If you’re gluten-free, swap in your favorite gluten-free flour blend.
- Sugar: For sweetness and moisture.
- Baking soda: This is what’s known as a leavener and will make sure your quickbread rises properly and isn’t overly dense.
- Salt: I include salt in nearly every baked good. It enhances all other flavors, including sweet.
- Bananas: Overripe bananas with dark spots are perfect because they’re sweeter and easier to mash plus, they’ll give your bread the best flavor. You can ripen bananas quickly by baking them in their skins.
- Buttermilk: This will add a nice tang. No buttermilk? No problem! I have an entire post on buttermilk substitutions.
- Eggs: Instead of adding the eggs directly to the batter, I recommend beating them in a separate bowl beforehand. This will make sure no bits of eggshell end up in the batter.
- Butter: For the banana bread batter, melt the butter first. I like to do this in the microwave in 30-second bursts, then let cool. For the streusel topping for banana bread, you’ll use cold butter (see tip below).
- Vanilla extract: Enhances the overall flavor with a sweet, fragrant note.
- Walnuts, pecans, chocolate chips or shredded coconut: These add-ins are totally optional but entirely delicious! Feel free to mix and match, or omit them entirely.
See the recipe card for full information on ingredients and quantities.
Learn how to make the best banana bread with a sweet, crumbly streusel topping in just a handful of easy steps.
- Preheat the oven to 350ºF. Line a loaf with parchment paper and grease with cooking spray.
- Whisk the dry ingredients together. Add the flour, sugar, baking soda and salt to a large bowl and whisk.
- Combine the wet ingredients. In another bowl, mash the bananas and then whisk in the buttermilk, eggs, melted butter and vanilla extract.
- Mix the batter. Add the banana mixture to the dry ingredients and fold together with a rubber spatula, then add any mix-ins (if using!). Pour the batter into the loaf pan.
- Make the streusel. Combine all of the streusel ingredients, using a fork to cut the butter in until the mixture looks like pea-sized pieces. Sprinkle the streusel over the batter.
- Bake. Bake the banana bread until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool compeletely.
While the streusel banana bread is still warm, I like to cut myself a thick slice and slather it with homemade butter. The combination of the melting butter with the sweet, crumbly topping is pure comfort. Just add an iced latte, and I’m in breakfast heaven!
- 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 ¼ cup for this recipe and save the rest for another use.
- The key is to use cold butter for the streusel topping, and then you won’t need to refrigerate it.
The best way to store banana bread is in an airtight container or wrapped tightly in plastic wrap. It will last 2-3 days at room temperature, or up to a week in the refrigerator. I recommend reheating slices in the microwave for 10 to 15 seconds so the bread softens a little.
Like most banana bread recipes, this one freezes well. Once cooled, wrap it tightly in plastic wrap and aluminum foil or place it in a resealable freezer bag. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw it at room temperature or reheat it in a preheated oven at 350°F for about 10-15 minutes.
Frequently Asked Questions
You can use frozen bananas for this quick bread, but be sure to thaw them first so they can be easily mashed. After thawing, if there’s excess liquid, drain it off before mashing (so the batter isn’t too wet).
You can make this banana bread into muffins easily. Line and grease a muffin tin and follow the recipe temperature and times in my banana muffin recipe.
There are several factors that can cause your banana bread to sink in the middle, including underbaking, excessive moisture, incorrect oven temperature or using baking soda that’s too old. To prevent sinking, use the spoon-and-level method for measuring your flour, make sure your baking soda is fresh, that your oven is running at the correct temperature, and refrain from opening the oven door too early.
- Brown Butter Banana Bread
- Apple Cinnamon Banana Bread
- Greek Yogurt Banana Bread
- Zucchini Banana Bread
- Raspberry Chocolate Chip Banana Bread
Ingredients
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 ½ 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-purpose flour
- 1/4 cup sugar
- 2 Tablespoons butter, slightly softened and cut into pieces
Instructions
- 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 ¼ cup for this recipe and save the rest for another use.
- The key is to use cold butter for the streusel, and then you won’t need to refrigerate it.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Cook's Illustrated.
I made this today and it is very good. I like lots of streusel, so made a recipe and a half of that, and added a bit of cinnamon. This recipe I will copy off. Thanks!!
You are so welcome, Barbara! I’m thrilled you enjoyed the recipe!
This is even more moist and tender if you use brown sugar instead of white! :) Great recipe!
I’m thrilled you enjoyed the recipe, Zira!
OMG this banana bread is moist, flavorful and absolutely addicting. I’ve made it twice this week and planning on making it again this weekend!
Thrilled you’re enjoying the banana bread, Beatrice!
I wanted a simple recipe to make with my 2 year old. I really wanted to like it but it was not as moist as promised and a tad to sweet. Unfortunately I didn’t go with my gut and use a different streusel recipe. It made it over the top sweet. I felt all the sugar hid the banana flavor.
I’m not knocking the bread. Everyone has their own tastes. For me this recipe was not a hit. I like the bananas to hit you first, spices and sugar later. The banana was really not the star of the show here.
Thanks for your comment, Christina. I’m sorry you didn’t enjoy the recipe.