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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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.
- ★ 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.