Banana Bread with Streusel Topping

from 3 votes

If I have a few too-brown bananas, there’s a 100% chance I’ll be making Banana Bread with Streusel Topping. The topping is buttery, crumbly and crunchy, and while the moist banana bread is delicious as is, it’s also totally customizable. Add chocolate chips, chopped nuts or toasted coconut.

A loaf of banana bread with streusel topping on a wooden cutting board with a couple of slices cut off of it.

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.

Ingredients

  • 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: This will ensure this quickbread is sweet, yes, but also moist. 
  • Baking soda: This is what’s known as a leavener and will make sure this banana bread with streusel topping rises properly and isn’t overly dense.
  • Salt: I include salt in nearly every baked good. It enhances all other flavors, including sweet. 
  • Bananas: Perfect for using up ripe bananas, this homemade banana bread will taste best with bananas that are overly ripe. These will be sweetest and have the best banana flavor.
  • Buttermilk: This will add a nice tang. If you don’t have buttermilk, you can find some substitutions here.
  • 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: Instead of extract, you could use an equal amount of vanilla bean paste.
  • Walnuts, pecans, chocolate chips or shredded coconut: These add-ins are totally optional but entirely delicious. You can use one or two of them or none!

See the recipe card for full information on ingredients and quantities.

How to Make Banana Bread with Streusel Topping

Learn how to make the best banana bread with a sweet, crumbly streusel topping in just a handful of easy steps.

  1. Preheat the oven to 350ºF. Line a loaf with parchment paper and grease with cooking spray.
  2. Whisk the dry ingredients together. Add the flour, sugar, baking soda and salt to a large bowl and whisk.
Dry ingredients in a large glass mixing bowl and peeled bananas in another glass mixing bowl.
  1. Combine the wet ingredients. In another bowl, mash the bananas and then whisk in the buttermilk, eggs, melted butter and vanilla extract.
  2. 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.
Banana bread batter in a large glass mixing bowl.
  1. 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.
Banana bread batter in a loaf pan topped with streusel.
  1. 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.

Kelly’s Recipe Tips

  • Use Super-Ripe Bananas: 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: 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.
  • For the Streusel: The key is to use cold butter for the streusel, and then you won’t need to refrigerate it.

Storage and Freezer Tips

Store the banana bread in an air-tight container or wrapped in plastic wrap in the fridge for up to 5 days. 

You can also freeze the bread for up to 6 months. Wrap it in a layer of plastic wrap and foil before placing it in a zipper-lock freezer bag. Thaw it in the fridge overnight before eating. 

Frequently Asked Questions

Can I use frozen bananas for this recipe?

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). 

Can I make this recipe into muffins?

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.

Why did my banana bread sink in the middle?

Baking banana bread with a classic, buttery streusel topping should be easy peasy…and the bread definitely shouldn’t sink in the middle. If it does, your oven might be running too hot (this would lead to the bread’s edges setting before the middle cooks).

A loaf of banana bread sliced on a wooden cutting board.

More Banana Bread Recipes You’ll Love

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Breakfast

Banana Bread with Streusel Topping

Up your quickbread game with this recipe for extra-moist Banana Bread with 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!
Author: Kelly Senyei
5 from 3 votes
Banana Bread with Streusel Topping
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

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

Calories: 387kcal, Carbohydrates: 62g, Protein: 5g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 71mg, Sodium: 372mg, Potassium: 217mg, Fiber: 2g, Sugar: 30g, Vitamin A: 450IU, Vitamin C: 3.9mg, Calcium: 24mg, Iron: 1.9mg

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Recipe adapted from Cook's Illustrated.


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Comments

  1. 5 stars
    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!!

  2. 5 stars
    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!

  3. 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.

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