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Banana Bread With Streusel – Easy Banana bread recipe made with real banana’s and topped with a buttery brown sugar streusel topping.

This Banana bread with Streusel topping is life changing. Don’t believe me? Make my new Banana Bread with streusel topping recipe and see for yourself!

Its like a coffee cake and your favorite banana bread recipe had a baby and named it banana streusel bread. Especially as we are coming up on Valentine’s day. Sweets are going to start to get old. This Banana bread with streusel topping is the perfect recipe to cut through the monotony of chocolate with some crumbly streusel. This recipe will have you trying to sprinkle streusel on everything, and I’m not mad at it.

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Why you need to make this recipe

Crunchy Streusel- This sweet streusel is so fun. I love a twist on a classic recipe and putting streusel on the top of the banana bread is checking a lot of boxes.
Healthyish– Look I have to say it. If you want something that is a little less calorically dense with some actual nutrients, This is the perfect recipe for you!
Scrumptious Banana Flavor– From the top of the loaf through the center of the loaf and all the way to the bottom, this original recipe is packed full of banana goodness.
No Nuts- I know that some people are huge crunchy walnuts fans. I’m not. (If you are, just add nuts to the recipe and call it a moist banana nut bread. And then go find a person with a nut allergy to point and laugh at.
Less Time- I feel like we are getting into the busy time of year and this recipe has a short baking time that makes it a staple in our house.

Ingredients List – Banana bread with Streusel

Overripe bananas – Not only are they way easier to turn into mashed bananas, but they are have a higher sugar content which helps give lots of banana flavor and will help make this moist banana bread recipe extra moist.
All Purpose Flour – This one should spooned and leveled!
Unsalted Butter- You will need less than a one cup butter, so plan accordingly! Also make sure you bring it to room temperature so that it is soft butter. No cold butter here. (besides the streusel, you want cold cubed butter there)
White Sugar– Just in case you forget 🙂

Pro Tip- I typically make banana bread when I have brown bananas, but if you want to speed the process up, just throw them in a brown paper bag overnight and voila! brown bananas.

How To Make Banana Bread With Streusel

Need some help making the Banana Bread? I have you covered with these awesome tips and tricks for how to make the banana bread! This banana bread is considered to be a quick bread recipe. Meaning, it’s a fast and easy recipe!

Don’t over spray your pan. Make sure your prepared pan has been lightly sprayed.
Use ripe bananas with brown speckles for the best flavor. Overripe bananas are sweeter and add a richer taste to the banana bread.
MAKE SURE that the butter (for the batter) and eggs are at room temperature. This helps in a smoother and more uniform batter during the creaming process.
Be cautious not to over mix the batter once the dry ingredients are added. Overmixing the gluten can make your cake dry and dense.
When pouring the banana bread batter into the pan, use the back of a spoon to evenly spread and ensure the batter reaches all corners.
Use a large-sized bread pan, I used a 9 x5-inch loaf pan The right pan size makes for even baking and a well-shaped loaf.
To check for doneness, insert a toothpick into the center of the loaf. It should come out with a few moist crumbs attached, indicating that the banana bread is perfectly baked. No crumbs might mean it could possible be overbooked!
Keep a close eye on the banana bread after the 55-minute mark, as baking times can vary.
Allow the banana bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack.

How to make the streusel

Next, we are going to be talking about how to make the best streusel there ever is! Follow these tips when you make the full recipe. For the full recipe, scroll down to the bottom to find the recipe card!

Use cold butter cut into pea-sized pieces. The cold temperature helps create a crumbly texture in the streusel.
When combining butter and sugar, use a pastry cutter or your fingers to incorporate them gently. Aim for a coarse, crumbly texture rather than a smooth mixture.
When adding flour and cinnamon, do so gradually. This ensures an even distribution of dry ingredients and prevents clumps in the streusel.
Pay attention to the consistency of the streusel. It should resemble coarse crumbs with small clumps.
Evenly Sprinkle the streusel evenly over the banana bread batter.

Frequently asked questions

How can I tell if the banana bread is done baking?

Use the toothpick test. Insert a toothpick into the center of the loaf; it should come out with a few moist crumbs attached but not wet batter.

What size should the bread pan be for this recipe?

A large-sized bread pan, typically around 9×5 inches, is recommended. Using the right pan size ensures even baking and a well-shaped loaf.

Can I make this banana bread recipe without the streusel topping?

Yes, you can skip the streusel topping if you prefer a simpler banana bread. Just follow the recipe for the banana bread batter and bake accordingly.

Can I use shortening instead of butter in the streusel?

While butter is recommended for its flavor, you can use shortening as a substitute. Keep in mind that it might affect the taste and texture of the streusel.

Storing And Freezing

To store Banana Bread With Streusel, for the best results allow it to cool completely before wrapping it tightly in plastic wrap or aluminum foil to prevent air exposure. Place the wrapped loaf or individual slices in an airtight container or a resealable plastic bag and store it at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week or freeze for several months, ensuring proper wrapping to prevent freezer burn.

Freezing – Banana bread with Streusel

To freeze Banana Bread With Streusel , ensure it is completely cooled, then wrap the loaf tightly in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped bread in a resealable plastic bag or an airtight container, and label it with the date. Freeze for up to three months, thawing slices as needed.

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