Banana Bread with Streusel Topping

Banana Bread with Streusel Topping

Departing from a traditional banana bread recipe wasn’t hard once I decided to marry my favorite streusel topping from my New York Style Coffeecake with my mom’s banana bread. I also decided, unlike my coffeecake, which has the streusel only on the top, to also place a layer of this goodness in-between. I think I knocked it out of the park when I saw my own kids’ eyes shoot up when taking their first bites.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: banana, banana bread, streusel topping

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings:

Calories: 460kcal

Author: Sharon Knott

Ingredients

Crumb Topping

½ cup dark brown sugar
¼ cup granulated sugar
1 tablespoon ground cinnamon
¼ teaspoon salt
8 tablespoons butter (1-stick melted)
1¼ cup all-purpose flour

Banana Bread

1½ very ripe bananas (the riper, the better)
½ cup granulated sugar
4 teaspoons butter (½ stick- melted)
½ teaspoon vanilla extract
1 egg
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

Instructions

Crumb Topping

In a small bowl, mix dark brown sugar, flour, ground cinnamon and salt.
Stir in the melted butter with a fork, then fold in flour making sure to keep the topping in large pieces. If you over blend it will look more like a paste. Set aside.

Banana Bread

Preheat oven to 350 °F. Spray a loaf pan or butter and lightly flour it.
In a separate bowl from the crumb topping mixture, combine flour, salt, baking soda and cinnamon. Set aside.
Beat the butter, banana and granulated sugar on high speed until smooth and creamy, add egg and vanilla and continue to beat until mixed. Be sure to scrape down the sides of the bowl.
Add the dry ingredients to the batter and mix just until blended. Over blending will result in a heavier cake.
Pour half of mixture in loaf pan and distribute evenly to the edges. Place half of the crumb topping on.
Pour remaining batter gently on the top of the streusel, moving the batter to edges with a knife, being careful not to pull the layer of streusel in with it.
Pour remaining streusel on the top and distribute evenly.
Bake in oven for 60-70 minutes.
Tip: I usually loosely cover the loaf pan after 45 minutes so the topping doesn't brown too much.

Nutrition