This Streusel Banana Bread recipe is a rich and decadent banana bread recipe with a good layer of streusel baked in and sprinkled on top too.
Streusel Banana Bread
I have so many great banana bread recipes on my website (In Your Face Banana Bread is my favorite), but I have never had a streusel banana bread added to RecipeGirl. Not seeing any reason to re-create the wheel, I did a search for a recipe that interested me. This is a recipe for streusel banana bread that I tried from the old Martha Stewart Living magazine. It’s a good one, but I have some funny observations about it in the notes below. Read on!
🛒 Ingredients Needed:
- unsalted butter
- all purpose flour
- light brown sugar
- ground cinnamon
- baking soda and kosher salt
- chopped pecans
- granulated white sugar
- eggs
- vanilla extract
- buttermilk
- mashed ripe bananas
✏️ How to make Streusel Banana Bread:
*The complete, printable recipe is in the recipe card at the end of this post.
Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
PREPARE THE STREUSEL:
In a bowl, combine the flour, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and the mixture is evenly moistened.
PREPARE THE BREAD:
- In a large bowl, whisk together the flour, baking soda and salt. In another bowl, whisk together the butter, granulated sugar, eggs, vanilla and buttermilk. Stir in the bananas. Add the wet mixture to the flour mixture. Stir together until just combined. Spoon half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter, then sprinkle the remaining streusel evenly over the top.
- Bake until golden brown and a tester inserted into the center comes out clean, about 1 hour and 15 minutes. If the top is browning too quickly, tent with foil. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack using the parchment paper. Let it cool completely before serving.
➡️ Tips and Substitutions:
- It’s okay to leave out the nuts, if you’re allergic or if you’re not a nut family!
- Since you only need 1/3 cup buttermilk, you may not wish to buy a whole container of buttermilk. Make your own! Measure out 1/3 cup of buttermilk, and then add 1/3 tablespoon of lemon juice to it. Let it sit for 10 minutes, and then you have buttermilk!
- You can absolutely make this banana bread recipe without any streusel at all.
❤️ What I Love About This Recipe
- It tastes like cake.
- The funny thing about this Martha Stewart Living recipe is that the streusel kind of baked into the bread. It was not visible after slicing. I will note, however, that I think the added streusel baked into the bread really made it more decadent and delicious.
- I love the chunky streusel on top.
Favorite Banana Bread Recipes:
Streusel Banana Bread
Ingredients
STREUSEL:
- 6 tablespoons unsalted butter, at room temperature
- ¾ cup all purpose flour
- ⅓ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ cup chopped pecans
BREAD:
- 1½ cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
- 3 medium (1 cup) very ripe bananas, mashed
Instructions
- Preheat the oven to 350℉. Spray a 9×5-inch loaf pan with nonstick spray. Line with parchment paper, leaving a 1-inch overhang on the long sides.
PREPARE THE STREUSEL:
- In a bowl, combine the flour, brown sugar, cinnamon and salt. Stir in the butter and pecans until small clumps form and the mixture is evenly moistened.
PREPARE THE BREAD:
- In a large bowl, whisk together the flour, baking soda and salt. In another bowl, whisk together the butter, granulated sugar, eggs, vanilla and buttermilk. Stir in the bananas. Add the wet mixture to the flour mixture. Stir together until just combined. Spoon half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter, then sprinkle the remaining streusel evenly over the top.
- Bake until golden brown and a tester inserted into the center comes out clean, about 1 hour and 15 minutes. If the top is browning too quickly, tent with foil. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack using the parchment paper. Let it cool completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
