Easy Banana Bread with Streusel Topping

This banana bread with streusel topping takes the classic recipe to the next level! Made with ripe bananas and a simple streusel, this moist banana bread recipe is the perfect way to use up a whole bunch of bananas. Whether paired with a cup of coffee or enjoyed on its own, it's a go-to recipe for any banana bread lover!

This banana bread with streusel has everything you love about classic banana bread but elevated with a crumbly, buttery streusel topping.

The bread itself is moist, tender, and packed with sweet banana flavor, while the streusel adds a hint of cinnamon and crunch to every bite (like these cinnamon streusel muffins).

This recipe is to make with simple ingredients, and the topping takes just a couple minutes to mix together.

For more banana recipes, try upside down banana bread, sour cream banana muffins, Nutella banana bread, chocolate banana cupcakes, or banana bars with cream cheese frosting.

Why You'll Love This Recipe

• Easy banana bread recipe- The banana bread batter is made in one bowl. You only need a whisk and a rubber spatula, no electric mixer required!
• Moist and full of flavor- This recipe uses 3-4 bananas for extra moisture and banana flavor. The dark brown sugar in the crumble and batter adds a rich, caramel-like flavor too.
• Crunchy streusel- The crumbly streusel makes this loaf of banana bread even more delicious! It adds more flavor and a crunchy texture to contrast the bread's softness.

Ingredient Notes

Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.

• All purpose flour- Flour is the foundation of the streusel recipe, providing structure and a crumbly texture.
• Granulated sugar and dark brown sugar- These sugars sweeten the streusel and give it a rich, caramelized flavor. Granulated sugar adds a crisp texture, while dark brown sugar brings moisture and a deeper, molasses-like taste. Make sure the brown sugar is moist and clump-free.
• Unsalted butter- Melted butter binds the ingredients and makes the mixture easier to stir together. For the best results, let the melted butter cool slightly before adding it. If it's too hot, the streusel might get greasy or spread while baking.

• Bananas- Always use soft, overripe bananas. Look for bananas with brown spots or fully brown skins. The riper they are, the sweeter and more flavorful your baked goods will taste.
• Oil- I love making banana bread with oil for moisture. Choose a neutral oil like canola or vegetable oil.
• Granulated sugar and dark brown sugar- White sugar sweetens the banana bread and retains moisture. Dark brown sugar adds a subtle caramel flavor. Make sure the brown sugar is moist and not dried out.
• Eggs- Large eggs act as a binder and provide structure. Use room temperature eggs to mix smoothly into the batter. Let them sit out on the counter for 1-2 hours before baking.
• Vanilla extract- Vanilla enhances the flavor with depth and warmth. Use pure vanilla extract or vanilla bean paste for the best flavor.
• White vinegar- The acidity in vinegar helps break down gluten strands, making this banana bread extra soft and tender.
• All purpose flour- Provides structure for the bread. For accuracy, weigh it in grams with a kitchen scale. Over-measuring flour with a measuring cup can lead to dry, dense banana bread.
• Baking powder and baking soda- These leaveners work together to make the loaf rise in the oven. Check their expiration dates to ensure they're still effective.
• Salt- A pinch of fine Kosher or sea salt balances the sweetness perfectly. It might seem like a small amount, but it's important not to skip it!
• Ground cinnamon- Complements the banana's natural sweetness. You can also experiment with other spices like nutmeg, cardamom, or a mix of warming spices.

Ingredient Additions

• Chocolate chips- I love adding chocolate to banana recipes like these chocolate chunk banana muffins! I recommend semi-sweet or dark chocolate chips.
• Nuts- Swirl 1 cup of toasted chopped pecans or walnuts into the banana bread batter before baking.
• Add icing- Whip an icing with ½ cup powdered sugar and a couple tablespoons of heavy cream. Drizzle on top of the cool banana bread. The icing adds sweetness and makes the banana bread taste like coffee cake!

Step by Step Instructions

Before you start, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

Line a 9X5-inch loaf pan (with at least a 1-pound capacity) with parchment paper. Leave enough overhang so you can easily pull the banana bread out of the pan.

Step 1: First, make the streusel by whisking flour, granulated sugar, and brown sugar together in a small bowl. Stir in the melted butter until there are moist crumbs and no dry patches of flour. The crumbles should be pea-sized pieces.

Place the streusel in the refrigerator to chill while you make the banana bread batter.

Step 2: Mash the brown bananas in a large bowl with a fork or potato masher. I prefer the bananas smooth, but you can leave them a little lumpy if you like chunks of banana in your banana bread.

Step 3: Next, whisk the oil, granulated sugar, brown sugar, eggs, vanilla, and vinegar into the mashed bananas until well combined.

Step 4: Add the flour, baking powder, baking soda, salt, and cinnamon. Gently fold them into the wet ingredients with a rubber spatula until just combined.

Step 5: Carefully pour the batter into the prepared loaf pan. Generously sprinkle the streusel on top. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. The streusel on top will be golden brown.

Step 6:  Let the banana bread cool in the hot pan for 10 minutes. Then carefully pull it out of the pan and transfer to a wire rack to cool completely.

Storage Instructions

Let the banana bread with streusel cool completely, then store it in an airtight container or resealable plastic bag. Store it on the counter for up to 5 days.

I recommend lining the bottom of the container with a paper towel so the streusel stays crunchy!

Also, make sure to store the loaf whole instead of sliced so it stays moist longer.

Freezing Instructions

Let the banana bread cool, then wrap it in plastic wrap and a layer of aluminum foil to prevent freezer burn. Place the loaf in a freezer bag or sealed container and freeze for up to 3 months.

You can also slice the banana bread, wrap the pieces in plastic wrap and foil, and freeze them.

Thaw the banana bread overnight in the refrigerator, then bring it to room temperature before serving.

Frequently Asked Questions