Streusel Topped Banana Nut Bread
Elevate your banana bread game with this Streusel Topped Banana Nut Bread, a delightful spin on a classic favorite! This moist, tender loaf is packed with the natural sweetness of ripe bananas, the crunch of chopped walnuts or pecans, and a hint of rich vanilla. The crowning touch? A buttery cinnamon streusel topping that bakes to golden perfection, adding irresistible texture and flavor. Perfect for breakfast, dessert, or a midday snack, this easy-to-follow recipe comes together in just 15 minutes of prep time and fills your kitchen with the warm, comforting aroma of freshly baked banana bread. Whether you’re entertaining guests or treating yourself, this recipe delivers the ultimate combination of cozy and indulgent.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 pieces eggs
- 1 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups chopped walnuts or pecans
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups brown sugar (for streusel)
- 1 teaspoons ground cinnamon (for streusel)
- 3 tablespoons unsalted butter, cubed and cold (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Stir in the granulated sugar, brown sugar, and melted butter.
Add the eggs and vanilla extract to the banana mixture, mixing until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently fold in the chopped walnuts or pecans.
Pour the batter into the prepared loaf pan and spread it evenly.
To make the streusel topping, combine the all-purpose flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter and use a fork or your hands to mix until crumbly.
Sprinkle the streusel evenly over the banana bread batter.
Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 2626 mg | 114% | |
| Total Carbohydrate | 561.8 g | 204% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 281.6 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2272 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
