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Banana Bread with Streusel Topping

Banana bread with streusel topping: a moist loaf baked until set, crowned with a thick layer of buttery cinnamon crumbs. The crunchy top contrasts with a tender banana crumb, giving you that bakery-style slice every time.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 bananas Ripe, mashed
  • 0.5 cup butter melted
  • 0.75 cup sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
For the streusel topping
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 3 tbsp butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep oven and loaf pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so it’s ready for the batter and streusel.
Make the streusel topping
  1. Mix all-purpose flour, brown sugar, cinnamon, and salt together until evenly combined.
  2. Cut in the cold cubed butter with fingers or a pastry cutter until large crumbles form, then refrigerate so the topping stays crumbly.
Make the banana bread batter
  1. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth.
  2. Fold in all-purpose flour, baking soda, salt, and cinnamon until just combined, leaving no dry streaks.
  3. Pour batter into the prepared loaf pan and top generously and evenly with all the streusel.
Bake
  1. Bake at 350°F for 60–70 minutes until the streusel is golden and a toothpick inserted in the center comes out clean, watching for the crunchy top color as a visual cue.

Notes

Pro tip: refrigerate the streusel long enough for the butter to stay cold, which helps it bake into larger crunchy crumbs instead of a paste. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a lower-sugar option, use a 1:1 baking sugar substitute in place of the sugar.