Banana Bread with Streusel Crumb Topping is a deliciously moist and tender bread packed with ripe banana flavor, topped with a crunchy, buttery crumb that adds the perfect touch of sweetness and texture. It’s the kind of treat that smells amazing while baking and draws everyone into the kitchen.
I love making this banana bread when I have a few overripe bananas lingering on the counter. The streusel topping is my favorite part—it gives a little crunch and crumbly sweetness that makes every bite extra special. Sometimes I mix in a sprinkle of cinnamon to the topping for a cozy twist.
This banana bread is wonderful warm, straight from the oven, with a pat of butter melting on top or sliced up for breakfast with a cup of coffee. It’s great for sharing with friends or just enjoying on your own while curled up with a good book. To me, it’s a simple pleasure that turns an ordinary day into a cozy moment.
Key Ingredients & Substitutions
Ripe Bananas: Use bananas with lots of brown spots or fully browned skin. They mash easily and give the best flavor and sweetness. If you’re out of bananas, you might try mashed pumpkin or applesauce, but it will change the taste.
Butter: Butter adds richness to both the bread and topping. For a dairy-free option, swap with coconut oil or a neutral-tasting vegetable oil.
Buttermilk or Yogurt: These add moisture and a slight tang to the bread. If you don’t have buttermilk, mix 1/4 cup milk with 1 teaspoon vinegar and let it sit for 5 minutes before using.
Flour: All-purpose flour works best here for a tender crumb. For a healthier twist, try substituting half with whole wheat flour, but your bread may be a bit denser.
Streusel Topping: The cold butter mixed with sugar and flour creates that crumbly crunchy texture. If you want a nutty touch, sprinkle some chopped nuts in the streusel.
How Do You Make the Streusel Crumb Topping Perfectly Crumbly?
The secret to a great streusel is cutting cold butter into dry ingredients right before baking so it melts and bakes into delicious crumbs.
- Chill your butter well and cut into small cubes.
- Mix sugar, flour, and cinnamon thoroughly first.
- Use your fingers or a pastry cutter to rub the butter into the dry mix until you get pea-sized clumps.
- Don’t over-mix or the crumbs will turn doughy.
- Sprinkle it evenly on the batter and bake immediately.
Keep an eye on the topping during baking — if it browns too fast, tent the loaf with foil for the rest of the time. This keeps the crumbs crisp without burning.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it bakes the bread evenly without overflowing.
- Mixing bowls – one for dry ingredients and one for wet; keeps things organized and easy.
- Whisk or fork – helps combine dry ingredients smoothly.
- Electric mixer or hand whisk – makes creaming butter and sugar faster and fluffier.
- Pastry cutter or fingers – for mixing the cold butter into the streusel topping until crumbly.
- Toothpick or cake tester – to check if the bread is baked through.
- Cooling rack – let your bread cool completely without getting soggy underneath.
Flavor Variations & Add-Ins
- Mix in chopped nuts like pecans or walnuts into the batter or streusel for extra crunch and flavor.
- Add a handful of chocolate chips to the batter for chocolate lovers.
- Swirl in a tablespoon of peanut butter or Nutella before baking to add richness.
- Sprinkle a pinch of ground nutmeg or ginger into the batter or streusel for warm, spicy notes.
Banana Bread with Streusel Crumb Topping
Ingredients You’ll Need:
For the Banana Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (60ml) buttermilk or plain yogurt
For the Streusel Topping:
- 1/3 cup (65g) granulated sugar
- 1/3 cup (40g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons (56g) unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on preparation time. You’ll need to bake it for 60 to 70 minutes. Then let it cool for around 15 minutes before slicing. Altogether, plan for about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps distribute everything evenly.
3. Cream Butter and Sugar:
In a larger bowl, use a hand mixer or stand mixer to beat the softened butter and sugar until the mixture becomes light and fluffy. This adds air for a tender bread.
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the vanilla extract after the eggs are combined.
5. Combine Bananas and Buttermilk:
In a separate bowl, mix the mashed bananas with the buttermilk or yogurt.
6. Mix Everything Together:
Alternate adding the dry ingredients and the banana mixture into the butter mix. Start and end with the dry ingredients. Stir gently after each addition just until everything is combined. Avoid overmixing to keep the bread tender.
7. Pour Batter and Prepare Streusel:
Pour the batter into your prepared loaf pan and smooth the top. To make the streusel topping, mix sugar, flour, and cinnamon in a small bowl. Add cold butter pieces, then use your fingers or a pastry cutter to mix until the mixture is crumbly with pea-sized bits.
8. Add Streusel and Bake:
Sprinkle the streusel evenly over the banana bread batter. Bake for 60-70 minutes. Check doneness by inserting a toothpick into the center — it should come out clean. If the streusel browns too fast, cover loosely with aluminum foil after about 40 minutes.
9. Cool and Serve:
Let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Can I Use Overripe or Frozen Bananas?
Yes! Overripe bananas with brown spots work best for sweetness and flavor. If using frozen bananas, thaw them completely and drain any excess liquid before mashing to avoid a too-wet batter.
Can I Substitute the Butter in the Streusel Topping?
Absolutely! You can use coconut oil or a plant-based margarine for a dairy-free version. Just make sure it’s cold so the topping stays crumbly and crisp when baked.
How Should I Store Leftover Banana Bread?
Store leftover banana bread in an airtight container at room temperature for 2-3 days. For longer storage, wrap it well and freeze for up to 3 months. Thaw at room temperature before serving.
Can I Add Nuts or Chocolate Chips?
Definitely! Stir in chopped nuts like walnuts or pecans, or chocolate chips into the batter before baking for extra flavor and texture. You can also sprinkle some on top before adding the streusel.