There’s something about waking up to the smell of baking banana bread that makes the whole day feel softer. This banana bread, topped with an irresistibly crunchy brown sugar streusel, is my go-to comfort food when mornings feel rushed or a little too quiet. I remember the last time I made it, I was halfway through squeezing in emails and breakfast when the aroma pulled me away, almost like a gentle nudge to slow down. The streusel crackled under my fork, the sweet cinnamon notes mingling with the tender, moist crumb of the bread. It wasn’t perfect—the streusel was a bit uneven in spots, but honestly, that little imperfection made it feel homemade and real. Somewhere between the first and second slice, I realized this wasn’t just banana bread. It was a small moment of calm squeezed into a busy day.
- The brown sugar streusel adds a sweet crunch that contrasts beautifully with the soft banana bread beneath.
- This loaf manages to be both moist and dense, which means it holds up well for snacking throughout the week.
- It’s simple — and that’s kind of the point. No complicated steps or fancy ingredients, just good, honest baking.
- Throwing in walnuts is optional. I usually skip them if I’m in a hurry or if the texture feels just right without.
If you’re worried about timing, don’t stress too much about the exact bake time. I’ve found that your oven might shift things slightly, so the toothpick test is your best friend here. Also, if you’re not a fan of cinnamon, you can always leave it out of the streusel. The bread still holds its charm without it.
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The Best Banana Bread With Brown Sugar Streusel
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful banana bread topped with a sweet and crunchy brown sugar streusel, perfect for breakfast or a snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup sour cream
1/2 cup chopped walnuts (optional)
For the brown sugar streusel:
1/3 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, cold and cut into small pieces
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together 1 1/2 cups flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the mashed bananas and sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped walnuts if using.
In a small bowl, prepare the brown sugar streusel by combining 1/3 cup brown sugar, 1/4 cup flour, and ground cinnamon. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Pour the banana bread batter into the prepared loaf pan and spread evenly.
Sprinkle the brown sugar streusel evenly over the top of the batter.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
For this recipe, no special kitchen gadgets are necessary—just a sturdy loaf pan and a reliable oven. It’s the kind of baking that feels accessible even when you’re juggling a million tasks. I like to serve it warm with a pat of butter or alongside a cup of coffee. Sometimes, I’ll spread a thin layer of cream cheese for a tangy twist that balances the sweetness. If you want to switch things up, you can swap the walnuts for pecans or skip the nuts altogether. I haven’t tested it, but I suspect adding a handful of chocolate chips could be a nice surprise as well.
FAQ
Can I freeze this banana bread? Yes, it freezes well for up to three months. Just wrap it tightly and thaw at room temperature when ready to enjoy.
Is sour cream necessary? It helps keep the bread moist and tender, but you might experiment with yogurt if that’s what you have on hand.
How ripe should the bananas be? The riper, the better—look for bananas with lots of brown spots. They add natural sweetness and flavor.
Can I make this gluten-free? I haven’t tried it myself, but swapping in a gluten-free flour blend might work with some adjustments.
Give yourself the permission to enjoy this banana bread a little imperfectly, just like those mornings where everything doesn’t go quite according to plan. Once you’ve got a loaf in your hands, you’ll understand what I mean. Go ahead, save this recipe and start your day with a slice of warmth.