February 21, 2015

Banana Bread with Crunchy Streusel Topping

I have been buying bananas at the grocery store each and every week for the past few months.  I have been waiting for some extra bananas to be sitting on the counter at the end of the week, but they have been getting eaten up . . . so, last week I bought extra bananas on purpose.  I had no intention of eating these bananas.  All I wanted was some warm banana bread. 
I used one of my favorite Banana Muffin Recipes and adapted it slightly with the ingredients I had in my fridge.  I love this recipe because it makes a light and tender bread and who doesn't love a buttery sweet streusel topping.  Plus, it has some wheat flour in it, less butter and slightly less sugar (even with the streusel topping) than a lot of banana bread recipes.  You could even cut back on the sugar in the streusel topping if you would like.  

If you have any ripe bananas sitting on your counter, you should make this for Breakfast tomorrow morning.  
Banana Bread with Crunchy Streusel Topping
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. mashed bananas (2 1/2 - 3 bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 egg
1 tsp. vanilla
1/3 c. buttermilk

Streusel Topping
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1 tsp. cinnamon
1 Tbl. cold unsalted butter

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, vanilla and buttermilk until smooth.  Add wet ingredients to dry and stir together until just combined.

Pour batter into a greased 9x5-inch loaf pan.  For the topping: Combine brown sugar, flour and cinnamon.  Add the cold butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand.  Sprinkle topping over loaf.  Bake for 42-45 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.   



  1. I love banana bread. This looks so good Jenn!

  2. I always buy specific bananas for banana bread :) this bread looks so delicious, and now I'm totally craving it!

  3. I just made this recipe today and substituted the wheat flour for spelt flour & added toasted pecans in the topping, the recipe was so delicious, I am saving it & it will be my go to whenever I have ripe bananas :) thank you for sharing!

  4. Jenn- no buttermilk or wheat flour on hand! What do u suggest as substitutes?

    1. You could try using all-purpose flour in place of the wheat and then mix 1/3 cup regular milk with 1 teaspoon of vinegar or lemon juice for the buttermilk. I haven't tried using all-purpose flour in place of the wheat flour and it might change the texture slightly, but it should still turn out delicious.

  5. The Best I have ever made!!!! No whole wheat flour, so I used all all-purpose and increased the butter by one Tablespoon. Also had no buttermilk but the milk and vinegar works fine, I have used this alot and always works. Thank you so much, I have the whole wheat flour on my list to pick up for next time.

  6. can this recipe be use for muffins?

  7. This recipe was delicious never made banana bread before but this was it! I definitely will be making this again. I did not have buttermilk on hand or wheat flour so I just substituted the ingredients like above. It so moist, I love it!


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