Banana Streusel Bread Recipes

BANANA BREAD WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 350ºF.
• Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.
• Whisk together the flour, sugar, baking soda and salt in a bowl. Set aside.
• Mix mashed bananas, buttermilk, eggs, melted butter and vanilla in a medium bowl.
• Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky. Stir in any desired add-ins.
• Scrape batter into prepared loaf pan.
• Prepare the streusel topping by combining all ingredients in a bowl and using a fork to cut the butter evenly into the dry ingredients.
• Sprinkle the streusel topping over the unbaked loaf.
• Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
• Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to continue cooling. Slice and serve.

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

BANANA STREUSEL BREAD

Steps:

• Preheat oven to 350°F (180°C).
• In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
• In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
• Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
• Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
• Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

STREUSEL TOPPED BANANA NUT BREAD

Steps:

• Combine first three ingredients for streusel topping.
• Cut in butter with a pastry blender until crumbly.
• Chill streusel.
• Beat banana and next 3 ingredients in a large mixing bowl just until smooth.
• Don't overmix.
• Combine dry ingredients.
• Add to banana mixture
• Stir just until moistened.
• Stir in pecans and vanilla.
• Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2.
• Sprinkle each loaf evenly with streusel topping.
• Bake at 350 for 35 min or until knife comes out fairly clean.
• Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack.
• You can put back in pans for gift giving.
• (I omit the step of taking out of pans and it has worked out fine).

MOIST BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

BANANA BREAD WITH OAT-STREUSEL TOPPING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.