Description
This Banana Bread with Cinnamon Streusel is a moist, flavorful quick bread bursting with ripe banana goodness, enhanced by a sweet and crunchy cinnamon streusel topping. Perfect for breakfast, snacks, or dessert, this recipe combines simple pantry ingredients to create an irresistible treat with a tender crumb and delightful texture.
Ingredients
Scale
Banana Bread
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- 1 ½ cups all-purpose flour
Cinnamon Streusel
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Make the Batter: In a large mixing bowl, mash the ripe bananas thoroughly. Stir in the melted unsalted butter until combined. Add the granulated sugar, beaten egg, and vanilla extract, mixing well after each addition.
- Add Dry Ingredients: Sprinkle the baking soda and a pinch of salt over the mixture, then gently fold in the all-purpose flour until just incorporated, being careful not to overmix to keep the bread tender.
- Prepare the Cinnamon Streusel: In a separate small bowl, combine brown sugar, all-purpose flour, and ground cinnamon. Cut in the cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the banana bread batter into the prepared loaf pan and evenly sprinkle the cinnamon streusel mixture over the top. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas with plenty of brown spots for the best flavor and sweetness.
- Don’t overmix the batter; overmixing can make the bread tough.
- Check the bread at 60 minutes and adjust baking time as needed depending on your oven.
- The cinnamon streusel topping adds a delightful crunchy texture, but you can omit it if preferred.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
