Banana Streusel Bread
A moist and tender banana bread topped with a sweet, crunchy streusel topping.
Servings: 8
Ingredients
Banana Bread
- 4 tablespoons of butter, softened
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/4 teaspoon of salt
- 1 large egg
- 2 tablespoons of sour cream
- 1 cup of all purpose flour
- 2 large overly ripe bananas, mashed smooth
Streusel Topping
- 1/2 cup of all purpose flour
- 1/2 cup of brown sugar
- 3/4 teaspoon of ground cinnamon
- a pinch of sea salt
- 3 tablespoons of butter, cold
- 1 tablespoon of coarse sugar (for topping)
Instructions
- Preheat your oven to 350 degrees
- Grease and line a 9”x5” loaf pan with parchment paper
- In a large bowl, whisk 4 tablespoons of softened butter with 1/4 cup brown sugar, 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of cloves, 1/4 teaspoon of salt, 1 large egg and 2 tablespoons of sour cream until smooth
- Add 2 large overly ripe mashed bananas into the bowl and mix until evenly distributed
- Whisk in a cup of all purpose flour and a teaspoon of baking powder until mostly combined
- Transfer the mixture into the prepared loaf pan
- In a small dish, cut 3 tablespoons of cold butter into 1/2 cup of all purpose flour, 1/2 cup of brown sugar, 3/4 teaspoon of ground cinnamon and a pinch of salt until the butter is evenly distributed and in pea sized pieces
- Transfer the streusel topping over the batter and sprinkle a tablespoon of coarse sugar over the streusel
- Bake for 40-45 minutes or until a toothpick will come out of the center dry
- Allow the loaf to cool for 15 minutes in the loaf pan placed over a cooling rack and then transfer the loaf directly into the cooling rack to continue cooling
- Enjoy warm or at room temperature