Incredibly-moist banana bread topped and a wonderful cinnamon streusel topping! Does it get any better than that?
If you like cinnamon streusel, and you like banana bread, you will LOVE this bread! It is SO good!!
It’s no secret we’re big fans of banana bread around here. So I make banana bread pretty frequently. But when I made this Cinnamon Streusel Banana Bread the other day the guys went crazy!
I think this one might even fall into the comfort food category, and that’s always a god thing! This is just one of those recipes that you can make over and over again and enjoy every single time.
Hope you really like it!
There will be a light crunchy streusel coating that you cut through on your way to the super-moist banana bread. Together they are wonderful!
This time I made my Cinnamon Streusel Banana Bread in 5 x 3 inch mini loaf pans, although I have made this recipe in all sizes and it turns out great every single time.
Feel free to make whatever size you like best. 🙂
Cinnamon Streusel Banana Bread
1/3 cup baking all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1 cup sugar
1/2 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (I rarely measure the bananas. Just use 3 to 4 good size bananas.)
1/2 cup buttermilk
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1. Heat oven to 350 degrees F. Grease bottoms of 4 mini loaf pans, or 2 loaf pans, 8 1/4 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches.
2. In a small bowl, stir streusel ingredients until crumbly; set aside.
3. In a large bowl mix sugar and butter. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda, cinnamon and salt until just moistened. Pour into pans. Sprinkle the streusel mixture over the batter. Gently press mixture into batter just a bit so it will stick well and bake into loaves.
4. Bake Mini Loaves about 40 minutes, 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 15 minutes. Gently loosen sides of loaves from pans, remove from pans and place top side up on a wire rack. Cool completely about 2 hours, before slicing. Store in an air-tight container at room temperature up to 4 days, or refrigerate up to 7 days.
Makes 20-24 Servings