Banana Bread with Streusel Topping

Banana Bread with Streusel Topping


  • Banana Bread with Streusel Topping
  • Streusel:
  • ½ cup pecan pieces
  • ¼ cup dark brown sugar
  • ½ cup flour
  • 2 tablespoons cold butter, cut in small cubes
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon fresh ground nutmeg
  • ¼ teaspoon vanilla
  • ¼ teaspoon salt
  • Banana Bread:
  • 1 ½ cups sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • ½ cup vegetable oil
  • 4 soft, bananas, peeled and roughly mashed
  • ½ cup pecans, chopped
  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 teaspoon salt


Preheat oven to 350 degrees. Grease a loaf pan and set aside.

In a food processor, add all the streusel ingredients and quickly pulse until coarsely combined. Place in refrigerator until ready to use.

In a mixing bowl add sugar, eggs, and vanilla and mix 3-4 minutes until lightened in color. Reduce speed to low and slowly drizzle in the oil, whisking just until combined. Add the banana mash and whisk until combined. Add remaining ingredients and mix well. Do not over mix.

Add the batter to loaf pan and sprinkle the streusel topping evenly over the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few crumbs. Remove and allow to cool for 20 minutes. Run a knife around the banana bread and invert onto a wire rack to completely cool. The bread is always better the next day, or serve right away.



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