Introduction

This Cinnamon Streusel Banana Bread combines the warm spices of cinnamon with moist, ripe bananas topped with a crunchy streusel. It’s a comforting treat perfect for breakfast, snack, or dessert.

A close-up view of a thick slice of brown crumb cake with a moist, fine texture and a darker crumbly top layer that looks crunchy and coarse; the main body of the cake is a lighter brown with tiny specks, sitting on a white marbled surface with a few cinnamon sticks beside it and a blurred white container in the background, a blurred slice of the same cake is in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp unsalted butter, cold
1/2 cup brown sugar
1/2 cup all purpose flour (for streusel)
1 tsp cinnamon (for streusel)
1/4 tsp salt (for streusel)
1/2 cup unsalted butter, softened (for bread)
1 1/4 cup granulated sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 cup very ripe mashed bananas (about 2 large bananas)
3/4 cup buttermilk, at room temperature
1 3/4 cups all purpose flour (for bread)
2 tsp cinnamon (for bread)
1 tsp baking soda
3/4 tsp salt (for bread)

Instructions

Step 1: Prepare the streusel by combining the cold butter, brown sugar, flour, cinnamon, and salt in a small bowl. Use your fingers to mash everything together until large crumbles form. Chill the streusel in the fridge while you make the banana bread.
Step 2: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. This step is crucial for proper baking and easy removal.
Step 3: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
Step 4: Add the eggs and vanilla extract, mixing for about one minute until the mixture is pale and fluffy.
Step 5: Mix in the mashed bananas and buttermilk until well combined.
Step 6: Add the flour, cinnamon, baking soda, and salt to the wet ingredients. Mix until just combined and no streaks of flour remain.
Step 7: Pour the batter into the prepared loaf pan. Evenly sprinkle the chilled streusel over the top, covering the entire surface.
Step 8: Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
Step 9: Let the bread cool in the pan for 30 minutes, then transfer it to a cooling rack to cool completely. The bread tastes best when fully cooled but can be enjoyed warm.

Tips & Variations

Use very ripe bananas for maximum sweetness and moisture.
Substitute buttermilk with plain yogurt or milk plus a teaspoon of lemon juice if needed.
Add chopped nuts like walnuts or pecans to the batter for extra crunch.
If you prefer, swap cinnamon for pumpkin pie spice or nutmeg for a warm twist.

Storage

Store leftover banana bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly and freeze for up to three months. Reheat slices gently in a toaster or microwave for best results.

How to Serve

A close-up view of a single slice of crumb-topped cake lies flat on a white marbled surface. The cake features two main layers: a dense, moist brown layer at the bottom with a slightly speckled texture, and a thick, golden-brown crumbly top layer with coarse sugar crystals scattered across the surface, adding texture and sparkle. Around the cake slice, there are hints of additional cake pieces and a wooden bowl filled with fine ground cinnamon, along with a star anise resting nearby, all placed on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread without the streusel topping?

Yes, the banana bread will still be delicious without the streusel, though the topping adds a delightful crunch and extra cinnamon flavor.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar, left to sit for 5 minutes. This helps mimic the acidity of buttermilk, keeping the bread tender.