Introduction

This Banana Bread with Streusel Topping is a delicious twist on the classic recipe, bringing a crunchy, sweet layer that perfectly complements the moist, banana-filled loaf. The addition of a maple glaze adds a touch of sweetness and a beautiful finish, making it a perfect treat for breakfast or an afternoon snack.

A loaf of crumb cake is shown on a piece of parchment paper over a wire cooling rack. The cake has two visible layers: a dense, light brown crumb cake base with small dark spots inside, and a crumbly, golden brown streusel topping generously covering the top. A white glaze is drizzled unevenly over the streusel layer, dripping slightly down the sides. Two slices are cut and lie in front of the loaf, showing the same layered texture. In the foreground, there is a white plate with a single thick slice of the crumb cake on it, slightly blurred. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the streusel topping:

¾ cup all purpose flour
1 tsp cinnamon
¼ cup granulated sugar
⅓ cup brown sugar
6 tbsp unsalted butter, melted
½ tsp kosher salt (Diamond Crystal brand)

For the banana bread:

1½ cups all purpose flour
¾ tsp baking soda
1 tsp kosher salt (Diamond Crystal brand)
6 tbsp unsalted butter, melted
2 tbsp olive oil
½ cup granulated sugar
½ cup brown sugar
¼ cup sour cream, room temperature
1 large egg, room temperature
1 tbsp vanilla extract
1 cup mashed overripe bananas

Additional:

1 tbsp maple cinnamon sugar (The Spice House brand)
½ cup chopped pecans

For the maple glaze:

½ cup sifted powdered sugar
1 tbsp whole milk
2 tbsp maple syrup

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a loaf pan with parchment paper and lightly spray it with non-stick cooking spray.
Step 2: In a medium bowl, combine all the streusel topping ingredients—flour, cinnamon, granulated sugar, brown sugar, melted butter, and salt. Mix until the mixture resembles wet sand. Place in the refrigerator until needed.
Step 3: Whisk together the dry ingredients for the bread in a large mixing bowl: 1½ cups flour, baking soda, and salt.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, mix the melted butter, olive oil, granulated sugar, and brown sugar on medium speed for 1 minute.
Step 5: Add the sour cream, then the egg and vanilla extract, mixing well to combine.
Step 6: Stir in the mashed bananas on low speed until just combined.
Step 7: Gradually add the dry ingredients to the wet mixture, mixing until incorporated but not overmixed.
Step 8: Pour half of the batter into the prepared loaf pan. Sprinkle the maple cinnamon sugar and chopped pecans evenly over the batter.
Step 9: Pour the remaining batter over the pecans and sugar, smoothing the top gently.
Step 10: Remove the streusel topping from the fridge and evenly sprinkle it over the batter.
Step 11: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Step 12: While the bread cools slightly, whisk together the maple glaze ingredients: powdered sugar, whole milk, and maple syrup in a small bowl.
Step 13: Pour the glaze over the warm banana bread. Allow it to cool completely before slicing and serving.

Tips & Variations

For extra moisture, substitute half of the sour cream with Greek yogurt.
Try swapping pecans for walnuts or adding chocolate chips for a richer flavor.
Use a juice extractor or fork to mash bananas thoroughly for a smoother batter.
If you prefer a less sweet topping, reduce the brown sugar in the streusel by half.

Storage

Store the banana bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to a week, or freeze for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

The image shows a loaf cake with two slices cut and placed in front of it on a piece of parchment paper over a wire rack. The cake is brown and has a crumbly crunchy top layer covered with light-colored icing dripping down the sides. The background has a white marbled texture. In the foreground, a white plate holds another slice of the cake, and a glass of milk is visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well as long as they are fully thawed and mashed before mixing into the batter.

Is it okay to skip the streusel topping?

Absolutely! The bread will still be delicious without the streusel, but the topping adds a delightful crunch and extra flavor.