Elevate your banana bread with a sweet crumbly streusel topping!
Course: Bread, Breakfast
Cuisine: American
Servings: 12
Author: Cooking Mamas
Ingredients
STREUSEL:
6T.unsalted butterroom temperature
3/4c.all-purpose flour
1/3c.brown sugarpacked
1tsp.ground cinnamon
1/2tsp.kosher salt
1/2c.chopped pecans
BANANA BREAD:
1 1/2c.all-purpose flour
3/4tsp.baking soda
1/4tsp.kosher salt
1/2c.unsalted buttermelted
1c.granulated sugar
2lg. eggsroom temperature
1tsp.vanilla extract
1/3c.buttermilk
3very ripe bananasmashed
Instructions
Preheat oven to 350 degrees. Butter a 9x5-inch loaf pan and line with parchment paper, leaving a 1-inch overhang on long sides.
STREUSEL: In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated up to 3 days.)
BANANA BREAD: In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together melted butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in the flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of the batter into the prepared pan. Sprinkle half of the streusel evenly over the batter. Add the remaining batter, then sprinkle with remaining streusel evenly over the top.
Bake until golden brown and a toothpick inserted in center comes out clean, about 1 hour, 10 minutes. (If the top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.