Banana Bread with Streusel Crumb Topping is a classic treat that brings together soft, moist banana bread and a crunchy, sweet crumb topping. The crumb topping adds a little extra texture and sweetness that makes every bite feel special. It’s a great way to use up ripe bananas and makes your kitchen smell amazing while it bakes.
I love making this banana bread when I have a few bananas sitting on the counter getting really ripe. The streusel topping is my favorite part because it gives a little crunch that’s different from your usual banana bread. Sometimes I sprinkle in a handful of chopped nuts for an extra nutty surprise. It’s a simple twist that makes everyone ask for seconds.
This banana bread is perfect to enjoy with a cup of coffee or tea any time of day. I like to slice it up for breakfast or as an afternoon snack. It’s easy to share too, whether at a potluck, family gathering, or just with friends dropping by. I’m always happy when there’s some left over, but usually there isn’t for long!
Key Ingredients & Substitutions
Ripe Bananas: The heart of this banana bread. Use bananas that are speckled brown for natural sweetness and moisture. If you lack ripe bananas, mash slightly greener ones with a bit of honey or sugar to help sweeten.
Buttermilk or Yogurt: Adds tenderness and slight tang to the bread. If you don’t have buttermilk, mix 1 tablespoon lemon juice or vinegar with ½ cup milk and let it sit for 5 minutes as a simple substitute.
Butter: Gives richness and helps with crumb texture. You can swap for an equal amount of vegetable oil or melted coconut oil if preferred, though butter offers the best flavor.
Streusel Topping: Made from sugar, flour, cinnamon, and cold butter, this topping delivers a crunchy contrast. For a nutty touch, stir in chopped walnuts or pecans. If avoiding butter, solid coconut oil can work here too.
How Do You Make the Perfect Streusel Crumb Topping?
Getting your crumb topping just right means combining cold butter with dry ingredients carefully:
- Keep the butter cold and cubed—this helps make distinct crumbs and prevents melting too soon.
- Use a fork, pastry cutter, or your fingers to gently mix the butter into the flour, sugar, and cinnamon. Stop when the mix looks like coarse crumbs, not a paste.
- Sprinkle the crumb topping evenly over the batter right before baking. This way, it has time to brown and crisp up without sinking.
- If the topping starts browning too fast in the oven, cover the bread loosely with foil to avoid burning while the inside finishes baking.
Equipment You’ll Need
- 9×5 inch loaf pan – I prefer this size because it gives the bread a nice, even shape and helps it bake through evenly.
- Mixing bowls – You’ll need separate bowls for the dry ingredients and for mixing the wet ones; I use medium and large bowls for ease.
- Whisk or electric mixer – A whisk works well for creaming the butter and sugar, but an electric mixer speeds things up and makes it easier.
- Fork or pastry cutter – Perfect for blending the cold butter into your streusel topping and achieving a crumbly texture.
- Measuring cups and spoons – Accurate measurements help get the texture just right, especially for the flour and sugar.
- Rubber spatula – Great for scraping batter from bowls and spreading the batter smoothly in the pan.
- Parchment paper (optional) – To line your pan for easy removal and to keep it clean.
Flavor Variations & Add-Ins
- Stir in chocolate chips or chunked nuts into the batter for extra texture and flavor; a classic combo with bananas.
- Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy note that complements the bananas.
- Mix in dried fruit like cranberries, blueberries, or chopped dates for a fruity twist.
- Top the batter with sliced bananas or a sprinkle of coconut flakes before baking for an added decorative touch.
Banana Bread with Streusel Crumb Topping
Ingredients You’ll Need:
For the Banana Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup (120ml) buttermilk or plain yogurt
- Optional: ½ cup chopped walnuts or pecans
For the Streusel Crumb Topping:
- ½ cup (100g) granulated sugar
- ⅓ cup (43g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup (56g) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then you’ll bake the banana bread for around 60 to 70 minutes. After baking, allow 10 minutes to cool in the pan and additional time on a rack before slicing. Overall, plan for about 1 hour and 25 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Make the Streusel Topping:
In a small bowl, mix together sugar, flour, and cinnamon. Add the cold, cubed butter and use a fork or pastry cutter to blend until the mixture looks like coarse crumbs. Set this aside for now.
3. Mix the Dry Ingredients:
In another bowl, whisk together flour, baking soda, and salt. This will make sure your baking soda is evenly spread throughout the bread.
4. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes about 3 minutes.
5. Add Eggs and Vanilla:
Beat the eggs into the butter and sugar, one at a time. Then, add the vanilla extract and mix well.
6. Add Bananas and Buttermilk:
Stir in the mashed bananas and buttermilk (or yogurt) until everything is combined.
7. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture just until everything is blended. Take care not to overmix, as that can make the bread tough. If you want, fold in the chopped nuts now.
8. Pour Batter into Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula.
9. Add Streusel Topping:
Sprinkle the streusel crumb topping evenly over the batter in the pan.
10. Bake:
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the topping gets too brown too quickly, cover the bread loosely with foil for the last 15 minutes of baking.
11. Cool and Serve:
Allow the banana bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps keep the bread moist and the topping crunchy.
Now, enjoy your delicious banana bread with a sweet, crunchy streusel crumb topping. Perfect for breakfast or a tasty snack!
Can I Use Frozen Bananas for This Recipe?
Yes! Just make sure to thaw them completely before mashing. Drain any excess liquid to avoid making the batter too wet.
How Should I Store Leftover Banana Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight before serving.
Can I Substitute the Butter in the Streusel Topping?
Absolutely! Cold solid coconut oil works well as a dairy-free alternative and still creates a nice crumbly texture.
What If My Streusel Topping Starts Browning Too Fast?
Cover your bread loosely with aluminum foil partway through baking to prevent burning while the inside finishes cooking.