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–+ servings

Crunchy Banana Bread Recipe with Brown Sugar Topping

This moist banana crumb bread is a hit with milk! Try the best banana bread recipe with brown sugar topping for a sweet, crunchy treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Breakfast, Dessert, Snack
Cuisine: American, German
Ingredients Method Notes

Ingredients
  

For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • a dash of nutmeg
  • 1/2 cup unsalted butter , softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs , at room temperature
  • 4 very ripe bananas , mashed with a fork or potato masher
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts , toasted and chopped
For the streusel topping:
  • 3 tablespoons flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoon unsalted butter , slightly softened and cut into pieces
  • 1/4 cup chopped walnuts

Method
 

  1. Preheat the oven to 325°F. Grease and flour a 9x5-inch loaf pan and set it aside.
  2. Prepare the streusel topping by mixing the flour, brown sugar, and cinnamon in a medium bowl. Cut in the butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped walnuts and set aside.
  3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside.
  4. Cream the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated. Use a wooden spoon to stir in the mashed bananas, buttermilk, and vanilla. Gradually mix in the dry ingredients until just combined, being careful not to over-stir. Gently fold in the walnuts.
  5. Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  6. Remove the pan from the oven and let it cool on a wire rack for 10 to 15 minutes. Transfer the bread from the pan to the wire rack to finish cooling. Serve warm or at room temperature.

Notes

Cover the bread with plastic wrap and store at room temperature for up to 3 days.

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