Streusel Topped Banana Bread

Now, I’ve mentioned before my struggle with bananas before- we regularly buy more than we actually want to eat in a week. Then, as they start to attract fruit flies, I insist to Evan that we need to save them (on the counter, not in the freezer!) because I am absolutely going to make banana bread in the next few hours. And then the bananas stay on the counter for another week until I finally concede and throw them away when Evan’s not around, because the last half a dozen times I’ve tried to make banana bread, the inside refuses to change from liquid to solid, even as the exterior starts to gain a nice char.

Struesel Topped Banana Bread3Whew.

All of that to say- I’ve conquered banana bread. Yes, my friends, this weekend I mashed the leftover naners even before Evan questioned the need for them to remain in the fruit bowl, and then I made them into not one, but TWO gorgeous and fully cooked loaves of quick bread. Like a boss.Struesel Topped Banana Bread

In the interest of full disclosure, I feel compelled to let you know that I used a variation on the recipe that my mom has always successfully used, and was just finally patient enough to problem solve for a minute- and that is how my bread became successful. First, I addressed the undercooked center by making a batch and a half of batter, and splitting it over two loaf pans- that cut down the amount of batter to bake. Then, I lowered the temp on the oven by 25 degrees and gave the loaves about 15 extra minutes to cook through. Finally, since the batter looked a little thin in the loaf pans, I made a quick streusel topping to bulk things up. The result- a very easy quick bread that turned out perfectly!

Struesel Topped Banana Bread2Streusel Topped Banana Bread

–          2 eggs
–          1 ½ cup sugar
–          1 ½ stick butter, softened
–          1 tsp vanilla
–          3 bananas, mashed
–          ½ cup sour cream
–          3 cups flour
–          ½ tsp salt
–          1 tsp baking soda
–          ½ tbsp baking powder
–          ½ tbsp. cinnamon
–          ½ cup chopped walnuts, totally optional
–          ½ stick of butter, melted
–          1 tsp cinnamon
–          ¾ cup powdered sugar
–          ¾ cup flour

Mix the batter: Mix together the eggs, sugar, butter and vanilla- I used a wooden spoon, but you could also use a mixer if you’d like. Add in the bananas and sour cream, and mix until fully combined. Stir in the flour, salt, soda, powder and cinnamon (and optional nuts!), just until everything is incorporated- no need to over mix here!

Make the topping: use a fork to mix together the melted butter, cinnamon, powdered sugar and flour. Now, it may seem like it’s not coming together- when you get to that point, get rid of the fork and start to press the mixture together with your fingers. It should really get to a nice pebbly texture with most of the dry ingredients will mixed in. If that doesn’t happen after two or three minutes, add a tablespoon of milk and continue to work it into crumbs.

Bake the bread: spray two loaf pans, or butter and flour them. Split the batter equally, and top each with half of the crumb topping. Place in a 325 degree oven, and start checking the loaves at 45 minutes. The center should be firm, not wobbly, and a knife inserted into the center should come out clean. If the loaves aren’t done at 45 minutes, return them to the oven and continue to check every three or so minutes. When the read is done, remove from the oven, let sit in the pan for about five minutes, then invert onto a cooling rack. If you’re anything like me, you’ll immediately slice off an end, slather in butter, and try to eat it with your mouth open, since it’s lava hot. Enjoy!


  • Jennifer Walker

    Yay! I’m glad you finally got it to work out 🙂