Banana Bread with Streusel Topping
Prep time
Cook time
Total time
A brown sugar and nut streusel provides a flavorful crunchy addition to this moist dessert bread. Leave the topping off if you prefer the more familiar version of this old-time classic.
Recipe type: Dessert | Quick Bread
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 2 large eggs, lightly beaten
  • 1½ cups mashed ripe bananas (about 3 medium)
  • Tip: Use very ripe bananas for a stronger banana flavor.
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 teaspoon grated lemon zest
  • ¼ cup toasted walnuts or pecans, coarsely chopped
Streusel Topping:
  • ¼ cup all-purpose flour
  • ⅓ cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, chilled, cut into small pieces
  • ⅓ cup walnuts or pecans, finely chopped, untoasted
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked bread easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
  1. In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  2. In a large bowl, combine beaten eggs, mashed bananas, sugar, oil, and lemon zest; whisk together until well blended. Add flour mixture; stir just until blended (batter should be lumpy.) Stir in nuts.
  3. Pour batter in the loaf pan. Set aside.
Streusel Topping:
  1. In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Stir in nuts. Sprinkle streusel topping evenly over the batter.
  2. Bake: Bake 60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven and let cool about 15 minutes. Grabbing the top edges of the parchment paper, lift bread from the loaf pan and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the bread and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Yield: 1 Loaf Storage: Tightly Wrapped, Room Temperature

Help: Toasting Nuts and Seeds

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