If you love classic banana bread, you're in for a treat with this streusel topped banana bread. The crumble streusel topping adds a sweet crunch. And espresso powder is the secret ingredient to enhance the banana flavor, making this the best banana bread ever!
For more delicious quick bread recipes, try my miso banana bread recipe, chocolate chip zucchini banana bread, chocolate zucchini bread, and pumpkin labneh bread.
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Of all the quick breads in the world, banana bread by far is the best. It's perfect any time of the year, and it's also great any time of the day.
This streusel topped banana bread is delicious for breakfast with coffee or tea. But it's also amazing as an afternoon snack or even dessert!
This bread was inspired by my German streusel dessert recipes including Blitzkuchen (lightning cake), Mohnkuchen (poppy seed cake), Kirschstreuselkuchen (cherry almond coffee cake), and Apfelmuskuchen (applesauce cake).
Growing up in Germany, we wouldn’t see banana bread in any stores, but my Dad would bake it often. This streusel topped banana bread combines a classic German streusel topping with nostalgic American banana bread.
The crunchy streusel topping on this tasty cinnamon streusel banana bread seriously takes it to the next level. And if you're looking for another streusel bread recipe, try cinnamon apple streusel bread!
Ingredients and Notes
- All purpose flour
- Granulated sugar
- Ground cinnamon
- Unsalted butter
- Espresso powder - You can substitute instant coffee powder. Bananas and coffee both have floral flavors, and the espresso powder makes the banana bread taste extra banana-y.
- Baking soda and Baking powder
- Salt
- Bananas - Make sure you use ripe bananas with lots of brown spots for the best sweet flavor and smooth texture.
- Vegetable oil
- Brown sugar
- Egg
- Vanilla extract
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Prepare the streusel by mixing the flour, brown sugar, cinnamon, and softened butter in a mixing bowl. Set aside.
2. In a mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon & espresso powder. Set aside.
3. In a separate mixing bowl, mash the peeled bananas with a fork until they're pretty smooth.
5. Mix the dry ingredients into the wet ingredients.
7. Sprinkle the streusel on top of the batter in an even layer.
4. Add the vegetable oil, granulated sugar, brown sugar, egg & vanilla to the mashed bananas.
6. Pour the banana bread batter into the greased loaf pan.
8. Bake for 50 to 60 minutes, until a toothpick comes out clean.
Carissa's Kitchen Tip
I recommend greasing your loaf pan and then lining it with parchment paper. Cut a long strip that covers the bottom & long sides and hangs over the edges. This makes it so easy to remove your baked bread from the pan.
Recipe Tips
- It’s important for the butter, eggs, and milk to all be at room temperature. This helps them combine evenly into the cake batter for the best texture and flavor.
Set your eggs and milk out for 20 to 30 minutes to come to room temperature.
Butter can take longer, depending on the temperature in your kitchen. - Use ripe or overripe bananas for the best flavor. The more brown spots on the bananas, the sweeter they will taste since starch converts to sugar as bananas ripen.
- Cover the top of the loaf with tin foil if the top starts to get brown before it's done baking. This will prevent the bread from getting too crispy.
- Cool the bread before slicing. If you try to slice your streusel topped banana bread right when it comes out of the oven, it can crumble or fall apart. Cooling the bread gives it time to solidify, and makes it easier to remove the loan from your baking pan.
- Don’t overmix your streusel, otherwise it could become gluey.
Variations
- Brown Sugar Streusel: You can replace the granulated sugar for brown sugar in the streusel for a tasty caramel-like flavor in the topping. Or go crazy and drizzle caramel sauce on top!
- Nuts: Fold a large handful of chopped nuts like walnuts or pecans into the bread batter for added crunch in each bite.
- Chocolate: Fold chocolate chips into the batter to add a rich chocolate flavor.
- Double: This recipe makes one loaf, but you can easily double it to make two loaves & bake them at the same time.
Storage
- Room Temperature: Store cooled streusel topped banana bread in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days.
- Freezer: Store your loaf wrapped in plastic wrap then aluminum foil in the freezer for up to 3 months.
Related Recipes
Looking for more delicious bread recipes like this? Try these:
Streusel Topped Banana Bread
Equipment
- measuring cups and spoons
- mixing bowls
- Large Spoon or Spatula
- whisk
Ingredients
Streusel
- ½ cup all purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter softened to room temperature
Banana Bread
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt (use fine sea salt or table salt)
- 1 teaspoon cinnamon
- 1 teaspoon espresso powder optional (or sub instant coffee powder)
- 2 ripe bananas (the more brown spots, the better)
- ⅓ cup vegetable oil
- ¼ cup granulated sugar
- ½ cup brown sugar (both light and dark brown sugar work)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch by 5-inch loaf pan with butter or vegetable oil.
- Prepare the streusel by combining the flour, brown sugar, cinnamon, and softened butter in a mixing bowl. Use a large spoon, fork, or your hands to crumble the mixture into tiny pieces. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and espresso powder. Set aside.
- In a separate mixing bowl, mash the peeled bananas with a fork. Add the vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract. Whisk to combine.
- Add the dry ingredients into the wet ingredients, and gently mix until there is no dry flour visible.
- Pour the batter into the greased loaf pan. Sprinkle the streusel on top.
- Bake for 50 to 60 minutes, until a wooden skewer or knife inserted into the center of the bread comes out without any wet batter stuck to it. Allow the bread to cool in the pan for 15 minutes, then transfer it to a cooling rack. Let it cool for at least another 10 minutes, then slice & enjoy!!
Notes
- Use butter, eggs, and milk that are at room temperature.
- Use ripe or overripe bananas for the best flavor.
- Cover the top of the loaf with tin foil if the top starts to get brown before it's done baking. This will prevent the bread from getting too crispy.
- Don’t overmix your streusel, otherwise it could become gluey.
- Store cooled streusel topped banana bread in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days, or in the freezer for up to 3 months.
Natalie
Does the recipe call for milk? I see in the notes it recommends using room temp milk. I made it without milk and it’s quite dry.
Noel
I love quick breads so I gave this one a try and was not disappointed. The apple and spice flavor is great, and I want all my breads to have a streusel topping now.