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Streusel Topped Banana Bread

Carissa Erzen
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 in each bite. And espresso powder is the secret ingredient to enhance the banana flavor, making this my personal favorite banana bread ever!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Snack
Cuisine American, German
Servings 12 slices
Calories 279 kcal

Equipment

  • loaf pan
  • 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. 

Nutrition

Serving: 1sliceCalories: 279kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 205mgPotassium: 121mgFiber: 1gSugar: 21gVitamin A: 150IUVitamin C: 2mgCalcium: 47mgIron: 1mg
Keyword banana bread, streusel
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