Go Back

Banana Bread with Streusel Topping

Banana bread with streusel topping—an ultra-moist banana loaf with a buttery cinnamon crumb crown. Bake until the streusel turns crisp and golden, then finish with an optional vanilla glaze drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
refrigerate 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 0.5 cup unsalted butter, softened
  • 0.75 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 ripe bananas, mashed
  • 0.5 cup sour cream
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Cinnamon Streusel Topping
  • 0.5 cup light brown sugar, packed
  • 0.5 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.25 cup unsalted butter, melted
Vanilla Glaze (Optional)
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep & Streusel
  1. Preheat the oven to 350°F (175°C) and grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy lifting.
  2. Mix the brown sugar, flour, cinnamon, and salt for the streusel, then stir in the melted butter until coarse crumbs form, with visible uneven clumps.
  3. Refrigerate the streusel while you make the batter, until firm enough to sprinkle, about 10 minutes.
Banana Bread Batter
  1. Beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy, stopping to scrape the sides once.
  2. Add the eggs one at a time, beating well after each addition until the mixture looks smooth and thick.
  3. Mix in the vanilla extract until evenly incorporated.
  4. Stir in the mashed bananas and sour cream until smooth and uniform, with no streaks of sour cream.
  5. Whisk together the flour, baking soda, baking powder, salt, and cinnamon until the dry ingredients are evenly blended.
  6. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry flour remains to avoid overmixing.
  7. Pour the batter into the prepared loaf pan and smooth the top with an even layer.
  8. Sprinkle the cinnamon streusel evenly over the batter, covering the entire surface with a thick layer of crumbs.
Bake, Cool & Glaze
  1. Bake at 350°F (175°C) for 60–70 minutes, until a toothpick inserted into the center comes out clean.
  2. Continue baking until the streusel is crisp and golden, with deeper brown edges.
  3. Cool the loaf in the pan for 15 minutes, so it firms up before lifting.
  4. Transfer the loaf to a wire rack to cool completely, letting steam escape so the crumb stays soft.
  5. Whisk the glaze ingredients until smooth, then drizzle lightly over the cooled loaf if desired.

Notes

For the best crumb, mash the bananas until mostly smooth—small lumps are fine, but large chunks can leave pockets. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze the fully cooled loaf (or sliced portions) for up to 3 months. For a dairy-free option, use plain full-fat dairy-free yogurt in place of sour cream and a dairy-free butter substitute.