I almost gave up on making Cinnamon Streusel Banana Bread. I had tried several different recipes that sounded really good, but was disappointed with how they turned out. They were okay, but not nearly as good as I thought they would be. I decided to make one more attempt. I searched again and found this recipe at Canadian Living. I’m not sure why this particular recipe caught my attention, because I’m usually drawn to recipes that have photos–and there wasn’t a photo shown with this one. But for some reason, I decided I needed to try this out, and I am so glad I did!
I changed the recipe a little by doubling the streusel mixture…and then instead of just sprinkling the streusel on top of the bread before baking, I also sprinkled a layer of streusel in the batter itself–and that’s what made it so good! If you decide to try this, you may think, like I first did, that the amount of streusel you’re putting into and on top of this bread is way too much. But when you taste it after it’s done, you’ll be glad you used all that streusel! Some of the streusel on top of the bread will fall off when you remove the loaf from the pan, but there will still be plenty of streusel for you to enjoy.
So if you’re a streusel-lover, I think you’ll really like this bread. As you can see in the photo above, there’s a yummy layer of streusel in the bread and a substantial amount on top of the loaf. Double the streusel yumminess! This recipe makes one 9×5″ loaf.
CINNAMON STREUSEL BANANA BREAD (adapted from Canadian Living)
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour (I used unbleached flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 4 Tablespoons cold butter
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
Prepare the streusel: In small bowl, stir together the brown sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts, then set aside.
Batter: In large bowl, beat together bananas, sugar, butter, eggs, and vanilla. In separate bowl, whisk together flour, baking powder, baking soda, and salt; stir into banana mixture. Then stir in walnuts.
Spoon HALF the batter into greased-and-floured loaf pan. Sprinkle batter with HALF of the streusel mixture. Add the rest of the batter over the streusel mixture in the pan, then top with the remaining streusel.
Bake at 350 degrees for 60 to 70 minutes, or until toothpick inserted in center comes out clean (my baking time was 70 minutes). Let loaf cool in pan for 15 minutes, then remove from pan and cool completely.
You can wrap the loaf in plastic wrap and store for up to 2 days, or wrap in foil and freeze for up to a month.
Hope you enjoy this bread as much as I did! Are you a streusel-lover too?