Cinnamon Streusel Banana Bread
Classic banana bread with warm cinnamon flavors and a buttery crumb topping. Mashed ripe bananas create natural sweetness and moisture, while the streusel adds textural contrast and extra cinnamon notes. Honey rounds out the flavor profile. Serve warm with coffee or tea for breakfast, or as an afternoon snack. This version balances oil and butter for tender crumb with a crunchy, indulgent topping.
Ingredients
- butter, for pan greasing
- 1 ½ cup all-purpose flourwhole wheat flour1:1whole grain
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- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe bananas, from 2 medium bananas
- 2 large eggsflax eggs2 tablespoons ground flax + 6 tablespoons water per 2 eggsvegan substituteeggs-free
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Full guide → - ½ cup vegetable oil
- ¼ cup honey
- ¼ cup water
- ½ teaspoon ground cinnamon, for streusel
- ½ cup packed light brown sugar, for streusel
- 4 tablespoon unsalted butter, melted and cooled, for streusel
- ½ cup all-purpose flour, for streuselwhole wheat flour1:1whole grain
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- 1 tablespoon all-purpose flour, for streuselwhole wheat flour1:1whole grain
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Instructions
- 1
Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with butter, then flour lightly; tap out excess.
- 2
Whisk flour, granulated sugar, cinnamon, baking soda, and salt in a medium bowl.
- 3
In a large bowl, whisk together mashed bananas, eggs, vegetable oil, honey, and water until smooth.
- 4
Add dry ingredients to wet mixture and stir until just combined. Pour batter into prepared pan.
- 5
In a small bowl, stir cinnamon, brown sugar, melted butter, and flour together. Use your hands to form crumbly texture.
- 6
Sprinkle streusel evenly over batter.
- 7
Bake for one hour, or until a tester inserted in the center comes out clean.
- 8
Cool in pan for 30 minutes, then remove from pan to cool further on a wire rack before slicing.
Tips
Use very ripe bananas with brown spots for maximum sweetness and moisture. Overripe bananas will produce a softer, more tender crumb.
Don't overmix the batter after adding dry ingredients. Stir just until flour disappears to avoid dense banana bread.
For crunchier streusel, reserve 1 tablespoon flour mixture before mixing with butter, then sprinkle on top.
Good to Know
Wrap cooled banana bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Prepare batter and pour into pan up to 4 hours ahead. Refrigerate covered. Add streusel topping just before baking. Alternatively, bake completely and store for up to 3 days.
Serve warm or at room temperature. Slice with a serrated knife. Pairs well with coffee, tea, or a spread of butter and jam.
Common Mistakes
Overmix after adding dry ingredients to avoid dense, tough crumb.
Use very ripe bananas to prevent dry bread.
Don't skip cooling in pan for 30 minutes to prevent bread from breaking apart when removing.
Substitutions
Vegan Options
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General Alternatives
FAQ
Can I use all bananas instead of oil?
Not fully. Bananas add moisture but not fat structure. Reduce oil to 1/4 cup maximum, but bread will be denser. Use applesauce for part of the oil instead.
What if my streusel doesn't stay crumbly?
Ensure butter is cooled and incorporate it gently with hands. Don't overmix. If it clumps, spread smaller chunks unevenly over batter for varied texture.
How long can I keep banana bread after baking?
At room temperature in an airtight container: 3 days. Frozen wrapped tightly: 3 months. Thaw at room temperature for 2-3 hours or overnight in refrigerator.