Cinnamon Sugar Banana Streusel Bread
A tender, moist banana bread with a buttery cinnamon-sugar streusel topping and subtle vanilla notes. The quick bread bakes up golden and crumbly on top with a soft, cake-like crumb inside. Serve warm with coffee or tea for breakfast, brunch, or an afternoon snack. This version balances spiced streusel texture against the banana's natural sweetness without overwhelming spice.
Ingredients
- 3 tablespoons unsalted butter, melted
- ⅓ cup all-purpose flour, for streusel, plus 1-2 tablespoons more if neededwhole wheat flourreduce to 3/4 cup + 1/4 cup all-purposegrain
denser crumb, nuttier flavor
- 2 tablespoons granulated sugar, for streusel
- 2 tablespoons light brown sugar, packed, for streusel
- 1 teaspoon cinnamon, for streusel
- ¼ teaspoon salt, for streusel, or to taste
- 1 large egg
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup canola or vegetable oil, liquid-state coconut oil may be substitutedliquid-state coconut oil1:1oil
subtle coconut flavor develops
- ¼ cup sour cream, lite is okay; Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas, about 2 large bananas
- 1 cup all-purpose flourwhole wheat flourreduce to 3/4 cup + 1/4 cup all-purposegrain
denser crumb, nuttier flavor
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- 1
Preheat oven to 350F.
- 2
Prepare three 5x3x2-inch mini loaf pans by spraying with floured cooking spray or greasing and flouring; set aside.
- 3
For streusel: whisk together flour, both sugars, cinnamon, and salt in a small bowl.
- 4
Drizzle melted butter over streusel mixture and stir with a fork until crumbly; set aside.
- 5
For bread: whisk egg, both sugars, oil, and sour cream in a large bowl until smooth.
- 6
Stir in vanilla and mashed bananas until combined.
- 7
In another bowl, whisk flour, baking powder, and baking soda.
- 8
Fold dry ingredients into wet ingredients until just combined; do not overmix.
- 9
Divide batter evenly among prepared pans.
- 10
Sprinkle streusel topping generously over each loaf.
- 11
Bake until a toothpick inserted in center comes out clean or with a few moist crumbs, approximately 30-35 minutes.
- 12
Cool in pans for 10 minutes before turning out onto a wire rack.
Tips
Don't overmix the batter after adding flour; fold gently to keep the bread tender and avoid tunneling.
Use very ripe bananas with brown spots for maximum sweetness and moisture; overripe bananas are ideal.
Sprinkle streusel generously over batter just before baking so the topping stays crispy and doesn't sink.
Good to Know
Wrap cooled loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Batter can be mixed up to 2 hours ahead and refrigerated; fill pans and bake when ready. Baked loaves freeze wrapped for up to 2 months.
Serve warm or at room temperature with butter, cream cheese, or alongside coffee. Excellent for brunch, snack plates, or lunchbox additions.
Common Mistakes
Do not skip prepping pans; banana bread sticks easily without proper greasing.
Do not overmix the batter after adding flour to avoid dense, tough crumb with tunneling.
Do not use underripe bananas; use very ripe ones to ensure sweetness and moisture.
Substitutions
Dairy-Free Swaps
General Alternatives
subtle coconut flavor develops
denser crumb, nuttier flavor
Full guide →FAQ
Can I make this in a standard 9x5-inch loaf pan instead?
Yes. Fill one standard loaf pan about two-thirds full and bake 45-50 minutes until a toothpick comes out clean. Reduce oven time for mini loaves if baking multiple recipes simultaneously.
What if my batter seems too thick or too thin?
The batter should be thick enough to hold peaks but still pourable. If too thick, add 1 tablespoon sour cream or milk. If too thin, add 1-2 tablespoons flour. The ingredient range (1/3 to 1/2 cup streusel flour) allows flexibility based on texture preference.
How long can I keep baked banana bread, and can I freeze it?
Wrapped tightly, banana bread keeps 3 days at room temperature or refrigerated for 5 days. Freeze wrapped loaves for up to 2 months. Thaw at room temperature for 2-3 hours before serving.