This banana bread with streusel topping is super soft and moist, full of banana flavor, and spiced to perfection. A fun twist on the classic banana bread, it is easy to make and can be whipped up in no time with a simple bowl and whisk!! Leveled up with sour cream and a crunchy brown butter streusel, this decadent sweet loaf is sure to be your new go to recipe.
There may be plenty of Southern banana desserts to choose from but a delicious banana bread recipe is a MUST in every Southern kitchen. You guys know how much I love elevating classic recipes and what's more classic than banana bread? Easy to make using the muffin method, this elevated quick bread features a tender loaf that whips up in no time and is full of banana flavor. To balance the sweetness from the overripe bananas and to add some richness to the batter, I added a touch of sour cream - which in turn made this delicious loaf even more moist.
From the molasses notes in the brown sugar and warmth of the ground cinnamon to the sweetness of the overripe bananas and nutty toasted butter, this banana bread has all the flavor cues from my popular banana spice cake.
But what really sets this quick bread apart is the buttery, crunchy brown butter streusel topping. Not only does it not only does it add texture to the soft bread for the perfect sweet crunch, the nutty notes of the toasted butter adds a complex depth of flavor. Banana bread and streusel topping - it almost tastes like your favorite coffee cake!! Serve it up warm with a pat of butter or a scoop of vanilla ice cream for the perfect dessert if you're feeling fancy.
Got extra bananas? Don't let them go to waste, make my moist banana blueberry oatmeal muffins!!
How to Make It
I don't know about you but I love any recipe that can be made with just two bowls and a whisk, especially when I don't have a lot of time to bake.
For this easy banana bread recipe, we are using the muffin method which is essentially combining the dry ingredients, combining the wet ingredients then gently mixing them together. No mixer required!!
Brown Butter Streusel
This brown butter streusel couldn't be simpler to make. All the ingredients are mixed by using just a fork, no pastry cutter. When making the brown butter, be sure to get all of the brown specks at the bottom of the pan. That's where all the flavor is!!
Step 1: Brown the butter. The main goal is to cook the butter until it reaches an amber brown color.
Step 2: Make the streusel. In a medium bowl, combine the flour, sugars, salt, and cinnamon. Pour the melted browned butter over the flour mixture and stir to combine.
Banana Bread
Step 3: Combine the dry ingredients. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Whisk together the butter and sugars. In a large bowl, whisk the melted butter and both sugars together until it reaches a paste like consistency.
Make sure your butter is cooled before using!!
Step 5: Whisk in the eggs and vanilla. Next, whisk in both eggs and the vanilla extract into the butter mixture until fully combined.
Step 6: Mix in the bananas. Whisk the mashed bananas into the batter.
Depending on your preferred texture preference, you can mash the bananas until mostly smooth with slight chunks or completely smooth.
Step 7: Alternate the dry and wet ingredients. Whisk in half of the dry ingredients until just combined. Next, whisk in the sour cream followed by the last of the flour mixture.
Step 8: Gently fold the batter with a rubber spatula to ensure all of the dry ingredients are fully combined.
The batter will be thick.
Step 9: Scoop the banana bread batter into a lined 9x5 loaf pan and top with the brown butter streusel. Bake for 60 minutes.
Check for doneness by inserting a wooden skewer or toothpick in the center of the bread. When done, it should come out clean or a few moist crumbs but no wet batter.
Step 10: Let the banana bread cool on a wire rack for at least 2 hours before slicing.
If you're craving a different flavor but still want something just as warm and cozy try my apple cinnamon bread with streusel topping.
Baking Tips for Success
Here are a few simple tips to ensure your banana bread with streusel topping turns out moist and fluffy every time!!
- Measure Your Bananas for Accuracy - You will need roughly 3 ½ to 4 bananas for this recipe. But to make sure you have the right amount, it is best to measure them out. Adding too much banana will result in a gummy bread while not adding enough will result in a dry banana bread. For best results I recommend using a digital scale once they are mashed adding more banana if needed.
- Use Overripe Bananas - Overripe bananas not only have a higher sugar content but a stronger banana flavor. They should be soft to touch and have lots of brown speckles.
- Sour Cream - One of the changes I made from my original banana bread recipe is adding sour cream. Sour cream adds more moisture and helps to provide structure to the bread. Also, due to its thick consistency and less water content, it thickens the batter for a more tender crumb.
- Loaf Pan - This recipe makes a lot of batter so you will need a 9x5 loaf pan. A 8x4 inch loaf pan is too narrow and the bread will not bake fully in the center.
- Brown Butter Streusel - I love a buttery streusel and this one doesn't skimp on the butter!! I found the best way to allow the streusel to dry out a little before topping the bread is to make it first and then place it in the refrigerator to chill. Otherwise if you skip the chill the time the streusel will be too soft.
- Don't Over Bake - After baking the bread for 55 minutes check for doneness. The last thing you want is over-baked banana bread!!
Storage
Store any leftover banana bread for 3 days in an airtight container at room temperature. I like to wrap mine with plastic wrap then foil. You can also store it in the fridge for a week.
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections and Pinterest.
📖 Recipe
Moist Banana Bread with Streusel Topping and Sour Cream
Ingredients
Brown Butter Streusel
- ½ (79 g) cup plus 2 tablespoons All purpose flour
- ⅓ (73 g) cup Light brown sugar packed
- 2 (24 g) tablespoons Granulated sugar
- 1 ½ teaspoons Ground cinnamon
- ⅛ teaspoon Kosher salt
- ¼ (85g) cup plus 2 tablespoons Unsalted butter, browned
Banana Bread
- 2 (250 g) cups All purpose flour
- 1 ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 2 teaspoons Ground cinnamon
- ½ (113 g) cup Unsalted butter melted and cooled
- ½ (110 g) cup Light brown sugar packed
- ½ (100 g) cup Granulated sugar
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 ½ (341 g) cups Banana mashed
- ¼ (60 g) cup Sour cream room temperature
Instructions
For the Brown Butter Streusel
- Place the butter (6 tablespoons) in a small, heavy bottomed saucepan and melt over medium heat. Once melted, increase the temperature to medium high heat. The butter will turn translucent and start to foam then darken and turn amber in color. Once this happens stir continuously for 2 minutes until you see small brown milk solids sinking to the bottom of the pan. Immediately remove the pan from heat and pour the browned butter into a heatproof bowl. Allow it to sit at room temperature for 5 to 10 minutes until cool to touch.¼ (85g) cup plus 2 tablespoons Unsalted butter, browned
- In a medium bowl, mix the flour, sugars, cinnamon, and salt. Pour the browned butter over the flour mixture and stir with a fork until combined. Cover the bowl and place the streusel in the refrigerator until ready to use.½ (79 g) cup plus 2 tablespoons All purpose flour, ⅓ (73 g) cup Light brown sugar, 2 (24 g) tablespoons Granulated sugar, 1 ½ teaspoons Ground cinnamon, ⅛ teaspoon Kosher salt
For the Banana Bread
- Preheat the oven to 350℉. Line a 9x5 inch loaf pan with parchment paper. The parchment overhang should be on each of the longer sides for easy removal.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.2 (250 g) cups All purpose flour, 1 ½ teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Kosher salt, 2 teaspoons Ground cinnamon
- In a large bowl, whisk together the cooled melted butter and both sugars until it reaches a paste like consistency. Next, whisk in both eggs and the vanilla extract into the butter mixture until fully combined.½ (113 g) cup Unsalted butter, ½ (110 g) cup Light brown sugar, ½ (100 g) cup Granulated sugar, 2 large Eggs, 1 teaspoon Vanilla extract
- On a medium plate, mash the bananas with a fork until completely smooth or with slight chunks depending on your texture preference. Whisk the mashed bananas into the batter.1 ½ (341 g) cups Banana
- Whisk in half of the dry ingredients until just combined. Next, whisk in the sour cream followed by the last of the flour mixture until mostly combined. With a rubber spatula, gently fold the batter being sure to scrape the sides and bottom of the bowl until the rest of the flour is fully combined. Be careful to not over-mix.¼ (60 g) cup Sour cream
- Pour the batter into the prepared loaf pan. Gently tap the pan a few times on the counter to release the air bubbles then smooth the top of the batter with an offset spatula until smooth. Top the batter with the streusel topping and gently press down so it adheres.
- Bake at 350℉ for 55-60 minutes, or until a wooden skewer or cake tester comes out clean or with a few moist crumbs. Allow the bread to cool in the loaf pan on a wire rack for 10 minutes, then using the parchment overhang, lift the bread from the pan and onto a wire rack to cool completely before cutting with a serrated knife. Enjoy!!
Notes
- Measure Your Bananas for Accuracy - You will need roughly 3 ½ to 4 bananas for this recipe. But to make sure you have the right amount, it is best to measure them out. Adding too much banana will result in a gummy bread while not adding enough will result in a dry banana bread. For best results I recommend using a digital scale once they are mashed adding more banana if needed.
- Loaf Pan - This recipe makes a lot of batter so you will need a 9x5 loaf pan. A 8x4 inch loaf pan is too narrow and the bread will not bake fully in the center.
- Storage - Store any leftover banana bread for 3 days in an airtight container at room temperature. I like to wrap mine with plastic wrap then foil. You can also store it in the fridge for a week.
Anonymous
great recipe