Moist Banana Bread with Streusel Topping and Sour Cream
This moist banana bread with streusel topping has all the things you love about classic banana bread but with a twist!! Made with overripe bananas, tangy sour cream, and sprinkled with a simple buttery brown butter streusel, there is flavor in every bite. Easy to make using two bowls and a whisk, this delicious quick bread is filled with warm spices and banana flavor. Whether you're making it for breakfast, dessert, or a quick snack, this is the best banana bread you'll ever make!!
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
Expert tips:
- 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.
Nutrition
Serving: 1sliceCalories: 300kcalCarbohydrates: 57.7gProtein: 5.7gFat: 7.8gSaturated Fat: 4.2gCholesterol: 76mgSodium: 334mgPotassium: 187mgFiber: 16.7gSugar: 11.6gCalcium: 72mgIron: 5mg
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