Banana Streusel Bread Recipes

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

BANANA STREUSEL BREAD

Steps:

• Preheat oven to 350°F (180°C).
• In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
• In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
• Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
• Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
• Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.

BLUEBERRY-BANANA STREUSEL BREAD

Steps:

• 1. Preheat oven to 350. In a small bowl, gently mix blueberries with 1 tbsp of flour.
• 2. In another bowl, blend remaining 2 cups of flour, sugar, baking powder, baking soda, salt, and cinnamon.
• 3. In a large bowl, whisk mashed bananas, buttermilk, butter, and egg to blend.
• 4. Stir flour mixture into banana mixture just until evenly moistened, the batter will be stiff.
• 5. Gently stir in blueberry mixture. Spread evenly into a buttered 9X5 inch loaf pan.
• 6. For streusel: In a small bowl combine 1/4 cup flour, oats, brown sugar, and softened butter. Mix with fingers till crumbly.
• 7. Then sprinkle on top of loaf. Bake for 60-70 minutes. Let cool.

BANANA STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees F.
• Butter bottom and sides of an 8-cup loaf pan.
• Line the bottom of the pan with parchment paper. Set aside.
• In a medium bowl combine 1/3 cup pecans and coconut. Set aside.
• In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and chocolate (if using). Set aside.
• In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla.
• With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and the batter is thick and chunky.
• Pour the batter into the prepared pan and sprinkle the coconut mixture over the top of the batter, lightly pressing into the batter.
• Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 60 - 70 minutes.
• Place on a wire rack to cool and then remove the bread from the pan.
• Serve warm or at room temperature.