I’ve taken my moist, flavorful, banana-filled Banana Bread recipe and elevated it to a whole new level by topping it with a sweet and crumbly streusal topping! I’m calling this my Cinnamon Swirl Banana Bread with Streusal Topping, otherwise known as “best banana bread ever!”.
P. S. This banana bread recipe also makes THE BEST Cinnamon Swirl Banana Muffins too!!
I haven’t been doing much baking lately. Since early June, I’ve been doing lots of traveling both for work as well as with family. I’ll find myself in the kitchen at the end of a busy day to cook dinner and to create recipes for clients, but for the time being, baking for fun seems to have gone by the wayside. Truth be told, I miss it – I miss being in the kitchen. I think there’s something strangely therapeutic about baking. I find that being in a quiet kitchen all alone with my thoughts, reading through a recipe, and focusing on the act of mixing or kneading is quite relaxing.
When I returned home from my last trip, I noticed a large bunch of freckled bananas resting on the counter. You know the kind? The brown, spotty, past their prime bananas that you may find tempting to toss before the wretched fruit flies come around. Those are my favorites! My kids refuse to slice them and put them into their cereal, and rightly so. Those heavily spotted bananas are reserved for something more important than cereal, they’re almost always reserved for banana bread…or banana muffins!
Banana bread is hugely popular at my house. My kids know by now that they are to never throw away spotty bananas. They know they need to always check with me first because most likely, I’ll be making banana bread with them. Years ago, I discovered a banana bread recipe that I love! Over the years, I tweaked it here and there to suit our tastes and now it’s the recipe I use all the time. I think what makes this banana bread so tasty is that it’s incredibly moist and has the perfect amount of sweetness. I incorporate chunks of bananas into the batter so you get more of a banana taste with each bite.
When I saw the bananas on my kitchen counter, I knew I’d be baking. My daughter actually came up with the idea of making a streusel topping for this particular recipe. She’s not one to do the same thing over and over again. She likes to change things up and I’m so glad she did. Nothing beats a sweet streusal topping over muffins. Right?
I think things are beginning to slow down a little and I’m able to spend more time just baking for fun. Next up, I think I’ll bake these cookies!
Cinnamon Swirl Banana Bread with Streusal Topping
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 bananas (the riper the better)
- 1 cup granulated sugar
- 3/4 cup butter , melted and cooled (1 1/2 sticks)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 4 Tablespoons butter , softened
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl, leaving a few chunky pieces; set aside.
- In a separate large bowl, whip the remaining bananas and sugar together until creamy, about 3 minutes.
- Add the melted butter, eggs and vanilla; mix well.
- Mix in the dry ingredients just until incorporated.
- Gently stir in mashed bananas.
- Pour the batter into the prepared loaf pan.
- Using your hands, crumble the streusal mixture over the top of the banana bread, pressing down very gently.
- Bake for about 1 hour, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Cool the bread in the pan for about 5 minutes, then transfer pan to a wire rack to continue cooling.
- TO MAKE THE STREUSEL TOPPING
- Combine the flour, brown sugar, cinnamon and softened butter in a small bowl until well mixed.
- Crumble over top of banana bread before baking.
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