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–+ servings

Banana Bread Recipe with Brown Sugar Topping

This moist banana bread recipe with brown sugar topping is a family favorite. Perfectly sweet and delicious with a glass of milk!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • a dash of nutmeg
  • 1/2 cup unsalted butter , softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs , at room temperature
  • 4 very ripe bananas , mashed with a fork or potato masher
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts , toasted and chopped
For the streusel topping:
  • 3 tablespoons flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoon unsalted butter , slightly softened and cut into pieces
  • 1/4 cup chopped walnuts

Method
 

  1. Preheat the oven to 325°F. Grease and flour a 9x5-inch loaf pan and set it aside.
  2. Prepare the streusel topping by mixing the flour, brown sugar, and cinnamon in a medium bowl until combined. Cut in the butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the chopped walnuts and set aside.
  3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl, then set aside.
  4. Cream the butter and sugars in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Use a wooden spoon to stir in the mashed bananas, buttermilk, and vanilla. Gradually stir in the dry ingredients until just incorporated, being careful not to overmix. Gently fold in the walnuts.
  5. Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the surface. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the pan from the oven and let it cool on a wire rack for 10 to 15 minutes. Turn the bread out of the pan and finish cooling on the wire rack. Serve warm or at room temperature.

Notes

Cover the bread with plastic wrap and store at room temperature for up to 3 days.