Cinnamon Sugar Banana Streusel Bread
User Reviews
4.7
Cinnamon Sugar Banana Streusel Bread
Description
This Cinnamon Sugar Banana Streusel Bread recipe features a tender batter made from mashed ripe bananas, brown and white sugars, sour cream, oil, vanilla, and typical quick bread leaveners like baking powder and soda. Cinnamon adds warmth to both the batter and the streusel topping, which is a mixture of melted butter, flour, sugars, cinnamon, and salt lightly fluffed to create small clumps. The batter is divided into mini loaf pans and topped with the streusel before baking at 350°F.
The result is moist mini banana loaves with a soft crumb and a crunchy, sweet-tart cinnamon streusel layer on top. This bread is portioned into several small loaves, each yielding multiple slices making it convenient to serve or gift.
Use a toothpick to check doneness; it should come out clean when inserted deep in the bread. The bread stores well at room temperature in an airtight container for several days or can be frozen up to four months, though the streusel may lose some crunch after freezing.
Ingredients
Streusel Topping
- 3 tablespoons butter melted, unsalted
- ⅓ to ½ cup all-purpose flour plus 1 to 2 tablespoons more if needed
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt or to taste
Bread
- 1 egg large
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup canola oil liquid-state coconut oil may be substituted, or vegetable oil
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 2 teaspoons vanilla extract
- 1 cup banana about 2 large bananas, mashed ripe
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
Instructions
- Preheat oven to 350F. And spray three 5x3x2-inch mini baking pans very well with floured cooking spray or grease and flour the pans; set aside. See Notes about baking pan options.
Streusel Topping:
- To a medium bowl, add the melted butter, 1/3 cup flour, sugars, cinnamon salt, and fluff very lightly with a fork to combine until small marbles and pebbles form. You are not ‘stirring’, you are fluffing lightly and gently.
- If the topping is very wet and is not fluffing into small pebbles and marbles and is more like wet sand, add additional flour up to 1/2 cup total, or as necessary, to create a streusel; set aside.
Bread:
- To a large bowl, add the egg, sugars, oil, sour cream, vanilla, and whisk to combine.
- Add the bananas and stir to incorporate.
- Add the flour, cinnamon, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Evenly turn batter out into each of the three prepared pans, smoothing the tops lightly with a spatula.
- Evenly divide and sprinkle the streusel topping over the top of each pan.
- Bake for about 30 to 34 minutes (I baked 32 minutes), or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes for doneness. Because all bananas vary in their moisture content, and because all ingredients, ovens, and climates vary, the baking times listed are only guidelines and you need to bake your banana bread until it is done. Watch your bread, not the clock.
- Allow bread to cool in pans for about 30 minutes or until cool enough to turn out.
Notes
- The recipe yields about 10 servings divided among three 5x3x2-inch mini loaf pans.
- Monitor doneness with a toothpick inserted into the center; it should come out clean before removing from the oven.
- Using standard mini loaf pans preserves the desired loaf height; alternative pans may affect loaf shape and baking time.
- Store the bread airtight at room temperature for up to 5 days or freeze up to 4 months; the streusel topping may soften after freezing but flavor remains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 243kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 31mg | 10% |
| Sodium | 206mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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