4.7 from 105 votes
Cinnamon Sugar Banana Streusel Bread
Cinnamon Sugar Banana Streusel Bread is a moist banana bread batter layered with a cinnamon-sugar streusel topping that adds texture and sweetness. The bread combines mashed bananas, brown and granulated sugars, sour cream, and warm spices, baked in mini loaf pans until tender. The streusel topping, made with butter, flour, and sugar, forms a crumbly contrast that complements the soft, flavorful bread interior.
Prep Time
10 mins
Cook Time
32 mins
Additional Time
30 mins
Total Time
1 hr 12 mins
Servings:
10
Calories:
243 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 243
% 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.