“a crumbly mixture of fat, sugar, and flour and sometimes nuts and spices that is used as a topping or filling for cake.”
Streusel is good as a topping. And it’s good as a filling.
But it’s even better when used as a topping and a filling on—and in—the same cake.
Like this Banana Streusel Loaf.
Banana Streusel Loaf
The banana bread base of this streusel loaf is just slightly different from my popular Banana Graham Cracker Bread recipe. If you’re a fan of banana graham cracker bread, then you’ll love this banana streusel loaf.
Between layers of that delicious banana bread base is a gooey layer of streusel. There’s another layer of streusel at the very top of the loaf, which gets perfectly crumbly during baking.
The gooey center and crumbly top showcase streusel at its addicting best. It’s a good thing this recipe makes two 8×4 inch loaves.
Neither of which last long in our house.
Make Banana Streusel Loaf
If you like banana bread, if you like streusel, make my Banana Streusel Loaf. It’s an easy treat that’s sure to become a household favorite.
(And a special thank you to Kayla for suggesting that walnuts be included in the streusel. It’s the final touch of texture that sets this streusel apart.)
A Few Things!
If you have it, use ceylon cinnamon here. I prefer the taste of ceylon cinnamon to cassia cinnamon (the one you find in the grocery store). Ceylon cinnamon is a bit sweeter, and it’s actually healthier than cassia cinnamon. If you don’t have ceylon cinnamon, you can find my favorite brand here on Amazon [aff. link]. You can also find ceylon cinnamon in my Amazon store here.
But of course, feel free to use cassia cinnamon. This loaf will still be delicious.
I prefer to make my quick breads in 8×4 inch loaf pans, not the typical 9×5 inch loaf pans. I like the smaller size of each bread/cake slice, and the ratio of bread/cake to whatever other deliciousness is in the loaf. In this case, streusel.
Here’s my favorite 8×4 inch loaf pan on Amazon [aff. link]. You can also find it in my Amazon store here.
Banana Streusel Loaf
For the streusel:
- ¾ cup brown sugar
- ⅓ cup sugar
- ¾ cup flour
- 2 tsp cinnamon, (I prefer ceylon cinnamon here)
- ¾ cup walnuts or pecans, toasted and roughly chopped
- 6 Tbsp butter, cold and cubed
For the wet Ingredients:
- 3 ripe bananas
- 2 tsp vanilla
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup canola oil
- 2 eggs
For the dry Ingredients:
- 1 ½ cups flour
- 1 cup almond flour
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon, (I prefer ceylon cinnamon here)
Chop and toast the walnuts
- First, chop and toast the walnuts (or pecans). Just do a rough chop of the walnuts, then place them in a frying pan over medium heat. Watch the nuts closely, tossing them every so often. They're toasted when slightly browned and fragrant, about 3-5 minutes.
Make the streusel
- Add the brown sugar, sugar, cinnamon, flour, and walnuts to a small mixing bowl. Whisk together with a fork until everything is incorporated.
- Now add the cubes of cold butter to the mixture. With your hands or a pastry cutter, mix the butter into the rest of the mixture. Keep going until streusel forms. This happens when the butter makes the cinnamon/sugars/walnuts/flour mixture form in clumps.
- Put the streusel mixture in the refrigerator for at least 15 minutes. The streusel needs to be cold before compiling and baking the loaves. Now make the banana bread.
Mash the bananas
- Add the bananas to a large mixing bowl. With a fork or your hands, mash them up. You still want there to be texture, but mash the bananas until they’re pretty smooth.
Make the batter
- To the bowl with the mashed bananas, add the sugar, brown sugar, vanilla extract, oil, and the eggs. Whisk until everything is well combined and incorporated.
Add the dry ingredients
- Now add the flour, almond meal, baking soda, salt, and cinnamon. Stir until just combined.
Compile the banana streusel loaves
- Preheat the oven to 350 degrees.
- Oil TWO 8 inch by 4 inch loaf pans. Carefully pour JUST OVER ¼ of the banana bread batter into each loaf pan. This is an important detail.
- Ultimately, the bottom layer of banana bread will support two layers of streusel, and the second layer of banana bread. Doing just over ¼ of the batter for the bottom layer will give structure to the bread, and help keep the loaves from caving after baking.
- Now sprinkle ½ of the streusel mixture on top of the batter in each pan.
- Next, divide the remaining batter in the mixing bowl in half. Evenly pour ½ of the remaining batter over the top of the streusel layer in each pan. Use an offset spatula to spread the batter over the streusel layer. The streusel layer should be completely covered by batter.
- Last, divide the remaining streusel evenly between the two loaves. Sprinkle it evenly over the layer of batter. This last layer of streusel will just about completely cover the batter.
Bake the banana streusel loaves
- Bake the loaves at 350 degrees for 45 minutes. A toothpick inserted in the middle will come out mostly clean.
Cool, serve, and enjoy!
- Let the banana streusel loaves cool for at least 30 minutes before slicing. Serve alone, or with a glass of almond milk.
This was amazing. Best banana bread I’ve ever had. The streusel in the middle is so good!
So good to hear, thanks Jennifer!
This banana loaf looks perfectly moist and crumbly. And with the addition of this streusel (walnuts are an excellent addition here) and cozy cinnamon, that must be absolutely delicious!
I absolutely love banana bread, and I absolutely love streusel toppings…but I’ve never put the two together. *mind blown* I need to make this ASAP! I’m thinking a good mug of coffee and a slice of this bread would be a pretty fantastic mid-morning snack!
Absolutely addicting! Favorite dessert yum!
Streusel on top, sure. But in the middle, genius!
That streusel in the middle! I ate an entire loaf in one sitting. Five stars!
That’s awesome, thanks Elza!
WOW. This is my new obsession. So good!