Ingredients

½ cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

3 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons cold unsalted butter, cut into pea-sized pieces (for streusel)

⅓ cup light brown sugar (for streusel)

½ cup all-purpose flour (for streusel)

¾ teaspoon ground cinnamon (for streusel)

Instructions

Step 1: Preheat your oven to 325°F. Generously spray a 9×5-inch bread pan with cooking spray, making sure to cover the sides and crevices. Set aside.

Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.

Step 3: Add the eggs one at a time, mixing and scraping the bowl after each addition to ensure even incorporation.

Step 4: Mix in the mashed bananas on low speed until just combined.

Step 5: Add the flour, baking soda, and salt. Mix on the lowest speed just until there are no flour streaks, being careful not to overmix.

Step 6: Pour the batter into the prepared bread pan. Use the back of a spoon to gently spread it evenly, making sure it reaches all four corners. Set aside.

Step 7: To make the streusel topping, combine the cold, pea-sized butter pieces and light brown sugar in a medium bowl. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.

Step 8: Add the flour and ground cinnamon to the butter-sugar mixture. Continue to mix until it forms crumbly small clumps.

Step 9: Sprinkle the streusel evenly over the top of the banana bread batter.

Step 10: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 55 minutes to avoid overbaking.

Tips & Variations

Use very ripe bananas with brown spots for the best natural sweetness and moisture.

Try adding chopped nuts like walnuts or pecans to the batter or streusel for extra crunch.

If you don’t have a stand mixer, creaming the butter and sugar by hand works fine—just take your time to make it fluffy.

Swap ground cinnamon in the streusel for nutmeg or pumpkin pie spice to change the flavor profile.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work very well. Thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.

How can I tell when the banana bread is done?

The best way is to insert a toothpick into the center. It should come out with a few moist crumbs attached but not wet batter. If it looks wet, bake a few minutes longer and check again.