Description
This classic Banana Nut Bread recipe delivers a moist, flavorful loaf studded with crunchy walnuts or pecans and topped with a sweet cinnamon streusel. Perfect for breakfast, snacks, or dessert, it combines the natural sweetness of ripe bananas with warm spices and a buttery crumb topping.
Ingredients
Bread Batter:
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 4 overripe bananas, mashed (about 2 cups)
- 14 tablespoons unsalted butter, melted (plus more for greasing pan)
- 1 ⅓ cups chopped walnuts or pecans
Streusel Topping:
- ¼ cup light or dark brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- Pinch of kosher salt
- 2 tablespoons unsalted butter, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10″ x 5″ x 3 ½” loaf pan with butter, then optionally line it with parchment paper leaving an overhang for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together granulated sugar, all-purpose flour, baking soda, ground cinnamon, kosher salt, and baking powder until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs with vanilla extract, then stir in the mashed bananas, mixing until smooth.
- Form Batter: Pour the wet mixture over the dry ingredients and gently stir until just combined. Add the melted butter and mix thoroughly. Fold in the chopped walnuts or pecans carefully to distribute evenly.
- Prepare Streusel Topping: In a small bowl, stir together brown sugar, flour, cinnamon, and salt. Use a fork to cut in the room temperature butter until small clumps form, creating a crumbly texture.
- Assemble and Bake: Pour the banana bread batter into the prepared loaf pan and evenly sprinkle the streusel topping over the surface. Bake for about 1 hour and 10 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 20 minutes. Use the parchment overhang to lift the loaf out if lined, then slice and serve.
Notes
- Using overripe bananas ensures maximum sweetness and moisture for the bread.
- Lining the pan with parchment paper helps remove the bread easily and prevents sticking.
- You can substitute walnuts with pecans or omit nuts for a nut-free option.
- Room temperature ingredients mix more evenly and produce a better texture.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to one week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
