So we all tend to go to making banana bread when you have those over ripe bananas laying around, but banana bread topped with streusel would be even better, right? So I decided to give it a shot.
I decided to try out a new recipe for the bread. I didn’t care for it as much as my regular recipe but my husband loved it. I would have even preferred my cake mix banana bread. So if you don’t want to venture out with a new bread, you can always just add the streusel to the top of your favorite banana bread recipe. The streusel itself was perfect. It would also work well to top a dozen muffins with too!
- 3 Tbsp flour
- 3 Tbsp sugar
- ½ tsp cinnamon
- 3 Tbsp butter, cubed
- 4 ripe bananas, mashed
- 6 Tbsp butter, melted and cooled
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup milk
- 1½ cups flour
- 1 tsp baking powder
- ⅛ tsp salt
- ½ tsp cinnamon
- Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray.
- In a small bowl, mix together the 3 Tbsp flour, 3 Tbsp sugar, and ½ tsp cinnamon for the streusel topping. Add the 3 Tbsp butter and cut in until crumbly with pea sized pieces. Set aside.
- In a large mixing bowl, beat together the banana, melted and cooled butter, sugar, egg, milk, and vanilla. Add the flour, baking powder, salt, and cinnamon. Fold the mixture together just until combined.
- Spread batter into the prepared loaf pan. Sprinkle streusel evenly over the top of the batter.
- Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean. Let sit for 5 minutes and remove from pan and place on a cooling rack. Allow to cool for at least 15 minutes before serving. Makes 1 loaf.
Recipe adapted from Betty Crocker.