Banana Bread with Streusel Topping

ImageBanana bread is one of those things that I’ve always felt pretty indifferent about it. It’s good, but not great. I have a piece, but it never leaves me wanting more. I probably don’t need more than one piece at a time anyway, especially because it’s probably going to be slathered in butter or nutella or something equally delicious and fattening, but that’s not the point. The point is, banana bread and I have never really been good friends, but definitely not enemies. We’re somewhere between acquaintances and frenemies.


Wow, did I really just liken my lack of thoughts one way or another towards banana bread to the weird awkward middle ground of that quasi-relationship you have with that person you see on campus ALL the TIME, and you’re not sure whether to wave or nod or look away or shoot them a dirty look or….so yeah. Yep. That comparison just happened, and then I let it go way too far. Whoops.

Anyway, this banana bread and I could totally be friends. Are totally friends. It’s not too rich. Definitely not too dense. Not too banana-y. And it has a streusel topping. Streusel! What’s not to like? This recipe is BFF material.

It starts out like any other banana bread: a little soupy, a little lumpy, and on the way to something tasty.


And then there’s streusel! Don’t let this picture give you a bad first impression…it might be unflattering but it doesn’t matter, this is what takes this banana bread to the next level of awesome.


Mmmmmmm…..I don’t think I’ll ever be making banana bread sans streusel again.


Tessy’s Banana Bread

From Shutterbean via Lucinda Scala Quinn’s book Mad Hungry: Feeding Men and Boys

Makes 1 loaf (I doubled it, because I had enough bananas for that, and also doubled the streusel for each loaf, because in the picture, there wasn’t enough streusel to cover the loaf, and we can’t have that, can we?)

1 cup all-purpose flour

1/2 cup granulated sugar

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, melted

1/3 cup buttermilk (you can substitute 1/2 cup plain yogurt if you want)

1 large egg, lightly beaten

1 large banana, mashed (about 1/2 cup)

1 teaspoon pure vanilla extract

For the topping (this is doubled from the original. I don’t think it’s too much, but feel free to halve it back to its original amount):

2 tablespoons cold butter, cubed

2 tablespoons flour

2 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

Preheat the oven to 350 F. Butter a loaf pan (I used an 8×4 – the smaller size – but you could use a larger one, just watch the baking time as it might decrease).

In a large bowl, whisk together the four, sugar, baking powder, soda, and salt. Stir in the melted butter and buttermilk. Add in the egg and beat for 1 minute. Add in the mashed banana and vanilla and stir until well combined. Pour the mixture into the prepared pan and make sure it’s distributed evenly.

To make the streusel topping, mash together the butter, flour, brown sugar, cinnamon, and salt until combined. I mixed it with my hands. Distribute the topping evenly over the unbaked bread batter. Bake 40-45 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan on a wire rack for 10 minutes. Cut and serve from the pan.


4 Comments on “Banana Bread with Streusel Topping”

  1. Haley says:

    I love streusel stopping on banana bread, but I always just want to eat the top of the bread!

  2. […] Pickle and the Pie made Tessy’s Banana Bread […]

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