I feel like I go through phases with banana bread. Not that I ever don’t like it. It’s always a tasty thing in my mind.
I think maybe it’s when I too often let the bananas go too ripe and we have too much of it, then I feel like I do just about anything to avoid making banana bread. I’ve been known to freeze my bananas before they get too ripe, mostly because I love them in my smoothies and don’t want them to taste like overripe bananas. That taste is really only good in baked goods. And aren’t we glad someone figured that out? I know I sure am.
I have tried lots of banana breads. Some very sweet, some chocolate, some with other fruits mixed in. Lots of them were very tasty. This Cinnamon Streusel Banana Bread is hands down my favorite. And my kids favorite too. They raved about it for days. People would come over and they would say “My mom made the most delicious banana bread, do you want some?”. That’s not awkward at all.
Anyway. It’s moist and just the right amount of sweet, and the cinnamon streusel on top just places it all in perfection.
- 1 egg
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 1/2 cup buttermilk
- 2 overripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1/2 cup all-purpose flour
- 4 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
- Preheat oven to 350 degrees F. Spray a loaf pan with baking spray.
- In bowl of mixer with paddle attachment beat together egg, sugar and vanilla until combined.
- Add butter and beat until smooth and butter is fully incorporated.
- Mix in the buttermilk and bananas until incorporated.
- In separate bowl, mix together flour, salt, baking soda, baking powder and cinnamon.
- Slowly stir the dry ingredients into the wet until all the flour is mixed in.
- Pour the batter into the prepared pan.
- Combine powdered sugar, flour, cinnamon, salt and melted butter.
- Crumble the mixture over the batter in the pan. Bake in preheated oven for 45-50 minutes or until a toothpick comes out clean.
Another Recipe We Think You’ll Love…