Banana Bread with Streusel Topping — perfect for those ‘I need something cozy’ moments. Super moist and tender, crunchy streusel topping makes the best texture combo.
Giving coffee cake energy but better! This recipe and Banana Coffee Cake are two of my most frequently made and favorite breakfast items...or dessert.
A streusel topping elevates this moist banana bread with brown sugar to the next level! It's a wonderful coffee pairing for breakfast.
When you're out of overripe bananas, Pumpkin Bread with Cream Cheese Frosting is a sweet bread you'll fall in love with.
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Why You'll Love This Recipe
- Use up those bananas waiting on the counter! If you have even more bananas, I highly recommend Chocolate Espresso Banana Bread!
- Perfect for freezing, so you can make it whenever is convenient.
- This cinnamon crunch banana bread made with sour cream has the best texture contrast having extra moist bread with a crunchy topping.
Recipe Ingredients
- Flour: I recommend keeping unbleached all-purpose flour in your pantry as it's perfect for all types of baking.
- Butter: I always use unsalted butter in my baking so I can "season" the batter with Kosher salt.
- Banana: Use the super ripe ones that are mostly brown, with a little black. Honey Banana Almond Bread also uses extra ripe bananas.
- Sour Cream: Adding sour cream to this banana bread with streusel recipe keeps it super moist. Full fat sour cream is best.
- Cinnamon Maple Sugar: I get my Cinnamon Maple Sugar from The Spice House.
- Maple Syrup: Pure maple syrup or generic maple syrup work for the glaze.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- If you can't find cinnamon maple sugar, use ¼ cup sugar mixed with 1 teaspoon cinnamon.
- Feel free to use walnuts or chocolate chips instead of pecans, or leave the nuts out entirely.
- Greek yogurt can be used in place of sour cream.
- Replace maple glaze with a smear of brown butter frosting.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Banana Nut Bread Recipe with Sour Cream
Step 1: Combine streusel topping in a bowl to create large crumbs.
Step 2: Whisk dry ingredients in a bowl and set aside.
Step 3: Combine wet ingredients in a stand mixer with the paddle attachment.
Step 4: Stir in banana, followed by dry ingredients until just combined.
Step 5: Add half of batter to prepared pan and add nut filling.
Step 6: Add remaining batter and top with prepared crumb topping.
Step 7: Once bread is cooled, whisk glaze in a bowl.
Step 8: Drizzle glaze over moist banana bread with streusel topping; slice and serve.
Expert Baking Tips
- Never over mix your batter. This will create too much gluten and make for a tough crumb. This tip goes for any sweet bread, including Orange Poppy Seed Bread.
- Allow the cinnamon crunch banana bread to cool about 10 minutes in the pan before removing to cool completely.
- Make sure the bread is completely cool before adding glaze!
Recipe FAQs
This bread is very moist, especially with the topping and glaze. Keep in an airtight container on the counter for 24 hours or in the fridge for up to 5 days. If it is warm in your kitchen, you might want to store in the fridge to avoid mold growth.
Cinnamon Crunch Banana Bread is perfect for freezing because it is a really sturdy bread. I recommend freezing the bread without the glaze. Make sure it has fully cooled on a wire rack. Wrap well in plastic wrap and/or foil before placing in a bag for the freezer. Thaw overnight at room temperature then you can add glaze before serving.
Especially with the streusel topping, you don't want to be turning this bread upside down to remove it from the pan! One of the best tricks you should have up your sleeve is to use a parchment paper sling. This is simply placing a piece of parchment in the empty pan so you have long pieces to grab on the long sides of the pan. This way you can easily lift the entire loaf from the pan to transfer to a cooling rack. Be sure to spray the pan before lining with parchment as well as the parchment paper it self.
Super Common Banana Bread Fails
Gummy Center or Gooey Center - This is most commonly from underbaking or not enough/expired leavener. Here are the preventative measures:
- Check date on leavener before using.
- Double check all measurements. Flour should be fluffed with a spoon then added to measuring cup without packing down for correct measurement.
- Use a long enough toothpick to insert directly into the center of the banana bread with streusel topping. The toothpick should come out clean or with very few crumbs.
- If banana bread is browning on top but needs more time, cover bread with foil and continue to bake to prevent over-browning.
Sinking in the middle - Too much leavener or opening the oven during baking.
- I can't say this enough, do not open the oven while in the middle of baking! This lets a significant amount of heat out of the oven and can cause issues.
- Too much leavener can cause the banana bread to rise too rapidly then deflate later.
Streusel melting instead of being crumbly and crunchy - This can happen if you don't use cold butter or if you don't chill the topping before adding.
- Use butter straight from the fridge or freezer then return streusel mixture to fridge until needed.
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📖Recipe
Banana Bread with Streusel Topping
Equipment
- 1 loaf pan
Ingredients
Streusel Topping
- ¾ cup all purpose flour
- 1 teaspoon cinnamon
- ¼ cup granulated sugar
- ⅓ cup brown sugar
- 6 tablespoon unsalted butter melted
- ½ teaspoon kosher salt diamond crystal brand
Dry Ingredients
- 1½ cups all purpose flour
- ¾ tsp baking soda
- 1 teaspoon kosher salt diamond crystal brand
Wet Ingredients
- 6 tablespoon unsalted butter melted
- 2 tablespoon olive oil
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup sour cream room temp
- 1 large egg room temp
- 1 tablespoon vanilla extract
- 1 cup mashed banana overripe
Filling
- 1 tablespoon maple cinnamon sugar The Spice House brand
- ½ cup chopped pecans
Maple Glaze
- ½ cup powdered sugar sifted
- 1 tablespoon whole milk
- 2 tablespoon maple syrup
Instructions
Streusel Topping
- Preheat oven to 325°F and line a loaf pan with parchment paper and spray with non-stick cooking spray. Mix all streusel ingredients together in a medium bowl. Mixture will resemble wet sand. Set in fridge until needed
Dry Ingredients
- Whisk dry ingredients together in a mixing bowl
Wet Ingredients
- Mix butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer fitted with the paddle attachment for 1 minute
- Mix in sour cream then egg and vanilla
- Add mashed bananas and mix on low until combined
- Mix in dry ingredients
- Pour half the batter into the prepared loaf pan, sprinkle maple cinnamon sugar and pecans evenly over the top then add remaining batter
- Add streusel topping then bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center of the bread. It will come out clean or with only a few crumbs when done
Maple Glaze
- Whisk all glaze ingredients in a small bowl then pour over the top of the banana bread once it comes out of the oven. Allow to fully cool before serving
Krista
This bread is amazing in every way. Super moist, crunchy topping, so much flavor and has a tasty maple drizzle. Definitely a favorite!