Description
This Moist Banana Bread with Crunchy Streusel Topping is a delightful twist on the classic banana bread. Infused with warm spices like cinnamon and nutmeg, it boasts a tender crumb thanks to ripe bananas and buttermilk, while the crunchy streusel topping with toasted walnuts adds a perfect sweet and nutty contrast. Ideal for breakfast, snack, or dessert, this loaf is easy to prepare and irresistibly satisfying.
Ingredients
Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- a dash of nutmeg
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs, at room temperature
- 4 very ripe bananas, mashed with a fork or potato masher
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, toasted and chopped
Streusel Topping:
- 3 tablespoons flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, slightly softened and cut into pieces
- 1/4 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees F. Grease and flour a 9x5 inch loaf pan thoroughly to prevent sticking, then set it aside until ready to use.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Using your fingers or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the chopped toasted walnuts and set aside.
- Mix Dry Ingredients for the Bread: In another medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, typically about 3-5 minutes using a mixer or vigorous spooning.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in mashed bananas, buttermilk, and vanilla extract using a wooden spoon until well blended.
- Combine Wet and Dry Ingredients: Gradually stir in the dry ingredient mixture into the wet batter, mixing just until the flour is incorporated. Avoid over-mixing to keep the bread tender. Gently fold in the toasted chopped walnuts.
- Assemble and Bake: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the prepared streusel topping over the surface. Bake in the preheated oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Carefully remove the bread from the pan and continue cooling on the rack. Serve warm or at room temperature for best flavor and texture.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter once flour is added to avoid a dense bread.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring once, until fragrant.
- The bread can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flavor, consider adding a tablespoon of bourbon or rum to the batter.
