Delectable banana bread with a crunchy, sweet topping. Excellent for dessert, breakfast, or gifts.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 16 |
| Yield: | 2 loaves |
Ingredients
- ¼ cup cold butter, cut into small pieces
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ cup quick cooking oats
- 1 ¼ cups white sugar
- ½ cup butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 cup chopped nuts (Optional)
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
- To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
- Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
- Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
- Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 141 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy to make quick bread. Really enjoy the topping. Nice banana flavor with warm spices.
This is a great recipe, best one I’ve tried for banana bread. The topping is a wonderful addition. Timing for baking was an hour but could’ve been slightly less, maybe 55 mins. Any longer would’ve rendered this too dry.
Found it in a search for Banana Bread using Buttermilk and just happened to have some streusel topping in the freezer! Made my own pumpkin pie spice blend (Cinnamon,Ginger,Nutmeg,Allspice,Clove,Cardamom and Coriander). If you want a bread that tastes like pumpkin bread it’s good. If you want pure banana bread check out two peas & their pod!
Great bread!!
Delicious! Perfect sweetness and we love the crumb topping. I’ll definitely make again!
So moist and delicious…
I had already started making my banana bread using a different recipe when I found this one, but I borrowed the streusel topping idea and it was great! I don’t think I’ll ever make banana bread or banana muffins without it again!
This is a great recipe! I will make this again!
Just came out of the oven……smells awesome…….have to keep the kids/husband out of them so they can at least cool – unlike the blueberry lemon loaf. Ok, I snuck a piece…….awesome! As good as it smells!
This was really great! Whenever I have made bananna bread in the past it has always come out really heavy and to moist. This was a perfect recipe. I did use up some whole wheat flour that I had on hand and the rest white flour. I also used 3 smaller loaf pans so they cooked in less time. Great recipe thanks sooo much!!!
Bread was just okay and we did not like the topping. Disappointed because we want to increase oats in our diet.
Good but the topping is so crumbly. I think next time I will try melting the butter. I just think it would stick together better that way.
Moist, sweet, very much like a banana muffin. Changes: Sugared rather than floured pans 1 tsp salt in batter White whole wheat flour in place of white 4 bananas (because of using whole wheat flour) Baked 52 minutes using heavyweight anodized aluminum bread pans.
Very good banana bread. Great streusel. I LOVED that it made so much streusel, for I refrigerated the remaining and will be using it on future muffins & breads..will save a lot of time when I make any other breakfast bread/muffin recipe, & it stays fresh in the frig for a very long time!
I made no changes to this recipe. I had some cinnamon roll instant oatmeal that I needed to use up, so this recipe was perfect. I just cut back a little on the pumpkin pie spice. The streusel topping was way too much, I ended up throwing almost half of it away. If I make this again, I will add a middle layer of streusel. Smells wonderful.
I thought it was very good
Very dry. Didn’t like.
Try adding 8oz of canned tuna, drained of course, what a fancy way to impress your family and friends!
Delicious, moist banana bread! I baked mine in one 9×5 glass loaf pan, so if you’re like me and only want one bread here’s what I did. I cut the topping in half. For the batter, I used 1/2 c. white sugar & 1/2 c. brown sugar, kept the same amount of butter, eggs, banana and vanilla. I used 1/4 c. of buttermilk, 2 c. of flour, 1 tsp. of pumpkin pie spice, 1 tsp. of baking powder, added 1 tsp. of baking soda, 1/4 tsp. of cinnamon & 1/2 c. of walnuts. The bread was done baking in a little over an hour and the topping was nice and crunchy.
Best banana bread ever!!!! It melted in your mouth, plus the topping made it fantastic!!! I never put topping on my banana bread before… now, I will always make it this way!!! Gave away loaves for a special Easter treat….it was received positively by all!!!!
This was the best banana bread ever!!! I did use equal portions of white and brown sugar-because I like my crust more chewy. I use a convection oven and only cooked it 1:05, but could have cooked it even less. My picky kids even love it!