Treat yourself to a slice of the moist banana bread with crumb topping (aka streusel). It is made with brown sugar and lots of bananas, flavored with dark rum, and baked with a delicious sweet streusel topping.
When you think you have tried all the banana bread recipes, there is only one left to try - banana bread with crumble!
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
Have you known that banana bread enthusiasts celebrate National Banana Bread Day on February 23?
Neither did I. I bake it just because I love it! And once I see spotty bananas on the kitchen counter, I know what I would be baking.
In 2015, one of my friends shared her favorite banana bread recipe for homemade banana bread with me.
I happily baked that quick bread until I experimented with other banana bread recipes.
Today, I can tell you that the best banana bread recipe exists; it has stolen my heart. This sweet bread has a charm: it has a streusel on top!
Why you should try this recipe
- Crumb topping for banana bread adds crunchiness and intractable charm to the dessert. This banana bread streusel topping stands apart from the ordinary.
- Brown sugar brings moisture and a caramelized flavor and compliments banana sweetness.
- Rum infuses the loaf with a fruity flavor. So if you have ever wanted to make banana bread with rum, here is the recipe.
- Using ripe and even overripe bananas adds moisture and an additional boost of sweetness.
Ingredients
Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card below. Also, discover the essential baking tools I rely on for daily baking.
- Butter: use unsalted butter to make the bread batter and semi-salted (or salted) butter to make the crumb topping. Soften unsalted butter on the counter: take it out of the fridge 2 hours before you start. Keep the salted or semi-salted butter chilled in the refrigerator. Cold butter is used to make the crunchy streusel topping.
- Brown sugar: use golden or dark brown sugar interchangeably, but consider that golden brown sugar gives a milder caramel flavor than dark one that contains more molasses. Replace brown sugar with an equal amount of white sugar if you desire.
- Eggs: the recipe calls for large eggs at room temperature.
- Flour: all-purpose flour is used to make the bread batter and the streusel.
- Baking powder: use fresh aluminum-free baking powder. Please, don't confuse it with baking soda.
- Bananas: ripe and even overripe bananas with black spots or streaks on the peel are the best ones to make this banana bread. Bananas help make this bread moist! Please, try to avoid green or all-yellow bananas.
- Dark rum brings a fruity flavor to banana bread; it upgrades regular banana bread to the next level. Replace rum with some juice if you serve the dessert to kids.
- Almond flour: use blanched, finely ground almond flour.
- Icing sugar: make it yourself with a coffee grinder or buy powdered sugar.
- Flaked toasted almonds: these are optional and used to decorate the cake. To roast flaked almonds at home, bring them in the oven at 300 degrees F/150 degrees C for about 10 to 15 minutes.
Recipe variations
The wonderful thing about banana bread is that it has an almost infinite number of different recipes.
You can try to make this delicious treat in different ways to suit any palate!
Make banana nut bread by adding chopped walnuts, pecans, or macadamia nuts to the batter.
Or add dry fruits, for example, dried cranberry or pineapple, to make a tropical twist on a classic. Or try to add some shredded coconut if you are a coconut lover.
If you love chocolate, mix in semi-sweet chocolate chips or swirl the Nutella through the cake batter before baking.
To make a healthy variation of banana bread, try its sugar-free version or add ground golden flaxseed.
Do you want more ideas? Blend some ground cinnamon to make cinnamon banana bread, or upgrade it to Christmas Banana Bread.
Finally, play with banana bread toppings to create your perfect banana bread. Read on how to make a streusel topping and how to customize it.
Still, it doesn't mean if you make banana streusel bread or leave it plain, add a newly created recipe to your recipe collection.
How to make banana bread with crumb topping
Heat oven to 300 degrees F/150 degrees C. To make the bread batter, in a large bowl, beat softened butter and brown sugar for 5 minutes using an electric mixer (photo 1).
In a large mixing bowl, combine flour (1 ⅔ cups + 4 tablespoons/240 g) with baking powder, and add eggs (photo 2)...
and delicately mix with a rubber spatula (photo 3). In a separate bowl, mash bananas with a fork and fold them into the principal preparation (photo 3).
Add rum and mix with the spatula just until combined (photo 5). Place the bread batter in the refrigerator while making the streusel.
To make the crumbly streusel, mix all-purpose flour (5 tablespoons or 40 g) and almond flour in a separate medium bowl.
Add icing (powdered) sugar and chilled semi-salted (or salted) butter cut into pieces.
Work with your hands until the streusel dough forms and crumble like wet sand (photo 6).
Butter and flour a silicone loaf pan (read on baking with silicone molds) or line a nonstick loaf pan with parchment paper.
Pour batter into the prepared pan, sprinkle streusel on top (photo 7), and bake for 90 minutes.
The bread is ready when a tester/a toothpick inserted into the center of the cake comes out clean (photo 8).
Let it cool in the pan for a few minutes, remove it from the mold and cool it on a wire rack.
Sprinkle the top of the banana bread with flaked almonds and dust with a little bit of icing (powdered) sugar.
Expert tips
- Soften unsalted butter by taking it out of the fridge for 2 hours before cooking.
- Replace dark rum with some juice if you serve the cake to kids.
- Mash bananas with a fork, a potato masher, or a pastry cutter, or beat bananas with an electric handheld mixer.
- Important thing: do not overmix the bread batter when you add mashed bananas. Gently mix just to combine.
- Split the recipe into four small loaves or make banana bread mini muffins if you prefer.
- Adjust your oven's baking time: I tested and re-tested that the bread was ready in 90 minutes.
- Test the cake for readiness! Use a toothpick: if it is inserted in the middle of the bread and comes out clean, it is ready. If it still has the batter, add another 3 to 5 minutes and test again.
- Cool the baked banana bread completely before slicing.
- Serve with a dollop of mascarpone or slabs of salted butter.
Storage
Place banana bread in a plastic bag or cover it with plastic wrap and store it at room temperature for 1 to 2 days.
If you want to prolong the shelf life of your bread, keep it wrapped in the fridge for up to one week.
Can you freeze banana bread? Yes, it is completely fine to freeze it. Just wrap a whole loaf or individual slices of the bread with aluminum foil or plastic freezer wrap and place them in the freezer.
Banana bread could be safely stored in this way for up to 2 to 3 months. Thaw wrapped or unwrapped bread in the fridge or at room temperature.
Banana bread recipe poster
Make your favorite recipe a part of your kitchen wall art with this vintage-inspired banana bread recipe print.
I designed it on a "chalkboard" background, and it looks amazing in a modern frame. Download the poster PDF for free, print it out, and place it in a frame.
Recipe FAQ
No, it is pretty easy! Mix all the ingredients, add mashed bananas, pour the batter into a loaf pan, and bake.
The answer is simple: the ripest ones. The bananas ready to go to the trash are perfect for making banana bread. Look for bananas with black or brown spots; they look ugly but taste sweeter and improve the cake's flavor.
If you only have yellow bananas and have no time to wait for them to ripen, bake the unpeeled bananas at 250 degrees F/120 degrees C for 20 minutes.
You can make the streusel topping in advance and keep it in an airtight container in the refrigerator for up to three days. Or freeze the topping in an airtight container for up to 6 months.
Absolutely! The batter makes about 15 standard-sized muffins. Line muffin tins with paper liners and scoop the batter into muffin tins filling up to two-thirds. Top each muffin with the streusel topping and bake at 300 degrees F/150 degrees C for 45 minutes, or until a toothpick inserted into the center comes clean.
Love quick breads? Try these next!
Browse all the Bread Recipes
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PrintRecipe card
Banana Bread With Crumb Topping
Treat yourself to a slice of the best banana bread with crumb topping. It is made with brown sugar and lots of bananas, flavored with dark rum, and baked with a delicious sweet streusel topping. When you think that you have tried all the banana bread recipes, there is only one left to try!
- Total Time: 1 hour, 45 minutes
- Yield: 12 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Ingredients
For the bread batter:
- 5.3 oz. (150 g) unsalted butter softened
- 1 cup (200 g) brown sugar
- 2 large eggs
- 1 ⅔ cups + 4 tablespoons (240 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 10 oz. (285 g) bananas, mashed
- 2 tablespoons (30 ml) dark rum
For the crumb topping:
- 5 tablespoons (40 g) all-purpose flour
- 6 ½ tablespoons (40 g) almond flour
- 5 tablespoons (40 g) icing (powdered) sugar
- 1.4 oz. (40 g) salted butter chilled
For the decoration (optional):
- flaked toasted almonds
- icing (powdered) sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 300 degrees F/150 degrees C. To make the bread batter, beat softened butter and brown sugar for 5 minutes, using an electric mixer. Add all-purpose flour (1 ⅔ cup + 4 tablespoons/240 g) mixed with baking powder, eggs, and delicately mix with a rubber spatula. Mash bananas with a fork and fold them into the principal preparation. Add rum and mix with a spatula just until combined. Place the bread batter in the fridge while making the streusel.
-
To make the crumb topping in a separate bowl, mix all-purpose flour (5 tbsp/40 g) and almond flour. Add icing (powdered) sugar and chilled salted butter cut into pieces, and make the crumbly dough with your hands. It has to look like wet sand.
-
Butter and flour a silicone loaf pan or line a nonstick loaf pan with parchment paper. Pour the batter into the pan, sprinkle the streusel on top, and bake for 90 minutes. The bread is ready when a toothpick inserted into the center of the cake comes out clean. Sprinkle the top of the bread with flaked toasted almonds and dust with icing (powdered) sugar.
Notes
- Soften unsalted butter by taking it out of the fridge 2 hours before cooking.
- Replace dark rum with some juice if you serve the cake to kids.
- Mash bananas with a fork, an electric handheld mixer, or a potato masher.
- Do not overmix the bread batter when you add crushed bananas. Instead, gently mix to combine.
- Split the recipe into four small loaves or make banana bread mini muffins if you prefer.
- Adjust your oven's baking time: I have tested and re-tested that the cake is ready in 90 minutes.
- Test the cake for readiness! Use a toothpick: if it is inserted in the middle of the cake, comes out clean, the bread is ready. If it still has the batter on it, add another 3 to 5 minutes and test again.
- Cool the baked banana bread completely before slicing.
- Serve with a dollop of mascarpone or slabs of salted butter.
Nutrition
- Serving Size: 1 slice
- Calories: 317
- Sugar: 22.5 g
- Sodium: 108 mg
- Fat: 14.4 g
- Saturated Fat: 8.5 g
- Carbohydrates: 43.6 g
- Fiber: 1.4 g
- Protein: 3.9 g
- Cholesterol: 61 mg
Keywords: banana bread with crumb topping, streusel-topped banana bread, banana bread with streusel topping
Follow my step-by-step photographed explanations, expert tips, and tricks to help you succeed with this incredibly yummy and delicious recipe.
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from www.lacuisinedethomas.fr. It was originally published on January 22, 2019. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Jennifer says
Oh my, this sounds delicious! I just bought a bottle of dark rum over the weekend coincidentally, so I'm definitely going to give this a try. Banana bread is my husband's favorite quick bread.
★★★★★
Irina | Baking Like a Chef says
Jennifer, you will love it! It is flavored and moist. Enjoy!
Dannii says
What a great twist on banana bread. I am going to have to try this.
★★★★★
Irina | Baking Like a Chef says
There are so many Banana Bread recipes. I hope you will love this version of the most popular bread!
kim says
Banana bread is my favorite and this was such a great recipe!
★★★★★
Irina | Baking Like a Chef says
Kim, I am happy to hear that you liked the recipe! It is always a pleasure to hear from readers! Thank you.
Michelle says
I've never thought of putting streusel on banana bread, but IT IS GENIUS!
★★★★★
Irina | Baking Like a Chef says
Michelle, you will love this streusel on top! Just enjoy!
Lata Lala says
Banana bread recipes are always a welcome as you never get tired of them. This one with a lovely twist and streusel topping makes it more appealing.
★★★★★
Irina says
It is true that the streusel topping makes a difference here. Please, enjoy the recipe!
Jessica Formicola says
I love a good banana bread recipe, but that streusel really sends this one over the top! I can't wait to try it!
★★★★★
Irina | Baking Like a Chef says
Jessica,I hope you will love the recipe! Please, let me know once you make it!
Elaine says
Ah, banana bread... can a morning be any better than with a piece of this delicious bread! Can't wait to make this recipe at home - I will make sure to prepare twice as much! 🙂
Irina | Baking Like a Chef says
Elaine, you made me smiling! You will love this banana bread from the first bite!
Beth Pierce says
Enjoyed this with my morning cup of coffee this morning! Delicious and perfectly crunchy!
★★★★★
Irina | Baking Like a Chef says
Beth, I am happy to hear that you loved it! Thanks for letting me know.
Annissa says
I love the addition of rum to this banana bread! It adds so much to a recipe. No kids at home anymore, so I'm using it!
★★★★★
Irina | Baking Like a Chef says
Yes, I am in the same boat; so, I add the dark rum in the dessert, but it is easy to omit the alcohol in case with kids.
Jamie says
I love the streusel in this recipe! So crumbly and adds such great texture! We'll be making this again. 🙂
★★★★★
Irina | Baking Like a Chef says
Jamie, I am happy to hear that you like the recipe! Enjoy!:)
Krissy Allori says
This looks so good! I think my coffee just found a new best friend.
★★★★★
Raia Todd says
I love the addition of rum, and the streusel topping! So delicious!
★★★★★
Irina | Baking Like a Chef says
I agree that a deep flavor of rum and crunchiness of streusel are the best in this banana bread.
Morgan Eisenberg says
Rum is a great idea, but streusel is a total game changer
★★★★★
Irina | Baking Like a Chef says
Thank you Morgan! I believe that a deep flavor of the dark rum brings any baking good to another level. And this streusel topping... so crunchy and delicious!
Kelly Anthony says
I love banana bread but I've never had it with a streusel topping. I'm sure the crumbly top takes this classic recipe to a new level.
★★★★★
Irina | Baking Like a Chef says
Yes, Kelly, this streusel topping adds an additional crunchiness to a traditional banana bread. Something new!:)
kim says
I love banana bread and this one is so good! A must make for sure!
★★★★★
Irina | Baking Like a Chef says
Kim, this banana bread is really GOOD! You will love it for sure!
Patty at Spoonabilities says
This sounds like such a wonderful banana bread recipe! I love trying different recipe variations for one of my all-time favorite things like banana bread.
★★★★★
Irina | Baking Like a Chef says
I agree with you Patty! I also love to try new recipes and experiment with ingredients!
Eden | Sweet Tea and Thyme says
Nothing like a good slice of banana bread to start to school year! Pinning!
Irina | Baking Like a Chef says
What could be better to pack a slice of flavored banana bread and send a kid to school? I agree with you Eden. You might want to skip rum to make the cake kid-friendly!:) Thanks.
pam says
Streusel topping on banana bread?!!! That's genius!!! I can't wait to try this because streusel topping is my favorite part of any cake or cupcake!
★★★★★
Irina | Baking Like a Chef says
This streusel topping adds such a wonderful crunchiness to Banana bread that you will fall in love with this recipe forever!
Marie-Charlotte Chatelain says
This Banana Bread recipe sounds amazing! So moist and that crumble topping? OMG! Don't know why streusel toppings are not more of a thing with banana bread!
★★★★★
Irina | Baking Like a Chef says
Oh, WOW! I have not known that streusel toppings are old-fashioned:); however, my family ask to make the Banana bread because of this crispy topping!
kim says
What a delicious bread recipe! Loving that streusel topping!
★★★★★
Irina | Baking Like a Chef says
I know, Kim. Everyone who tries this Banana bread, falls in love with this streusel topping!
SHANIKA says
I love making Banana Bread and this recipe looks absolutely delicious! That streusel topping---OMG!
★★★★★
Irina | Baking Like a Chef says
Oh, Shanika, this Banana bread is a hit because of its streusel topping! Thanks.
Anita says
Oh wow, this is so much better than my usual banana bread recipe, by a really wide margin I must say. The rum, the streusel, and top with almonds. I don't think I can bake any other banana bread. 🙂
★★★★★
Irina says
Thank you so much Anita! I am happy to hear that you like the recipe. Happy baking and enjoy!
Pris says
Ohh, this looks scrumptious! And you definitely got me at dark rum!! I tried, and the taste was so much better than any other banana bread. And also: serving to kids as is. 30 ml for a whole banana bread won't even tickle them 🙂 Thanks for the recipe!
★★★★★
Irina says
Thank you very much for your feedback and recipe rating! I am happy to hear that your family enjoyed the cake> 🙂
Bintu says
This cake sounds absolutely divine! I love banana bread as it is but with a streusel topping, oh my!
★★★★★
Irina says
Thank you very much, Bintu! Please, enjoy the recipe!
Sue says
Streusel topping on banana bread? Wow, this is a whole different experience! So good!
★★★★★
Irina says
Yes, this streusel topping makes a difference. 🙂 Please, enjoy it, Sue!
Jacqueline Meldrum says
I make banana bread every week. I am definitely going to try your streusel topping.
★★★★★
Irina says
You will love it, Jacqueline! Please, let me know how it went! 🙂
Lauren Vavala says
I'm not the biggest fan of banana bread, but this streusel topping is a game changer!
★★★★★
Irina says
Yes, indeed! Thanks for your comment, Lauren!
Anjali says
Omg, this recipe looks absolutely amazing!! Kind of like one of my favorite coffee cake recipes combined with banana bread. Can't wait to try it!
★★★★★
Irina says
Thank you, Anjali. Please, enjoy the recipe!
Alexandra says
This banana bread and some coffee in the morning - the perfect way to start the day!
★★★★★
Irina says
It is a great idea, Alexandra! Thanks for visiting the recipe.
Andrea Metlika says
I've had many variations of banana bread but none with rum. I can't wait to try this!
★★★★★
Irina says
This banana bread is worth making! You will love it, Andrea.
Janelle says
Easy step by step instructions. Thank you for a wonderful recipe
★★★★★
Irina says
You are very welcome, Janelle.
Elaine says
I am ready for a treat like this any time! Definitely the bread I would start my day with. And that texture is absolutely amazing!
★★★★★
Irina says
Elaine, thank you! Please, let me know if and when you make it. 🙂
Gina says
I love the hint of rum in this recipe, and how can you beat a streusel addition to banana bread?! So good!
★★★★★
Irina says
Yes, you have found two good things that make it worth baking this banana bread, Gina. Thanks for stopping by. Please, enjoy the recipe!
Cathleen says
Why have I never thought of doing this??? I have put streusel on top of literally every other type of bread!! Making this tonight! Thanks so much for the recipe 🙂
★★★★★
Irina says
It is never late, Cathleen. :: Happy baking and enjoy it!!!
Gail Montero Raines says
The crumbly and tasty streusel topping brings this banana bread over the top! So yummy!
★★★★★
Irina says
It is so true, Gail. Thanks a lot!
Jo says
I made this banana bread yesterday, and it was a hit! Thanks for the great recipe!
★★★★★
Irina says
Thanks for letting me know, Jo! I am happy to know. 🙂
Denise says
Do you realize on your downloadable banana bread chart, you have 2 TBL baking powder instead of teaspoons? Glad I checked; you should also place cup quantities regarding the bananas. It is quite confusing.
Irina says
Hello Denise, Thanks for your comment. I am going to check this out and correct it.
Elizabeth says
Hello Irina - Your site is amazing as is this bannana bread recipe. The approach and throughness you put in your recipes is very professional and helpful.
Because I don't live in one of the 3 countries that still use the "Imperial measurement system" (US, Liberia and Myanmar), the fact that you write the recipes using the metric measurement system is spot on!
I have a question for the flour amount in this banana bread recipe. It states 1 2/3 Cups + 4 tablespoons or 240 gr. flour. When I was making the recipe it seemed a lot of flour. I cross checked several conversion sites and they state 1 2/3 C. flour is 219g and I get different results for 1T. flour to grams. Please advise?
As a final note the Metric measurement system is so much easier and more precise to use, particularly for baking purposes. Thanks for your efforts.
★★★★★
Irina says
Hello Elizabeth, Thank you for your lovely words about the website!! First, I create and make the recipes with the metric system, so you are welcome to use it right away. Second, the flour conversion depends on the amount of flour in a cup: some converters show 1 cup equals 125 g of flour, others- 120 g of flour. I measured the flour a few times: 1 cup equals 125 grams, and one tablespoon equals 8 g. As for banana bread, follow the recipe to a T :). Everything is all right. Happy baking!