Is it hard to make banana bread?

No, it is pretty easy! Mix all the ingredients, add mashed bananas, pour the batter into a loaf pan, and bake.

What bananas to use in banana bread

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.

Can you make the streusel topping in advance?

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.

Can you make this into regular muffins?

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.

Moist Banana Bread With Crumb Topping

Banana Bread With Crumb Topping

Three stacked slices of the bread on a marble board.

Print Recipe

★★★★★

5 from 35 reviews

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!

Author: Irina
Total Time: 1 hour, 45 minutes
Yield: 12 1x
Category: Quick bread
Method: Baking
Cuisine: American

Ingredients

Scale

For the bread batter:

5.3 oz. (150 g) unsalted butter softened
1 cup (200 g) brown sugar
2 large eggs
1 2/3 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 1/2 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.

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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 2/3 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

Find it online: https://www.bakinglikeachef.com/banana-bread-christophe-michalak/