Banana bread made extra tender with cream cheese and topped with a crisp cinnamon streusel. Easy to make, moist for days, and full of flavor.
Nothing is better than banana bread, but banana bread with streusel topping takes it to a whole different level. My son always keeps his eye on the bananas on the counter whenever there's a bunch available, and the moment they show signs of being overripe, he subtly asks if I'm in the mood for banana bread when in fact, he's the one who wants me to make them.
Just when we all thought nothing could top the Halloween surprise pumpkin banana bread I made back in October, this one with a crumbly topping won him over without any fight. The streusel adds this sweet, cinnamon crunch that contrasts perfectly with the soft, moist bread underneath, and honestly, I can see why he changed his "favorite" so quickly.
After making dozens of banana bread variations over the years, I've figured out that adding a tangy dairy element to the batter changes everything about the texture. It gives the loaf a softer, tighter crumb that stays moist for days without drying out, something you don't get from just fruit and standard wet ingredients. The very ripe bananas with deep brown spots are always a non-negotiable for my banana bread recipes because they add natural sweetness and moisture that underripe ones just can't give. For the topping, using cold fat cut into the dry mixture creates those perfect crumbly chunks instead of a greasy layer, and that's what gives you the crispy texture everyone loves.
The whole process happens in one bowl without any complicated steps. My son has gotten so good at timing his banana bread requests that he'll point out browning bananas two days in advance just to plant the idea in my head.
This has become our new weekend baking tradition, and I love how something as simple as adding a streusel topping can completely turn a classic recipe into something that feels more special. We all love how it stays fresh for days so we can enjoy it all week long.
Ingredients
Very ripe bananas are the most important ingredient here. Using ones with deep brown spots gives the bread stronger flavor and better moisture. Slightly yellow bananas won't mash well and won't bring the same sweetness.
Cream cheese sets this banana bread apart. It blends into the batter and gives the loaf a softer, tighter crumb that keeps it from drying out as it bakes. If you don't have cream cheese, full-fat sour cream works in a pinch, but the texture will be a little lighter.
Unsalted butter adds richness, I use this because I add a bit of salt in this recipe. Softened butter mixes smoothly with the granulated sugar and creates a tender base. Eggs and vanilla extract bind everything together and add depth.
For the streusel, cold butter is key because it helps the crumble stay in small chunks instead of melting into the batter. Light brown sugar brings a hint of caramel flavor, while cinnamon gives the topping more character without overpowering the bananas.
All-purpose flour is used in both the batter and the topping because it keeps the structure sturdy while still giving a soft crumb and baking soda helps the bread rise.
See the recipe card for exact quantities.
How to Make Banana Bread with Streusel Topping?
This banana bread uses a simple batter and a crumbly topping that bakes into a crisp layer. It's incredibly easy because most of the work happens in one bowl.
Prepare the Pan
Preheat your oven to 350°F. Line an 8x4 inch loaf pan with parchment paper and lightly spray it with nonstick spray.
If you use a 9x5 inch pan, the baking time will likely be about 10 minutes shorter.
Make the Crumble Topping
Then set aside.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Mash the Bananas
Make the Batter
Add the mashed banana mixture and stir until it blends into the batter.
Add the Dry Ingredients
Overmixing makes the bread dense, so keep the batter slightly lumpy.
Assemble the Loaf
Pour the batter into the prepared loaf pan and spread the top evenly. Sprinkle the crumble topping over the entire surface.
Bake the Bread
Bake for 55 to 65 minutes. Insert a toothpick into the center to check for doneness. If the crumble starts to brown too quickly, cover the top loosely with foil around the 45 to 50 minute mark.
Cool and Serve
Let the loaf cool in the pan for 10 minutes. Lift it out using the parchment paper and place it on a cooling rack. Cool completely before slicing and serving.
Storage
Keep the banana bread covered at room temperature for 3 to 5 days. You can also store it in the fridge if your kitchen is warm. Wrap the loaf tightly or place slices in an airtight container to keep it from drying out.
Top Tips for Banana Bread with Streusel Topping
Use very ripe bananas: The darker the peel, the better the flavor and moisture. Bananas with deep brown spots mash easily and mix smoothly into the batter.
Keep the crumble butter cold: Cold butter helps the topping stay crumbly instead of melting into the loaf. If it softens while you prep, pop the bowl in the fridge for a few minutes.
Don’t overmix the batter: Stir only until the flour disappears. Extra mixing makes the loaf dense and takes away the soft texture you want.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Banana Bread with Streusel Topping
Ingredients
- 1 stick unsalted butter
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3-4 very ripe bananas
- 2 oz cream cheese – softened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all purpose flour
Crumble Topping:
- ½ teaspoon cinnamon
- ½ cup all purpose flour
- ½ cup light brown sugar
- 3 tablespoon butter – Cold and Cubed
Instructions
- Preheat oven to 350 degrees. Line an 8x4 loaf pan with parchment paper, for easy release, and spray lightly with a non stick spray.
- Note If you use a 9x5 loaf pan be sure to adjust the cooking time; it will probably be about 10 minutes less.
- Start with the crumble: Pour all of the dry ingredients into a small bowl and whisk together. Add in the butter and cut it with a fork, or pastry blender, until a nice crumble forms. Set aside.
- In a small bowl, mash the bananas and cream cheese together with a fork or potato masher. Set aside.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add in the eggs, one at a time, and vanilla; mixing until combined. Add in the banana mixture and stir until just mixed.
- Slowly add in the flour and baking soda, mixing with a spatula and stopping when just combined. Don’t overmix.
- Pour the batter into the prepared loaf pan and generously top it with the crumble topping.
- Bake for 55-65 minutes, depending on your loaf pan. The bread is done when a toothpick comes out clean.
- Note check the bread around 45-50 minutes, if the crumble is getting too brown then lightly cover with a foil tent for the remainder of cook time.
- Cool for 10 minutes before removing from the pan. Then, using the sides of your parchment paper, lift the bread out of the pan and cool completely on a cooling rack.
