Banana Bread with Streusel Topping

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Sliced loaf of banana bread with a crumbly streusel topping on a wooden cutting board, showcasing the perfect blend of moist banana bread and sweet, crunchy streusel topping.

Banana Bread with Streusel Topping

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.

Course Dessert, Snacks

Cuisine American

Keyword banana bread with streusel topping

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 242kcal

Author Ksenia Prints

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.

Notes

Nutrition