A Comfort Bake That Always Feels Like Home
Banana bread is one of those recipes I come back to again and again. It’s familiar, forgiving, and fills the kitchen with the kind of warm, sweet aroma that instantly makes everything feel calmer. Adding a cinnamon streusel on top takes it from everyday banana bread to something that feels bakery-worthy, without any extra stress.
I usually make this when I have bananas that are way past their prime—spotted, soft, and honestly not very appealing to eat as-is. But that’s exactly when they’re perfect for baking. This loaf comes out moist and tender every time, with a soft crumb inside and a buttery, cinnamon-scented crunch on top that you’ll want to pick at while it’s cooling.
Ingredients You’ll Need for Banana Bread with Cinnamon Streusel
This recipe uses simple pantry staples, nothing fancy. I like that I can usually make it without a special trip to the store.
Banana Bread:
- 3 ripe bananas, mashed
- ½ cup sugar (white or brown both work)
- ⅓ cup melted butter or oil
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups all-purpose flour
- 1 tsp cinnamon
Cinnamon Streusel:
- ⅓ cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 2 tbsp cold butter
Getting the Oven and Pan Ready
Start by preheating your oven to 175°C (350°F). This gives the oven time to fully heat, which really helps the bread rise evenly. Grease a loaf pan well or line it with parchment paper, leaving a little overhang on the sides so you can lift the bread out easily later. I’ve learned the hard way that banana bread loves to stick if you rush this step.
Mixing the Banana Bread Batter
In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine—they melt into the batter as it bakes. Stir in the sugar, melted butter or oil, egg, and vanilla extract. The mixture should look glossy and thick, and you’ll immediately smell the bananas.
Sprinkle the baking soda, salt, and cinnamon over the batter, then gently stir them in. Add the flour last and mix just until combined. Stop as soon as you don’t see dry streaks anymore. Overmixing can make banana bread dense, and this one is at its best when it’s soft and tender.
Making the Cinnamon Streusel Topping
In a small bowl, combine the brown sugar, flour, and cinnamon. Cut the cold butter into small pieces and rub it into the mixture using your fingertips. Keep going until it looks crumbly, with some small clumps and some sandy bits. This uneven texture is what gives the topping that irresistible crunch once baked.
Assembling and Baking the Loaf
Pour the banana bread batter into the prepared loaf pan and smooth the top gently. Sprinkle the cinnamon streusel evenly over the batter, covering the surface from edge to edge. Don’t press it down—just let it sit on top.
Place the pan in the oven and bake for 50 to 60 minutes. Around the 45-minute mark, your kitchen will smell incredible. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
Cooling, Slicing, and Enjoying
Once baked, let the banana bread cool in the pan for about 10–15 minutes. Then transfer it to a wire rack to cool further. The streusel will firm up as it cools, creating that perfect contrast with the soft bread underneath.
Slice it while it’s slightly warm for the coziest experience, or let it cool completely if you want clean slices. I love this with a cup of coffee or tea, especially in the afternoon when I need a small pick-me-up.
Storage and Make-Ahead Tips
This banana bread keeps well at room temperature for up to three days when wrapped tightly. For longer storage, keep it in the refrigerator for up to a week. You can also freeze individual slices—just wrap them well and thaw at room temperature when you’re ready to enjoy one.
Simple Variations to Try
If you like a little extra texture, add chopped walnuts or pecans to the batter. Chocolate chips are another favorite in my kitchen, especially if you’re serving this to kids. You can also swap half the flour for whole wheat flour for a slightly heartier loaf.
Banana Bread with Cinnamon Streusel FAQ
Can I use oil instead of butter?
Yes, oil works perfectly and makes the bread extra moist. I often use neutral oils like vegetable or canola.
Why did my streusel sink into the bread?
This usually happens if the batter is too thin or the streusel is pressed down. Just sprinkle it lightly on top and let it bake naturally.
How ripe should the bananas be?
The riper, the better. Bananas with lots of brown spots have the most flavor and sweetness.
Can I make this without streusel?
You can, but the streusel adds so much flavor and texture. If skipping it, consider sprinkling a little cinnamon sugar on top instead.
This banana bread with cinnamon streusel is one of those recipes that feels like a warm hug. It’s simple, reliable, and the kind of bake that disappears faster than you expect once it’s on the counter.
