Go Bananas for Banana Bread Recipe with Nutty Streusel

So this always seems to happen to me: I buy about 6 bananas, eat one or two and by the end of the week the rest of them are too brown and too mushy to eat. Does this ever happen to you?

Well, it happened to me again a few weeks ago. Fail. But, this time, instead of throwing them out and feeling like I wasted perfectly good food, I decided to use them to make Banana Bread!

I had recently found a recipe for Banana Bread with Nutty Streusel (uh, yum!) in my new Food & Wine Best of the Best cookbook so this was a perfect opportunity to test it out. I found the “nutty streusel” part the most appealing because I love a little crunch and crumble on my baked goods.

So, off I started on my Banana Bread with Nutty Streusel endeavor.

Here are the ingredients:


For the Streusel:

  • 1/2 cup pecan pieces
  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup AP flour
  • 2 tablespoons cold unsalted butter
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt

For the Bread:

  • 2 1/4 cup AP flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 4 medium soft bananas; mashed (… I only had three)
  • 1/2 cup pecan pieces
  • 1 cup chocolate chips (my personal touch)

This recipe makes 4 small 5″ inch loaves or 2 – 8″ loaves. I made 4- 5″ inch loaves because I like to either store a few loaves in the freezer or share them with my friends. Oh, and this bread is worth sharing.

To start, preheat the oven to 350 degrees F. Butter your loaf pan or use a baking spray (like PAM’s Baking Spray) like I did.


To make the Streusel:

  • Add all of the streusel ingredients (listed above) into a food processor
  • Pulse until coarsely combined
  • Transfer into a small container, cover and store in the refridgerator (until we need it later)

To make the Banana Bread:

  • Sift together the dry ingredients-flour, baking soda, baking powder and salt into a bowl. Put off to the side. 
  • In the bowl of a stand mixer (or in a different bowl if you are not using a stand mixer), whisk together the sugar, eggs and vanilla extract on medium speed until well combined, about 4 minutes (using the whisk attachment or a hand mixer)
  • Reduce speed and slowly add oil until combined
  • Add the mashed bananas and whisk until combined
  • Finally, add the sifted dry ingredients, pecans and chocolate chips (optional). Whisk together but do not overmix.

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Now you are ready to bake… That is if you haven’t eaten all of the batter yet. (Oops…)

  • Evenly distribute the batter between the buttered pans
  • Sprinkle the tops of the loaves with the streusel
  • Place pan(s) in the oven and bake for 45-50 minutes for the smaller loaves (40-45 min for the larger loaves). Test doneness by sticking a toothpick in the center- it should come out clean.
  • Once your bread is baked, let cool in the pan for about 15 minutes and then place onto a cooling rack and let it cool off some more (about another 15 minutes).


Finally, after the bread it cooled off, it is time to DIG IN! MMmmm…Do you taste the bananas? The soft chocolate chips? Do you like how crunchy and crumbly the streusel topping is?

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This is by far my favorite Banana Bread recipe. I hope you will agree. But in the mean time, enjoy! Just be careful, you might eat an entire loaf in one sitting… Like I did… Oops

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