This is the best banana bread recipe with a buttery streusel topping you’ll ever make. Each slice delivers a tender, moist crumb with just the right banana flavor and a crunchy, sweet topping that elevates the loaf.
The aroma of homemade banana bread filled with ripe bananas, a hint of warm cinnamon, and buttery notes is irresistible. It bakes up soft and tender every time.
My family, who are big banana bread fans, all agree this is a favorite. The loaf stays moist for days thanks to ripe bananas and yogurt, and the streusel topping adds a delightful contrast in texture.
Why You’ll Love This Banana Bread
- Super moist. Bananas and yogurt keep the loaf tender and soft.
- Delicious streusel topping. The sweet, buttery crumble makes this loaf special.
- Simple to make. No stand mixer required—just basic mixing bowls and a spoon.
- Freezer-friendly. The loaf freezes well for up to three months.
Three keys to moist, delicious banana bread
Use high-quality ingredients and ripe bananas for the best results.
- Good quality butter (unsalted preferred).
- Very ripe, brown-spotted bananas.
- The streusel topping — don’t skip it.
If bananas ripen faster than you can bake, freeze them. Thaw and mash when you’re ready to bake.
Other key ingredients
For this moist banana bread you’ll also need:
- All-purpose flour — provides structure.
- White granulated sugar — for sweetness (plus a tablespoon of brown sugar for the streusel).
- Plain yogurt — keeps the bread moist (Greek or regular; sour cream can substitute).
- Melted butter — cooled to room temperature for flavor and texture.
- Large eggs — provide structure and moisture.
- Pure vanilla extract — use good-quality vanilla for best flavor.
Variation Ideas
- Add ¾ cup chocolate chips and reduce sugar slightly for a chocolatey version.
- Make an orange-spice loaf by adding 1 tsp ground cinnamon, ¼ tsp nutmeg, and 2 tbsp grated orange zest to the dry ingredients.
- Add 1 cup chopped walnuts (or your favorite nuts) to the batter for banana nut bread with streusel.
- If you prefer frosting, a cream cheese frosting pairs beautifully with this loaf.
If Your Bananas Aren’t Ripe
To ripen under-ripe bananas quickly, bake them on a cookie sheet at 300°F for about 40 minutes. The skins will darken; once cooled, the bananas will be soft and ready to mash.
What Size Pan?
Bake this recipe in one tall 9×5-inch loaf pan or three small loaf pans. Small disposable pans are great for gifting.
Step-By-Step Instructions
STEP 1 – Prepare oven and pan. Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Grease and flour the bottom only of a regular loaf pan, or grease and flour the bottom and sides of a nonstick pan. Lining the bottom with parchment paper makes removing the loaf easier but isn’t required.
STEP 2 – Combine dry ingredients. In a large bowl whisk together spooned-and-leveled flour, sugar, baking soda, salt, and walnuts or pecans if using. Set aside.
STEP 3 – Mix wet ingredients. In a medium bowl mash the bananas, then stir in the yogurt, beaten eggs, melted butter (cooled), and vanilla with a wooden spoon. Gently fold the banana mixture into the dry ingredients with a rubber spatula until just combined.
Important: Do not overmix—mix until the ingredients are just combined for the best texture.
STEP 4 – Prepare the streusel topping. In a small bowl combine the granulated sugar, brown sugar, flour, and melted butter until the mixture resembles coarse sand. If desired, stir in 1 tsp cinnamon for extra warmth.
STEP 5 – Bake. Pour the batter into the prepared pan and evenly sprinkle the streusel over the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, about 50–55 minutes.
STEP 6 – Cool. Cool the loaf in the pan for about 5 minutes, then transfer it to a wire rack to finish cooling. Serve warm or at room temperature; a pat of butter melted on a warm slice is wonderful.
How to Freeze Banana Bread
Banana streusel bread freezes beautifully and keeps its flavor well.
- Cool the bread completely.
- Wrap the whole loaf or individual slices in two layers of foil or plastic wrap.
- Place the wrapped bread in a freezer-safe bag, seal, label, and date.
Use within 3–4 months for best quality. Thaw on the counter or in the refrigerator before serving.
Recipe FAQs
Cool completely, then store in an airtight container with a paper towel under and over the bread to absorb excess moisture. This helps keep the loaf moist without becoming soggy.
Stored at room temperature in an airtight container, banana bread will stay fresh up to 4 days.
Let the loaf cool in the pan for about 5–10 minutes, then transfer to a wire rack to finish cooling. This prevents the bottom from getting too soggy.
Generally no; store at room temperature. In very hot or humid climates, keep it in an airtight container in the refrigerator to extend shelf life.
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Best Banana Bread Recipe with Streusel Topping
Ingredients
- 2 cups all-purpose flour
- ¾ cup sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup toasted walnuts, chopped (optional)
- 4 very ripe large bananas, mashed
- 2 eggs, lightly beaten
- 6 tablespoons butter, melted and cooled
- ¼ cup plain yogurt (or Greek yogurt)
- 1 teaspoon pure vanilla extract
For the Streusel Topping
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 2 tablespoons melted butter
- 3 tablespoons all-purpose flour
Equipment
- Loaf pan
- Mixing bowls
- Spatula
- Measuring cups
Instructions
- Preheat oven to 350°F and grease and flour the loaf pan.
- Whisk flour, sugar, baking soda, salt, and walnuts (if using) in a large bowl; set aside.
- Mix mashed bananas, yogurt, eggs, melted butter, and vanilla in a medium bowl. Fold into dry ingredients with a spatula until just combined; do not overmix.
- Transfer batter to the prepared pan, sprinkle streusel over the top, and bake about 50–55 minutes until golden and a toothpick comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.
Notes
Freezing: Cool completely, wrap well, and freeze in an airtight bag or container. Use within 3–4 months.
Frozen bananas: Thaw and drain excess liquid before mashing and using in the recipe.
Chocolate: For a chocolate variation, reduce sugar slightly and fold in ¾ cup chocolate chips.
Nutritional information is approximate and will vary by ingredient brands and portion sizes.
This recipe was originally published in August 2017 and updated with improved instructions and images in subsequent years.