Cinnamon Sugar Banana Streusel Bread

This Cinnamon Sugar Banana Streusel Bread is the perfect combination of moist banana bread and a sweet, crunchy streusel topping. It’s a delicious treat for breakfast, brunch, or a sweet snack, and the mini loaves make it great for sharing or gift-giving.

Ingredients

For the Streusel Topping:

• 3 tablespoons unsalted butter, melted
• ⅓ to ½ cup all-purpose flour, plus 1 to 2 tablespoons more if needed
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar, packed
• 1 teaspoon cinnamon
• ¼ teaspoon salt, or to taste

For the Bread:

• 1 large egg
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup canola or vegetable oil (liquid-state coconut oil may be substituted)
• ¼ cup sour cream (lite is okay; Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt, or to taste

Instructions

1. Preheat and Prepare Pans:

• Preheat your oven to 350°F (175°C).
• Spray three 5x3x2-inch mini baking pans very well with floured cooking spray or grease and flour the pans; set aside. (See notes for baking pan options.)

1. Make the Streusel Topping:

• In a medium bowl, combine the melted butter, 1/3 cup flour, granulated sugar, brown sugar, cinnamon, and salt.
• Fluff the mixture lightly with a fork until small marbles and pebbles form. You are not stirring, but lightly fluffing.
• If the topping is very wet and resembles wet sand, add additional flour up to 1/2 cup total, or as necessary, to create a streusel consistency; set aside.

1. Prepare the Bread Batter:

• In a large bowl, whisk together the egg, brown sugar, granulated sugar, oil, sour cream, and vanilla extract until well combined.
• Stir in the mashed bananas until incorporated.
• Add the flour, cinnamon, baking powder, baking soda, and salt. Fold with a spatula or stir gently with a spoon until just combined. Do not overmix.

1. Assemble the Loaves:

• Evenly divide the batter among the three prepared pans, smoothing the tops lightly with a spatula.
• Evenly divide and sprinkle the streusel topping over each pan.

1. Bake:

• Bake for about 30 to 34 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 25 minutes for doneness. Baking times can vary depending on the moisture content of the bananas and other factors, so watch your bread closely.

1. Cool and Serve:

• Allow the bread to cool in the pans for about 30 minutes, or until cool enough to turn out.
• Serve warm or at room temperature and enjoy!

Tips

• Baking Pan Options: If you don’t have mini loaf pans, you can use a standard loaf pan and adjust the baking time accordingly.
• Banana Moisture: The moisture content of bananas can vary greatly. If your batter seems too thick, you can add a tablespoon of milk to loosen it up.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• Variations: Add chopped nuts, chocolate chips, or dried fruit to the batter for added texture and flavor.