Banana Bread with Streusel Topping ❤⭐⭐⭐⭐⭐

Banana Bread with Streusel Topping

10-12 Servings 

I bring this bread to every social gathering and holiday that we host or we attend.  It gets rave reviews and the kids absolutely devour it.  It is the BEST banana bread I have ever made and won't try another, and believe me, I have made and tried a lot of them.  It goes perfect with cinnamon honey butter.  Trust me - you won't be disappointed and it definitely won't last very long! 

Ingredients: 

Streusel

• 3 tablespoons all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, cut into pieces

Bread

• 4 very ripe bananas, mashed
• 6 tablespoons butter, melted, cooled to room temperature
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• optional: 1/2 cup chopped walnuts

Instructions: 

• Heat oven to 350°F. Lightly spray a 9x5-inch loaf pan with cooking spray.  Make sure you do this, it will stick and not be easy to get out. I use a silicone bread pan for best results.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into the flour mixture until crumbly and looks like wet sand. Put in the freezer while you make the bread. 
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. 
• In another small bowl, stir together dry ingredients: flour, baking powder, salt and cinnamon. 
• Fold banana mixture into flour mixture just until combined, taking care not to over mix. 
• Spread batter in loaf pan, smoothing top. 
• Sprinkle streusel topping from the freezer evenly over top and chopped walnuts, if using.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. 
• Cool in pan on cooling rack 15 minutes. Remove from pan; cool at least 15 minutes before slicing.

Notes:

• For a sweeter, more banana-y bread, make sure to use very ripe and brown-flecked bananas.  I always freeze my bananas when they get ripe (make sure to peel them first then place them in a zip lock freezer bag).  When you are ready to use them, thaw them out on the counter and drain the excess water in the bag prior to adding to the bread mixture).
• DO  NOT skip the freezer streusel step. At least refrigerate it. Refrigerating the streusel while you make the batter for the banana bread makes it so the streusel doesn’t just melt into the top of the bread while it bakes and ensures a crunchy, crumbly coating.
• This bread is super moist and best ever. I used 5 medium bananas and 1.5 the amount of topping. Spray the pan with non stick spray and do not use butter (it browns the sides too much). 
  
• You totally can make these into muffins too - if that's the vibe you are feeling. Just top each muffin with the streusel and bake for about 18-20 minutes or until the center comes out clean. 

Storage:

• This freezes very well.  I always make a double batch and freeze 1 loaf by wrapping the loaf in Saran wrap, then in foil and place it in a zip lock freezer bag once completely cooled.
• It is best to store any leftover banana bread in an air tight container in the refrigerator. 

Source:  Betty Crocker