This banana-nut bread is sprinkled with a delicious walnut crumb. It's the BEST Banana Bread with Walnut Streusel Topping!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Bread, Breakfast
Cuisine: American
Keyword: Banana Bread, Streusel Topping
Servings: 16servings
Author: Nikki Gladd
Ingredients
2cupsall-purpose flour
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonsalt
¼teaspoonground nutmeg
¼teaspoonground ginger
2eggs, lightly beaten
1 ½cupsmashed ripe bananas
1cupgranulated sugar
½cupbutter, melted
¼cupchopped walnuts
For the streusel topping:
3tablespoonspacked light brown sugar
2tablespoonsall-purpose flour
2tablespoonscold butter, diced small
¼cupchopped walnuts
Instructions
Preheat oven to 350 degrees F. Lightly grease a 9x5x3-inch loaf pan; set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger; set aside.
In a separate bowl, combine the eggs, bananas, sugar and butter. Make a well in the dry ingredients and add the wet ingredients all at once. Gently stir until just combined. (Do not over mix, the batter should still be lumpy.) Fold in the walnuts. Pour the batter into the prepared loaf pan and spread evenly.
For the streusel topping:
In a medium bowl, toss together the brown sugar and flour. Using your fingers, rub in the cold butter until the mixture resembles coarse crumbs. Toss in the walnuts. Sprinkle streusel mixture evenly over top the batter in the loaf pan.
Bake for 55 to 60 minutes, until a wooden toothpick comes out clean from the center. (Cover with foil during the last 10-15 minutes of baking to prevent over browning.)
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on cooling rack. For best results, wrap tightly in plastic wrap and store overnight before slicing and serving.