Streusel Topped Banana Bread Recipes

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• 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 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon 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 evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.

Steps:

• Heat oven to 350ºF.
• Beat 1/4 cup butter and 1 cup sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Combine next 4 ingredients; add to banana mixture. Stir just until moistened. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Mix 1/3 cup flour and 3 Tbsp. sugar in medium bowl. Cut in 3 Tbsp. butter with pastry blender or 2 knives until mixture forms coarse crumbs. Sprinkle over batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

Steps:

• Combine first three ingredients for streusel topping.
• Cut in butter with a pastry blender until crumbly.
• Chill streusel.
• Beat banana and next 3 ingredients in a large mixing bowl just until smooth.
• Don't overmix.
• Combine dry ingredients.
• Add to banana mixture
• Stir just until moistened.
• Stir in pecans and vanilla.
• Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2.
• Sprinkle each loaf evenly with streusel topping.
• Bake at 350 for 35 min or until knife comes out fairly clean.
• Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack.
• You can put back in pans for gift giving.
• (I omit the step of taking out of pans and it has worked out fine).

Steps:

• Preheat oven to 350º.
• Beat butter and cream cheese together with an electric mixer until creamy.
• Add sugar, gradually, and beat until light and fluffy.
• Add eggs, one at a time, and beat until blended.
• Gradually add flour and next three ingredients to butter mixture, beating at low until just blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8x4 loafpans.
• Batter will be thick.
• For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon.
• Sprinkle mixture evenly over batter in pans.
• Bake for 1 hour or until a wooden pick inserted in center comes out clean.
• Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.
• Cool in pans on wire rack for 10 minutes.
• Remove from pans and cool 30 more minutes before slicing.
• For perfect slices, cut with a serrated or electric knife after cooling.

Steps:

• Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
• Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
• Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
• Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
• Stir in bananas, pecans, and vanilla. Pour batter into pans.
• Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
• Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.

Steps:

• To make the streusel - Stir together brown sugar, flour, and butter until crumbly, using a fork. Stir in oats and pecans. Set aside.
• To make bread pudding - Preheat oven to 375°. Whisk together flour and next 2 ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices, and sprinkle with Streusel Topping.
• Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.