Cinnamon Streusel Banana Bread

Active Time:

25 mins

Total Time:

2 hrs 25 mins

Servings:

Nutrition Profile:

Sesame-Free Diabetes-Friendly Soy-Free Heart-Healthy Vegetarian

Cook Mode (Keep screen awake)

Ingredients

4 large very ripe bananas, mashed (about 2 cups)
1/2 cup vegetable oil
1/3 cup packed dark brown sugar plus 2 1/2 tablespoons, divided
2 large eggs
2 teaspoons vanilla extract
1 cup white whole-wheat flour plus 2 tablespoons, divided
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup coarsely chopped walnuts, toasted (see Tip)
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon

Directions

Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Whisk mashed bananas, oil, 1/3 cup brown sugar, eggs and vanilla together in a medium bowl until smooth.
Whisk 1 cup whole-wheat flour, all-purpose flour, baking soda, salt and baking powder together in a large bowl until well combined. Make a well in the center of the flour mixture and add banana mixture; fold until just combined. Pour half of the batter (about 2 cups) into the prepared loaf pan, spreading into an even layer.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Whisk walnuts, melted butter, cinnamon and the remaining 2 1/2 tablespoons brown sugar and 2 tablespoons whole-wheat flour in a medium bowl until combined. Sprinkle the streusel in an even layer over the batter in the pan. Pour the remaining batter (about 2 cups) over the streusel; spread into an even layer, covering the streusel entirely.

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Bake until a wooden pick inserted in the center comes out with a few moist crumbs, about 1 hour. (Cover with foil halfway through cook time to prevent overbrowning, as needed.)

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Let cool in the pan on a wire rack for 15 minutes. Carefully remove from the pan and cool slightly on the rack, about 45 minutes. Slice and serve warm or at room temperature.

To make ahead

Store cooled banana bread in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tip

For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Information

Serving Size: 1 slice

Calories 200, Fat 10g, Saturated Fat 2g, Cholesterol 27mg, Carbohydrates 25g, Total Sugars 9g, Added Sugars 6g, Protein 3g, Fiber 2g, Sodium 197mg, Potassium 140mg

Frequently Asked Questions

Are bananas good for you?

Bananas are a great source of carbohydrates, which your body uses for energy. And the B vitamins in bananas help release the energy in the carbs so it can be used by your body. The fiber in bananas acts as a prebiotic, feeding your beneficial gut bacteria. And the potassium in bananas can contribute to heart health by helping to lower your blood pressure.
Are there benefits to using whole-wheat flour over white flour?

White flour, a refined carb, is made from wheat kernels that have been refined—meaning they’ve been stripped of their outer layers. The outer layers contain most of the kernel’s vitamins, minerals, antioxidants and fiber. Whole-wheat flour is made from the entire wheat kernel, thus keeping all of the grain’s natural goodness. White whole-wheat flour is made from a lighter type of wheat than traditional whole-wheat flour and maintains the same nutritional benefits.
Is banana bread healthy?

This banana bread recipe contains many healthy ingredients, from the eggs and bananas to the whole-wheat flour and walnuts. It’s also lower in sugar compared to more traditional banana bread recipes. To make it a more filling breakfast, eat it with a swipe of your favorite nut butter, a side of eggs or a handful of nuts. Add a side of berries to round it out.
Can you make banana bread ahead?

Absolutely. Let the banana bread cool completely before storing it in an airtight container at room temperature for up to five days. You can also freeze it whole or in slices. We like wrapping each slice in parchment paper and putting it in a freezer-safe container or bag for up to 3 months. Then, whenever you get a craving, you can defrost it and toast it if you wish.
Can I use a different nut?

Yes, you can. While walnuts might be one of the most popular for banana bread, other favorites include chopped almonds, cashews, hazelnuts, macadamias and pecans. You don’t have to toast them before adding them to the batter, but they’ll be extra fragrant and tasty if you do. Toasting is easy in a pan or in the oven, but because this recipe calls for only 1/4 cup of nuts, we would toast them on the stovetop in a dry skillet. Just be sure to shake the skillet now and then so they don’t burn (and they can burn quickly). When you see a golden brown color (after approximately two to four minutes), you’re done—get them off the heat. If making multiple loaves at once, that’s when we’d use the oven. Preheat the oven to 350°F. Spread the nuts on a dry rimmed sheet pan and bake for five to eight minutes. Keep an eye on them. You want lightly browned nuts—not burned.
Why do you need ripe bananas for banana bread?

Ripe bananas are softer, which will make them easier to mash, and they’ll be much sweeter, making your banana bread divine. If you’re ready to bake but your bananas are not fully ripe yet, you can quickly speed up the ripening process in the oven. Preheat the oven to 300°F; place unpeeled yellow-ish bananas (green bananas won’t work) on a parchment-paper-lined sheet pan and bake for 15 to 30 minutes. The skin will blacken, and the flesh inside will be soft.