Irresistible Banana Bread With Streusel Topping That Will Make Your Day

Banana Nut Bread with Oat Streusel Topping The Lindsay Ann from www.lindsayannbakes.com

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Banana Bread Recipe #1: Classic with a Twist

If you’re a fan of banana bread, you’re going to love this recipe with a crunchy twist. The streusel topping adds a delicious contrast to the soft and moist banana bread. This recipe is easy to follow and perfect for beginners.

Ingredients:

3 ripe bananas
1/3 cup unsalted butter, melted
1 teaspoon baking soda
Pinch of salt
3/4 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large mixing bowl, mash the peeled bananas with a fork until smooth.
Add the melted butter and stir well.
Add the baking soda and salt, stir until combined.
Stir in the sugar, beaten egg, and vanilla extract.
Add the flour and chopped walnuts, stir until just combined.
Pour the batter into the prepared loaf pan.
In a small mixing bowl, combine the brown sugar, flour, cinnamon, and melted butter. Mix until crumbly.
Sprinkle the streusel topping over the banana bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.

Nutritional Information:

Calories: 287
Fat: 12g
Saturated Fat: 6g
Cholesterol: 42mg
Sodium: 139mg
Potassium: 166mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 26g
Protein: 3g

Cooking Time:

50-60 minutes

Equipment:

9×5 inch loaf pan
Mixing bowls
Fork
Measuring cups
Measuring spoons
Wire rack
Oven

Serving Suggestions:

Serve this banana bread warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Swap the walnuts for pecans or almonds.
Add chocolate chips to the batter for a decadent twist.
Add a teaspoon of ground ginger or nutmeg to the batter for a spicy kick.
Use browned butter instead of melted butter for a nutty flavor.

Substitutions:

Use coconut oil instead of unsalted butter for a dairy-free version.
Use gluten-free all-purpose flour for a gluten-free version.
Use honey or maple syrup instead of granulated sugar for a healthier version.
Use almond flour or coconut flour instead of all-purpose flour for a low-carb version.

Storage:

Store the banana bread in an airtight container at room temperature for up to 3 days. You can also freeze the banana bread for up to 3 months.

Tips:

Make sure the bananas are ripe for the best flavor.
If you don’t have a loaf pan, you can use a muffin tin instead.
Don’t overmix the batter or the banana bread will be dense.
Let the banana bread cool completely before slicing to prevent it from falling apart.

Notes:

This recipe makes one loaf of banana bread.

Frequently Asked Questions:

Can I use frozen bananas?

Yes, you can use frozen bananas. Let them thaw and come to room temperature before using.

Can I leave out the streusel topping?

Yes, you can leave out the streusel topping if you prefer.

Can I use a different type of nut?

Yes, you can use any type of nut you like or leave them out entirely.

Banana Bread Recipe #2: Gluten-Free and Vegan

If you’re looking for a gluten-free and vegan banana bread recipe, this one is for you. It’s moist, flavorful, and perfect for those with dietary restrictions. The streusel topping is made with coconut sugar and coconut oil for a healthier twist.

Ingredients:

3 ripe bananas
1/3 cup coconut oil, melted
1 teaspoon baking soda
Pinch of salt
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour
1/2 cup chopped pecans
1/4 cup coconut sugar
1/4 cup gluten-free all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup coconut oil, melted

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
In a large mixing bowl, mash the peeled bananas with a fork until smooth.
Add the melted coconut oil and stir well.
Add the baking soda and salt, stir until combined.
Stir in the coconut sugar, unsweetened applesauce, and vanilla extract.
Add the gluten-free all-purpose flour and chopped pecans, stir until just combined.
Pour the batter into the prepared loaf pan.
In a small mixing bowl, combine the coconut sugar, gluten-free all-purpose flour, cinnamon, and melted coconut oil. Mix until crumbly.
Sprinkle the streusel topping over the banana bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.