Streusel Topped Chocolate Chip Banana Bread

Sweet, moist, tender banana bread studded with creamy, semi-sweet chocolate chips and crowned with a sweet crunchy streusel topping.

Sweet, moist, tender banana bread studded with creamy, semi-sweet chocolate chips, and crowned with a sweet crunchy streusel topping.

My favorite thing to make for a bake sale is mini loaves of quick breads. They’re easy to make, the little loaves bake in 30 minutes, and everyone loves them.

Streusel Topped Chocolate Chip Banana Bread

These little loaves are adapted from my Chunky Monkey Muffin recipe. My daughter said those muffins were kinda like crack – irresistible!

I didn’t cut a loaf to show you the inside like I usually do in my posts because these loaves are getting tucking in the freezer for a bake sale/garage sale they’re holding to raise money to help my niece’s family. Their adorable little 3-year-old daughter, Braelyn, is currently battling leukemia.

Streusel Topped Chocolate Chip Banana Bread

In addition to this banana bread, they’ll be selling loaves of my Snickerdoodle Bread, and a quick bread version of my Lemon Blueberry Coffee Cake that I’ll post soon.

If you live in the Salt Lake area, let me know and I’ll send you the details so you can stop by and buy and loaf!

Streusel Topped Chocolate Chip Banana Bread

Yield: 1 9×5-inch loaf or four mini loaves

Streusel Topped Chocolate Chip Banana Bread


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup smashed very ripe banana (about 3 small)
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • Streusel Topping
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter, melted
  • 2 tablespoons sliced almonds, slightly crushed


Preheat oven to 350°. Spray a 9×5-inch loaf pan with baking spray with flour. (I used four mini loaf pans - 5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.)

Prepare Streusel Topping: In a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt; set aside.

In a large bowl, mix the mashed bananas, sugar, sour cream, eggs, melted butter, and vanilla until well blended. Add flour mixture to banana mixture, mix just until moistened. Stir in chocolate chips.

Spoon batter into prepared pan. Top with streusel topping.

Bake for 45 to 55 minutes (bake mini loaves for 30 minutes), or until a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

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    Leave a Comment:

  1. Vickie S. says

    Hi Barbara, I made this recipe again to being to a meeting today (as minis). I just can’t say enough about what a terrific recipe it is! They come out so moist and yummy! I used my chocolate discs this time, cut in halves, and it worked very well. This is truly a keeper to add to my collection!

  2. Vickie S. says

    I baked these last night as minis and they came out great! A real keeper of a recipe! Once again, my office is very happy. Thanks for a terrific recipe!

  3. says

    So glad I found this recipe, as I was just getting ready to bake some banana bread this morning. My husband absolutely loved it. Thank you!

    I know these will be very popular at the bake sale to help your niece’s family.

  4. Vickie S. says

    Looks fantastic and I will definitely bake it in the minis! And Barbara, thank you for specifying “1 cup” of mashed bananas. The way I look at it, it doesn’t do any good to say “4 small bananas, mashed” in a recipe because obviously that could be one cup, or 1 1/4 cups, etc. Thank you!

    • Kathleen says

      What I’d love to see is directions by weight — much more accurate in baking. Thanks for the great recipes.

      • says

        Thanks for the suggestion Kathleen. I really do like using a digital scale to cook with. Unfortunately, I just don’t have the time to add that feature right now. Glad you’re enjoying my recipes.

  5. Janette Griffin says

    Oooo, wish I had seen this sooner. I had 3 super ripe bananas and I threw them away. I usually freeze the ripe ones that don’t get eaten but these were too ripe. I’ve been wanting to bake something new and this looks like it would fit the bill. Someone might not be getting bananas in his lunch this week! Hurry up and ripen some more, bananas!

  6. Carol says

    Banana bread is wonderful on its own but add a topping? Even BETTER! I know those are gonna fly off that bake sale table along with the other goodies you make and give. I wish I lived closer-not only would I donate, I would also buy-I love both garage sales and bake sales.

    Good thoughts and prayers to little Braelyn and her family.

  7. says

    Barbara, I so love visiting your site. I smiled when I typed that sentence. Who could resist buying these entrancing little loaves! I love giving quick breads as gifts. The streusel top makes it special and sets up
    mouth watering expectations that are fulfilled with the first bite.

    • says

      I’ve made this several times since you posted the recipe and my family just loves it (I make mini loaves). This week, there was a big special on blueberries at the market and we ended up with about 12 pints of blueberries. We froze most of them, but my husband suggested making your banana bread, but with blueberries instead of chocolate chips. I did and everyone loved it. This has to be one of the best recipes I’ve found online. Thank you so much!