Easy Streusel Topped Banana Bread Recipe

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Three mini loaves of streusel topped banana bread with chocolate chips sit on wooden boards, one loaf in sharp focus while the others are slightly blurred in the background.

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5 from 1 vote

Easy Streusel Topped Banana Bread Recipe

This Streusel Topped Banana Bread turns ripe bananas into pure magic with a buttery and crunchy topping. The combination of tender banana bread studded with chocolate chips and topped with an almond streusel creates a delicious treat that's simple to make at home!

Prep Time15

Cook Time55

Cool Time10

Total Time1 20

Servings: 9x5-inch loaf or four mini loaves

Calories: 4086kcal

Author: Melissa Griffiths

Ingredients

For the Banana Bread

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup smashed very ripe banana about 3 small
½ cup sugar
½ cup sour cream
2 eggs
¼ cup butter melted
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
¼ cup sugar

For the Streusel Topping

2 tablespoons all-purpose flour
1 ½ tablespoons butter melted
2 tablespoons sliced almonds slightly crushed

Instructions

Prep the Pan(s)

Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. (I used four mini loaf pans - 5 ¾ x 3 ¼ x 2 ¼. Don’t fill mini loaf pans more than ⅔ 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.

Make the Banana Bread

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(s). Top with streusel topping.
Bake for 45 to 55 minutes regular size loaf pans or 30 minutes for mini loaves. The bread is done when a wooden pick inserted into the center of the loaf comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.

Notes

Pan Preparation: Proper greasing with baking spray that contains flour prevents sticking better than butter alone. Line the bottom with parchment paper for extra insurance against sticking.

Flavor Variations: Try adding a teaspoon of cinnamon to the dry ingredients or a tablespoon of orange zest to the wet ingredients for exciting flavor twists. Coconut flakes or chopped pecans also make wonderful additions to the batter.

Gift Potential: Mini loaves wrapped in cellophane with ribbons make thoughtful homemade gifts for teachers, neighbors, or coworkers. The recipe yields enough batter for 4 mini loaves, perfect for gift-giving during holidays.

Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 5 days. Freeze wrapped slices for up to 3 months.

Nutrition