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Moist Homemade Banana Bread with Brown Butter Streusel

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A moist and tender banana bread topped with a nutty, caramelized brown butter streusel that adds a delightful crunch and depth of flavor. Perfect for quick snacks, breakfast, or potlucks.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk (whole or 2%)
  • For the Brown Butter Streusel:
  • ⅓ cup (75g) unsalted butter, browned
  • ½ cup (65g) all-purpose flour
  • ⅓ cup (65g) brown sugar
  • 1 tsp cinnamon
  • ⅓ cup (35g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Brown the butter for the streusel in a small saucepan over medium heat, stirring constantly until golden brown and nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a small bowl, mix ½ cup flour, ⅓ cup brown sugar, cinnamon, and optional nuts. Pour in browned butter and stir until crumbly. Set aside.
  4. In a medium bowl, whisk together 1 ½ cups flour, baking soda, and salt.
  5. In a large bowl, cream softened butter and ¾ cup brown sugar until light and fluffy, about 3 minutes.
  6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  7. Mix in mashed bananas and milk until combined.
  8. Gently fold dry ingredients into wet mixture with a spatula until no streaks of flour remain. Do not overmix.
  9. Pour batter into prepared loaf pan and smooth the top.
  10. Sprinkle brown butter streusel evenly over the batter, pressing lightly to adhere.
  11. Bake for 55-65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 40 minutes if streusel browns too quickly.
  12. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use very ripe bananas for best flavor and moisture. If bananas are underripe, ripen them in a 300°F oven for 10 minutes. Avoid overmixing batter to keep bread tender. Tent with foil if streusel browns too fast. Bread tastes better after resting and is delicious warmed with cream cheese or honey. For dairy-free, substitute milk with almond or oat milk and butter with coconut oil. Nuts in streusel can be omitted or replaced with seeds for nut-free version.

Nutrition

Keywords: banana bread, brown butter streusel, moist banana bread, homemade banana bread, easy banana bread, quick snack, dessert, baking

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