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Pecan Streusel Banana Bread

Super ripe bananas and dark brown sugar help to bake up a sweet and MOIST easy banana bread loaf EVERY TIME, no dairy sour cream required!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Bread, Dessert
Cuisine: American
Keyword: baking, banana, banana bread, banana nut bread, best banana bread, best ever banana bread, chocolate chip banana bread, christmas baking, christmas bread, dessert, easy banana bread, food gifting, grandmas banana bread recipe, moist banana bread, no dairy sour cream banana bread, old fashioned banana bread, quick bread, simple banana bread
Servings: 1 loaf, approximately 8 servings
Calories: 448kcal
Author: Jenny from Not Entirely Average
Cost: $0.29 per serving

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.

Equipment

  • electric hand mixer
  • 1 8 1/2 by 4 1/2-inch loaf pan
  • parchment paper
  • baking spray

Ingredients

Ingredients for Pecan Streusel Banana Bread

    for the pecan streusel topping

    • 2 tablespoons unsalted butter melted
    • 1/4 cup all purpose flour spooned/leveled
    • 1/4 cup dark brown sugar packed/leveled
    • 1 cup pecans roughly chopped
    • pinch Kosher salt do not substitute table salt or iodized salt

    for the glazed bananas

    • 1 ripe banana sliced into 1/2-inch coins
    • 2 teaspoons unsalted butter melted
    • 1 tablespoon brown sugar

    for the old fashioned banana bread

    • 1 1/2 cups all purpose flour spooned/leveled
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon Kosher salt do not substitute table salt or iodized salt
    • 1 1/2 cups bananas 3 to 4 VERY RIPE, mashed
    • 1/2 cup brown sugar dark or light, packed/leveled
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon nutmeg
    • 1/2 cup granulated sugar
    • 4 tablespoons unsalted butter melted
    • 2 large eggs

    Instructions

    The Method

      prepare the 8 1/2 by 4 1/2-inch loaf pan

      • Preheat oven to 350°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray. Line with parchment paper that has been cut to fit, leaving a 2-inch overhang on long sides. Set aside.

      assemble the pecan streusel topping

      • Whisk together flour and brown sugar in a bowl combined making sure to break up any lumps of sugar. Add butter, pecans, and salt. Stir with a fork until clumps form. Chill while you assemble the glazed bananas and the banana bread batter.

      prepare the glazed bananas

      • Whisk the melted butter and the brown sugar together until the sugar is dissolved by half, about 3 minutes. Add the banana coins and toss well to coat ensuring all parts of each slice are coated. Leave in the sugar mixture on the counter while assembling the banana bread batter.

      assemble the banana bread

      • Whisk together flour, baking powder, baking soda, and salt in a bowl.
      • Using an electric hand mixer, beat together mashed bananas, brown sugar, granulated sugar, vanilla extract, cinnamon, cloves, nutmeg, melted butter, and eggs until combined in a second bowl.
      • Add wet ingredients to dry ingredients and stir mixture with the tines of a fork until just combined. Transfer to prepared pan and smooth the top with a rubber spatula or the back of a spoon if necessary.
      • Arrange the glazed banana coins by fanning from left to right in a straight line down the middle of the loaf. This step need not be perfect. *SEE VIDEO
      • Sprinkle pecan streusel on either side of the banana coins. *SEE VIDEO
      • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 10 minutes Use overhangs to remove from pan and transfer to a wire cooling rack.
      • Enjoy warm after 20 to 25 minutes of cooling with soft sweet cream butter or plain.

      Notes

      Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
      Pro Tips:
      Overhanging the parchment paper is a must do, otherwise the streusel will fall off when releasing the bread from the loaf pan.
      To Ripen Bananas Quickly, place individual bananas on a baking sheet lined with parchment and place into a pre-heated 350 degree Fahrenheit oven for 15 to 20 minutes, undisturbed. Monitor the fruits for their skins to turn black. Allow to cool before handling and peeling.
      To Freeze, allow the loaf to cool completely before wrapping tightly in two sheets of aluminum foil. Then, wrap again with plastic film or a plastic freezer bag. Make sure to press as much air out of the wraps as you are able. Mark with a kitchen label or tape with the name of the bread and the date it was frozen. Freeze for up to 6 months. Thaw on counter or in refrigerator overnight.

      Nutrition

      Serving: 1serving | Calories: 448kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 340mg | Potassium: 235mg | Fiber: 3g | Sugar: 38g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.