Cinnamon Streusel Banana Bread

 Cinnamon streusel banana bread.

A classic comfort food, banana bread can easily be thrown together with basic pantry ingredients. Everyone knows it’s a great way to use up the last of your overripe bananas – the riper, the sweeter – but adding some of that full-fat plain yogurt that’s sitting in your fridge will also boost the amount of moisture in the bread. If you don’t have yogurt on hand, sour cream and buttermilk are excellent substitutes. The cinnamon streusel topping on this banana bread adds an extra-special touch of texture that pairs nicely with the overall composition.

Cinnamon Streusel Banana Bread

Yields│ one 9-by-5-inch loaf 

Cinnamon Streusel

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¾ tsp cinnamon
  • ¼ tsp kosher salt
  • 5 Tbsp unsalted butter, room temperature

Banana Bread

  • 1½ cups all-purpose flour
  • ¼ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp kosher salt
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup full-fat plain yogurt
  • 8 Tbsp unsalted butter, melted
  • 3 ripe bananas

| Preparation – Cinnamon Streusel | In a bowl, combine flour, brown sugar, cinnamon and salt. Mix in butter until combined and streusel dough forms. With your fingers, press dough into clumps and then break apart into small pieces of streusel. Transfer streusel to freezer and chill while you prepare the banana bread.

Preparation – Banana Bread | Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with nonstick cooking oil spray and line with parchment paper, leaving a slight overhang around the edges.

In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. In a separate bowl, whisk together eggs, vanilla extract, yogurt and butter. Place bananas in a third bowl and smash with a fork; stir into egg mixture. Pour banana-egg mixture into flour mixture; stir until just combined. Pour batter into prepared loaf pan; sprinkle cinnamon streusel on top to form an even layer. 

Bake, 1 hour and 18 minutes or until skewer inserted in the center comes out clean. Remove from oven and set on wire rack to cool, 15 minutes. Using the overhang of parchment paper, pull bread out of pan and set on wire rack to finish cooling. Store banana bread in an airtight container for up to 5 days.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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