I love this banana bread. I only like bananas at one stage that maybe lasts two days if I am lucky. Once they get really ripe, I peel them and freeze them for either smoothies or this banana bread.
We had this on the dessert menu at Stardust for a time. I had notes that said serve with candied walnuts, good vanilla ice cream and either Myer’s Rum Anglaise or Banana liqueur caramel sauce – yum! Sadly, at the restaurant, I was our pastry chef so things didn’t get much fancier than that, haha.
But later, once I had kids in elementary school, this was always my treat for the teachers, whether at Christmas or for the end of the year teacher appreciation. It is super moist and delicious. I freeze the leftover streusel to use for the next time – my Stardust recipe made 6 pounds of it! I truly could just eat the frozen streusel and be happy about it. Eat it any time, but it is especially good with your morning coffee. Enjoy!
NOTE: If you don’t already have any made, you’ll want to scroll down and make the oatmeal streusel first, which is a different recipe but right after the banana bread. You can make the banana bread without it, but if choosing that, I would at least use some sanding sugar on top. I would be sad without the streusel though, to be honest.
Banana Bread with Oatmeal Streusel
Equipment
- 2 Stainless steel medium-sized bowls
- 1 rubber spatula
- 1 Loaf pan (9 x 5 x 3) (sprayed with oil to avoid sticking)
- 1 whisk
- 1 Masher (or fork)
- 1 oven (preheated to 350 degrees)
- 1 Wire cooling rack
Ingredients
- 1 ¾ cups (14 oz) AP Unbleached Flour
- ¾ tsp. baking soda
- ½ tsp. salt
- ¾ cup (6 oz) sugar
- 1 ¼ tsp. cream of tartar
- 1 tsp. ground cinnamon
- 2 eggs beaten
- ½ cup (4 oz) vegetable oil
- 3 ripe bananas mashed
- 8 oz oatmeal streusel topping (see separate recipe)
Instructions
- Combine first 6 (dry)ingredients in a medium bowl.
- Make a well in center of mixture.
- In another medium bowl, first smash the ripe bananas.
- Then add the remaining (wet) ingredients; mix well.
- Add these wet ingredients to the dry mixture. Stir until moistened. Do not overmix or bread will not be light and fluffy.
- Pour batter into a greased 9 x 5 x 3 inch loaf pan.
- Top with oatmeal streusel.
- Bake at 350˚ for 45-50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan, and let cool on wire rack.
Oatmeal Streusel Topping
Equipment
- 1 Stand Mixer (with paddle attachment)
- 1 rubber spatula
Ingredients
- ½ cup sugar
- ½ cup brown sugar
- 1/3 cup AP Flour
- ½ cup butter
- 8 oz oatmeal
- 1-1/4 tsp ground cinnamon
- ¼ tsp salt (rounded)
Instructions
- In stand mixer, combine the butter and both kinds of sugar.
- On medium speed using the paddle attachment, cream the butter and sugar until well-mixed and fluffy (about 10 minutes).
- Scrape the bowl to loosen the butter-sugar mixture.
- Add the remaining ingredients.
- On medium speed, mix the ingredients until well combined.
- Use right away or freeze in tight-lidded container for up to 6 months.
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