When life gives you a snow day and 14 ripe bananas from your freezer… what do you do?
Search Pinterest and make banana bread of course!
I of course, had to make my most FAVORITE banana bread.
It always turns out perfect!
It’s the very BEST BANANA BREAD!
This was the next one I made. Isn’t it pretty??
Just as delicious as it is pretty, too!!
Cinnamon Streusel Banana Bread
found at: mykitchenescapades.com
bread:
4 ripe bananas, mashed
1/2 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
streusel:
2/3 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1 Tablespoons cold butter
Yield: 1 Loaf
Cinnamon Streusel Banana Bread
This delicious Cinnamon Streusel Banana Bread is full of delicious cinnamon flavor.
Prep Time
5 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 15 minutes
Ingredients
- bread:
- 4 ripe bananas, mashed
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- streusel:
- 2/3 cup brown sugar
- 1/2 cup flour
- 1/2 teaspoon cinnamon
- 1 Tablespoons cold butter
Instructions
Preheat oven to 350 degrees. Prepare a loaf pan with non-stick cooking spray.
To prepare the streusel, combine the four ingredients in a small bowl, using a pastry blender or two knives. Mixture will be crumbly.
Place in the refrigerator until you are ready to use.
In your mixer, beat bananas, sugar, butter, egg and vanilla. Slowly add the flour, baking powder, baking soda and salt and mix until thoroughly combined. Spoon HALF of the batter into the loaf pan and top with HALF of the streusel mix. Spoon on the rest of the batter and top with remaining streusel mixture.
Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
Cool for about 15 minutes in the pan, then the rest of the way on a cooling rack.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 3874 Total Fat: 118g Saturated Fat: 70g Trans Fat: 4g Unsaturated Fat: 38g Cholesterol: 647mg Sodium: 2586mg Carbohydrates: 670g Fiber: 21g Sugar: 378g Protein: 51g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Lea Ann says
February 21, 2014 at 3:21 pmSo glad I stopped in to welcome you to SRC Group B because this recipe look INcredible. Pinned because I must give this one a try. Look forward to cooking with you.
Michaela Kenkel says
February 21, 2014 at 10:37 pmNice to meet you, Lea Ann! I am happy to be joining your group!!
Sweet and Savory Eats says
February 21, 2014 at 4:09 pmLooks delicious! I’ve been meaning to make banana bread!
Michaela Kenkel says
February 21, 2014 at 10:37 pmThank you! 🙂
Rachel Cotterill says
February 21, 2014 at 4:14 pmSnow days are great for baking 😀
I’m one of the other ‘newbies’ in SRC group B, nice to meet you!
Michaela Kenkel says
February 21, 2014 at 10:38 pmNice to meet you, Rachel! Looking forward to this! 🙂
Deb@CookingOnTheFrontBurner says
February 21, 2014 at 10:46 pmHi, stopping by to say Hi from the SRC group! Your bread looks amazing!
Cindy Jamieson says
February 22, 2014 at 8:11 pmOh wow this looks wonderful Michaela! So happy to be in the SRC group B with you. Love your blog!!
~Hun… What’s for Dinner?
Jessica (Savory Experiments) says
August 22, 2014 at 10:03 amThis looks divine!!! Can’t wait to try!