Sheet Pan
Brown Butter Banana Bread With Peanut Streusel
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62 Reviews
Jules
May 21, 2023
Excellent recipe. I made very slight changes:
- Added milk powder to brown butter to get even more brown bits
- Added in a few tbsps of miso to brown butter for an interesting salty note
- Added 1 tbsp of oil
- Added 1 tsp cinnamon
- Replaced oj with whiskey
I think my banana bread took closer to 50 min to bake using a glass loaf pan. Baked it for 40 min, then checked it every 3-4 minutes. The streusel is bomb, I freakin love this loaf.
- Added milk powder to brown butter to get even more brown bits
- Added in a few tbsps of miso to brown butter for an interesting salty note
- Added 1 tbsp of oil
- Added 1 tsp cinnamon
- Replaced oj with whiskey
I think my banana bread took closer to 50 min to bake using a glass loaf pan. Baked it for 40 min, then checked it every 3-4 minutes. The streusel is bomb, I freakin love this loaf.
linderseed
June 28, 2020
I'd make this again. I cooked mine in a 9x5 pan and left it in for 7 more minutes for a total of 47. I think I might add an extra banana next time to make it moister, but loved the streusel. Didn't find it too sweet at all as is...
linderseed
December 7, 2020
Admittedly, I didn't read through the whole recipe when I made it in June. This time, I baked it for about 40 minutes. It came out perfectly moist. I've made a lot of banana bread recipes and this one is hands down the best yet. I love the addition of orange juice. I also used Kerrygold butter and when browning it turned the most lovely terra-cotta color.
Michelle
May 20, 2020
This cake is sooo delicious. I can’t believe how tender that crumb is and the crunch of the streusel provides a good contrast. I was initially looking for a pb banana bread but I’m glad I stumbled on this recipe instead! I did make a couple of changes - used milk with vinegar for buttermilk because I did not have any yogurt and used a 9x9 pan because I’m still on a hunt for a new loaf pan. Baked for 35 mins. I think I actually like using the 9x9 pan for this - better cake:streusel ratio for that perfect bite!
Stan
May 20, 2020
That's interesting. I guess your cake is lower than a loaf cake but you have more streusel in each bite.
Stan
May 11, 2020
I reduced all the ingredients by 25% to fit in a smaller loaf pan and it was perfect. The brown buttery cake flavor and crunchy peanutty topping combination were meant to be. (eaten)
andrea S.
April 29, 2020
I made this as written and enjoyed it. The streusel was yummy and contrasted nicely with the banana flavor, although my husband thought differently (but he ate several slices of it, despite his comments). I cooked it for the full 40 minutes and it ended up sinking a bit in the middle once cooled. As expected, the texture was moister/softer in this area then the rest of the bread. Also, it didn't come out of my non-stick bread pan despite being buttered, but who cares during a pandemic. I might try a piece of parchment on the bottom next time.
andrea S.
January 23, 2021
I made this again, but took Michelle's idea of a different shape and did it as muffins. It made 18 muffins and they were cooked at 25 mins. I put what seemed to be a lot of streusel on each, but I had some left over - don't be me! Use ALL the streusel because when they expanded there were plenty of areas without streusel, despite how full it seemed before baking. They turned out great. (Also I reduced the bread sugars to 1/4 c each).
andrea S.
April 29, 2020
I made this as written and enjoyed it. The streusel was yummy and contrasted nicely with the banana flavor, although my husband thought differently (but he ate several slices of it, despite his comments). I cooked it for the full 40 minutes and it ended up sinking a bit in the middle once cooled. As expected, the texture was moister/softer in this area then the rest of the bread. Also, it didn't come out of my non-stick bread pan despite being buttered, but who cares during a pandemic. I might try a piece of parchment on the bottom next time.
Carly
March 31, 2020
This is an amazing, light, moist but not soggy banana bread. The cake itself was absolute perfection. For some reason my streusel ended up VERY dry, I was hoping it would be a bit more tacky on the top. Still very delicious!
raychalz
January 22, 2020
This recipe is awesome! I tweaked a bunch of things, but followed the main threads and am so grateful to have landed on a new fantastic banana bread. I added mandarin zest as well as the juice which really made the orange flavor pop. Also used 4 bananas instead of 2 and reduced eggs to 1 (banana is often an egg substitute, and this worked great). I cooked the bananas in the empty brown butter pan to caramelize the sugars, and I think it developed the flavor in a lovely way. The resulting bread was so moist and pillowy, the best texture I've gotten with a banana bread. Thought I had overcooked the streusel because it was the texture of cookie dough and wouldn't "pour" (added the sugar while butter was melting), but it seems taht didn't matter - it turned out great in the end and added a wonderful crunchy topping. Cooked 45-55 minutes. Highly recommend!
lyncucu
March 23, 2019
I make a vegan version using gluten free flour and my family loves this recipe! I reduce the fat and the sugar and no one is the wiser. It takes more time in prepping but it's worth it!
anita
February 3, 2019
Question addressing using less sugar: if you reduce the sugar in either the streusel, the cake, or both, do you have to substitute anything or change the proportions of the other ingredients? Or just use less sugar?
lyncucu
March 23, 2019
I reduce the sugar in both and didn't make any other adjustments and its comes out moist and delicious!
Imogen
February 2, 2019
Whole family agreed this was the tastiest, stickiest, crunchiest (but perfectly moist and fluffy in the main cake part) banana bread they had ever had. I think the streusel could have done with a little more salt and a little less sugar, as could the cake, but it was incredibly good.
Nalie S.
December 3, 2018
Used an additional banana, reduced the sugar, and pecans instead of peanuts. I was told by many that it was the best banana bread they’ve ever had. Making it again this week :)
erin
August 18, 2017
Followed almost to the letter, with the exception of the orange juice (which we didn't have) replaced by whiskey (which we did - a damning indictment of our household). I also threw in some cinnamon and nutmeg. The cake is delicious enough to make on its own if I'm not up for streusel in future, but it was really the work of moments and quite transformative. I'm so glad I went with the recommended peanuts rather than switching for pecans: it gave the bread a lovely breakfasty-peanut-butter-y edge that wasn't too rich, despite appearances. Made the mistake of baking in an 8-inch loaf so took a good 50 mins to cook and had some spillage. Heartily recommended.
jenncc
March 20, 2017
This was fantastic- decadent but not too sweet. I used pecans and I did add some cinnamon to both the streusel and the cake. Took about 40 minutes to bake.
Rebecca C.
March 18, 2016
I had a go-to recipe for banana bread but, decided to give this one a go. Now, there is no other banana bread recipe, as far as 'm concerned.
ihaventpoisonedyouyet
January 16, 2016
Bananas? Not my favorite fruit. Peanuts? Not my favorite nut. So how is this so delicious?! Easy to make, easy to bake, stays moist. If left to my own devices I could graze my way through this in 2 days. Thank god I'm not left to my devices. Great recipe and lots of compliments. Thank you so much for posting it.
Jusika
December 11, 2015
Hands down the best banana cake ever! I did away with the streusel and added toasted and finely chopped pecans for some crunch and some semi-sweet choco chips that I had on hand bcoz why not, right? Yummiest banana cake popped out of the oven. The perfect sweetness too--neither too cloying nor a little wanting!
Jusika
December 11, 2015
Oh, and mine took longer than 40 mins too. . . about 50 perhaps. I kept checking every five mins till the top browned up the way I wanted it too
Bill M.
June 22, 2015
I really don't know. Sorry. :)
Phyllis G.
June 22, 2015
the orange juice is for flavor. it's really nice with the vanilla extract and banana. someone on twitter mentioned they replaced the orange juice with grand marnier. love that idea. i think the orange juice also reacts with the yogurt which might explain why this bread always overflows out of my pan!
inuglaf
June 22, 2015
What is the role of orange juice in this recipe? Respond at your earliest convenience. Thanks! :)
Bill M.
June 18, 2015
I just pulled this out of the oven and sliced one out, buttered it up and it's so good.
I used Pecans instead of Peanuts.
I forgot to get yogurt at the store but had some non-fat Kefir in the fridge and it turned out just fine.
Great Recipe!
I used Pecans instead of Peanuts.
I forgot to get yogurt at the store but had some non-fat Kefir in the fridge and it turned out just fine.
Great Recipe!
Angella
June 13, 2015
This is one of the best banana bread recipes I have ever made. Adjusted the amount of sugar in the struesel and tried the layering per another suggestion . No gooey centre, which was fine by me. Texture was perfect and no overflow. Perfect...all other banana recipes will be discarded
Kate M.
May 19, 2015
Made this last night. So good. It totally overflowed the pan (I think mine was a bit small) but that just meant some bits I could eat while the rest cooled. Also, I have a rather deep ravine where the streusel went in, so next time I may create a layer instead of poking it into the batter.
Definitely the top of the banana bread/cake list, thanks!
Definitely the top of the banana bread/cake list, thanks!
Phyllis G.
May 19, 2015
yay! mine always overflows a bit too. crunchy streusel bits. yum. love the layering idea. will add that to the recipe. thank you!
Megan
May 11, 2015
Would+soy+yogurt+(vegan)+be+ok+to+use+instead+of+the+whole+milk+I+wonder?
Thanks+:)
Megan
Thanks+:)
Megan
Shaina
April 26, 2015
This was excellent. I made a few tweaks.. added 2 tablespoons of bourbon (because... alcohol) and used 2/3 cup of brown sugar instead of both white and brown. I didn't have peanuts on hand unfortunately, instead I had pecans that I put to use in replacement. It was truly delightful. Next time I will certainly try the peanuts, however! Love this recipe! Thank you for sharing.
Juliebell
April 20, 2015
This is the best adaptation of an old standard ever! I have hidden bananas from Hubs to get very ripe. Know he's going to thank me.
Phyllis G.
April 21, 2015
so glad you like it. and love that you have to hide bananas. made me laugh.
Maryanne W.
April 16, 2015
This is an absolutely amazingly delicious treat - I would consider it more of a coffee cake than banana bread but who cares? The delicate crumb, depth of flavor and - Oh! - the streusel make this a permanent addition to my recipe file.
buzzWOOF
April 14, 2015
I made this yesterday. It won over the fiancé last night and the office this morning! I had to cook it slightly longer than suggested. Maybe 48 minutes? And contrary to Frances' comment, I actually found this recipe a touch on the sweet side. Certainly not cloyingly. But enough that everyone who tried it exclaimed "Allie, this cake is great!" It's a decadently nutty, buttery, sweet, moist banana bread and I'll surely make it again!
Phyllis G.
April 17, 2015
decadently nutty. love it. what i like is the balance of the super sweet streusel with the less sweet banana bread. so glad you liked it!
Frances P.
April 12, 2015
Great, great recipe! Used walnuts for my crumble. Not overly sweet and banana flavour just right! Really enjoyed it. Thanks.
LoveCompassionateLee
April 10, 2015
I'm testing this recipe out for the 1st time right now. So excited!
Happy Friday :)
http://www.lovecompassionatelee.com/thinkoutloud
Happy Friday :)
http://www.lovecompassionatelee.com/thinkoutloud
Whitney T.
April 10, 2015
I made this for one of my classes in college! It was a big hit. Super filling, but good!! I had to cook it for WAY longer than 40 minutes though.
Phyllis G.
April 17, 2015
it's so tricky. really depends on the pan and the oven. plus i like mine a bit on the gooey side. i really dislike overcooked banana bread. i try to give a range of time but i'm glad you trusted your gut and cooked it as long as it needed.
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