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Prep time
20 minutes
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Cook time
1 hour
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Serves
8
Author Notes
This banana bread has it all – comforting flavours, a soft and tender (and dare I say, moist!) interior, and a delightfully crisp streusel topping. It's easy to make and comes together quickly without the use of a handheld or stand mixer. Best of all, it's not too sweet and made lighter with the addition of yogurt, making it the perfect treat for any time of the day – enjoy at breakfast, afternoon tea, or as dessert! —halfsweetsundays
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Ingredients
- Banana Bread Batter
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1/2 cup
brown sugar, lightly packed (70g)
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1/4 cup
granulated sugar (50g)
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1/4 cup
vegetable oil (50g)
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1/3 cup
plain yogurt (70g)
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2
large eggs (100g)
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4
medium bananas, mashed
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1/2 teaspoon
vanilla extract (2g)
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2 cups
all purpose flour (250g)
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1 teaspoon
baking soda (4g)
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1 teaspoon
baking powder (4g)
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1/2 teaspoon
salt (4g)
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1/2 teaspoon
cinnamon (3g)
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1/2 cup
walnuts or pecans, toasted and coarsely chopped (optional)
- Cinnamon Streusel
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1/2 cup
all purpose flour (63g)
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1/2 teaspoon
cinnamon (3g)
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1/4 cup
brown sugar, lightly packed (35g)
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1/8 teaspoon
salt (2g)
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1/4 cup
unsalted butter, softened (57g)
Directions
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Pre-heat oven to 350F/175C (325F/165C with convection). Lightly coat loaf pan with non-stick spray and line with parchment paper, leaving an overhang on both sides.
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Whisk together both sugars, vegetable oil, yogurt, and vanilla in a large bowl until thoroughly combined, then add eggs one at a time, beating to blend after each addition.
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Whisk together dry ingredients for batter in another bowl - flour, baking soda, baking powder, salt, and cinnamon.
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Add flour mixture to the wet ingredients and mix gently until just combined - be careful not to over-mix. Add in mashed bananas and nuts (if using) and mix until just combined (again).
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In the same (now empty) bowl that you used for your dry ingredients, make the streusel topping by combining all streusel ingredients together with your hands until the mixture is crumbly and the texture resembles wet sand (sounds appetizing, I know).
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Scrape batter into prepared loaf pan, using a spatula to evenly distribute so the batter is level. Top with streusel and transfer to oven. Bake for 60-65 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes, then use the parchment paper to lift the loaf out of the pan and transfer to a wire rack to finish cooling. Slice and enjoy!
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