24 In Bread/ Breakfast/ Desserts & Sweets

Moist Banana Bread

Super Moist Banana Nut Bread With Crunchy Streusel Topping | YummyAddiction.com

Banana bread isn’t popular in my country. During the whole of my life neither my mother nor my grandma ever made banana bread. But I imagine yours did. And it was really good, right?

Super Moist Banana Bread With Crunchy Topping | YummyAddiction.com

This is the second time I’m baking this bread. The first one was two weeks ago. That one was tasty, but not the best. So, I decided to make some modifications and the result is PERFECT now – super moist banana bread with crunchy streusel topping! Oh my! This is sooo good!

Perfectly Moist Banana Bread With Crunchy Streusel Topping | YummyAddiction.com

Now I know why you love this bread so much. I’m in love with this too! The banana, vanilla and cinnamon flavor combination is driving me crazy… It’s is just irresistible.

Moist Banana Bread | YummyAddiction.com

Nothing beats a banana bread that’s slightly crunchy on the outside and moist and fluffy in the inside. Just look at these beautiful slices… Don’t you want a bite of this deliciousness? A glass of milk is a MUST with this bread! 😉 This super moist, fluffy, soft and flavorful banana bread with crunchy streusel topping is perfect for breakfast or snacking.

4.84 from 6 votes
Perfectly Moist Banana Bread With Crunchy Streusel Topping
Moist Banana Bread
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
Servings: 1 (9-inch) loaf
Author: Yummy Addiction
For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • a dash of nutmeg
  • 1/2 cup unsalted butter , softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs , at room temperature
  • 4 very ripe bananas , mashed with a fork or potato masher
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup walnuts , toasted and chopped
For the streusel topping:
  • 3 tablespoons flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoon unsalted butter , slightly softened and cut into pieces
  • 1/4 cup chopped walnuts
  1. Preheat oven to 325 degrees F. Grease and flour a 9x5 inch loaf pan. Set aside.
  2. The streusel topping. Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined. Cut in the butter using your fingers or a pastry blender, until it resembles coarse crumbs. Stir in chopped walnuts. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  4. Cream the butter and sugars in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition. With a wooden spoon, stir in the mashed bananas, buttermilk and vanilla. Slowly stir in the dry ingredients. Once the flour is incorporated, stop right there. Do NOT over stir. Gently stir in walnuts. The batter will be thick.
  5. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake the bread for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

  6. Remove from oven and cool 10-15 minutes in the pan on a wire rack. Remove the bread from the pan and continue to cool on the wire rack. Serve warm or at room temperature.

Recipe Notes

Cover the bread with plastic wrap and store at room temperature for up to 3 days.


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  • Reply
    March 30, 2016 at 6:24 pm

    Hi, I made this recipe and it came out moist and Good texture. The crumble however wasn’t melting on the top, it just stayed very sugary . Any tips? Thank you .

    • Reply
      April 26, 2016 at 6:58 am

      Thank you for coming back and leaving me a comment, Crystal! I’m so glad you loved the texture of this bread but sorry to hear the crumble wasn’t quite how you expected. Next time, if you want, you can try another recipe for crumble topping and see how it goes. Good luck!

  • Reply
    July 5, 2016 at 8:23 pm

    Can you provide me with the nutritional information for this banana bread? I want to know approx. how many calories I’m consuming per slice (the size of an equivalent loaf slice from Starbucks).

    • Reply
      August 7, 2016 at 8:59 am

      Vema, you can find out the nutritional information by using one of the websites where you can enter the ingredients and get it easily 🙂

  • Reply
    Vema Adams
    July 7, 2016 at 9:22 pm

    This bread turned out beautiful! The ingredient proportions for the loaf were appropriate and made for a very moist, mildly sweet bread. My struesel topping was very smooth instead of crumbly. I believe that the two tablespoons of butter were too much. I even added more flour to try to fix the problem, but I had no luck. Anyhow, the topping just melted and baked into the top of the loaf. That was just fine with me 🙂 Thanks for sharing the recipe. I rate it 4 stars!!!

    • Reply
      August 7, 2016 at 9:02 am

      Thanks for reporting back, Vema! I am glad you liked it! I am sorry to hear that you didn’t get a crumbly topping, mine was crumbly enough for me 🙂

  • Reply
    Meagan McLeod
    July 10, 2016 at 8:20 pm

    This recipe is amazing!! I made muffins, and baked for 15 minutes. The recipe made around 20 muffins, and they taste perfect. Thank you so much!

    • Reply
      August 7, 2016 at 9:04 am

      What a great idea with muffins, Meagan! I am so happy you loved it 🙂

  • Reply
    October 25, 2016 at 12:56 am

    Hi, I made this bread twice and is delicious, it remains me autumn, very moist, thanks for the recipe Jovita 😍

    • Reply
      November 26, 2016 at 11:59 am

      You are welcome, Elsie! I am really happy that you liked it 🙂

  • Reply
    Eva Williams
    October 25, 2016 at 7:40 pm

    I baked two loaves of this today, and it is delicious! I had a slighltly smaller loaf pan for the second loaf so I used my large muffin tin and made 2 big muffins…perfect for a neighbor. One loaf will go next door to a family with two teenage boys! I give it a 5 star ratings. Oh, the topping…a little crunchy which I loved!!

    • Reply
      November 26, 2016 at 12:16 pm

      I love how you bake some bread for your neighbors, Eva! It’s so kind of you 🙂

  • Reply
    Penny Smith
    October 31, 2016 at 5:36 pm

    I made two loaves with this recipe ,allididisdouble the amounts, both loaves came out heavenly, very moist and struesel very crumbling, my question to the ladies that had problems with theirs did you use the unsalted butter that the recipe called for? not saying that you didn’t or to be mean but this could have been the difference, love this recipe.

    • Reply
      November 26, 2016 at 12:17 pm

      Thanks for the kind words, Penny!

  • Reply
    December 5, 2016 at 3:56 pm

    Any changes for high altitude? Thanks!

    • Reply
      December 8, 2016 at 12:52 pm

      I am not sure if I understand your question, Lindsey 🙂

  • Reply
    December 18, 2016 at 12:43 am

    I just made this banana bread and it is very moist and delicious. I didn’t have any walnuts so I used pecans and it was great! My family really ate this up and just about gone. Looks like I have to make another one tomorrow lol. Thank you for sharing this marvelous recipe!

    • Reply
      December 21, 2016 at 9:00 am

      I am so happy your family loved it, Mary! I always use pecans if I don’t have any walnuts on hand for this bread 🙂

  • Reply
    January 18, 2017 at 7:16 pm

    I have made this receipe a few times. Everyone Loves this bread. It’s a big hit. The topping
    Really makes this loaf outstanding. Thanks so much for posting this delicious recipe.❣

    • Reply
      January 23, 2017 at 5:27 pm

      I am so happy that you loved it, Linda! Thanks for coming back and leaving a comment 🙂

  • Reply
    February 8, 2017 at 8:27 am

    I made it.. its yummy n moist. i skip nutmeg n brown sugar coz i don’t have it. But it still moist.. thank you for your recipe

    • Reply
      February 12, 2017 at 7:05 pm

      I am glad it turned out well for you, Gina!

  • Reply
    February 16, 2017 at 2:07 pm

    This bread is absolutely perfect! The only modifications i made were I used 3 large very ripe bananas and added a little more flour to the crumble. This recipe is going in the favorites! Thank you so much for sharing your magic recipe.

    • Reply
      March 26, 2017 at 1:21 pm

      I am so happy it turned out great for you, Chrissy! Thanks for stopping by to leave a comment!

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