Banana Bread with Pecan Streusel

Banana Bread with Pecan Streusel

This full-size banana loaf has a moist crumb with chopped pecans throughout and a thick cinnamon-pecan streusel on top. Cold butter keeps the topping in coarse clumps, while a measured amount of mashed banana helps the center bake through without overfilling the pan.

Bake until a pick inserted into the center shows no wet batter, even if the streusel has browned first. The recipe makes one 9-by-5-inch loaf, about 10 slices. Allow about 20 minutes to prepare it, 55–70 minutes to bake it, and 1 hour to cool it before slicing.

Ingredients for Banana Bread with Pecan Streusel

Banana bread

• 1 3/4 cups all-purpose flour, spooned and leveled (210g)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups mashed very ripe banana, about 3 medium bananas (285g)
• 1/2 cup unsalted butter, melted and cooled slightly (115g)
• 3/4 cup packed light brown sugar (150g)
• 2 large eggs
• 1/4 cup sour cream (60g)
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans (35g)

Pecan streusel

• 1/3 cup all-purpose flour (40g)
• 1/3 cup packed light brown sugar (65g)
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans (55g)
• 3 tablespoons cold unsalted butter, cubed (45g)

How to Bake Banana Bread with Pecan Streusel

1. Prepare the oven and pan: Position a rack near the center of the oven and preheat to 350°F (175°C). Lightly grease a 9-by-5-inch metal loaf pan and line it with parchment, leaving overhang on the long sides.
2. Make the streusel: Mix the streusel flour, brown sugar, cinnamon, and pecans. Cut in the cold butter with a fork or pastry cutter until coarse, uneven clumps form. Refrigerate while you make the batter.
3. Mix the batter: Whisk the banana-bread flour, baking soda, and salt in one bowl. In another, mix the measured banana, melted butter, brown sugar, eggs, sour cream, and vanilla. Fold in the dry ingredients just until no flour pockets remain, then fold in the 1/3 cup pecans. The batter should be thick and spoonable.
4. Fill and top the pan: Spread the batter evenly in the pan. It should reach no higher than about three-quarters of the pan’s height. Scatter the chilled streusel over the batter, pressing lightly so the clumps stay distinct.
5. Bake: Bake uncovered for about 55–70 minutes. Start checking at 50 minutes, then check every 5–10 minutes as needed. The center should be set, and a wooden pick inserted into it should come out without wet batter; a few moist crumbs are fine. If the streusel browns deeply before the center is done, tent the loaf loosely with foil without pressing on the crumbs, and continue baking.
6. Cool and slice: Rest the loaf in the pan for 10–15 minutes. Lift it out by the parchment and transfer it to a wire rack. Let it cool until nearly or completely cool, about 1 hour of total cooling time, before cutting with a serrated knife.

How to Keep the Pecan Streusel Crumbly

Stop cutting in the cold butter while some crumbs are pea-size and others are larger. Working the mixture into a paste can leave a flatter topping. Keep it chilled until the batter is ready, then scatter it on without pressing it flat.

Bananas, Pan Size, and Doneness

Use heavily spotted bananas, but measure the mash: three bananas can yield different amounts. Extra banana or a smaller pan can leave the loaf overfilled or wet in the center. A glass or ceramic pan may also change the bake time; the timing here is for a 9-by-5-inch metal pan. Judge the loaf by the center pick test rather than the color of the topping alone.

Cooling, Serving, and Storage

Cooling helps the moist crumb set so it slices without tearing. Serve at room temperature or slightly warm; leave the cut end of the remaining loaf exposed when serving to show the pecans inside.

Once completely cool, wrap or cover the loaf and keep it at room temperature for up to 3 days. The streusel may soften under a tight cover. For longer storage, refrigerate it well wrapped and let slices approach room temperature before serving, or warm them briefly.

To freeze, cool the loaf fully, wrap it securely, and thaw before serving. The streusel’s texture may change after thawing.

For another topped loaf, try cream cheese banana bread with walnut topping.

Nutrition

Approximate nutrition per slice, based on 10 slices: 400 calories, 5g protein, 22g fat, and 49g carbohydrates. Per 100g of finished loaf: approximately 385 calories, 5g protein, 21g fat, and 46g carbohydrates. Values vary with ingredients, slice size, and moisture lost during baking.