Inspired by and streusel recipe from Heidi Bakes
Over the past year and a half I have made several different versions of a classic banana bread. First there was the strawberry banana bread, then the caramel toffee banana bread (still one of my favorites), and the nutella banana bread. I have a hard time making just plain banana bread anymore so when I found a recipe for a streusel topped bread I jumped at the chance to make it!
I made this using my go to banana bread recipe, which was given to me by my sister-in-law. Feel free to use any recipe that you are comfortable with. The most important part is the streusel, anyway! I just can’t seem to get enough of streusel on anything, and it definitely brought the banana bread to a whole new level. Enjoy!
Oatmeal Streusel Banana Bread
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Bread:
1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
Streusel:
⅓ cup sugar
⅓ cup brown sugar
½ cup flour
⅓ cup quick cooking oats
2 tsp cinnamon
6 Tbsp cold butter
Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas.
To make the streusel, combine all of the dry ingredients. Cut the butter into small pieces and add to mixture. Cut in using a fork or pastry cutter until mixture forms crumbles.
Pour the banana bread batter into a well greased loaf pan. Top with streusel. Bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.
