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Cinnamon Swirl Banana Bread with a Streusel Topping

A delicious and easy to make cinnamon-swirled banana bread with a sugared streusel topping

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Calories 266 kcal
Author Chelsea

Ingredients

  • 1/2 cup unsalted butter room temperature, NOT melted
  • 1 cup white sugar
  • 2 large eggs
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup (~2 medium) overripe bananas mashed with a fork
  • 1/2 cup full-fat vanilla Greek yogurt (plain sour cream also great)
  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon baking soda NO BAKING POWDER
  • 1/2 teaspoon salt
  • Optional: 1/2 cup chopped pecans or walnuts

Cinnamon Swirl

  • 1/4 cup brown sugar lightly packed
  • 1/2 tablespoon ground cinnamon

Streusel Topping

  • 1/4 cup all purpose flour
  • 1/3 cup brown sugar lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup pecans finely chopped
  • 2 tablespoons unsalted butter room temperature

Instructions

  1. Preheat the oven to 350 degrees F. Generously grease and lightly flour a bread pan. Use a 9 x 5 bread pan for best results.

  2. In a large bowl, beat together the butter and sugar until light and creamy. Add in the eggs and vanilla.

  3. Stir in the well mashed bananas and Greek yogurt and mix until combined.

  4. In another bowl, toss together the flour, baking soda, salt, and if desired, nuts.

  5. Combine wet and dry ingredients and mix until just combined.

  6. Toss together the white sugar and ground cinnamon for the cinnamon swirl. Pour half of the bread batter in the prepared pan and then put the swirl ingredients in the middle. Pour the rest of the bread batter on top.

  7. Combine all of the streusel topping ingredients and mix until well combined. Knead with your hands to get the mixture to come together.

  8. Place evenly over the bread.

  9. Bake for 60 minutes or until a toothpick comes out clean when inserted in the center.

  10. Allow to cool for 10 minutes before inverting the loaf onto a wire cooling rack.