Classic Banana Nut Bread (With Streusel Topping and a Gluten-Free Version)

This classic banana nut bread recipe is a traditional bread-style banana bread that has a delicious streusel topping and can be made with gluten-free flour.

Classic banana nut bread recipe with streusel topping and a gluten free option

Whether you’re looking for a delicious addition for your brunch menu or you have a couple of too-ripe bananas you want to use up, this classic banana nut bread recipe is perfect!

It’s a traditional bread-style banana bread that is a little denser and not as sweet as some versions (that are more like a cake).

But the streusel topping adds just the right amount of sweetness and a little crunch.

Served with butter, it goes great with coffee, milk or tea.

Or just eat it by itself.

Either way, there’s never any left by lunch around here.

Ingredients

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Banana nut bread ingredients

Here is your shopping list:

  • sugar – brown sugar for the streusel, regular white sugar for the bread
  • rolled oats – for the streusel. If you are making this gluten-free, make sure the oats are certified as such since they are often processed in factories that handle other grains.
  • dairy – butter
  • flour – either regular all-purpose flour or measure-for-measure gluten-free flour will work
  • baking supplies – baking powder, baking soda, salt
  • fruit and nuts – ripe bananas, pecans or walnuts (optional), you can also add chocolate chips if desired
  • eggs
  • flavoring – vanilla

Equipment

  • mixing bowl
  • two knives or a pastry blender
  • small sauce pan or microwave-proof bowl
  • small mixing bowl
  • Electric mixer and bowl
  • mixing spoon
  • parchment paper
  • loaf pan
  • wire cooling racks

How To Make Banana Nut Bread

Make The Streusel Topping

streusel topping ingredients

The streusel topping is optional, but it tastes delicious and I love the little bit of crunch that it adds to the banana bread.

It also keeps the top of the banana bread from getting too brown.

Combine 1/2 cup brown sugar, 1/2 cup uncooked oats and 1/3 cup cold butter in a mixing bowl.

how to make streusel

Using two knives (or a pastry blender), cut the butter into the oats and brown sugar until it is in pea-sized pieces, and is well mixed with the oats and brown sugar.

Set it aside.

Put The Batter Together

Melt 1/3 cup butter in a small saucepan on the stove or in a microwave-proof bowl in the microwave. Set aside.

In a small mixing bowl, combine the dry ingredients (1 1/2 cups all-purpose flour or measure-for-measure gluten-free flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt). Set aside.

Bananas being mashed in the mixer

Mash 2 bananas with the electric mixer.

Start on a slower speed to get bananas softened. Then speed up and mix until they are pureed.

Liquid ingredients in a mixer bowl

Add 2 eggs, 1/2 cup sugar and the melted butter.

Beat on medium speed until the mixture is smooth.

Banana nut bread dry ingredients added to wet ingredients in mixing bowl

With a mixing spoon, stir in the flour mixture just until combined. Do not mix too much or the bread will be tough.

Banana nut bread batter

Add in 1 teaspoon vanilla and 1 cup pecans or walnuts (if desired). You can also use chocolate chips either in place of or in addition to the nuts.

Stir just until combined.

Prepare The Pan

how to line loaf pan with parchment paper

Cut a piece of parchment paper that is the same width as the long side of your loaf pan but is long enough to cover the bottom, the sides and fold over the top edge of the pan.

Insert the parchment paper into your loaf pan so that it covers the bottom and the sides, and is sticking up over the top on both sides.

Spoon the banana bread mixture into the loaf pan.

Sprinkle the streusel over the top.

Bake The Bread

Bake in the oven at 350F for about 1 hour, or until a toothpick inserted in the middle comes out clean.

Take the pan out of the oven and let it cool on a wire rack for 5 minutes before taking the bread out.

Banana nut bread being removed from the pan

Loosen the bread from the sides of the loaf pan with a knife.

Use the excess parchment paper as handles to pull the banana bread out of the pan.

Let it cool completely on the wire rack.

Two slices of classic banana nut bread with streusel topping on a plate

Serve plain or with butter.

How To Store Banana Nut Bread

Banana bread can be stored in an air tight container at room temperature for up to 3 days or frozen for up to 3 months.

To freeze it, wrap the loaf in foil or plastic wrap. Then put it in a freezer bag or air tight container.

If you slice the banana nut bread before you freeze it, you can take out individual pieces when you need them and they will thaw quicker.

Other Brunch Recipes You Might Like

Classic Banana Nut Bread (With Streusel Topping and a Gluten-Free Version)

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Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 30 minutes
Total Time: 1 hour 45 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 8 slices
Author: Wanda Simone
This classic banana nut bread recipe is an easy and delicious addition to any brunch menu. The optional streusel topping adds a twist to this traditional recipe that can also be made with gluten-free flour.

Ingredients

Streusel Topping

  • 1/2 cup firmly packed brown sugar
  • 1/2 cup uncooked regular oats
  • 1/3 cup cold butter cut into pieces

Banana Bread

  • 1/3 cup butter
  • 1 1/2 cups all-purpose flour, or measure-for-measure gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 bananas
  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup pecans or walnuts (optional)

Equipment

  • mixing bowl
  • two knives or pastry blender
  • small sauce pan or microwave-proof bowl
  • small mixing bowl
  • Electric mixer and bowl
  • mixing spoon
  • parchment paper
  • loaf pan
  • wire cooling rack

Instructions

  • Heat the oven to 350F.

Streusel

  • Combine the brown sugar, oats and cold butter in a mixing bowl.
  • Using two knives (or a pastry blender), cut the butter into the oats and brown sugar until it is cut into pea-sized pieces, and is well mixed.

Banana Bread

  • Melt the butter. Set aside.
  • Combine the flour, baking soda, baking powder and salt in a small mixing bowl. Set aside.
  • With your electric mixer, beat the bananas until they are mashed up.
  • Mix in the eggs, sugar and melted butter.
  • Beat on medium speed until the mixture is smooth.
  • With a spoon, stir in the flour mixture just until combined.
  • Add in the vanilla and the nuts (if desired)
  • Cut a piece of parchment paper that is the same width as the long side of your loaf pan but is long enough to cover the bottom, the sides and fold over the top edge of the pan.
  • Insert the parchment paper into your loaf pan so that it covers the bottom and the sides, and is sticking up over the top on both sides.
  • Spoon the banana bread mixture into the loaf pan.
  • Sprinkle the streusel over the top.
  • Bake in the oven for about 1 hour, or until a toothpick inserted in the middle comes out clean.
  • Let cool in the pan on a wire rack for 5 minutes.
  • Pull the banana bread out of the pan using the excess parchment paper as handles.
  • Let cool completely on the wire rack.

Notes

  • Streusel is optional but it keeps the top of the banana bread from getting too brown.
  • Don’t mix flour too much or the bread will be tough. (Since gluten is what makes this happen, this tip doesn’t apply for gluten-free flour.)
  • To mash the bananas in the mixer, start on a slower speed until the bananas are softened. Then speed up until they are well mixed.
  • Cut the parchment paper larger than the pan so it can be used as “handles” to remove the banana bread from the loaf pan when it is finished baking.
  • Chocolate chips can be used instead of or in addition to nuts

Gluten-Free Option

  • To make this recipe gluten free, substitute measure-for-measure gluten-free flour instead of the all-purpose flour using the same measurements
  • If you are making the streusel, make sure the oats you are using are certified to be gluten-free. While oats don’t naturally contain gluten, they are often contaminated because they are processed in factories that also handle other grains which are not gluten-free.

How To Store

  • Banana Nut Bread can be stored in an air tight container for up to 3 days or frozen for up to 3 months.
  • To freeze, wrap it in foil or plastic wrap and put it in a freezer bag or air tight container.
  • Slicing it before you freeze it will make it easier to take out individual pieces and they will thaw quicker.
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