Banana Streusel-Nut Bread

Everyone’s favorite banana bread just got a makeover. . . with streusel-nut topping!

I think we can all agree that quick breads are really a dessert, but beings it is technically a “bread” it makes it legal to eat for breakfast, right? After all, you eat bread for breakfast. Plus it has bananas. Bananas are good for you right? Ya, I like that way of thinking. Quick bread for breakfast.


Better Homes and Gardens’ special Breakfast & Brunch edition

Other Banana Bread Recipes to Try:

Banana Pecan Loaf
Low-fat Banana Spice Bread 

5.0 from 2 reviews
Banana-Nut Streusel Bread
Prep time
Cook time
Total time
Recipe type: Breads, Quick Breads
Serves: 16 slices
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 2 eggs lightly beaten
  • 1 1/2 cups ripe bananas, mashed (approximately 3 medium bananas)
  • 1 cup sugar
  • 1/2 cup oil or melted butter
  • 1/4 cup walnuts, chopped
  • Streusel-Nut Topping
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 teaspoons butter
  • 1/4 cup walnuts, chopped
  1. Preheat oven to 350 degrees. Grease one 9x5 or two 7.5 x 3.5" loaf pans. Set aside.
  2. In a large bowl, mix together flour, baking powder, baking soda, cinnamon, salt, nutmeg and ginger. Set aside.
  3. In another bowl with an electric mixer, beat eggs until frothy. Add bananas, sugar and oil and mix well.
  4. Add egg mixture to flour mixture and stir by hand until moistened. Batter will be lumpy. Fold in walnuts.
  5. Spoon batter into prepared pan(s).
  6. Streusel Topping:
  7. In a small bowl combine brown sugar, and flour. Using a pastry cutter, cut in the butter until the mixture resembles coarse corn meal. Stir in walnuts. Sprinkle Streusel-nut topping over top of batter.
  8. Bake for 55-60 minutes for a 9" x 5" pan or 45-55 minutes for a 7.5" x 3.5" pan or until a wooden toothpick inserted near the center comes out clean. To prevent over-browning, cover loosely with foil for the last 15 minutes of baking. Cool in pans on a wire rack for 10 minutes. Remove from pans. Cool completely before serving.
Nutrition Information
Serving size: 1 Calories: 213 Fat: 9g Saturated fat: 1g Carbs: 32g Sodium: 108mg Fiber: 1g Protein: 3g Cholesterol: 23mg

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Sounds good!

  2. Romalee Nelston says:


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