Banana Bread with Streusel By Domnique Ansel | Cookbook Recipe Series

This banana bread recipe is soft with a moist crumb and buttery crunchy streusel topping. An easy homemade banana bread inspired by my Cookbook Recipe Series . It is literally a banana bread coffee crumble cake in every bite.

Welcome back to another episode of my Cookbook Recipe Series, where I cook and bake my way through some of the recipes, techniques and ideas I have bookmarked in the cookbooks that live in my kitchen. If you have been following along, you will know that this series is all about stepping away from the recipes I usually make and giving some of my favourite cookbook finds a little time in the spotlight considering I make these recipes more often than I would like to admit. Now they do go off the original and I always find myself customizing the recipes but that is purely based on my personal choice and the reason for the bake.

After the savoury goodness of Eric Lanlard’s Red Pepper and Goat Cheese Tart, I thought it was time to bring something a little more comforting to the table with Dominique Ansel’s Everyone Can Bake book. And what could be more comforting than a freshly baked banana bread? Banana bread is one of those recipes that feels familiar to almost everyone. And if you are new here, then let it be know my love for banana bread is endless as I have many variations of the recipe on my blog already. It is the kind of bake you make when you have a bunch of overripe bananas sitting on the kitchen counter, when you want something sweet with your afternoon coffee, or when you simply fancy filling your home with the smell of butter, sugar and freshly baked cake. But today, we are taking this everyday favourite a step further.

One of my favourite things about this series is the reminder that there is always something new to learn from a cookbook. Sometimes it is a completely unfamiliar recipe, and sometimes it is a small technique that changes the way you approach something you have baked dozens of times. Banana bread is familiar, comforting and wonderfully adaptable. The addition of walnut streusel gives it a slightly different personality without making the recipe feel complicated or inaccessible. That is what I want this series to be about: finding recipes worth making, understanding why they work, and discovering little ways to bring them into our own kitchens.

A note on the cookbook, it is built in a way to make you a better baker at home to teach you the basics. And what that means is, once you have mastered the components it is only a matter of time before you can mix and match as much as you like. This recipe is an ode of that, as I have combined Domnique’s go to banana cake/bread recipe with this hazelnut streusel but I used walnut instead. This cookbook-inspired banana bread has a soft, tender crumb, plenty of banana flavour and a beautiful richness from the butter. The streusel is buttery little nuggets of crumble with a delicate nuttiness that adds texture to every slice. I love recipes that encourage you to look at familiar bakes differently. Banana bread does not necessarily need frosting, elaborate decoration or layers to feel special. Sometimes, all it needs is a little texture and a good cup of coffee on the side. So, let’s get baking!

Why you’ll love this banana bread recipe:

A great way to use overripe bananas: Those heavily speckled, soft bananas that might otherwise be forgotten in your fruit bowl are exactly what you want for this recipe. A soft and moist crumb: The combination of mashed bananas, eggs and butter gives the loaf a rich, tender texture. A buttery streusel topping: The crumble brings a delicate crunch and nutty flavour that contrasts beautifully with the soft banana bread underneath. Perfect for any time of day: Serve a slice for breakfast, enjoy it with your afternoon coffee, or warm it slightly for an easy dessert. A lovely cookbook-inspired bake: This is a chance to explore the techniques behind a familiar recipe and see how a simple addition can transform the final result.

What is banana bread?

Banana bread is a sweet, cake-like quick bread made with mashed bananas. Unlike traditional yeast bread, it relies on chemical leavening agents such as baking powder and bicarbonate of soda rather than yeast to rise. It is popular because it is relatively easy to prepare and makes excellent use of overripe bananas. Depending on the recipe, banana bread can be made with butter or oil, white or brown sugar, and a variety of additions such as chocolate chips, walnuts, cinnamon or other spices. The texture sits somewhere between a loaf cake and a quick bread. A good banana bread should be moist without being gummy, tender without falling apart, and full of banana flavour. For this version, I am keeping the flavours fairly classic. Nutmeg adds warmth to the batter, while the streusel gives the finished loaf a slightly more interesting texture.

What makes this banana bread different?

The most exciting part of this recipe is the contrast between the banana bread and the streusel topping. Banana bread is naturally soft because of the moisture in the mashed bananas. While that texture is part of its appeal, adding a crumbly topping creates another layer of interest. The streusel combines flour, walnut flour, sugar, salt and butter. Once baked, it develops golden edges and a delicate crunch, with the walnuts adding a gentle toasted flavour. I particularly like this pairing because walnuts work beautifully with the caramel-like sweetness of ripe bananas. The flavours complement one another without competing for attention. The banana bread itself also uses a small amount of ground nutmeg. It is not an overpowering spice, but it adds warmth and makes the loaf feel especially comforting. You can serve the banana bread on its own, but the crumble makes it feel a little more like something you would find in a bakery.

What ingredients do you need to make banana bread?

For the banana bread –

Sugar: It sweetens the bake and contributes to its texture. You can experiment with replacing part of it with brown sugar for a deeper, caramel-like flavour. I have reduced the amount from the original recipe.
Plain flour: All-purpose flour provides the structure for the bread. Measure it carefully to avoid adding too much, which can make the crumb dry.
Bicarbonate of soda and baking powder: These help the batter rise and create a lighter texture. Use the quantities specified in the recipe rather than adding extra.
Ground nutmeg: A little freshly ground nutmeg adds warmth and works particularly well with banana.
Salt: Salt balances the sweetness and brings out the other flavours.
Eggs: Eggs help bind the ingredients together and contribute to the structure of the loaf.
Overripe bananas: This is the star ingredient. Choose bananas with plenty of brown speckles and a soft texture, as these tend to have a sweeter, more pronounced flavour.
Butter: Melted butter gives the bread richness and flavour. But I have used Browned butter instead. If you enjoy the flavour of brown butter, you can experiment with browning the butter before incorporating it, allowing it to cool slightly first.

For the streusel crumble –

Plain flour: Provides the base for the crumble.
Walnut flour: This adds nuttiness and helps distinguish the topping from a standard flour-and-butter crumble. If you cannot find walnut flour, use any other nuts you prefer. Also to make it at home is simple, you can finely grind nuts in a food processor, taking care not to process them until they become a paste.
Granulated sugar and Demerara sugar: Adds sweetness and encourages the crumble to turn golden in the oven also adds a crunch.
Salt: A small amount of flaky or fine sea salt balances the sweetness and enhances the walnut flavour.
Butter: Butter brings the ingredients together into little crumbs. Using butter that is soft but not melted helps create the desired texture.

What equipment do you need?

A 20 cm round cake tin or a loaf tin measuring approximately 21 x 11 cm or an 8×8 inch square tin like I have used to bake this coffee cake. Mixing bowls, fork, whisk, spatula, baking paper and brush.

Pro tips for the best banana bread coffee crumble cake

Use genuinely ripe bananas: Yellow bananas are fine, but bananas with plenty of brown speckles generally offer a sweeter flavour and are easier to mash. Avoid using fruit that shows signs of mould or spoilage.
Weigh your ingredients: Baking is much more consistent when you use a kitchen scale. Flour measurements in particular can vary considerably when measured by volume.
Do not overmix the batter: Once the dry ingredients are added, mix only until combined. A few small lumps are better than an overworked batter.
Watch the crumble carefully: Streusel can go from golden to overbaked quite quickly, especially when it contains ground nuts. Check it as it approaches the end of its baking time.
Let the crumble cool before storing it: Warm crumble can trap steam and lose its crisp texture. Allow it to cool completely before using or storing it.
Know your oven: Baking times are a guide, not a guarantee. Tin size, oven calibration and the moisture in your bananas can all affect the final result.

FAQ:

Can you make banana bread without walnut flour?

Absolutely. Walnut flour is what gives this crumble its distinctive flavour, but you can substitute finely ground almonds or pistachios if that is what you have available. You can also make a simple streusel with plain flour, butter, sugar and a pinch of salt. It will still add a delicious crumbly topping, even without the nutty flavour. If you are substituting ingredients, keep in mind that different nut flours can absorb moisture differently and have slightly different textures. For a nut-free version, omit the hazelnut flour and use additional plain flour in the crumble. If you are baking for someone with a nut allergy, check the ingredient labels and avoid cross-contamination.

Can you make banana bread ahead of time?

Yes! Banana bread is an excellent make-ahead bake because its flavour and texture hold up well after baking. You can prepare the batter shortly before baking, but I recommend baking it as soon as it is mixed so the raising agents work effectively. The streusel can be prepared separately ahead of time. Once baked and cooled, keep it in an airtight container until you are ready to use it. If you are making this recipe for a gathering, bake the banana bread earlier in the day and let it cool completely. Add the streusel before serving if you want to preserve as much crunch as possible.

How do you store banana bread?

Allow the banana bread to cool completely before storing it. Keep it wrapped or in an airtight container at room temperature for up to two days, provided your kitchen is not excessively warm. For longer storage, refrigerate it in an airtight container and enjoy it within several days. Keep in mind that refrigeration can make the crumb feel firmer. You can also freeze banana bread. Wrap individual slices or the whole cooled loaf securely and freeze for up to three months for best quality. Thaw slices at room temperature or warm them gently before serving. For the best texture, store the streusel separately if possible. This helps prevent the crumble from absorbing moisture from the banana bread and becoming soft.

What can you serve with banana bread?

Banana bread is delicious on its own, but there are plenty of ways to make it feel special. Butter: A little softened butter on a warm slice is simple and delicious, Coffee or tea: The nutty crumble and sweet banana flavour pair beautifully with your favourite hot drink, Greek yoghurt: Serve a slice alongside yoghurt and fresh fruit for a relaxed breakfast, Caramelised bananas: For dessert, add warm caramelised banana slices and a drizzle of caramel sauce, Vanilla ice cream: A slightly warm slice topped with vanilla ice cream turns this humble loaf into an easy dessert. If you enjoy experimenting with toppings, try a little cinnamon sugar or a drizzle of melted chocolate. The important thing is to let the banana bread remain the star.

Looking for more CookBook Recipe Inspiration?

Looking for more Banana bread recipes?

If you’re baking along with my Cookbook Recipe Series, this is definitely one to bookmark while summer is in full swing as it is perfect for a picnic or brunch. And if you do make it, I’d love to know what you think. Tag me on Pinterest & instagram or leave a comment below so I can see your version—I genuinely never get tired of seeing these recipes come to life in your kitchens. Until the next cookbook recipe, happy baking!

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Banana Bread with Streusel By Domnique Ansel | Cookbook Recipe Series

Print Recipe Pin Recipe

Prep Time 15

Cook Time 55

Course Back to school, Breakfast, Brunch, Cake, Dessert, High Tea, Snack, Sweet tooth, tea time

Cuisine American, French

Servings 12 people

Equipment

Mixing bowls
8x8 inch Square tin
Baking paper
Whisk, fork, spatula

Ingredients

For the banana bread

300 g sugar brown and white
250 g plain flour
3 g bicarbonate of soda
2 g ground nutmeg fresh
5 g salt
5 g baking powder
3 large eggs
3 large overripe bananas peeled and mashed + 1 more chopped
200 g browned butter or melted

For one batch of streusel

63 g plain flour
63 g walnut flour
63 g granulated sugar
1.5 g salt
63 g butter softened

Instructions

Preheat the oven to 175°C (350°F). Grease and line an 8x8 inch square tin and with oil and baking paper, set aside.
In a large mixing bowl, whisk together the sugar, flour, bicarbonate of soda, nutmeg, salt and baking powder in a large bowl.
In another bowl, mash the bananas and whisk in the eggs. Add the dry ingredients and mix until just combined.
Stir in the melted butter and chopped banana until evenly incorporated. Avoid overmixing, pour into the prepared tin and set aside.
To make the streusel, combine the plain flour, walnut flour, sugar and salt. Rub in the softened butter until the mixture forms irregular crumbs.
Sprinkle the streusel over the cake batter evenly and bake for 50-55 minutes on until a tooth pick inserted into the center comes out clean, if not done - cover loosely with foil if the top browns too quickly.
Cool in the tin for 10–15 minutes before removing, slicing and serving.

Notes

Do not over mix the banana bread batter
Use any nuts of your choice, pecans are a great option here
Serve with a dusting of powdered sugar on top
Grab Dominique Ansel's CookBook Everyone Cake Bake here.

Annika Eats

Hi Ninja!

Banana Bread with Streusel By Domnique Ansel | Cookbook Recipe Series