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.
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.