cinnamon streusel banana bread

Banana Bread

Cinnamon Streusel Banana Bread

This cinnamon banana bread is perfect for a special breakfast, a delightful snack or even a thoughtful homemade gift. The streusel filling makes each slice satisfying, with a lovely texture contrast between the moist bread and the crunchy, flavorful filling. We call for white whole-wheat flour, which is milled from a lighter wheat that offers a milder flavor and lighter color than traditional whole-wheat flour. If you can’t find white whole-wheat flour, regular whole-wheat flour will work well in its place.

Ingredients

4 large very ripe bananas, mashed (about 2 cups)
1/2 cup vegetable oil
1/3 cup packed dark brown sugar plus 2 1/2 tablespoons, divided
2 large eggs
2 teaspoons vanilla extract
1 cup white whole-wheat flour plus 2 tablespoons, divided
1 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup coarsely chopped walnuts, toasted (see tip)
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon

Directions

Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan with cooking spray. Whisk mashed bananas, oil, 1/3 cup brown sugar, eggs and vanilla together in a medium bowl until smooth.
Whisk 1 cup whole-wheat flour, all-purpose flour, baking soda, salt and baking powder together in a large bowl until well combined. Make a well in the center of the flour mixture and add banana mixture; fold until just combined. Pour half of the batter (about 2 cups) into the prepared loaf pan, spreading into an even layer.
Whisk walnuts, melted butter, cinnamon and the remaining 2 1/2 tablespoons brown sugar and 2 tablespoons whole-wheat flour in a medium bowl until combined. Sprinkle the streusel in an even layer over the batter in the pan. Pour the remaining batter (about 2 cups) over the streusel; spread into an even layer, covering the streusel entirely.
Bake until a wooden pick inserted in the center comes out with a few moist crumbs, about 1 hour. (Cover with foil halfway through cook time to prevent overbrowning, as needed.)
Let cool in the pan on a wire rack for 15 minutes. Carefully remove from the pan and cool slightly on the rack, about 45 minutes. Slice and serve warm or at room temperature.