This is the best banana bread you will make!
Ingredients:
For the Bread:
- 2cupsall-purpose flour
- 1teaspoonbaking soda
- ½teaspoonbaking powder
- 1cupgranulated sugar
- ½cupvegetable oil
- 2eggs
- 3medium bananas(mashed)
- 1teaspoonvanilla extract
- 3tablespoonsmilk
For the Streusel Topping:
- 1½cupschopped walnuts
- 1/3cupall-purpose flour
- ¼cupdark brown sugar
- ½teaspoonground cinnamon
- 4tablespoonsbutter
For the Rum Glaze:
- ¼cupbutter((4 tablespoons ))
- 2tablespoonswater
- ¼cuplight brown sugar
- ¼cuprum
Directions:
- 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
- 2. Combine ingredients for streusel topping in a medium bowl and combine with fingers to create a crumbly topping with the butter evenly distributed. Set aside.
- 3. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
- 4. On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
- 5. Spread batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.
- 6. To make the rum glaze, combine the butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the rum. Set aside and cover to keep warm.
- 7. Cool the cake on a wire rack for 5 minutes. Then, using a skewer poke holes all over the top of the loaf. Spoon about ¼ cup of the rum glaze all over the loaf. Let the cake sit for about 5 minutes and then spoon the remaining glaze over it, a little at a time, until it is all absorbed into the bread.
Nutrition:
Calories: 481kcal
Fat: 27g
Saturated fat: 13g
Cholesterol: 47mg
Sodium: 174mg
Potassium: 240mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 29g
Protein: 6g
Vitamin A: 6%
Vitamin C: 3.3%
Calcium: 4.4%
Iron: 10.1%
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I have made this recipe well over 50 times! It’s by far the best banana bread anyone has ever eaten. The compliments are overwhelming. I have made it with pecans, and dates, still amazing.
instead of using milk could i use cream or sour cream?
Hi Josie, I would use the cream.
I have made this AMAZING recipe a number of times over the years. Today, in order to be able to give as part of Christmas gifts, I made it gluten free/dairy free. I used Bob’s Red Mill 1/1 GF flour, coconut milk for the milk, and butter flavored coconut oil for the butter. It looks and smells wonderful! I am so excited to be able to share this with my GF/DF girls!
So how do I get the bread out of the pan without making a mess of the streusel?
Hi Michelle, It adhered pretty well, so I just tipped the loaf pan and let it fall out on its side, then put it right-side-up.
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I had 4 very ripe bananas, that I didn’t want to go to waste. When I came across this recipe, you had me at the streusel topping.
I followed the recipe exactly, only omitting the rum only because I didnt have any.
It was DELICIOUS. Crazy ridiculous good. My only issue was the cook time. After 60 mins in a 350 degree the knife inserted came out completelycompletely coated w batter. So, I let it cook for ten more minutes. Still, center was not even close. After another seven mins yielding the same results, I took it out anyway because the topping was starting to burn.
It still tasted delicious! Next time I’ll take it out after 60 mins, as instructed. Even if the center looks raw 😁
Hi Jennifer, I’m so glad you enjoyed it! In the future, you can cover the loaf loosely with aluminum foil to keep it from burning if the inside isn’t cooked yet – you definitely don’t want it to be raw!
Yes! You can make it with Whiskey and have it turn out just as awesome! Just made it today. :)
I made this last night.
I didn’t have rum so I had to skip step three,but it turned out delicious anyway..
I’m baking this right now and it seems like too much batter for one loaf. My streusel topping is falling off into the bottom of my oven and burning. I hope it is still tasty. Next time, I think I will use 2 pans.
Just made this bread and my family went absolutely gaga over it!!! <3
Hands down this is the best banana bread I have ever had. I make this all the time and get tons of compliments. Thank you for the recipe….