Banana Bread with Oat-Streusel Topping Recipe -
Banana Bread with Oat-Streusel Topping Recipe

Banana Bread with Oat-Streusel Topping

Recipe by  

"Delicious banana bread with a sweet and textured topping. Great for breakfast, dessert or gift."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    2 hrs 5 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
  2. To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
  3. Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
  4. Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
  5. Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2009

Delicious, moist banana bread! I baked mine in one 9x5 glass loaf pan, so if you're like me and only want one bread here's what I did. I cut the topping in half. For the batter, I used 1/2 c. white sugar & 1/2 c. brown sugar, kept the same amount of butter, eggs, banana and vanilla. I used 1/4 c. of buttermilk, 2 c. of flour, 1 tsp. of pumpkin pie spice, 1 tsp. of baking powder, added 1 tsp. of baking soda, 1/4 tsp. of cinnamon & 1/2 c. of walnuts. The bread was done baking in a little over an hour and the topping was nice and crunchy.

Most Helpful Critical Review
Mar 17, 2011

Bread was just okay and we did not like the topping. Disappointed because we want to increase oats in our diet.


20 Ratings

Apr 14, 2009

Best banana bread ever!!!! It melted in your mouth, plus the topping made it fantastic!!! I never put topping on my banana bread before... now, I will always make it this way!!! Gave away loaves for a special Easter was received positively by all!!!!

Apr 09, 2009

This was the best banana bread ever!!! I did use equal portions of white and brown sugar-because I like my crust more chewy. I use a convection oven and only cooked it 1:05, but could have cooked it even less. My picky kids even love it!

Sep 10, 2009

Very good banana bread. Great streusel. I LOVED that it made so much streusel, for I refrigerated the remaining and will be using it on future muffins & breads..will save a lot of time when I make any other breakfast bread/muffin recipe, & it stays fresh in the frig for a very long time!

May 27, 2009

I thought it was very good

Aug 06, 2011

This was really great! Whenever I have made bananna bread in the past it has always come out really heavy and to moist. This was a perfect recipe. I did use up some whole wheat flour that I had on hand and the rest white flour. I also used 3 smaller loaf pans so they cooked in less time. Great recipe thanks sooo much!!!

Jun 22, 2009

I made no changes to this recipe. I had some cinnamon roll instant oatmeal that I needed to use up, so this recipe was perfect. I just cut back a little on the pumpkin pie spice. The streusel topping was way too much, I ended up throwing almost half of it away. If I make this again, I will add a middle layer of streusel. Smells wonderful.


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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