Classic Banana Nut Bread


This classic banana nut bread recipe is a traditional bread-style banana bread that has a delicious streusel topping and can be made with gluten-free flour.


– butter – all-purpose flour, or measure-for-measure gluten-free flour – baking powder – baking soda – salt – bananas – eggs – sugar – vanilla – pecans or walnuts (optional)

For Streusel

Combine the brown sugar, oats and cold butter in a mixing bowl. Using two knives (or a pastry blender), cut the butter into the oats and brown sugar until it is cut into pea-sized pieces, and is well mixed.


Melt the butter. Set aside. Combine the flour, baking soda, baking powder and salt in a small mixing bowl. Set aside. With your electric mixer, beat the bananas until they are mashed up. Mix in the eggs, sugar and melted butter. Beat on medium speed until the mixture is smooth.


Add in the vanilla and the nuts (if desired). Cut a piece of parchment paper that is the same width as the long side of your loaf pan but is long enough to cover the bottom, the sides and fold over the top edge of the pan. Insert the parchment paper into your loaf pan so that it covers the bottom and the sides, and is sticking up over the top on both sides.


Spoon the banana bread mixture into the loaf pan. Sprinkle the streusel over the top.  Bake in the oven for about 1 hour, or until a toothpick inserted in the middle comes out clean.


Let cool in the pan on a wire rack for 5 minutes. Pull the banana bread out of the pan using the excess parchment paper as handles. Let cool completely on the wire rack.

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