Cinnamon Streusel Sourdough Banana Bread

4.88 from 8 votes

Cinnamon Streusel Sourdough Banana Bread

This moist sourdough banana bread is topped with a crumbly cinnamon streusel made with brown sugar, walnuts, and cinnamon, adding a deliciously sweet and nutty crunch to every slice.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Snack

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Banana Bread

71 grams butter 5 Tablespoons
110 grams brown sugar ½ cup
100 grams granulated sugar ½ cup
2 eggs 100 grams
275 grams ripe bananas, mashed 1¼ cup
120 grams sourdough discard ½ cup
60 grams milk ¼ cup
5 grams vanilla extract 1 teaspoon
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
2 grams cinnamon 1 teaspoon
210 grams all-purpose flour 1½ cup

Cinnamon Streusel

28 grams butter 2 Tablespoons
35 grams all-purpose flour ¼ cup
55 grams brown sugar ¼ cup
30 grams walnuts, chopped ¼ cup
1 gram cinnamon 1 teaspoon

Instructions

Preheat oven to 350º Fahrenheit. Grease a 9"x5" loaf pan and set aside
To a large bowl, cream together softened butter and sugars until light and fluffy. Mix in eggs, mashed bananas, sourdough discard, milk, and vanilla.
71 grams butter, 110 grams brown sugar, 100 grams granulated sugar
2 eggs, 275 grams ripe bananas, mashed, 120 grams sourdough discard, 60 grams milk, 5 grams vanilla extract
Mix together baking soda, salt, cinnamon, and all purpose flour. Add to the wet ingredients and mix until just combined. Do not over mix.
5 grams baking soda, 3 grams salt, 2 grams cinnamon, 210 grams all-purpose flour
Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the brown sugar to the bowl and using a pastry cutter or your fingers incorporate the ingredients until it resembles coarse crumbs. Mix in the flour, walnuts and cinnamon.
28 grams butter, 55 grams brown sugar, 35 grams all-purpose flour, 30 grams walnuts, chopped, 1 gram cinnamon
Pour the batter into the loaf pan and top with the streusel topping. Bake the loaf for 45 minutes uncovered followed by 30 minutes covered with tin foil to prevent burning. All ovens are different so be sure a toothpick comes out clean before removing the loaf from the oven.

Notes

Do not overmix the batter as it can become tough.
Use very ripe bananas in this recipe to ensure a sweet loaf.

Nutrition