Description
Moist, tender banana bread gets a crunchy toasted pecan streusel ribbon that makes every slice feel bakery-worthy. Ripe bananas bring natural sweetness, Greek yogurt keeps it soft, and a touch of cinnamon warms it all up. Perfect for breakfast, snacking, or sharing — and even better with a swipe of optional Honey Brown Butter for a flavor encore.
Ingredients
For the Bread
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 1/2 cups mashed overripe banana (3 - 4 large bananas)
1/3 cup plain, nonfat Greek yogurt
1 teaspoon vanilla extract
1-1 1/2 teaspoons dark rum (optional)
For the Pecan Streusel Ribbon
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 1/2 tablespoons brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped toasted pecans
For the Honey Brown Butter
1/2 cup (1 stick) unsalted butter
2 - 3 tablespoons honey (adjust to taste)
Pinch of flaky sea salt or kosher salt
Optional: 1/4 teaspoon cinnamon or vanilla extract for flavor boost
Instructions
For the Bread
- Preheat oven to 350°F. Lightly coat a 9-by-5-inch loaf pan (silicone or metal) with cooking spray.
- In a medium bowl, whisk together the 2 cups of flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth. Add the eggs, mashed banana, yogurt, vanilla, and dark rum (if using). Stir until well blended.
- Add the dry ingredients to the wet and mix gently until just combined. Do not overmix.
- Make the streusel: In a separate bowl, mix melted butter with flour, brown sugar, cinnamon, and pecans until crumbly and well incorporated.
- Pour half the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel evenly over the batter. Pour the remaining batter over the streusel and spread to cover completely.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs. Cover loosely with foil halfway through if the top browns too quickly.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Honey Brown Butter
- Place the butter in a small saucepan over medium heat.
- Let it melt and begin to foam, swirling occasionally.
- After 5 - 7 minutes, you'll see browned bits form at the bottom and it will smell nutty and caramelized.
- Remove from the heat as soon as it's golden brown (not burnt)
- Pour the brown butter (bits and all!) into a heatproof bowl. Let it cool to room temperature for about 15 - 20 minutes until it is soft but no longer hot - just slightly warm
- Add honey and a pinch of salt. Stir or whip until smooth and creamy.
- Add cinnamon or vanilla if desired for even more depth.
- Use immediately as a soft spread or chill to firm it up for slathering or shaping.
Notes
- Use bananas with plenty of brown spots for the best flavor. I like mine nearly black - the darker they are, the sweeter and richer the bread turns out.
- Toast pecans ahead for depth and crunch.
- Dark rum adds warmth but is completely optional.
- Honey Brown Butter is optional, but makes this loaf unforgettable.
- If the bread is slightly underbaked in the center, slice it and return the pieces to a low oven until cooked through. To restore moisture, wrap the loaf in foil once finished — it steams itself back to tender perfection.
- This loaf can be cut into 10 hearty, bakery-style slices or 12 more moderate slices — choose your groove.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American