Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Streusel Banana Bread 5.0 (2) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 30, 2019 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr 50 mins Yield: 1 9-by-5-inch loaf A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping. Cook Mode (Keep screen awake) Ingredients Streusel 6 tablespoons unsalted butter, room temperature, plus more for pan ¾ cup unbleached all-purpose flour ⅓ cup packed light-brown sugar 1 teaspoon ground cinnamon ½ teaspoon kosher salt ½ cup chopped pecans Cake 1 ½ cups unbleached all-purpose flour ¾ teaspoon baking soda ¼ teaspoon kosher salt 1 stick unsalted butter, melted 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract ⅓ cup buttermilk 3 very ripe bananas, mashed until smooth (1 cup) Directions Streusel Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.) Cake In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top. Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving. Yuki Sugiura Originally appeared: Martha Stewart Living, April 2019 Rate It PRINT