Peanut Butter Streusel Banana Bread
This Banana Bread recipe is one that I got from my mom and has been a family favorite for years. I love it because compared to a lot of other banana bread recipes it does not have a lot of butter/oil in it so I feel it is at least a little healthier than some. It is also very moist as long as you don't overbake it.
Time-saving Mom Tip: Make a double batch and freeze the extra loaf or loaves. This works great to pull out of your freezer when you don't have much left in your cupboards to put in your kid's lunch.
I recently made up a peanut butter streusel that my kids love. I sprinkle some in the middle of the loaf and also on top. It adds a unique twist to an old favorite and I love experimenting. This banana bread recipe is great without the streusel topping too but my kids beg me to make it with the peanut butter topping now.
Prep time: 10 minutes
Preheat oven to 325 degrees
- 1 1/3 cup brown sugar
- 2T butter, softened (or coconut oil)
- 2 eggs
- 3 bananas – very ripe
- 1/2 cup sour milk (add 1 t. lemon juice to it and let set for a few minutes)
- 1 t. soda
- pinch of salt
- 2 cups flour
Beat the sugar, eggs, and butter. Mash the bananas and then add them into the batter along with the sour milk. Mix the flour, soda, and salt together. Stir into the batter. Pour into a buttered 5×9 inch bread pan or I usually divide it into a 4×8 inch pan and a mini loaf pan. If add the steusel, I pour a small layer of the batter on the bottom of the pans, then sprinkle a little over half of the steusel mixture over it and swirl with a knife, pour the remaining batter in the pan and then top with rest of the streusel mixture.
Bake at 325 for about 45 – 50 minutes. A mini loaf will be done in about 25 – 30 minutes.
Optional: Peanut Butter Streusel
- 1/2 cup flour
- 2 T white sugar
- 2 T brown sugar
- 2 T peanut butter (or PB2 Powdered peanut butter for a healthier option)
- 1/4 t cinnamon
Mix together with a fork in a small bowl until crumbly.