This banana bread goes beyond the basic recipe with a rich caramel apple streusel that crisps up on top while the bread stays soft and moist underneath. It’s one of those bakes that makes your kitchen smell like a bakery and tastes even better the next day.
If you’re craving something sweet but not overly sugary, this recipe strikes the balance. The bread itself is tender, loaded with banana flavor, and easy to mix in a single bowl. The topping is a buttery, cinnamon-laced crumble that adds texture and depth. Once baked and cooled, everything gets finished with a drizzle of caramel sauce for good measure.
Simple Ingredients, Strong Results
This banana bread is made with all the common ingredients—ripe bananas, butter, vanilla, and flour—nothing fancy or hard to find. You’ll mash the bananas and combine them with melted butter, sugar, an egg, and a splash of vanilla. Once the dry ingredients go in, the batter is ready to bake.
The streusel topping is made separately and added partway through baking so it crisps up without sinking into the batter. It’s a mix of sugar, brown sugar, cinnamon, flour, and applesauce, all held together with butter. When spooned over the bread mid-bake, it creates a crunchy topping that sets this loaf apart from a standard recipe.
What to Eat With Banana Bread
This bread can be served warm, cold, or room temperature and works in almost any setting—breakfast, brunch, snack, or dessert. If you’re serving it as part of a spread, here are a few things that go well with it:
- Cold Mocha or cinnamon tea
- A dollop of whipped cream or Greek yogurt
- Sliced apples or pears
- A handful of toasted nuts on the side
- Vanilla or salted caramel ice cream
It’s a strong stand-alone item, but also holds its own on a breakfast table or dessert tray.
Storage Tips
Let the banana bread cool completely before storing. Once cool, wrap it tightly in plastic wrap or store it in an airtight container on the counter for up to two days. If you want it to last longer, refrigerate it—it will stay fresh for up to five days and can be brought to room temperature before serving.
You can also freeze individual slices. Wrap each piece in plastic and place in a freezer-safe container or zip-top bag. When you’re ready to eat, thaw a slice in the fridge or on the counter. You can even warm it in the toaster oven if you want that fresh-from-the-oven feel.
A Bakery Feel Without Leaving Home
This banana bread with caramel apple streusel topping is one of those recipes that looks more complicated than it is. You get a crunchy top, a soft center, and just enough sweetness to make it feel special. It works for holidays, guests, or even just for using up overripe bananas in a way that doesn’t feel repetitive.
It’s the kind of recipe you’ll want to print and keep, especially once you taste the final result.
Banana Bread with Caramel Apple Streusel
Ingredients
Banana Bread:
- 1½ cups mashed ripe banana about 2–3 bananas
- ⅓ cup melted butter
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups flour
Steusel Topping:
- ¼ cup butter
- 2 tablespoons applesauce
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup flour
- ½ teaspoon cinnamon
For Serving:
- Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F. Grease and flour a 4×8″ loaf pan.
- In a food processor or bowl, mash the bananas. Add melted butter, baking soda, salt, sugar, egg, vanilla, and flour. Mix until combined and pour into the loaf pan.
- Bake for 30 minutes. While baking, prepare the streusel: pulse all topping ingredients until a crumbly texture forms.
- After 30 minutes, open the oven and gently spoon the streusel over the top of the bread. Continue baking another 20–30 minutes until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, drizzle with caramel sauce and serve.