Banana Bread with Almond Streusel

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  • ¾ cup (90g) all-purpose flour
  • ⅓ cup (71g) light brown sugar, packed
  • ½ tsp kosher salt
  • ¾ cup (120g) NETZRO + We Are Nuts Maple Bourbon Almonds, chopped
  • 6 Tbsp (85g) unsalted butter, cubed & room temperature


  • 1 ½ cups (180g) all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup (113g) unsalted butter, melted & cooled
  • ¾ cup (149g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ⅓ cup (76g) buttermilk [1]
  • 3 very ripe bananas, mashed


  1. Set oven rack in lower third of the oven. Heat oven to 350°F. Grease and line a 9" x 5" loaf pan with parchment paper.
  2. First, let’s make the streusel. In a medium bowl, mix together flour, brown sugar, salt, and almonds. Add butter, and using a fork or pastry blender, mix until thoroughly blended and small clumps form. Set aside.
  3. In a large bowl, whisk together flour, baking soda, and salt.
  4. In a medium bowl, stir together melted butter, sugar, eggs, vanilla, and buttermilk. Once thoroughly combined, mix in mashed bananas.
  5. Make a well in the centre of flour mixture and pour in wet mixture. Mix until just combined, making sure to not overmix.
  6. Spread half of batter into prepared pan, smoothing top with a spatula or the back of a spoon. Sprinkle half of streusel evenly over the batter. Pour in remaining batter on top, again smoothing the top. Sprinkle remaining streusel on top.
  7. Bake until golden brown, about 1 hour & 15 minutes. Bread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  8. Allow bread to cool for 20 minutes before removing from pan. Transfer to wire rack to cool completely.


  1. If you don’t have buttermilk on hand, mix 5 Tbsp (71g) whole milk with 1 tsp white vinegar and let sit for 15 minutes.

Adapted from: Martha Stewart Living