Homemade Banana Bread

Homemade Banana Bread starts with roasted bananas and ends with delicious streusel crumble topping. Slice warm and spread with butter.

One year, a ton of recipes and several thousand dirty dishes ago, my first post was *brace yourself* Bananarama Bread. I think I was trying to be clever or funny or something with that title… but let’s be real, it really is kind of dorky. The one thing I’ve learned over the past year is try to avoid those kinds of titles. Sure I have My Big Fat Greek Salad Dressing… but that’s cool… right?


Needless to say I took down that banana bread post… well for several reasons; the horrific title… the equally horrific spelling, grammar and punctuation errors… and mostly because of the photos. I am still learning about photography and lighting etc, but even I know that every shot in that post was bluish. A bunch were a bit blurry and there was one to many step-by-step pictures! To look back and actually think that was my idea of quality work is astounding… it almost makes me cringe with embarrassment! …almost. Of course I’m gonna share some of those beauties later in this post!

So since I am approaching my anniversary date of Simply Scratch… what better than to remake and re-post the very first blog recipe I posted!! But just a bit improved. The original banana bread post took me something like 4 hours to photograph {hence the to many step-by-step pics} and even more hours of figuring out what I was going to say and who exactly was I saying it to? If it wasn’t for my sister Christine’s helpful lighting instructions and the encouragement of my best friend Nichole and my husband Pat, I would have given up on blogging entirely {and thank goodness I didn’t}.

In June my Nikon D-SLR camera came into my life and I suddenly wanted to re-do every single post!! But some of those posts have special memories that I can’t delete or recreate. Like for example my New Moon Blue Cheese & Caramelized Shallot Dip {yes another corny title} but I love this one because my bestie Nichole was there and that was when we fell in love with all things blue cheese! And also my Fancy Schmancy Chicken Salad {yet another “creative” title} I was so proud of that post and the colors of the grapes with the celery… gosh!! So you see those may just remain the same for the time being… and I don’t mind the photos to much {for now}.

My point is that all us bloggers start somewhere, some are blessed from the get go with a D-SLR and “the know how” of how to use it… others learn as they go. For me it was the latter… but it all started with this recipe and a Canon point-and-shoot. Except in this version I decided to bake my bananas instead of waiting for them to ripen and add some nutmeg to the batter… but other than that… this is my first, my baby… my *gulp* Bananarama Bread.

Here are the ingredients you will need.

Start off by preheating your oven to 350 degrees and placing three bananas on a baking sheet.

Bake for 15 minutes in the oven and then remove. The bananas should be soft and the peels a dark brown. Reduce the temp of the oven to 325 degrees.

Once the bananas have cooled a bit and are safe to handle, remove the peels and place the baked bananas in a bowl. Add in the teaspoon of cinnamon and the nutmeg.

Give a good mash and mix.

Pour in the milk. I always use whole milk in all my recipes. I don’t believe in low fat anything!

And mash some more. Now set aside.

In a large bowl, add the flour, baking soda, baking powder and salt.

Whisk well until all ingredients are combined, set aside and get cracking on the batter.

First, start with a stick of butter and the cup of sugar.

Then mix until it is light and fluffy.

Next, add each egg one at a time.

Mixing well after each egg until incorporated.

Next add in the banana mixture.

Mix until combined.

Add a spoonful at a time of the flour mixture until all it is combined and absorbed. Don’t over mix.

Look at those banana chunks!!

Butter and line a loaf pan with parchment paper.

Pour in the batter and smooth it out with a spatula… go ahead and give it a tap to settle. Bake on the middle rack in your preheated 325 degree oven for 40 minutes.

When there is roughly 10 minutes left on the timer you will want to make the streusel topping. Start off with 4 tablespoons of cold butter, 1/3 cup dark brown sugar, 1/3 cup flour and 1/4 teaspoon of cinnamon.

Next with a pastry cutter or a fork cut the butter in to the brown sugar, flour and cinnamon.

If you’re using unsalted butter add a small pinch of salt, if you are using salted butter then you can skip this step entirely. Obviously. 😉

Next, measure out a heaping 1/3 cup of chopped walnuts or more if you want. You can buy whole walnuts and give them a chop but I found some pre-chopped ones in my fridge…bonus!

Also a good tip to know is to keep your nuts in the fridge, they have natural oils that can go rancid as they sit in your pantry or cupboard shelf… so always keep them in the fridge or freezer.

And then add those into the bowl.

It was at this point I thought pecans would be yummy too!

Hmmm I’ll have to try that next time!

Then give it a stir. Place back into the fridge but only if there is still some time left on the clock. Otherwise…

Pull out the banana bread. It should be slightly golden and still jiggly.

Next, evenly coat the bread with the walnut mixture. I use it all and so should you!!! 🙂

The walnuts will try to fall down to the side of the pan but the parchment paper keeps them from falling off so try to evenly distribute the nuts.

Then bake for an additional 20-25 minutes or until a tester comes back clean.

Let cool before removing and slicing!

Then, using the parchment paper as “handles” to get it out of the pan helps… if the handles don’t rip off like they did for me! HA!

Now get your bread knife and slice it up. I like slicing mine thick… it is banana bread after all… so it’s healthy… right??

You could stop here, or you could…

Lastly, spread some butter on it!

I have to confess, the streusel is my favorite part!!

Before I say “Enjoy” I have to tell you that this post wouldn’t be complete without a little reminder of why this recipe redo was so important to me. Brace yourself.

Ready, set, go.

See what I mean??!! 🙂

So here is to a new year of yummy recipes with normal recipe titles!! But something tells me there still may be one to many step-by-step pics! 😉

Enjoy! And if you give this Homemade Banana Bread nrecipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 1 loaf

Banana Bread with Streusel Topping

Banana Bread with Streusel Topping
Roasted bananas, crumbly streusel topping... my favorite banana bread EVER!


  • 3 unripe bananas
  • 8 tablespoons (1 stick) unsalted butter, room temperature save the wrapper
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoons whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt


  • 1/3 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter
  • a pinch of kosher salt
  • 1/3 cup walnuts, chopped


  1. Preheat oven to 350°.
  2. Place bananas (peel left on) onto a baking sheet.
  3. Slide the bananas into your preheated oven and bake for 15 minutes. Bananas should be soft and the peels should be dark black.
  4. Once roasted, remove the bananas and reduce the temperature of the oven to 325°F and butter and line a 9 x 5 x 3-inch loaf pan. Once the bananas are cool, mash with a fork.
  5. In the bowl of your stand mixer, cream the sugar and butter in a large mixing bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
  6. Add in the mashed the bananas, cinnamon, nutmeg and milk.
  7. In separate bowl, whisk together the flour, baking powder, baking soda and salt. And add to the bowl with the bananas.
  8. Pour batter into prepared pan and bake 40-45 minutes.
  9. Meanwhile, in a mixing bowl, combine the butter, flour, dark brown sugar in a medium bowl. Using a pastry cutter, blend the ingredients. Add a small pinch of salt, and the chopped walnuts and toss.
  10. After 40 minutes remove and sprinkle on topping evenly and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.
  11. Slice and spread with honey or serve with ice cream, but I like mine still warm with butter!

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 402 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 74mg Sodium: 419mg Carbohydrates: 57g Fiber: 2g Sugar: 30g Protein: 5g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

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40 Responses to “Homemade Banana Bread”

  1. #
    Jennifer — January 10, 2011 at 4:17 am

    I have a ton of frozen bananas in my fridge! yay! bookmarked!!! =)

    Jenn @ Peas & Crayons

  2. #
    Laurie @simplyscratch — January 10, 2011 at 4:33 am

    I do too!! But I always forget to pull them out and end up using the ones meant for my daughters lunches!! 🙂

  3. #
    Ang — January 10, 2011 at 4:47 am

    Okay, seriously you are speaking my language. First, I have only been a blogger since September. My spelling and typos in past posts' are horrendous!(and sometimes now) Second, I think it's great to share how far you've come, shows humility. Third, the banana bread looks amazing and I'm jealous it might be better than mine. Great post, love your site:)

  4. #
    BakingWithoutABox — January 10, 2011 at 4:51 am

    Congrats on the approaching anniversary! I love the "do over." Totally makes sense. Your photography is just gorgeous. I know the camera helps, but gosh most of it is just you. Happy almost anniversary!!

  5. #
    Sandra — January 10, 2011 at 5:58 am

    I love, love and love your photos! Amazing and stunning..and recipe wonderful!

  6. #
    Pretend Chef — January 10, 2011 at 1:34 pm

    Unfortunately I can't afford a good camera yet and the photos don't do any of my meals any justice. You are right. We all start somewhere. At least we all share a passion for all things yummy. Your banana bread looks amazing and I love your photography! Great do over!

  7. #
    Nichole — January 10, 2011 at 2:00 pm

    Wow – what a difference! But your wonderful low light pics or pro pics 🙂 The food is awesome.

  8. #
    Elizabeth — January 10, 2011 at 2:07 pm

    love banana bread and the new pics! yum!

  9. #
    openid — January 10, 2011 at 2:08 pm

    This looks so good! I think banana bread is one of the most underrated comfort foods. It always has a warm and inviting flavor. This makes me want to go and bake some.

  10. #
    Kori — January 10, 2011 at 2:27 pm

    You can't go wrong with banana bread, and the added streussel on top makes this one look extra delicious! Also, I had no clue you could pop the bananas in the oven to brown them… Thanks for the tip!

  11. #
    Kita — January 10, 2011 at 8:57 pm

    Love the pic of the ingredients (not that all the pics aren't pretty, but that one really jumped out at me).

  12. #
    Amanda — January 11, 2011 at 12:52 am

    this looks AMAZING. i love love the idea of roasting your bananas first…brings out so much of that sweet caramelly goodness.

  13. #
    Christina — January 11, 2011 at 1:14 am

    I would have never thought to bake the bananas first! what a cool idea!!! Thanks for sharing it! The bread looks amazing!

  14. #
    kate — January 11, 2011 at 11:42 am

    This looks really good! I too look back on my beginnings & sometimes cringe at what I "used" to think was great photography! 🙂 One of these days, I'd like to re-do some of them!
    The pics are gorgeous!

  15. #
    briarrose — January 11, 2011 at 6:07 pm

    Beautiful bread. I love the topping.

  16. #
    Marie @ Myculinarycalling — January 13, 2011 at 6:29 am

    Its super neat to look back and see how far you ( and your blog!) has come! I really enjoy reading all of your posts! ( regardless the picture quality :P)

  17. #
    pixelatedcrumb — January 16, 2011 at 3:38 pm

    I love this post. I just started my blog in August and I cringe when I look at any of the posts from the first few months. How did I ever think those were good photos??

    Well, you've come a very long way and I love your photos. What lens are you using?

  18. #
    Taylor — February 2, 2011 at 3:13 am

    I had no idea you could do that to bananas…genius! Your pictures are beautiful and I love the step by step pictures!

  19. #
    fauxmartha — February 2, 2011 at 4:33 am

    I am a big banana roaster fan. the bread looks delish! i will have to give it a try.

  20. #
    Mary — February 2, 2011 at 9:19 pm

    This looks in-CRED-ible!!! Definitely going to be trying this!

    Great blog; happy I found you!

    Mary xx
    Delightful Bitefuls

  21. #
    Jill Piteo — February 9, 2011 at 4:51 pm

    Mmm…I have some bananas! I will be trying this out. Streusel on top! That's genius! Your pictures are beautiful too…you've come a long way. But I loved your old ones too – its good to keep it real, right? 🙂

  22. #
    Gabriella Auer — February 9, 2011 at 6:26 pm


    Yum! I will have to try this. I like your pictures! (and the comparison.) 🙂

    Thank you!!

  23. #
    Abby — February 9, 2011 at 9:59 pm

    what a difference a photo makes! we do all start somewhere though. I love that you don't believe in lowfat anything 🙂 me either.

  24. #
    Kay, The Church Cook — February 10, 2011 at 3:25 am

    Laurie, Your photos are so wonderful! New camera/lens? I'm still struggling with good lighting in the church basement kitchen. 🙁 Loved seeing the photo comparison, though you had great angles even back then.

  25. #
    Sharon Graves — February 10, 2011 at 5:48 am

    Just discovered your blog via tasty kitchen…great! I'm subscribing immediately…and this banana bread looks fantastic.

  26. #
    Muriel Miller — February 10, 2011 at 6:16 am

    K seriously I am so so hungry now and hungry only for this bananarama bread! I love the title! This post was just what I needed! I started a blog a little over a month ago and I find myself getting so frustrated with my pictures sometimes. I have a nice camera but I don't know how to fully use it yet! Some pictures come out great then some or horrible and I want to just give up! Maybe I need

  27. #
    bampf — February 25, 2011 at 7:20 pm


    This is most likely a silly question! But I'm new to baking. What size should the loaf pan be? And does it have to be glass?

    Thanks 🙂

  28. #
    Laurie @simplyscratch — February 25, 2011 at 11:50 pm

    Bampf~ Hi! This recipe requires one 5×9 {1.5 quart}loaf pan… If you have a loaf pan with those measurements it shouldn't matter if it's glass or not 🙂 Good Luck and I hope you enjoy this recipe!! 🙂


  29. #
    Stephanie — March 21, 2011 at 11:45 pm

    I have never baked the bananas first. I will have to try it. Sounds great.

    Oh, and in the vein of editing. It should be "one TOO many …."

  30. #
    Frances — June 14, 2011 at 2:12 pm

    I made this bread yesterday for our Boy Scout Merit Badge Award night. It was a big hit!This is so moist and no Veg. oil. All my other recipes are going in the recycling bin. This is "the one"!

  31. #
    Laurie @simplyscratch — June 14, 2011 at 2:32 pm

    I'm so glad Frances! 🙂

  32. #
    Lizzy — October 9, 2011 at 9:51 am

    Just discovered your blog! I'm 13 but an avid cooker! I love to cook and your recipes are gorgeous and I love the way you lay them out! The photography is awesome too!
    Am making this TODAY! Cannot wait! xx

  33. #
    Leanna — January 27, 2012 at 9:15 pm

    Made this last night and it turned out amazing!

  34. #
    Marissa — August 10, 2012 at 4:41 pm

    Hi! I’m thinking of making this bread for breakfast but one of my guests is allergic to nuts. Do you think the topping will still taste good w/o the walnuts or should I not add the topping? If so, should I continue baking it for the extra 20-25 minutes? Thanks 🙂

  35. #
    GingerMumma — April 16, 2014 at 1:18 pm

    I just made this! its still in the oven actually 🙂 I had to put it back in a little longer than instructed because my toothpick was still…..batter-y… when i took it out. My kitchen smells amazing and my 4 year old son wont leave the oven window haha! Can’t wait to taste it!

    Love your Blog!

  36. #
    Bernard Farrell — September 18, 2015 at 6:37 am

    I had 3 overripe bananas yesterday and used your recipe to ‘dispose’ of them. Very easy to mixup and the family all like the results. Because of nut allergies I skipped the streusel topping completely and the taste is still excellent. Many thanks.


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