The Pioneer Woman Tasty Kitchen
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Cinnamon Streusel Banana Bread

4.88 Mitt(s) 9 Rating(s)9 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

Cinnamon and brown sugar crumbles really set off this delicious and moist banana bread. I use applesauce to cut fat and calories, but you can replace that with oil if you prefer.

Ingredients

  • FOR BREAD
  • 1-½ cup Flour
  • 1 cup Sugar
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 3 whole Ripe Bananas
  • 2 whole Eggs
  • ¼ cups Honey
  • ½ cups Natural Applesauce
  • ¼ cups Water
  • FOR THE TOPPING:
  • 2-½ Tablespoons Packed Brown Sugar
  • 2 Tablespoons Sugar
  • 1 teaspoon Ground Cinnamon

Preparation

Preheat oven to 350 degrees. Lightly grease and flour pan with cooking spray.

In a medium bowl, whisk together the first listings of flour, sugar, cinnamon, baking soda and salt.

In a large bowl, whisk together the mashed bananas, eggs, applesauce, honey, and water.

Add dry ingredients to wet ingredients, and stir until just combined. Pour batter into prepared pan.

In a small bowl, mix together the last three topping ingredients. Sprinkle evenly over batter.

Bake bread about an hour, or until a tester inserted into the middle comes out clean.

Happy Cooking!

4 Comments

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peanut929 on 4.11.2011

Just made this and my 3 1/2 year old and I may finish before my husband comes home! So moist and delicious! I made it in an 8×8 pan and baked it for 55 minutes! A perfect recipe for a blustery chilly day! :)
Karen

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wendyf on 9.4.2009

Awesome!!!! Super moist and oh so good. I just put one in the oven that I am trying with zucchini.

5 stars all the way!

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dightonmom on 8.29.2009

Both my husband and I really enjoyed this-hot out of the oven. Tip: I baked this in an 8×8 glass pan and it was done in 55 minutes. The cake is super moist with no added fat-besides the eggs. I give this 5 stars–when I can figure out how!

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dightonmom on 8.29.2009

Just popped this in the oven! We’ll see if it passes the mitt test!–I’m sure it will-but it’s anybodies guess how many.

9 Reviews

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sarahbicky on 11.4.2012

I’ve made this delicious bread a few times now and am finally getting around to reviewing it. I like to combine both whole wheat and AP flour for this (1 C wheat, 1/2 C AP) and then I follow the rest of the recipe to a T. It turns out fantastic each and every time – thanks for the fantastic recipe!

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The Suzzzz on 12.28.2011

I was really worried about this since the bread “dough” was more like runny cake batter. I even added a couple extra tablespoons of flour to adjust for my altitude (4500+ ft) and it was still really thin. I baked it in 2 loaf pans for about 40 minutes and it tastes great. It is REALLY moist, almost sticky to touch, so the people I made it for prefer to eat it with a fork so they don’t get their hands sticky. The topping came out a little gritty, I would add melted butter and change the sugar ratio next time. Overall a very tasty banana bread.

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Jill on 7.31.2011

Delicious!

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kristen02 on 4.17.2011

This bread is delicious! I followed the recipe exactly as written. I was shocked how moist it is, and it gets more moist with each day. The color is a dark brown, so it was hard for me to tell when it was done by looking at it. Ended up cooking for an hour and ten minutes. It doesn’t have a strong banana taste, which is a nice change from traditional banana bread. Will definitely make it again!

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peanut929 on 4.11.2011

This banana “bread” was a little slice of heaven! Super moist and delicious! Something the whole family can enjoy! Next time I make it I am going to add some walnuts or pecans to it!

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