Pecan Streusel Banana Bread

Banana bread meets coffee cake in this irresistible loaf that’s as perfect for brunch as it is for gifting.

A moist, tender cake made with ripe bananas and a hint of vanilla is layered with a nutty, cinnamon-brown sugar streusel—both through the center and over the top—for a perfectly sweet, crunchy finish.

The secret to its rich, buttery flavor? Fresh, flavorful Better Halves Pecans—their natural sweetness and satisfying texture take this banana bread from good to unforgettable.

Serve it warm with coffee, and don’t be surprised when guests ask for seconds (and the recipe).

Recipe from MarthaStewart.com

Ingredients:

Streusel

6 tablespoons unsalted butter, room temperature, plus more for pan
¾ cup unbleached all-purpose flour
⅓ cup packed light-brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup chopped Better Halves Pecans

Cake

1 ½ cups unbleached all-purpose flour
¾ teaspoon baking soda
¼ teaspoon kosher salt
1 stick unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
⅓ cup buttermilk
3 very ripe bananas, mashed until smooth (1 cup)

Directions:

Streusel

Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)

Cake

In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.