This wow-worthy cake-meets-bread Streusel Banana Bread Bundt goes just as great with a cup of hot joe for breakfast as it does with a dollop of whipped cream for dessert.
Streusel Banana Bread Bundt
Makes 10 to 12 servings
Ingredients
- 3 cups all-purpose flour, divided
- 1¼ cups firmly packed light brown sugar, divided
- 1½ teaspoons ground cinnamon, divided
- 1½ tablespoons unsalted butter, cubed
- 1½ cups mashed ripe banana (about 3 large)
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup sliced banana (about 1 large)
Instructions
- Preheat oven to 300°.
- In a medium bowl, whisk together ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon; using your fingers or 2 forks, work in butter until mixture is in coarse crumbs. Freeze until ready to use.
- In a large bowl, beat remaining 1 cup brown sugar, banana, granulated sugar, oil, eggs, sour cream, and vanilla with a mixer at medium-low speed until well combined, stopping to scrape sides of bowl.
- In a medium bowl, whisk together remaining 2¾ cups flour, baking powder, baking soda, salt, remaining 1 teaspoon cinnamon, cloves, and nutmeg. With mixer on low speed, gradually add flour mixture to banana mixture, beating just until combined, stopping to scrape sides of bowl. Stir in chopped banana.
- Spray a 13-cup cast-iron Bundt pan with baking spray with flour. Spread batter into prepared pan. Tap pan on towel-lined countertop several times to release air bubbles.
- Bake for 20 minutes. Sprinkle cold streusel onto batter. Bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes more, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for30 minutes.
- Using a small offset spatula, loosen bread from center of pan. Slowly invert bread onto a rimmed baking sheet. Carefully turn bread, streusel side up, onto a wire rack, and let cool completely. Store in an airtight container for up to 3 says.
Notes
[i]For maximum banana flavor, use overripe bananas that are on the verge of spoiling.[/i]