Banana Streusel Bread

Lisa Frye


This bread is simply put, delicious! The addition of the cream cheese is sensational. I added the streusel to the center as well the top and the glaze. It's very extremely moist and packs a wonderful sensation to the taste buds. Good with a glass of milk or even a nice steaming cup of coffee.

pinch tips: How to Grease a Pan




30 Min


45 Min



1/2 c
margarine, softened
1 pkg
8 oz. cream cheese, softened
1 1/4 c
white sugar
1 c
mashed bananas, (about 3 bananas)
1 tsp
vanilla extract
2 1/4 c
all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda


1/4 c
hot water
2 c
confectioners' sugar
1/4 c
butter, softened
1 tsp
vanilla extract


1 c
all purpose flour
2 tsp
1 c
brown sugar, lightly packed
8 Tbsp
unsalted butter, softened, cut into 1/2

Directions Step-By-Step

Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
For the center and topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle 1/2 struesel mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
After bread has cooled somewhat, invert onto the dish of your choice.
In a medium sized bowl, combine the vanilla and sugar. Slowly blend in the butter and mix until well blended. Add water to the sugar mixture slowly. The best way is to add a tablespoon at a time, mixing it together after each tablespoon of water.
Only use enough water to create a slightly runny consistency. It should be thin enough to spread but not too thin where it runs off the bread and does not cling to it. Sometimes you will need to use more than 1/4 cup and sometimes you won’t need as much. Never use more than ½ cup of water. Drizzle over the bread when it is still warm (not hot).
Take remaining struesel and sprinkle lightly over the top of the glaze to your desire.


About this Recipe

Course/Dish: Cakes, Sweet Breads