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Chunky Banana Bread With Pecan Streusel

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“This wonderful bread has banana added twice. Mashed banana is mixed with sour cream and added to the batter to make a lovely moist bread. An extra banana is chunked and folded in to add texture. Bake in mini loaf pans for holiday or anytime gift giving.”
1hr 35mins

Ingredients Nutrition


  1. Preheat the oven to 325°.
  2. Grease a 5"x9" loaf pan and set aside.
  3. Sift flour, baking powder, and salt into a medium bowl and set aside.
  4. Using an electric mixer, cream the butter and gradually add the sugar.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Blend in vanilla and lemon zest.
  7. Mix together 1 cup mashed banana with sour cream in a small bowl.
  8. Add 1/3 of the flour mixture into the creamed butter mixture.
  9. Blend in 1/2 of the banana mixture, another 1/3 of the flour mixture, remaining banana mixture, then remaining dry mixture, blending well after each addition.
  10. Cut remaining banana into ½" chunks and fold into batter.
  11. Pour batter into prepared pan and smooth.
  12. To make the streusel, put the sugar, flour, and butter in food processor and pulse until crumbly.
  13. Add pecans and pulse just until nuts are chopped.
  14. Spread streusel evenly over batter, pressing in lightly.
  15. Bake for 1 hour and 10 minutes, or until a tester inserted in center comes out clean.
  16. Cool in pan on a wire rack for 10 minutes. Turn bread out of pan and cool completely before slicing.

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