Banana bread normally works its way into my life out of necessity rather than desire. I only make it when I realize I've got a few bananas kicking around that are way too brown and squidgy to eat. But to be honest, I've never been that crazy about banana bread. I find it's normally bland and a bit dry. Definitely not that kind of thing I crave or look forward to. No longer though. I have discovered the most delicious banana bread recipe that is moist, full of flavor and (best of all) topped with a peanut streusel topping. Drool. This is literally the best banana bread I have ever eaten (others who tasted it chimed in with the same sentiment). I cannot recommend it enough. Make it as soon as possible. You will not regret it. I promise. 





  • 1/4 cup unsalted butter (for the streusel)

  • 1/2 cup brown sugar (for the streusel)

  • 1/3 cup all-purpose flour (for the streusel)
  • 1/4 teaspoon kosher salt (for the streusel)
  • 2/3 cup roasted and salted peanuts
  • 1/2 cup unsalted butter (for the cake)
  • 1 3/4 cups all-purpose flour (for the cake)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 bananas, very ripe
  • 2 eggs
  • 1/3cup brown sugar (for the cake)
  • 1/3cup white sugar
  • 1/2cup whole milk yogurt
  • 2 tablespoons orange juice, fresh or store bought
  • 1 tablespoon vanilla extract

Makes one 9- by 5-inch loaf

  1. Heat oven to 350° F. Grease your loaf pan (you'll want one that's at least 3 inches deep) with butter and coat with a thin dusting of flour.
  2. For the streusel: Melt 1/4 cup of butter. Stir in the 1/2 cup sugar, 1/3 cup flour, and 1/4 teaspoon salt. Chop the nuts finely or run through a food processor.  Add to mixture. Set aside.
  3. For the cake: Place the 1/2 cup of butter in a medium pan over medium heat. Let it melt.
  4. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
  5. In the bowl of your food processor, combine the brown butter, bananas, eggs, brown sugar, white sugar, yogurt, orange juice, and vanilla extract. Blend until almost smooth (about 15 seconds). If you see any chunks of banana, pulse for a few more seconds.
  6. Pour the wet ingredients over the combined dry ingredients. Carefully fold together. Make sure to incorporate all of the flour pockets but be careful not to overmix. Spoon into your greased loaf pan. Pour the streusel all over the top of the batter. Using your fingers or a spoon, gently press some of the streusel a few inches down into the batter. Place on a sheet pan in the middle of your preheated oven. Don't worry if it overflows a bit. It will look cool and still taste great.
  7. The cake is done when you stick a skewer or paring knife about an inch from the center of the cake and it comes out clean. The very center should still be gooey. This takes between 35 and 40 minutes. Since all ovens are different, start checking after about 25 minutes.
  8. Remove from the oven and let it cool for about 30 minutes before eating.

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