This easy banana crumb bread has a chewy, crunchy streusel topping and is the perfect way to use up those old bananas! It’s so easy that it is all made in one bowl with an immersion blender or it can all be made in the blender!
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients for the crumble. Mix on low until the butter in completely incorporated. The dough should hold together in your hand when you squeeze it. If it does not, you can finish it by hand, squeezing until there are no more dry spots.
Alternatively you can make this all by hand: combine all ingredient in a bowl and rub the butter into the flour mixture until it holds together in one cohesive dough.
You can make this ahead of time and store in the refrigerator for up to 10 days.
For the Batter:
Preheat convection oven to 350°F. Spray 1-lb loaf pan with cooking spray or spread butter over the entire surface. Coat the inside of the pan with sugar by pouring a bit in the bottom and then tilting the pan so that it evenly coats all the sides.
In a bowl combine bananas, eggs, sugar, and buttermilk.. Immersion blend until smooth.
Quickly immersion blend flour, soda, cinnamon, salt and butter into the banana mixture until there are only a few remaining lumps. Be careful not to over mix batter.
Pour into prepared pan.
Crumble all the streusel on top of the loaf. Make sure you have some big crumbs and some smaller ones.
Bake about 50-60 minutes in preheated oven or until a cake tester or toothpick comes out with clinging crumbs.