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Tender Banana Zucchini Bread Recipe with Easy Brown Butter Walnut Streusel

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A moist and tender banana zucchini bread topped with a nutty, crunchy brown butter walnut streusel. This quick and easy recipe uses simple pantry staples and fresh produce for a comforting and flavorful treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup (240ml) buttermilk or plain yogurt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture
  • 6 tablespoons (85g) unsalted butter (for streusel)
  • ¾ cup (90g) chopped walnuts
  • ½ cup (100g) brown sugar, packed
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • Pinch of salt (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
  2. Grate the zucchini using a fine grater. Place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. In a separate medium bowl, mash the ripe bananas until smooth. Add buttermilk (or yogurt), granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Whisk until smooth and glossy.
  5. Slowly pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini. If the batter feels too dense, add a tablespoon of milk at a time.
  7. Prepare the brown butter walnut streusel: In a small saucepan over medium heat, melt the butter, swirling often until golden brown and nutty (about 5 minutes). Remove from heat and stir in chopped walnuts immediately.
  8. In a small bowl, combine brown sugar, flour, cinnamon, and salt. Pour in the browned butter and walnut mixture and stir until crumbly and evenly coated.
  9. Pour the batter into the prepared loaf pan. Sprinkle the streusel evenly over the top, pressing down lightly to stick.
  10. Bake for 55-65 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. Tent with foil if streusel browns too quickly.
  11. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy bread. Brown butter carefully over medium heat to avoid burning. Do not overmix batter to keep bread tender. If streusel browns too fast, tent with foil during baking. For dairy-free, substitute buttermilk with almond milk plus lemon juice and butter with coconut oil. For gluten-free, use a 1:1 gluten-free baking flour blend and reduce flour by ¼ cup.

Nutrition

Keywords: banana bread, zucchini bread, brown butter, walnut streusel, quick bread, healthy dessert, snack, brunch

Find it online: https://recipebelle.com/tender-banana-zucchini-bread-recipe-with-easy-brown-butter-walnut-streusel/