Banana bread with streusel topping – refined sugar free!

We’re usually pretty good at eating bananas before they get too brown, but somehow there was a bunch that was getting past its best lurking in the fruit bowl, and something had to be done.

Of course the obvious solution to a brown banana problem is cake of some sort. And especially now that Kipper is on holiday from school, baking banana bread seemed like an excellent idea all round. 

If you’re an avid reader of Family-Friends-Food, you’ll know that I try to keep my baked goods lower in refined sugar when Kipper is likely to be involved. Since bananas are naturally quite sweet, they’re a good starting point for lower sugar baking. In this instance, we adapted the recipe for banana and blueberry muffins, and added a deliciously crunchy streusel topping, sweetened only with date syrup, to the top of our banana bread.

Streusel topped banana bread. With no added sugar, this yummy banana bread is healthy enough for breakfast, and the crunchy streusel topping makes it a treat at any time! Also dairy free.

Kipper was able to mash the bananas with a fork herself, and she carefully mixed up the liquid ingredients.  Once we added the flour though, the batter became quite stiff, so I had to hold her hand and help with the stirring. She also helped to crumble the streusel topping onto the top of the banana bread. And of course the most important job – licking the mixing bowl clean!

The finished cake made a wonderful afternoon snack. It tastes plenty sweet enough even without any added sugar, and we both thoroughly enjoyed it.

Streusel topped banana bread. With no added sugar, this yummy banana bread is healthy enough for breakfast, and the crunchy streusel topping makes it a treat at any time! Also dairy free.

And after Kipper had gone to bed, I had another slice of banana bread, warm this time, and with ice-cream and some extra date syrup drizzled over. Delicious!

Streusel topped banana bread with ice-cream and date syrup. With no added sugar, this yummy banana bread is healthy enough for breakfast, and the crunchy streusel topping makes it a treat at any time! Also dairy free.

I suspect Kipper is going to avoid eating bananas for a while, just so that we end up with more brown ones to make another loaf of banana bread! I might even join her… 🙂

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Streusel topped banana bread
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
3042 calories
406 g
370 g
132 g
66 g
25 g
948 g
192 g
49 g
0 g
100 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3042
Calories from Fat 1178
% Daily Value *
Total Fat 132g
Saturated Fat 25g
Trans Fat 0g
Polyunsaturated Fat 43g
Monounsaturated Fat 57g
Cholesterol 370mg
Sodium 192mg
Total Carbohydrates 406g
Dietary Fiber 28g
Sugars 49g
Protein 66g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake batter
  1. 100g margarine (or butter)
  2. 2 ripe bananas
  3. 1 egg + 1 egg yolk
  4. 50ml oat milk (or use soy, nut milk, or cow's milk)
  5. 225g plain flour
  6. 1.5 tsp baking powder
  7. 1 tsp cinnamon
For the streusel topping
  1. 40g (3 tbsp) margarine
  2. 3 tbsp date syrup
  3. 125g plain flour
  4. 50g porridge oats
  5. 0.5 tsp cinnamon
  6. 1 egg white
  1. Line a loaf tin with greaseproof paper or baking parchment. Preheat the oven to 180C (350F).
  2. Melt the margarine and set aside to cool.
  3. Thoroughly mash the bananas with a fork. Stir in the egg, egg yolk, oat milk and melted margarine and mix well.
  4. Sift in the flour, baking powder and cinnamon and gently fold the wet and dry ingredients together. Once well mixed, with no traces of flour, spoon into the prepared loaf tin and set aside while you make the topping.
  5. For the topping, melt the margarine and date syrup together until liquid (they will not amalgamate). Mix the flour, oats and cinnamon in a bowl and pour the marg/syrup mixture over. Stir well.
  6. Gently stir in the egg white. The mixture will clump together into into a stiff dough.
  7. Crumble the streusel 'dough' over the top of the cake batter in the baking tin. Press down lightly.
  8. Bake the banana bread at 180C for around 45 minutes, until the top is golden and a toothpick inserted into the cake comes out clean. If the top of the cake seems to be browning too quickly, cover loosely with foil while the inside of the cake continues to cook.
  9. Remove from the oven and allow to cool on a wire rack. Slice and serve!
  1. The cake can be made without the streusel topping. Check for doneness after around 30 minutes.
PS If you’re wondering about the egg white in the topping, it helps to hold the streusel together so the yummy crunchy crumbles don’t all fall off when you slice the cake. You can add egg white to any streusel/crumble, and it works like a charm! Of course, if you like it extra crumbly, just leave the egg white out 🙂


  1. Pingback: Going Bananas: Banana Bread Cake with Buttercream - Lavender and Lovage

  2. Love the idea of the topping and serving it with ice cream. So obvious, but for some reason never crossed my mind :-).

  3. Love how bananas are naturally sweet and you can bake with them without adding any sugar! And I love date syrup!

  4. This sounds delicious, but I live in the USA & I’m not familiar with date syrup in fact I’ve not heard of it, can. I substitute honey?

    • Hi Christine. It should be available in the USA. It’s sometimes called silan. You could try your local natural foods store, or if not, you can find it on Amazon. All the best, Helen.

  5. Really like this idea of streusel topping on a cake, I’ve never tried it. And I do adore banana bread cakes!

  6. I love baking banana bread when I’ve got a load of over ripe bananas that need using up. The streusel topping looks lovely!

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