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The Best Streusel-Topped (and Healthier!) Banana Walnut Bread

Walnut streusel topping adds a crunchy sweet layer of flavor to this moist and delicious banana bread! It’s indulgent but made healthier with whole grains from oats and white whole wheat flour and delivers some omega -3s from the walnuts, along with a wonderful walnut flavor from roasted walnut oil.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread, healthy, oats, quick bread, roasted walnut oil, streusel topping, walnuts, whole grains
Servings: 16


Banana Bread Ingredients

  • 3/4 cup whole buttermilk or substitute 1/2 cup whole milk Greek yogurt thinned with 1/4 cup milk or water
  • 1/2 cup quick-cooking oats
  • 1 1/2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup packed light brown sugar
  • 1/4 cup roasted walnut oil
  • 1/2 cup chopped walnuts
  • 1 1/3 cups mashed very ripe bananas about 3
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs lightly beaten

Walnut Streusel Ingredients

  • 3 tablespoons brown sugar
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons quick cooking oats
  • 1 tablespoon flour
  • 2 tablespoons walnut oil


  • Preheat oven to 350°F.
  • In medium bowl, stir buttermilk into 1/2 cup oats in a bowl; let stand 10 minutes.
  • In small bowl whisk together 1 1/2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Mix in 1/2 cup chopped walnuts; set aside.
  • Add bananas, vanilla, eggs, and remaining brown sugar and oil to buttermilk mixture; fold in flour mixture.
  • Spoon batter into a 9- x 5-inch loaf pan coated with nonstick spray.
  • Sprinkle walnut streusel over top of batter. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour.
  • Cool in pan on a wire rack 15 minutes. Remove bread from pan; serve warm, or cool completely.

Streusel topping:

  • Combine 3 tablespoons sugar, 2 tablespoons oil, walnuts, cinnamon, salt and remaining oats and flour in a small bowl. Sprinkle over batter and bake.


  • For best results use whole buttermilk or substitute 1/2 cup whole milk Greek yogurt + 1/4 milk or water for buttermilk.
  • If your bananas are not as ripe / sweet as you’d like, place on a parchment-lined baking sheet while oven is preheating until skins are black. Peel and mash and allow to cool slightly before mixing with eggs and proceeding with recipe.
  • Can substitute regular or old-fashioned rolled oats,  but allow oats to soak an extra 10 – 15 minutes to soften.
  • Substitute canola oil for walnut oil if you can not find or prefer.
  • For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup until overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
  • White whole wheat flour is milled from hard white spring wheat as opposed to the traditional red wheat that makes whole wheat flour. It makes for milder-tasting baked goods but still has the nutrition and fiber of whole grains. Substituting white whole wheat flour for up to a third of the white flour in your favorite recipes gives you all of the nutrition and fiber of whole grains without compromising flavor.
  • Recipe calls for a 9 x 5 pan but an 8 1/2 x 4 1/2 inch pan will work too.