Banana Bread MixBanana Bread with Oat Streusel

October 8, 2018by Molly Bollier0

Even though this recipe is for a basic streusel, feel free to get creative.  You can add nuts and/or seeds to the topping for an extra boost of nutrition.  After it’s baked you can drizzle honey or nut butter on top, too.  Go wild, friends!

Fruitcake Banana Bread

This bread is nothing like the fruitcakes of the 1980s. This is a healthier, heartier version with mixed, dried fruit, nuts and coconut.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Servings 1 Loaf


  • 2
    large, ripe bananas
  • 1/3
    canola, grapeseed or liquid coconut
  • 2
  • 1/4
  • 1
    bag Classic Banana Bread Mix
  • 2
    mixed, chopped nuts
    see notes
  • 2
    mixed, chopped dried fruit
    see notes
  • 1/2
    sweetened, shredded coconut


  1. Preheat oven to 350 degrees (F).

  2. Grease a loaf pan with oil and flour. Tap out excess flour.

  3. In a large bowl, whisk together the bananas, egg, oil and water until combined.

  4. Pour the Banana Bread mix into the wet ingredients and stir until incorporated.

  5. Fold in the mixed nuts, dried fruit and coconut (if using)

  6. Bake about 50 minutes or until a toothpick inserted in the center of the loaf comes out clean. The top may begin to brown before the bread is fully baked, so you may want to tent the top with foil at about the 40-minute mark.

  7. Remove from the oven and allow to cool in the pan about 15 minutes, then turn out onto a rack to finish cooling.

  8. Store this bread at room temperature for two days or up to five days in the fridge.

Recipe Notes

Use any mixed nuts and dried fruit that you like. Here, I used almonds, walnuts, cashews and pistachios and apricots, raisins, cranberries and cherries. 

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