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Streusel-Nut Banana Bread

As it often happens, some ripe bananas sitting on my kitchen counter get transformed into this streusel-nut topped banana bread. I know that most people have a go-to banana bread recipe. This one happens to be mine. I have made other good banana bread recipes over the years. It’s just that I like this one. A lot. It’s flavorful and certainly chock full of banana goodness. The streusel topping is divine and moves it straight to the top of my list. What’s your favorite take on banana bread? No worries if you don’t already have one. I’m happy to share mine with you.

Streusel-Nut Banana Bread

Source: Adapted from Better Homes and Gardens New Cookbook, 15th Ed.

For the bread:

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

2 eggs, lightly beaten

1 1/2 cups mashed bananas (around 4 medium)

1 cup sugar

1/2 cup melted butter

1/4 cup chopped walnuts

For the Topping:

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

2 tablespoons butter

1/3 cup chopped walnuts

Preheat oven to 350 degrees F. Grease bottom and sides of one 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger; set aside.

In a medium bowl combine eggs, banana, sugar, and butter. Add egg mixture all at once to flour mixture. Stir just until moistened–don’t over do it. Fold in walnuts. Spoon batter into your pan.

For the topping combine the 1/4 cup brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until the mixture resembles course crumbs. Stir in 1/3 cup chopped walnuts. Sprinkle this topping over the top of the batter.

Bake for 55 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cover it loosely with foil for the last 15 minutes of baking to prevent over-browning. Cool pan on a wire rack for 10 minutes. Remove bread from the pan. Cool completely on the rack. Wrap and store overnight before you slice it (or as long as you can wait before you want to slice off a big hunk and enjoy!)