I woke up this morning in a baking kinda mood and decided to make my hubby's favorite banana bread since we had two very ripe bananas.
First, pre-heat the oven to 350 degrees.
Streusel Topping Ingredients:
- 1/2 cup light brown sugar {firmly packed}
- 7 tablespoons uncooked regular oats
- 1/3 cup all-purpose flour
- 1/3 cup of butter
Then make the streusel topping by combining the first 3 ingredients above in a glass bowl. With a dough (or pastry) blender, cut in the butter until crumbly. {Note: I use Smart Balance Original instead of butter due to my dairy allergy}. Once crumbly, place in the refrigerator to chill.
Banana Bread Ingredients:
- 2 ripe bananas {about 1 cup when mashed}
- 2 large {or x-large} eggs
- 1/2 cup sugar
- 1/3 cup butter, melted {or margarine or Smart Balance}
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 to 2 teaspoons of vanilla extract {the more the better!}
- 1 cup chopped and toasted pecans {OPTIONAL - I usually don't make the bread with nuts}
Next, beat the banana, eggs, sugar and melted butter at medium speed with an electric mixer for about one minute or until smooth.
In another bowl, combine the flour, baking powder, baking soda and salt.
Slowly add this mixture to the banana mixture, beating just until the dry ingredients are moistened. Then stir in the vanilla extract {and nuts, if desired}.
Once all is mixed together, spoon the batter into a greased bread pan.
Then sprinkle the loaf evenly with the streusel topping.
Bake for 40 minutes, and then let cool on a wire rack for 5 minutes.
Mmm doesn't that look good! Enjoy!
Oh and PS, instead of making a loaf, I sometimes make muffins using a cupcake pan. These make for an easy, on-the-go snack or breakfast, and are just as delicious! {Note: if making muffins instead, cook for only 25 minutes.}
