Tonight I decided to make Banana Bread since I had some bananas that were ripe and it was either I used them to bake or tossed them. So into the kitchen I went!
I must say I am not a huge Banana Bread fan but I actually really enjoyed it! I did not add nuts to mine even though they were called for in the recipe.
The recipe came from the Better Homes and Gardens New Cookbook Bridal Edition.
Banana Bread with Streusel-Nut Topping (makes 1 loaf)
INGREDIENTS – BREAD
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe bananas
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup chopped walnuts
INGREDIENTS – STREUSEL-NUT TOPPING
1/4 cup brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup chopped walnuts
- Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides on one 9x5x3-inch or two 7 1/2×3 1/2×2-inch loaf pans; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
- In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (the batter will be lumpy). Fold in walnuts. Spoon batter into prepared pan(s).
- In a food processor combine brown sugar, flour, and butter until it resembles coarse crumbs. Stir in walnuts. Sprinkle over banana bread batter in pan(s).
- Bake for 55 to 60 minutes for 9x5x3-inch pan or 40 to 45 minutes for 7 1/2×3 1/2×2-inch pans or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap; store overnight before slicing.
I would definitely recommend completely cooling, wrapping, and storing overnight before slicing. Mine fell apart because I was too impatient!