Tuesday, January 18, 2011

Nat's Famous Banana Bread

Okay, maybe famous is a bit of an exaggeration. But out of all my recipes, this one has probably sparked the most compliments. (Of course, that totally might be because I give this one away and people are just being nice - but let's just pretend that's not it, shall we? :))

I think what sets this recipe apart from normal banana bread recipes is the streusel topping. Yum. It's crumbly and sugary and just... yum. But enough of the rambling. Here's the recipe (from the Better Homes and Garden cookbook - in case you were wondering):

Banana Bread

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
2 beaten eggs
1 1/2 cups mashed bananas (about 5 medium)
1 cup sugar
1/2 cup oil OR melted butter
1/4 cup chopped walnuts (optional - I don't put them in because I don't like nuts in my bread)
1 recipe streusel topping (below)

Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in ceter of flour mixture; set aside.

In a medium bowl combine eggs, bananas, sugar, and oil/butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. Sprinkle streusel topping over batter.

Bake in a 350 degree oven for 55-60 minutes, or until a toothpick comes out clean. If necessary, cover loosely with foil to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. (Yeah, right. I eat this baby just as soon as it looks like it won't fall apart. Warm, fresh banana bread... heaven!)

Streusel Topping

In a small bowl, combine 1/4 cup packed brown sugar and 3 tablespoons flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts (again, I don't use the nuts. I like it better without, but it's a personal preference.)

1 comment:

Tanya said...

That sounds super yummy! I'm going to have to try it next time I have over-ripe bananas.