Streusel Topped Banana Bread

Pictures from dlynz.com

Bananas are one of my favorite fruits and I usually eat one everyday. That being said I am very picky about my bananas.I don't like to eat bananas that are more than two or 3 days old. They must be firm, unbruised and basically perfect. This makes for a lot of leftover bananas if the rest of the family doesn't eat them quick enough. I know you can relate.

This leave me with a 2 options
1- cut them into chunks and freeze them for smoothies

or

2-make banana bread/muffins/cake.

Being the great wife/mother/friend that I am, I decided to go with option #2.

Really I'll be honest. This is coffee cake in banana bread form and it is heavenly! Moist and dense without being too heavy, and just the right amount of banana flavor. I loved the delicious crumbs of stresusel topping ribboned throught the bread and on top. Not only is the bread amazingly delicious it's also beautiful. This would be a great neighbor, teacher, just because I like you gift. It would also be a great addition to any brunch.

Streusel Topped Banana Bread

1/2 cup butter, softened
1 cup light brown sugar
2 eggs
3 or 4 very ripe bananas
1 tsp. vanilla
2 cups all purpose flour
3/4 tsp. salt
2 tsp. baking powder
1/2 cup buttermilk

Stresuel Topping

1/2 cup butter
1 cup sugar
1 cup flour
1 tsp. cinnamon

Preheat oven to 350 degrees. Grease four mini loaf pans.

Either in a stand mixer (or bowl with hand mixer) cream the butter and sugar. Breat in eggs, bananas, and vanilla.

Combine the dry ingredients in separate bowl and add to the butter mixture. With the mixer running, add the buttermilk and mix until completely combined and smooth (about 1 minute on medium speed.)

Prepare the streusel topping. Combine all ingredients in medium bowl and work into coarse crumbs. (I used a hand pastry blender I have but two forks or your hands will work nicely.)

Fill each prepared pan about 1/3 full and divide half of the topping among the 4 pans. Fill with remaining batter and top with remaining struesel. Bake for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire rack about 10 minutes. With a thin knife loosen edges and carefully remove from pans. Cool a bit more and then slice to serve. Makes 4 mini loaves.


Posted by: Sallie