Sunday, January 20, 2013

Banana Bread with Walnut Crumble Topping


  • 3 tbsp. cold, unsalted butter
  • 2/3 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tbsp all purpose flour
  • 1/2 cup of walnuts, chopped (more or less depending on your preference)

Bread Mix:
  • 3-4 over-ripe bananas, the brown/blacker the better!
  • 1/3 cup butter, softened
  • 3/4 cup of light brown sugar
  • 2 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon fresh baking soda
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 1/4 teaspoon cinnamon

Makes one 5x10 loaf.

Preheat oven to 350F.

In a small bowl, mix flour, sugar, cinnamon, and chopped walnuts.  Cut the butter in small pieces and add to bowl.  Stir until mix turns to crumbles, with no chunks of butter.  Keep refrigerated until ready to bake.

Bread Mix:
In a large bowl, mix flour, salt, baking soda, baking powder, and cinnamon.  Set aside.
In a medium bowl, mash bananas until smooth.  Add sugar, eggs, vanilla, and butter.  Use a wooden spoon to stir until mixed.  Pour medium bowl (bananas, wet ingredients) into the large bowl and fold in sides until fully mixed.  

Butter the sides of the bread pan and pour mix in evenly.  Add crumble topping over the top until it is entirely covered.  Bake at 350F for 45 minutes to 1 hour.  Check your loaf at 40-45 minutes by sticking a toothpick in the middle.  If the toothpick comes out clean it is ready!

Remove from oven and let sit for 15 minutes.  Keep in mind, loaf will still be cooking as it sits in the pan. For this reason, I like to take the loaf out around 45 minutes to make sure it doesn't over cook.  
Gently remove loaf from pan by flipping it over and placing it on a serving plate.  When bread is cool, cut into slices and top with butter or cream cheese!  Enjoy!

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