Saturday, February 5, 2011

Banana Bread

What happens when you don't eat bananas fast enough. They turn brown! Have no fear! Make banana bread!

Now my husband and I eat a banana a day each so it's pretty rare that we have over ripe bananas in our home. However, this time due to me purposely buying too many we have extra bananas. Whoot whoot!
For the bread:
3 whole ripe bananas
1 tablespoon whole milk
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter
1 cup sugar
2 eggs
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Streusel topping:
1/2 stick of soften butter
1/3 cup all purpose flour
1/3 cup brown sugar
1/4 teaspoon cinnamon
a pinch of salt
1/3 cup chopped walnuts
Preheat oven to 350 degrees
Cream sugar and butter in a large mixing bowl until light and fluffy. Make sure to scrape down the bowl. Add the eggs one at a time. Mix well after each egg.

In a small bowl mash the bananas, cinnamon, and nutmeg with a fork. Mix in the milk

In another bowl whisk together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed butter/sugar mixture and mix until combined. Add in the dry ingredients, mixing just until flour disappears.

Pour batter in prepared pan and bake for 40 minutes.

Prepare the streusel topping by combining the butter, flour, brown sugar in a medium bowl. Using a pastry cutter or fork blend the ingredients. Add a small inch of salt and chopped walnuts and toss. After the 40 minutes remove and sprinkle topping evenly and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.

Slice and serve with butter or honey.

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