This banana bread is so moist and fluffy. The streusel-nut topping makes it sweet enough to eat for dessert. It pairs well with a cup of coffee and can be eaten on its own or spread with butter or cream cheese. The natural moisture from the ripe bananas contributes to the bread’s soft and tender texture.
When making this recipe, there’s just a few things you want to remember…
Tip #1 You want to make sure you are using very ripe bananas. In fact, the riper the better. You can make your bananas ripen quicker by storing them in a paper bag or you can bake them with peels on in a 300 degree oven for about 20 minutes.
Tip #2 Another important thing to remember is to thoroughly mash your bananas before adding them into your other wet ingredients. Mashing them helps to incorporate the banana flavor throughout your bread.
Tip #3 Don’t overmix your dough. When adding your wet and dry ingredients together, it’s important to mix just until moistened. The dough will be lumpy, but if you’ve sifted your flour (which I recommend doing every time you’re baking), you shouldn’t have to worry about those pesky clumps. So don’t overmix. The more you mix, the more gluten develops which leads to a dense, rubbery loaf.
Tip #4 Wrap and store overnight before slicing. You never want to slice banana bread when it first comes out of the oven. After baking, allow pan to cool on a wire rack, then remove bread from pan. Cool completely on wire rack. Wrap in plastic wrap and let sit overnight. This will ensure clean, easy slicing.
Ready for another Fall inspired dessert? Try this Double Layer Pumpkin Pie.
Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 eggs, beaten
- 1 ½ cups mashed ripe banana about 5 medium
- 1 cup sugar
- ½ cup melted butter can use cooking oil or margerine
- ¼ cup chopped walnuts
Streusel-Nut Topping
- ¼ cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- ⅓ cup chopped walnuts
Instructions
- Streusel-Nut Topping: In a small bowl combine 1/4 cup packed brown sugar and 3 tablespoons of flour. Cut in 2 tablespoons of butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts and set aside.
- Preheat oven to 350F. Grease bottom and sides of a 9x5x3-inch or two 7 1/2x3 1/2x2-inch loaf pans and set aside.
- In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center and set aside.
- In a medium bowl, combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (Don't overmix).
- Fold in walnuts. Spoon batter into prepared pans. Sprinkle Streusel-Nut Topping over batter in pan(s).
- If you are using a 9x5x3-inch pan, bake for 55 minutes to 1 hour. Bake about 40 to 45 minutes for two loaf pans.
- Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely. Wrap and store overnight before slicing.
