Banana Nut Streusel Bread Recipes

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.

Steps:

• 1. Preheat oven to 325.
• 2. In large mixing bowl mash bananas with a potato masher (or a fork if you don't have a masher). Add in the butter, sugar, salt and eggs; fully incorporate after each ingredient addition.
• 3. In small bowl blend the flour and baking soda. Add to the wet mixture and beat until just about blended, still a little dry parts showing.
• 4. Add walnuts and finish mixing. Divide batter into 2 8 inch loaf pans and set aside.
• 5. Wipe out the bowl used for the flour mixture...Place all topping ingredients and mix well. You can use two knives, a fork or a pastry blender. I prefer to use my hands to fully mix everything up.
• 6. Dived topping and crumble the topping over the batter and pat down slightly, cover whole loaf.
• 7. Bake for 1 hour. Do not over bake. Check for done-ness with a toothpick at center at 1 hour.

Steps:

• Combine first three ingredients for streusel topping.
• Cut in butter with a pastry blender until crumbly.
• Chill streusel.
• Beat banana and next 3 ingredients in a large mixing bowl just until smooth.
• Don't overmix.
• Combine dry ingredients.
• Add to banana mixture
• Stir just until moistened.
• Stir in pecans and vanilla.
• Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2.
• Sprinkle each loaf evenly with streusel topping.
• Bake at 350 for 35 min or until knife comes out fairly clean.
• Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack.
• You can put back in pans for gift giving.
• (I omit the step of taking out of pans and it has worked out fine).

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.