Prep 20 mins
Cook 1 hr
The original recipe comes from one of my favorite baking books called The Bake Sale Cookbook, by Sally Sampson. I've made this recipe many times and tonight decided to change it up when I realized I had no walnuts to add to the loaf. The sweet and nutty, crunchy topping is a nice addition to what is to me, the best banana bread I've ever made!
- 3 -4 bananas, overripe (the nastier the better)
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup unsalted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 1 teaspoon vanilla bean paste
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup walnuts, toasted and chopped (optional)
- 1 1⁄2 tablespoons unsalted butter, cold, diced small
- 1 cup sliced almonds, toasted and chopped
- 1⁄2 cup brown sugar, scant, not packed
- Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan.
- Place the Bananas and Granulated Sugar in the bowl of a mixer and whip on medium-high for 2 to 3 minutes.
- Add the Melted Butter, Eggs and Vanilla, whipping well and scraping down the sides of the bowl as necessary.
- In a small bowl, mix together the Flour, Salt, Baking Soda and Walnuts (if using). Add to the Banana mixture and beat to combine.
- Pour into the prepared pan and make the topping.
- For the Topping, combine the Almonds and Brown Sugar in a small bowl. Add the diced Butter and using two knives or your fingers, blend to create the crumbly streusel topping.
- Sprinkle on top of loaf (makes a thick layer) and pat down slightly.
- Bake for 55-65 minutes until cake tester comes out clean.
- NOTE; I reduced the oven temp to 300° and put a loose foil tent over the loaf for the last 15 minutes as the almonds looked like they were going to burn.