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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!
Units: US | Metric
Serving Size: 1 (108 g)
Servings Per Recipe: 12
The following items or measurements are not included:
vanilla bean paste