Prep 10 mins
Cook 30 mins
This is a classic quick bread recipe with a special twist, a crunchy cinnamon-y streusel topping. I sometimes add more mashed bananas than the recipe calls for to make the bread really moist.
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1 cup mashed banana (3 small overripe ones)
- 2 eggs
- 1⁄3 cup sugar
- 1⁄16 cup butter, melted
- 1⁄2 cup all-purpose flour
- 1⁄2 cup packed light brown sugar
- 1⁄16 cup butter, softened
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
- Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
- Beat bananas, eggs, sugar and butter in a large bowl until smooth.
- On low speed, gradually beat in flour mixture.
- Divide among the prepared pans.
- Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
- Sprinkle evenly over batter.
- Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
- If streusel is browning too quickly, cover loosely with foil.
- Cool cakes in pan on wire rack for 10 minutes.
- Remove cakes from pans to racks to cool completely.
I just took this out of the oven. It is really good! There were a few things I changed though. First of all, this recipe only makes 1 loaf pan! Also I used 1/4 cup of butter in both the batter and the topping. There's no way that 1/16 would be enough! I also used 3 big ripe bananas to make it more moist, and it worked! I didn't have any nutmeg so I omitted it, but next time I will make sure and use it as the bread could use it. Very good though! Will make again.
I just came here to post this recipe, but found it instead. This just came out of my oven, and it's heavenly. However, there is no possible way this makes two regular-size loaves of bread, so I used only half the streusel topping, since it was already completely covering the batter and I didn't want it to be that thick. Also, my recipe calls for 1/4 cup butter in both the batter and the streusel...I can't imagine how dry the batter would be with that little butter in it, and the streusel would be way too dry also. I added 3/4 cup chopped walnuts to the batter. Most excellent!
I didn't know what 1/8 stick of butter was in tablespoons, so I asked on the forum here and the response was 1 tablespoon. I found that I needed extra liquid to mix the batter so I added an extra banana. I didn't have three mini loaf pans and really didn't find the amount of batter adequate for the two larger pans. The streusel topping seemed very much too dry. There was also way too much of it for two pans and most of it fell off when I took the loaves out of the pans. Next time, I would probably add more butter and a bit more cinnamon to the streusel. Having said all that, it smells wonderful while it is baking and the loaf has a very nice flavor. I think with a bit of tweaking this recipe could be quite excellent.