Recipe by J. Michael Long
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.
Top Review by sammyjo_48
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.
- 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
Directions See How It's Made
- 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.