Streusel-Topped Banana Bread

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.

• Ready In: 40 mins
• Yields: 3 mini loaf pans or two regualr loaf pans

Ingredients

• 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

• Streusel topping

• 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

1. 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).
2. Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
3. Beat bananas, eggs, sugar and butter in a large bowl until smooth.
4. On low speed, gradually beat in flour mixture.
5. Divide among the prepared pans.
6. Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
7. Sprinkle evenly over batter.
8. Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
9. If streusel is browning too quickly, cover loosely with foil.
10. Cool cakes in pan on wire rack for 10 minutes.
11. Remove cakes from pans to racks to cool completely.