STREUSEL-TOPPED BANANA BREAD
If you think there's no way to improve on the delicious flavor of homemade banana bread, we have three words for you: crumbly streusel topping.
Provided by By Cindy Rahe
Categories Side Dish
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
- In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
- In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
- Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.
Nutrition Facts : Calories 300, Carbohydrate 51 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 30 g, TransFat 0 g
BANANA STREUSEL BREAD
Makes 1 (15-cup) loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
- In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
- Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
- Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
- Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.
ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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.
Provided by J. Michael Long
Categories Breads
Time 40m
Yield 3 mini loaf pans or two regualr loaf pans
Number Of Ingredients 15
Steps:
- 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.
BANANA BREAD WITH OAT-STREUSEL TOPPING
Delicious banana bread with a sweet and textured topping. Great for breakfast, dessert or gift.
Provided by jody1
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h5m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
- To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
- Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
- Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
- Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 45.6 g, Cholesterol 46.4 mg, Fat 14.6 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 6.3 g, Sodium 141.1 mg, Sugar 22.4 g
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