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
STREUSEL-TOPPED BANANA BREAD
Make a statement with our Streusel-Topped Banana Bread. Streusel-Topped Banana Bread is a great way to make your next loaf of banana bread extra special.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Beat 1/4 cup butter and 1 cup sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Combine next 4 ingredients; add to banana mixture. Stir just until moistened. Stir in nuts.
- Pour into greased and floured 9x5-inch loaf pan.
- Mix 1/3 cup flour and 3 Tbsp. sugar in medium bowl. Cut in 3 Tbsp. butter with pastry blender or 2 knives until mixture forms coarse crumbs. Sprinkle over batter.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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
STREUSEL BANANA BREAD
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h50m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
- Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.
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.
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