Because I make banana bread so often it's like watching "Dave" for the umpteenth time. I know exactly what's coming next. I know what to expect. I like it.
I always buy bananas and then no one eats them except for maybe on a rare occasion, and then the bananas get brown and then no one eats them ever and I don't want to throw them out.
So, banana bread.
Also, banana bread baking in the oven smells wonderful.
Here's my latest version (I do make a different one each time!). I love how lovely the streusel top looks. Sets it apart from any old banana bread.
Banana Streusel Bread
- 1/3 cup brown sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter, margarine or coconut oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3 medium very ripe bananas
- 1/4 cup fruit juice such as mango, orange or apple
- 3/4 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan.
Make the streusel: mix the brown sugar, flour and cinnamon in a small bowl. Add the butter and work it in with fingers or a knife until mixture is crumbly. Set it aside.
Make the bread: Mix the flour, baking soda, baking powder, cinnamon and salt in a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Pour the batter into the prepared pan. Scatter the streusel on top. Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.
Makes one bread serving 10-12