Banana Bread with Streusel

A tree branch cracked and fell in our driveway last night, blocking us in our home until an arborist cleared the way.  That left us with time to be creative and make something in the kitchen with what we had available.  A small hand of bananas was starting to turn dark, an indicator that it’s prime time to make banana bread.  We did not have any walnuts on hand, but a little streusel sprinkled over the top is a nice touch in their place.  Any muffin is made better with streusel!

banana bread with streusel

banana bread with streusel

Makes 10 mini loafs

4 extra-ripe bananas

2 cups of all-purpose flour, plus 3/4 cup

1 cup of vanilla’d sugar, plus 3/4 cup

1/2 cup of softened butter, plus 1/4 cup and 1 tbs.

2 large eggs

1 tbs. of buttermilk

2 tsp. of cinnamon, divided in 1 tsp. and 1 tsp.

2 tsp. of vanilla extract

1 tsp. of baking powder

1 tsp. of baking soda

Preheat oven to 325 degrees F, and lightly spray a mini loaf tin with nonstick spray; a regular muffin pan is fine, too, but line it with paper cups.  Prepare the streusel first by combining 3/4 cup of flour, 3/4 cup of sugar, 1/4 cup and 1 tbs. of butter, and 1 tsp. of cinnamon.  Mix with a fork or a hand mixer until lightly crumbly.

Mix the remaining flour, cinnamon, baking powder, and baking soda, sifting in a large bowl so that it’s evenly combined.  In a separate bowl, mash the bananas extremely well so that there are no lumps.  In another mixing bowl, with a hand mixer on speed 2, combine the remaining sugar and butter for about 2 minutes.  Add 1 egg at a time with about 10 seconds in between, still mixing on speed 2.  Add the buttermilk and vanilla extract, then mix for 3 more minutes until light and fluffy.  Briskly mix in the mashed bananas, but don’t overmix at this point.

with streusel (one without, so you can see how high to fill the tin)

with streusel (one without, so you can see how high to fill the tin)

Add the sifted flour to the wet ingredients and, with a hand mixer no higher than speed 2, combine.  With an ice cream scoop for easy distributing, fill the mini loafs about 3/4 full.  Sprinkle streusel over the tops to your liking – each loaf could easily accommodate 2 tbs. to 1/4 cup of streusel.  Loafs will require 28-32 minutes to bake, while muffins need 22 minutes.  Let cool before depanning.

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Posted on October 16, 2013, in Recipes and tagged , , , . Bookmark the permalink. 1 Comment.

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