Banana Bread

This quick banana bread can be made with or without nuts and the addition of a crumbly, sweet, streusel topping kicks it up a notch.

Course Breakfast

Cuisine American

Servings 8

2 cups all-purpose flour can sub 1/2 cup of whole wheat flour if for 1/2 cup of all-purpose if desired
1.5 tsp baking powder
.5 tsp baking soda
.25 tsp salt
.5 tsp pumpkin pie spice
2 eggs beaten
6 bananas ripe and mashed
1 cup brown sugar
.5 cup melted butter can use olive oil if desired
.5 cup nuts walnuts or pecans are optional

Preheat the oven to 350
Grease and flour the inside of a loaf pan
In a large bowl combine all the dry ingredients and form a well in the center
In a separate bowl combine the eggs, bananas, sugar and butter, stir
Pour the liquid mixture into the flour well and stir until all the flour mixture is moist. It will be lumpy. Fold in nuts at this point if adding them
Pour into the loaf pan
If adding streusel topping sprinkle it on top the batter now
Bake for 55-60 minutes, or until a knife inserted comes out clean.
Remove from oven and allow it to cool in the pan for about 10 minutes on a wire rack.
Remove it from the pan and allow it to cool completely.

Combine brown sugar, flour and cut cold butter into the flour and sugar
Use a pastry blender to cut the butter in until it resembles large, coarse crumbs
Can add nuts once crumbs are achieved (optional)

Keyword banana bread, banana nut bread, breakfast bread, quick bread