Muffins and cake made from the same recipe. I omitted the nuts from this recipe.
For the bread:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
a dash of nutmeg
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
4 very ripe bananas, mashed with a fork or potato masher
1/4 cup buttermilk
1 teaspoon vanilla extract
1/2 cup walnuts, toasted and chopped
For the streusel topping:
3 tablespoons flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoon unsalted butter, slightly softened and cut into pieces
1/4 cup chopped walnuts
Preheat oven to 180C. Grease and flour a 9×5 inch loaf pan. Set aside.
The streusel topping. Add the flour, brown sugar, and cinnamon in a medium bowl and mix until combined.
Cut in the butter using your fingers or a pastry blender, until it resembles coarse crumbs. Stir in chopped walnuts. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
Cream the butter and sugars in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition.
With a wooden spoon, stir in the mashed bananas, buttermilk and vanilla.
Slowly stir in the dry ingredients. Once the flour is incorporated, stop right there. Do NOT over stir.
Gently stir in walnuts (if you use it). The batter will be thick.
Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter.
Bake the bread for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove from oven and cool 10-15 minutes in the pan on a wire rack.
Remove the bread from the pan and continue to cool on the wire rack.
Serve warm or at room temperature.
Cover the bread with plastic wrap and store at room temperature for up to 3 days.
Recipe credit: Yummy Addiction
Prepared, tried and tested by: Preshana Singh
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