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Preshana's Streusel Banana Bread

By: | May 12, 2017 | Tags: | 4 comments

TRH Preshana's Streusel Banana Bread
Muffins and cake made from the same recipe. I omitted the nuts from this recipe.
Ingredients
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
Method:
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.
TRH Preshana's Streusel Banana Bread2
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.
Recipe Notes
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

  1. I lost Husband’s grandmother’s banana bread recipe a few years ago, and I can’t ask my mother-in-law because… reasons. This is my solution, I can feel it! It’s completely different from any other banana bread, so he can’t be upset that it’s not Bunny’s banana bread. Fair warning: if he loves it, I’m not giving you credit; I’ll just say I brilliantly adapted it from her recipe (which he doesn’t know I lost). Forgive me?

    • Hope he loves it. Just let me know the verdict.

      • I was bad. I got excited and cut into it too soon (immediately out of the oven) leaving him with the impression that the overall texture was “crumbly and weird.” Which it was not! Offspring and I ate the rest and loved it (that one is now insisting that all baked goods should have this same topping, so we’ve created a monster). Will try again in a few days with muffins this time, and maybe some restraint.

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