Banana Bread

Bananas are such a loved commodity in our house that I hate to see any go to waste. Banana bread is the perfect use for those few that have gotten a little too ripe. The banana is not overpowering and is heavan with a cup of coffee.  It also got the happy dance from Daniela!


2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas (approx 4-5 medium)
1 cup sugar
1/2 cup oil or melted butter
1/4 cup chopped walnuts (optional)
1 recipe Streusel-Nut Topping

Streusel-Nut Topping:
1/4 cup packed brown sugar
3 Tbs all-purpose flour
2 Tbs butter
1/3 cup chopped walnuts


Preheat oven to 350. Grease bottom and 1/2 inch up the sides of 9x5x3″ loaf pan; set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture; set aside.

For streusel-nut topping: in a small bowl combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

In a medium bowl combine eggs, mashed bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan. Sprinkle streusel-nut topping over batter.

Bake 55 to 60 minutes, or until toothpick inserted near the center comes out clean (if necessary, tent with foil the last 15 minutes to prevent over browning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack.

Serves 16 slices

Courtesy of Better Homes and Gardens

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