BANANA LOAF BREAD WITH STREUSEL

I love banana bread so much that I have created so many versions of it but using the same banana bread mixtureor batter. It's a recipe I've been using and will definitely not change a thing. It's so soft and moist and loaded with banana flavor. I provided all the links below but let's talk about this Banana Loaf with Streusel first.

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The cinnamon streusel with added nuts is so good with this banana loaf bread and once you try this, you will never go back to plain banana bread anymore. I've made the Muffins version of this and many of my followers enjoyed it so I thought of making the loaf size. Why not, right? Since I always have overripe bananas at home. 

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The only difference is of course I baked it longer because I have a taller and bigger pan. Also, because this has toppings compared to the plain one, tenting the top with foil is highly suggested to avoid the top from burning. What I meant by tenting is, just loosely cover the top with foil. 

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To give you more ideas, here are the many banana versions you can try as well. 

• Cream Cheese Filled Banana Bread
• Blueberry Banana Bread
• Chocolate Banana Muffins
• Banana Chocolate Cookies
• Mini Banana Loaves
• Chocolate Banana Loaf​
• Chocolate Marbled Banana Bread ​

BANANA LOAF BREAD WITH STREUSEL CRUMB TOPPING

​Ingredients:

• 1-1/2 cup all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup evaporated milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 whole egg, room temperature
• 1 cup mashed banana 

​Streusel:

• 1/4 cup brown sugar
• 1 tbsp all-purpose flour
• 1/2 tsp cinnamon powder
• 1 tbsp cold butter
• 1/3 cup chopped walnuts or pecans

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Procedure:

• Preheat oven to 350F/176C. Grease a loaf pan with oil or butter. Set aside.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
• Add milk, butter, egg and vanilla. Stir to combine then add the mashed bananas. Stir again just to combine. Do not overmix. 
• Transfer and divide the mixture to the prepared pan. 
• In a small bowl combine brown sugar, all-purpose flour and cinnamon powder. Add butter then cut in with forks or pastry cutter. Add about 1/3 cup walnuts, pecans, cashew or peanuts if you like.
• Transfer the mixture into the prepared pan. 
• Sprinkle the streusel on top of the batter. 
• Place in the middle rack of the oven and bake for about 45-60 minutes or until the middle part is no longer gooey or toothpick inserted at the center comes out clean.  If the top starts to brown easily, you can tent it with foil to avoid burning.
• Remove from the oven and allow to cool down in a pan on a wire rack for about 5 minutes.
• Remove from pan and transfer to a cooling rack.
• More tips and notes and printable recipe below.

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RECIPE TIPS AND NOTES:

• Make sure not to overmix the cake batter. Just a few strokes until everything is incorporated is what you need.
• Make sure to use cold butter not melted or softened. A well-made crumb should be firm yet tender. Using melted or softened at room temperature butter will cause the topping to spread out and flatten when it bakes.
• Do not overbake. You do not want a hard and dry banana bread.
• Make sure to check before the set time. Oven temperature varies so I suggest to check the banana bread, not the time.  If the top stars to brown faster, you can tent it with foil. That is by placing a foil  loosely on top of the loaf.
• Frequent opening of the oven while baking may affect the result because every time the oven door is opened, you lose heat. Just take peak on the oven window and you'll know. The best time to check is half-way through the baking and when the food starts to smell, you know that it's almost done and time for you to watch it.
• I hope these TIPS help. Enjoy!

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CHOCOLATE BANANA CUPCAKES