Streusel Topped Banana Nut Bread Food

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

BANANA BREAD WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 350ºF.
• Line a 9-inch loaf pan with parchment then grease the parchment with cooking spray.
• Whisk together the flour, sugar, baking soda and salt in a bowl. Set aside.
• Mix mashed bananas, buttermilk, eggs, melted butter and vanilla in a medium bowl.
• Lightly fold banana mixture into dry ingredients with rubber spatula just until combined and batter looks thick and chunky. Stir in any desired add-ins.
• Scrape batter into prepared loaf pan.
• Prepare the streusel topping by combining all ingredients in a bowl and using a fork to cut the butter evenly into the dry ingredients.
• Sprinkle the streusel topping over the unbaked loaf.
• Bake the bread for 55 minutes or until a toothpick inserted comes out clean.
• Allow the loaf to cool in the pan for 5 minutes then transfer it to a cooling rack to continue cooling. Slice and serve.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Beat 1/4 cup butter and 1 cup sugar in large bowl with mixer until well blended. Add bananas, sour cream and eggs; mix well. Combine next 4 ingredients; add to banana mixture. Stir just until moistened. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Mix 1/3 cup flour and 3 Tbsp. sugar in medium bowl. Cut in 3 Tbsp. butter with pastry blender or 2 knives until mixture forms coarse crumbs. Sprinkle over batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min.; remove from pan to wire rack. Cool completely. Refrigerate leftovers.

MOIST BANANA STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 10 muffin cups with cooking spray.
• Whisk 1 1/2 cups sifted whole wheat flour with baking soda, baking powder, salt, and 1/2 teaspoon cinnamon in a large bowl. Mix together mashed bananas, 1/2 cup melted unsalted butter, egg, white sugar, and vanilla extract in a separate bowl. Gently fold banana mixture into dry ingredients just until moistened; do not overmix. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Mix dark brown sugar with 2 tablespoons whole wheat flour and 1/2 teaspoon cinnamon in a bowl, stirring until combined; mash 1 tablespoon unsalted butter into the mixture with a fork until streusel topping resembles crumbs. Sprinkle topping over muffins.
• Bake muffins in the preheated oven until a toothpick comes out clean or with moist crumbs, about 20 minutes.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE BANANA-NUT BREAD

Steps:

• Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
• Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
• Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
• Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
• Stir in bananas, pecans, and vanilla. Pour batter into pans.
• Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
• Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.

BANANA-NUT BREAD

Steps:

• Cream butter; add sugar and mix until light and fluffy.
• Add beaten eggs and blend well.
• Sift flour, baking powder, salt and soda together.
• Add milk to banana. Add alternately with dry ingredients to creamed mixture.
• Fold in chopped pecans; pour into two greased loaf pans.
• Bake at 350 degrees 40 to 50 minutes.

STREUSEL TOPPED BANANA NUT BREAD

Steps:

• Combine first three ingredients for streusel topping.
• Cut in butter with a pastry blender until crumbly.
• Chill streusel.
• Beat banana and next 3 ingredients in a large mixing bowl just until smooth.
• Don't overmix.
• Combine dry ingredients.
• Add to banana mixture
• Stir just until moistened.
• Stir in pecans and vanilla.
• Spoon batter into (3) (5-3/4 x 3-1/4 inch) greased disposable mini loaf pans or Can use regular size loaf pans but will only make 2.
• Sprinkle each loaf evenly with streusel topping.
• Bake at 350 for 35 min or until knife comes out fairly clean.
• Cool in pans on wire rack 5 minute Remove and continue to cool on wire rack.
• You can put back in pans for gift giving.
• (I omit the step of taking out of pans and it has worked out fine).

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

STREUSEL TOPPED BANANA NUT MUFFINS

Steps:

• Heat oven to 350 degrees.
• Prepare a 12 cup muffin pan with paper muffin cups.
• In a bowl combine the brown sugar, 1/4 cup of the flour, oats, melted butter, and 1/2 tsp of the cinnamon, mix and press together with a fork until it looks crumbly, and set aside.
• In another mixing bowl, combine the remaining 1 1/2 c flour, baking powder, baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt. Set aside.
• In another bowl combine the egg, mashed bananas, sugar, and oil, mix well then add to the flour mixture. Stir until just moistened, fold in the walnuts.
• Spoon batter into each muffin cup, about 2/3 full each. Top each batter filled cup with the streusel topping, enough to cover so you cant see the batter. Bake at 350 degrees 20-25 min, or until toothpick test comes out clean.

BANANA STREUSEL BREAD

Steps:

• 1. Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
• 2. For the center and topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
• 3. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle 1/2 struesel mixture over batter in pans, and top with remaining batter.
• 4. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
• 5. After bread has cooled somewhat, invert onto the dish of your choice.
• 6. In a medium sized bowl, combine the vanilla and sugar. Slowly blend in the butter and mix until well blended. Add water to the sugar mixture slowly. The best way is to add a tablespoon at a time, mixing it together after each tablespoon of water. Only use enough water to create a slightly runny consistency. It should be thin enough to spread but not too thin where it runs off the bread and does not cling to it. Sometimes you will need to use more than 1/4 cup and sometimes you won't need as much. Never use more than ½ cup of water. Drizzle over the bread when it is still warm (not hot).
• 7. Take remaining struesel and sprinkle lightly over the top of the glaze to your desire. Enjoy!

BANANA NUT STREUSEL BREAD

Steps:

• 1. Preheat oven to 325.
• 2. In large mixing bowl mash bananas with a potato masher (or a fork if you don't have a masher). Add in the butter, sugar, salt and eggs; fully incorporate after each ingredient addition.
• 3. In small bowl blend the flour and baking soda. Add to the wet mixture and beat until just about blended, still a little dry parts showing.
• 4. Add walnuts and finish mixing. Divide batter into 2 8 inch loaf pans and set aside.
• 5. Wipe out the bowl used for the flour mixture...Place all topping ingredients and mix well. You can use two knives, a fork or a pastry blender. I prefer to use my hands to fully mix everything up.
• 6. Dived topping and crumble the topping over the batter and pat down slightly, cover whole loaf.
• 7. Bake for 1 hour. Do not over bake. Check for done-ness with a toothpick at center at 1 hour.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
• In small bowl, stir together Streusel ingredients except butter. Pinch pieces of butter into flour mixture until crumbly and looks like wet sand. Refrigerate.
• In large bowl, mix mashed bananas, melted and cooled butter, 1 cup sugar, the egg, milk and vanilla to combine. In another small bowl, stir together 1 1/2 cups flour, the baking powder, salt and 1/2 teaspoon cinnamon. Fold banana mixture into flour mixture just until combined, taking care not to over mix. Spread batter in loaf pan, smoothing top. Sprinkle streusel evenly over top.
• Bake in center of oven about 1 hour or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan; cool at least 15 minutes before slicing.