Perspective. That's what I needed. A little perspective. And food. I had a bunch of way over-ripe bananas, so I decided to make my favorite banana bread and jazz it up with some walnuts and crumb topping. Living life on the edge over here!
Now I don't want to take credit for something that is not mine, so right away let me tip my hat to "Banana Banana Bread" by Shelley Albelun on Allrecipes. If you are looking for a nut-free, comforting banana bread recipe- Shelley's your girl. However, like I said, I like to live dangerously, so I added walnuts and a crumb topping to her recipe. Giving the weather a one-two-punch, if you know what I'm saying.
Spray a 9 by 5 loaf pan with cooking spray and spread the mixture evenly in the pan.
Now, let's talk about this crumb topping! This topping is sweet, buttery, and really takes this bread to the next level. Plus, it's really simple.
We really enjoyed having this banana nut bread during our first chilly week of May. We ate it for breakfast for a few days and it was satisfying and delicious until it was gone. I hope you love it as much as we did!
Find base recipe: "Banana Banana Bread"
- 2 cups plus 2 tablespoons of flour
- 1 teaspoon baking soda
-1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons butter
- 3/4 plus 1/2 cup brown sugar
- 2 eggs
- 2 1/3 cups mashed bananas
- Dash of cinnamon
- 1/2 cup to 1 cup of chopped walnuts (optional)
Preheat oven to 350 degrees and spray a 9 x 5 loaf pan with cooking spray.
Mash the bananas well. Mix together first three ingredients in a large bowl and set aside.
In a mixer with the paddle attachment, combine 1/2 cup of softened butter with 3/4 cup of brown sugar. Add 2 eggs and mashed bananas and mix well. Pour into dry ingredients and add walnuts. Mix until just combined and pour into prepared loaf pan.
In a food processor or small bowl, combine remaining 1/2 cup of brown sugar, dash of cinnamon, 2 tablespoons of flour, and 1 and 1/2 tablespoons of cold butter. Pulse or cut in with fork until combined. Sprinkle evenly on top of batter in loaf pan.
Bake for about 60 minutes, or until inserted toothpick comes out dry.