Time to use the rest of the “dead” bananas for some banana bread. The recipe I love to use is from the classic Better Homes and Gardens cookbook (the red and white checkerboard covered one). The best part of this recipe is the streusel topping.
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter
1/4 cup chopped walnuts
1 recipe Streusel-Nut Topping (optional)
1. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two small loaf pans; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in center of the flour mixture and set aside.
2. In a medium bowl combine eggs, bananas (I only had 3 instead of 5, but it turned out fine), sugar and oil. Add egg mixture to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (I didn’t have any nuts at home so left those out). Put batter into the prepared pan. Add the Streusel-Nut Topping.
1/4 cup brown sugar
3 Tbsp. flour
2 Tbsp. butter (chilled)
1/3 cup chopped walnuts
Combine the brown sugar and flour in a small bowl. Using a pastry blender, cut in the butter. The batter will be coarse crumbs. Stir in the walnuts
3. Bake at 350 degrees for 55 to 60 minutes for one large pan or 40 to 45 minutes for two small pans. Cool in the pan on a wire rack for 10 minutes. Remove it from the pan. Cool and then enjoy!