It’s finally fall!! (Even if it doesn’t really feel like it here in the desert.) For me, fall (or autumn if you prefer) means baking! I love baking, and cooler weather is definite incentive for warming up the oven (smile). Today’s recipe is a fall staple – banana nut bread. Y*mmy! Now I have to give full credit to the Better Homes and Gardens Cookbook for this one. It’s pretty much the same recipe my grandma has always used (from her slightly older version of the Better Homes and Gardens Cookbook), so I figure it works for me too!
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon salt
2 beaten eggs
1 ½ cups mashed bananas (5 medium)
1 cup sugar
½ cup cooking oil or melted butter or margarine
¼ cup chopped walnuts
1 recipe Streusel-Nut Topping (optional – see recipe below)
Streusel-Nut Topping Ingredients
¼ cup packed brown sugar
3 tablespoons all-purpose flour.
2 tablespoons butter
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Grease bottom and sides of one 9x5x3-inch or two 7 ½x3 ½x2-inch loaf pans; set aside.
In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan(s). If desired, sprinkle Streusal-Nut topping over batter.
Bake at 350 degrees for 55-60 minutes for 9x5x3-inch pan, or 40-45 minutes for 7 ½x3 ½x2-inch pans, or until a wooden toothpick inserted near center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
Streusal-Nut Topping Instructions
In a small bowl combine brown sugar and all-purpose flour. Using a pastry blender (or butterknife or fork or even hands), cut in butter until mixture resembles coarse crumbs. Stir in chopped walnuts. (I also add in a sprinkle of cinnamon for a little extra flavor).