Classic Banana Nut Bread (With Streusel Topping and a Gluten-Free Version)
This classic banana nut bread recipe is an easy and delicious addition to any brunch menu. The optional streusel topping adds a twist to this traditional recipe that can also be made with gluten-free flour.
Course Breakfast, Brunch
Prep Time 15minutes
Cook Time 1hour
Cooling Time 30minutes
Total Time 1hour45minutes
Author Wanda Simone
two knives or pastry blender
small sauce pan or microwave-proof bowl
small mixing bowl
Electric mixer and bowl
wire cooling rack
½cupfirmly packed brown sugar
½cupuncooked regular oats
⅓cupcold buttercut into pieces
1 ½cupsall-purpose flour, or measure-for-measure gluten-free flour
1 ½teaspoonsbaking powder
1cuppecans or walnuts (optional)
Heat the oven to 350F.
Combine the brown sugar, oats and cold butter in a mixing bowl.
Using two knives (or a pastry blender), cut the butter into the oats and brown sugar until it is cut into pea-sized pieces, and is well mixed.
Melt the butter. Set aside.
Combine the flour, baking soda, baking powder and salt in a small mixing bowl. Set aside.
With your electric mixer, beat the bananas until they are mashed up.
Mix in the eggs, sugar and melted butter.
Beat on medium speed until the mixture is smooth.
With a spoon, stir in the flour mixture just until combined.
Add in the vanilla and the nuts (if desired)
Cut a piece of parchment paper that is the same width as the long side of your loaf pan but is long enough to cover the bottom, the sides and fold over the top edge of the pan.
Insert the parchment paper into your loaf pan so that it covers the bottom and the sides, and is sticking up over the top on both sides.
Spoon the banana bread mixture into the loaf pan.
Sprinkle the streusel over the top.
Bake in the oven for about 1 hour, or until a toothpick inserted in the middle comes out clean.
Let cool in the pan on a wire rack for 5 minutes.
Pull the banana bread out of the pan using the excess parchment paper as handles.
Let cool completely on the wire rack.
Streusel is optional but it keeps the top of the banana bread from getting too brown.
Don't mix flour too much or the bread will be tough. (Since gluten is what makes this happen, this tip doesn't apply for gluten-free flour.)
To mash the bananas in the mixer, start on a slower speed until the bananas are softened. Then speed up until they are well mixed.
Cut the parchment paper larger than the pan so it can be used as "handles" to remove the banana bread from the loaf pan when it is finished baking.
Chocolate chips can be used instead of or in addition to nuts
To make this recipe gluten free, substitute measure-for-measure gluten-free flour instead of the all-purpose flour using the same measurements
If you are making the streusel, make sure the oats you are using are certified to be gluten-free. While oats don't naturally contain gluten, they are often contaminated because they are processed in factories that also handle other grains which are not gluten-free.
How To Store
Banana Nut Bread can be stored in an air tight container for up to 3 days or frozen for up to 3 months.
To freeze, wrap it in foil or plastic wrap and put it in a freezer bag or air tight container.
Slicing it before you freeze it will make it easier to take out individual pieces and they will thaw quicker.
Classic Banana Nut Bread (With Streusel Topping and a Gluten-Free Version) from https://www.entertainingdiva.com/recipes/classic-banana-nut-bread/ on September 6, 2020