The joys of quick breads (loafs). Quick breads are usually a sweet bread and one of my favorite’s in baking.
Quick bread’s are easy, rather “quick” to prepare and delicious treats to share. I like to use four little loaf pans. That’s why I refer to this tasty little bread as a “loaf.”
This warm and comforting banana loaf just got bumped up a notch to “crumb-delicious.” The loaf is dense and moist. The sweet-spicy flavor of cinnamon enhances the taste and the streusel topping with the buttery taste of pecans gets double billing when it’s sprinkled over the bread and in the middle. The streusel topping takes it over the top!
CINNAMON STREUSEL BANANA LOAF
Adapted from NancyCreative
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 cup sucanat or turbinado sugar
- 1/2 cup buttery spread, melted or (I like to use 1/4 cup grape seed oil and 1/4 cup unsweetened applesauce)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/3 cups blanched almond flour
- 2/3 cup brown rice flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup chopped and roasted pecans (optional)
- 2/3 cup sucanat or turbinado sugar
- 1/2 cup blanched almond flour
- 1/2 teaspoon cinnamon
- 4 Tablespoons cold buttery spread (optional) I like to leave it out
- 1/2 cup chopped and roasted pecans
Preheat oven to 350° degrees. Line a 9×5″ loaf pan with parchment paper or 4 small loaf pans; set aside.
Place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
Prepare the streusel: In small bowl, stir together the sugar, flour, and cinnamon. If using – Use a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans, then set aside.
Batter: In large bowl, beat eggs until frothy and add mashed bananas, sugar, butter or oil and applesauce and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda; stir into banana mixture. Then stir in pecans.
Spoon HALF the batter into loaf pan or pans – if using 4 small loaf pans. Sprinkle batter with HALF of the streusel mixture. Add the rest of the batter over the streusel mixture in the pan, then top with the remaining streusel.
Bake for 60 to 70 minutes, or until toothpick inserted in center comes out clean. For small loaves bake half the time about 30 minutes and check to see if done. If not continue baking at 3 minute intervals. Let loaf cool in pan for 15 minutes, then remove from pan and cool completely.
You can wrap the loaf in plastic wrap and store for up to 2 days, or wrap freezer wrap and freeze for up to a month.