Moist Banana Bread with a Crunchy twist you’re sure to love!
My husband takes a banana to work almost every day. I noticed we were out so I grabbed a bunch while I was at the grocery store. When he came home from work he too had a bunch that he picked up on his way home. (MY husband is awesome like that. He ALWAYS picks up stuff he knows we are running low on insert “Heart Emoji”) So, needless to say we had a whole lotta bananas in the house. There was no way he was going to eat them all before they turned useless so I figured I’d make banana bread. Banana bread can be kind of boring (in my opinion) so I thought I’d put a fun little twist on it… A CRUMB topping… Oh I LOVE a good crumb topping! Cinnamon, Sugar, Butter. What’s not to LOVE? What’s even better… No mixer needed. I am obsessed with my stand mixer but sometimes you just don’t feel like cleaning up after. So here it is. Banana Nut Crunch Bread. I hope you enjoy!
Banana Nut Crunch Bread
- 1 1/2 Cups of all purpose flour
- 1/2 Cup packed brown sugar
- 1/4 Cup granulated sugar
- 1 Tsp. Cinnamon
- 1/2 Tsp salt
- 1 Stick (8 Tbsp.) Melted butter
- 1/2 Tsp. Vanilla Extract
- 4 VERY Ripe bananas(you want the peel to be more brown than yellow)
- 2 Cups of all purpose flour
- 1 Cup of chopped pecans (rough chop)
- 2 Eggs, Room temp
- 1 Stick (8 Tbsp.) Softened Butter, cut into pieces
- 1/2 Cup granulated sugar
- 1/4 Cup packed brown sugar
- 1 Tsp. Cinnamon
- 1 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 2 Tbsp. Milk
- 1 Tsp. Vanilla Extract
Pre-Heat Oven to 350°
Grease and flour your loaf pan.
I like to use Crisco on a paper towel. Rub the inside of the pan generously and get in the corners well, you don’t want the banana bread to stick when you take it out of the loaf pan. Add a little flour and shake it around until the pan is coated then tap out the remaining flour.
- In a large mixing bowl prepare your wet ingredients. Add Bananas, Eggs, Butter, Vanilla Extract and Milk. Smash it all together. Yes, smash! This is the fun part. I use my potato masher. Once Combined set aside.
- In another mixing bowl prepare your dry ingredients. Add Flour, Pecans, Brown and White Sugars, Cinnamon, Baking Soda and Salt. Whisk it until it’s completely mixed together.
- Fold the wet and dry ingredients together with a large mixing spoon. It should look something like this
- Add your batter to the greased and floured loaf pan
- Make your crumb topping by whisking all dry ingredients together in a bowl. Flour, Brown and White Sugars, Salt and Cinnamon. Add Vanilla Extract to the melted butter then pour over the dry ingredients. Mix them together by hand. Yes…. by hand. It gets messy but I find by squeezing the ingredients together I get larger “crumbs”. Kind of how they look on a coffee crumb cake.
- Then sprinkle on top of the batter and slightly press the “larger” crumbs down into the batter.
- Place in the oven for 1 hour. Depending on your oven I would check it around 50 minutes. Place a toothpick in and if it comes out clean its done.
- Allow the banana bread to cool COMPLETELY before taking it out of the pan.
It should look similar to this before placing in the oven
And after it came out of the oven