Another recipe from my mother in law...a delicious banana loaf with a yummy crumble topping (the best part!). This banana bread can be tweaked to be either more like a dessert or more of a healthy breakfast loaf. Just depends on which yummy add-ins you want to use. Also, I use part unbleached bread flour, and part whole wheat flour to make it a bit healthier but still smooth.

Ingredients

8 serv.

sugar↗2⁄3 cup
soft butter1⁄3 cup
very ripe bananas↗3
flour↗1 3⁄4 cups
(great with part whole wheat flour)
baking powder↗1 1⁄4 teaspoons
salt↗3⁄4 teaspoon
baking soda↗1⁄2 teaspoon
eggs↗2
milk↗2 tablespoons
Optional mix-ins
flax seed↗1⁄4 cup
(optional)
raisins↗1⁄3 cup
(optional)
chopped nuts1⁄4 cup
(optional)
shredded coconut↗1⁄4 cup
(optional)
carob chips↗1⁄4 cup
(optional) or 1/4 cup chocolate chips (optional)
tablespoons peanut butter (optional)↗2
Topping
cup chopped nuts (I use pecans)1⁄4
cup oats↗3⁄4
cup brown sugar↗1⁄2
teaspoon baking soda↗1⁄8
teaspoon salt↗1⁄8
teaspoon cinnamon↗1⁄2
tablespoon flax seed↗1
cup melted butter1⁄3

Step-by-step instructions

1
Preheat oven to 350.
2
In a small bowl, beat together (with mixer if you have one): sugar, softened butter, bananas.
3
In a large bowl, combine: flour, baking powder, salt, baking soda. Mix these dry ingredients together, then add banana mixture from step 2.
4
Add eggs, milk, any of the optional mix-ins. Mix together well to a smooth batter.
5
Pour batter into a greased loaf pan.
6
For the crumble topping - combine in small bowl: chopped nuts, oats, brown sugar, baking soda, salt, cinnamon, flax seeds, melted butter. Mix until crumbly.
7
Spread crumble topping mixture on top of the batter in the loaf pan.
8
Bake approximately 45 minutes at 350. Note: in the oven, the bread will lift and the topping will overflow a bit, so I recommend placing a cookie sheet underneath to catch the droppings.

Source: food.com

Original recipe ↗

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