BANANA BREAD with SALTED PEANUT STREUSEL

Our Saturday morning breakfast. It was delicious and my family started eating it before I had a chance to get a photo of the complete loaf.

ingredients:

BREAD

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3 large, very ripe bananas, mashed
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, melted
  • 2 large eggs

STREUSEL

  • 2 tablespoons butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1/4 cup chopped, salted peanuts
  • Pinch of flakey salt

directions

  • Preheat oven to 350.
  • Butter an 8-1/2 x 4-1/2 inch loaf pan, or spray generously with cooking spray.
  • Line pan with parchment, leaving a 2-inch overhang on the long sides of the pan.
    • I skipped the parchment step and then realized after the bread finished baking that you can’t just turn the loaf over to get it out of the pan because all the peanuts will fall off. And it’s hard to get the bread out of the pan without the ability to lift it using the parchment. I had to be very patient with a small spatula to get the loaf out without breaking it in half.

MAKE THE BREAD

  • In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
  • In a second bowl, whisk together the bananas, both sugars, 4 tbsp melted butter, and eggs until combined.
  • Add the banana mixture to the flour mixture and stir until combined.
  • Transfer to the prepared pan.

MAKE THE STREUSEL

  • In a medium bowl, use a fork to mix the flour and brown sugar until combined.
  • Add the 2 tbsp of melted butter, and chopped peanuts. Stir with fork until small clumps form.
  • Spoon streusel over bread mixture. Gently spread streusel evenly over top, being careful not to press clumps into bread mixture.
  • Sprinkle with flaky salt.

BAKE

  • Place in center of oven, for 50 – 60 minutes, or until a cake tester inserted into the middle comes out clean.
  • Cool in pan for 10 minutes.
  • Remove from pan using parchment overhangs. Or slowly and carefully using a small spatula.

ENJOY!

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