This is by far the best banana bread I have ever had....really...and its made from whole wheat!
I got the recipe from kneadfulthingsnow.com
I have been to 2 of Karen's seminars in the last month, one on bread making and one on food storage and bother were awesome. She really is a fountain of knowledge on this stuff.
Anyway, I decided to try out this recipe and I have already made it twice! So yum!
Banana Nut Bread with Streusel Topping
Bake at 350
Makes 1 large loaf—enough to share if you are forced into it.
Pre-heat oven to 350
Lightly butter a 4X9 loaf pan and set aside
Spread out 1 1/3 Cup Walnuts on a cookie sheet. Roast in 350 oven for five minutes. Stir and roast an additional 3-5 minutes. The walnuts will quickly begin to smell very sweet and nutty. Oooo so delicious. Allow to cool.
2 Cup mashed well ripened banana
1Cup Dark Brown Sugar
The juice from the bananas will melt the brown sugar making a very soupy mixture, don't be alarmed. Set aside.
In a large mixing bowl combine dry ingredients:
2 Cup freshly ground whole wheat flour
2 tsp Baking Powder
1 tsp soda
1/2 tsp salt
Coarsely chop your walnuts. Measure out 1 cup and add to the banana mixture. Finely chop the remaining nuts. These will be used for the struesel.
1/4 Cup freshly ground whole wheat flour
2 Tbsp Dark Brown Sugar
1/3 Cup Roasted Walnuts Finely Chopped
2 Tbsp Butter
Combine flour and sugar, mix well working out any lumps of sugar. Add nuts and mix. Using a pastry cutter, or your fingers (my technique), cut in the butter until the mixture is thoroughly combined and has a variety of crumble sizes. Set aside.
To the banana mixture add:
3/4 Cup Coarsely Chopped Walnuts
2 tsp Vanilla
2 Large Well-beaten Eggs
1/4 Cup Melted Butter
Stir until well combined.
Make a well in the center of the dry ingredients. Add wet ingredients all at once and stir gently just till thoroughly combined. Working quickly, dump the batter into the prepared loaf pan. Spread all of the streusel topping evenly over the top of the loaf and very gently press the topping slightly into the batter.
Bake at 350 for 20 minutes. Cover loaf with a foil tent. Continue baking an additional 30 to 35 minutes or until a toothpick inserted at the center comes out clean.
Allow the loaf to cool completely. Wrap tightly in plastic wrap or foil and refrigerate overnight. You're gonna love it.