Banana Bread with Streusel Topping

I love participating in recipe swaps, especially these Blogger's Choice swaps, where I am assigned a blog and I get to make any recipe from it.  The blog I was assigned was Cathy's Kitchen Journey and her blog has a ton of delicious sounding (and looking) recipes.  I decided that I wanted to do some baking and after looking through a bunch of Cathy's baking recipes, I decided that banana bread was in order.  I've made banana bread countless times before, but thought it would be fun to try a new recipe.  Cathy's recipe for banana bread with streusel topping sounded so good because it has a streusel topping-how can you go wrong with a streusel topping on anything? I also happened to have everything I needed to make, so it was a done a deal.

The banana bread did not disappoint. This bread was super easy to make and was perfectly moist and delicious at the same time. This is going to be my go to recipe for banana bread from now on!

Banana Bread with Streusel Topping

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 tsp kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 large eggs, beaten
1 1/2 cups mashed ripe banana (about 5 medium)
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup canola oil
1/4 cup chopped walnuts (optional)

1/4 cup packed brown sugar
3 tablespoons all purpose flour
2 tablespoons cold butter
1/3 cup chopped walnuts (optional)

Preheat oven to 350° F. Grease and flour a 9x5 pan.

In a large mixing bowl combine dry ingredients (flour through nutmeg). Make a well in the middle of the bowl for the wet ingredients and set aside.

In another medium bowl, whisk 2 eggs, then add wet ingredients (banana through oil) and mix well. Pour wet ingredients into dry ingredients and stir well until just incorporated. Batter will be lumpy. Pour batter into prepared pan.

To make the streusel topping, combine the brown sugar and flour in a small bowl. Using a fork or pastry blender, cut in the cold butter until mixture resembles course crumbs. Sprinkle mixture over the top of the batter.

Bake in preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.



Source: Cathy's Kitchen Journey, adapted from Better Homes and Gardens Cookbook 14th Edition