- 2 cups [280 g] all-purpose flour
- 1 1/2 teaspoons [7.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] ground cinnamon
- 2 large eggs, lightly beaten
- 1 1/2 cups [375 mL] mashed ripe bananas [about 3 medium]
- 1 cup [200 g] sugar
- 1/2 cup [125 mL] vegetable oil
- 1 teaspoon [5 mL] grated lemon rind [optional]
- 1/4 cup [60 mL] toasted coarsely chopped walnuts or pecans
Streusel Topping
- 1/4 cup [35 g] all-purpose flour
- 1/3 cup [80 mL] firmly packed light brown sugar
- 2 tablespoons [30 g] cold unsalted butter, cut into small pieces
- 1/3 cup [80 mL] finely chopped walnuts or pecans [untoasted]
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- Preheat oven to 350°F [180°C].
- Lightly grease and flour, or lightly grease then line bottom and sides with parchment paper, a 9 x 5-inch [23 x 12.7-cm] loaf pan.
- Into a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon; set aside.
- Into a large bowl, combine then whisk together beaten eggs, mashed bananas, sugar, vegetable oil and, if desired, grated lemon rind until well blended.
- Add flour mixture stirring just until blended [batter should be lumpy].
- Stir in toasted coarsely chopped walnuts or pecans.
- Evenly pour batter into prepared loaf pan; set aside.
- Into a small bowl, combine streusel topping flour and brown sugar.
- With a pastry blender or two knives, cut unsalted butter pieces into flour mixture until mixture resembles coarse crumbs.
- Stir in untoasted finely chopped walnuts or pecans.
- Evenly sprinkle streusel topping over batter.
- Bake bread into preheated oven for approximately 60 minutes, until a wooden pick inserted in the center comes out clean.
- Remove pan from oven; leave to cool for approximately 15 minutes.
- Grabbing top edges of the parchment paper if using, lift and transfer bread onto a wire rack or unmold then turn upright onto wire rack.
- Leave to cool completely; remove and discard parchment paper if needed.
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