Oh, I love a good streusel; don't you? Today's recipe is from my Miette cookbook. If you aren't familiar with Miette, you should be. It is a most fantastic bakery in San Francisco, and her recipes are wonderful. Her cake creations are beautiful, and pastries are delightful. Here are some pictures:
Now on to the really good stuff. The best part of the bread is the streusel on top. Because that part is so tasty, I double it, and I also substitute walnuts in place of pecans, but you can do what you like! The bread is moist and chocked full of walnuts, so it has a great texture. Here's how you can make your own.
Banana Bread with Nutty Streusel
Adapted From Miette
Makes 2 loaves
(amounts listed are doubled from original)
1 cup walnut pieces
1/2 cup brown sugar
2/3 cup flour
4 tablespoons cold butter
1 1/2 teaspoons cinnamon
1/2 teaspoon vanilla extract
2/8 teaspoon kosher salt
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup vegetable oil
4 medium soft, but not black, bananas, peeled and roughly mashed
1/2 cup walnut pieces
Liberally butter two 8x4 inch loaf pans and dust with flour. Tap out excess. Preheat oven to 350 degrees.
To make the streusel, add all ingredients. Blend together with your hand or pastry blender until all ingredients are combined. Place in the fridge until you are ready to use. Can be made up to five days in advance.
To make the banana bread, sift together flour, baking soda, baking powder and salt into a bowl and set aside. In a large bowl, whisk together the sugar, eggs, and vanilla until well combined and lightened in color, 4-5 minutes. Reduce the speed to low and drizzle in the oil, whisking just until combined. Add the banana mash and whisk. Add the dry ingredients and walnuts to the batter in three additions, whisking until combined. Do not overmix.
Divide the batter between the prepared pans. Sprinkle the tops with the streusel, dividing it evenly. Bake until the breads have risen nicely and the tester inserted in the middle comes out clean. about 45-50 minutes. Transfer to wire racks and let cool in the pans for 20 minutes. Run an offset spatula around the edges of the pan, then invert the cakes onto the racks and let cool 20 minutes longer. Serve right away or refrigerate until you are ready to serve. To freeze, wrap tightly in a second layer of plastic and store in the freezer for up to two months.