So anyway, I didn't post a recipe yesterday so today I'll post a good one. This is one of my favorite banana bread recipes and the streusel at the end is what makes it REALLY good!
|1 1/4||cups sugar|
|1/2||cup butter or margarine, softened|
|1 1/2||cups mashed very ripe bananas (3 to 4 medium)|
|2 1/2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||cup chopped nuts, if desired|
|1.||Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.|
|2.||Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.|
|3.||Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.|
1/2 c. Sugar
1/2 tsp Cinnamon
3/4 cup Flour
1/3 cup butter
Blend all ingredients together and sprinkle on top of unbaked loaves before putting in oven.
If I don't make the struesel I sprinkle the top with cinnamon sugar before I bake them. They come out with a yummy crunchy crust on top.