Homemade Banana Bread starts with roasted bananas and ends with delicious streusel crumble topping. Slice warm and spread with butter.

One year, a ton of recipes and several thousand dirty dishes ago, my first post was *brace yourself* Bananarama Bread. I think I was trying to be clever or funny or something with that title… but let’s be real, it really is kind of dorky. The one thing I’ve learned over the past year is try to avoid those kinds of titles. Sure I have My Big Fat Greek Salad Dressing… but that’s cool… right?

5331857933_7184b9920f_o

Needless to say I took down that banana bread post… well for several reasons; the horrific title… the equally horrific spelling, grammar and punctuation errors… and mostly because of the photos. I am still learning about photography and lighting etc, but even I know that every shot in that post was bluish. A bunch were a bit blurry and there was one to many step-by-step pictures! To look back and actually think that was my idea of quality work is astounding… it almost makes me cringe with embarrassment! …almost. Of course I’m gonna share some of those beauties later in this post!

So since I am approaching my anniversary date of Simply Scratch… what better than to remake and re-post the very first blog recipe I posted!! But just a bit improved. The original banana bread post took me something like 4 hours to photograph {hence the to many step-by-step pics} and even more hours of figuring out what I was going to say and who exactly was I saying it to? If it wasn’t for my sister Christine’s helpful lighting instructions and the encouragement of my best friend Nichole and my husband Pat, I would have given up on blogging entirely {and thank goodness I didn’t}.

In June my Nikon D-SLR camera came into my life and I suddenly wanted to re-do every single post!! But some of those posts have special memories that I can’t delete or recreate. Like for example my New Moon Blue Cheese & Caramelized Shallot Dip {yes another corny title} but I love this one because my bestie Nichole was there and that was when we fell in love with all things blue cheese! And also my Fancy Schmancy Chicken Salad {yet another “creative” title} I was so proud of that post and the colors of the grapes with the celery… gosh!! So you see those may just remain the same for the time being… and I don’t mind the photos to much {for now}.

My point is that all us bloggers start somewhere, some are blessed from the get go with a D-SLR and “the know how” of how to use it… others learn as they go. For me it was the latter… but it all started with this recipe and a Canon point-and-shoot. Except in this version I decided to bake my bananas instead of waiting for them to ripen and add some nutmeg to the batter… but other than that… this is my first, my baby… my *gulp* Bananarama Bread.

Here are the ingredients you will need.

Start off by preheating your oven to 350 degrees and placing three bananas on a baking sheet.

Bake for 15 minutes in the oven and then remove. The bananas should be soft and the peels a dark brown. Reduce the temp of the oven to 325 degrees.

Once the bananas have cooled a bit and are safe to handle, remove the peels and place the baked bananas in a bowl. Add in the teaspoon of cinnamon and the nutmeg.

Give a good mash and mix.

Pour in the milk. I always use whole milk in all my recipes. I don’t believe in low fat anything!

And mash some more. Now set aside.

In a large bowl, add the flour, baking soda, baking powder and salt.

Whisk well until all ingredients are combined, set aside and get cracking on the batter.

First, start with a stick of butter and the cup of sugar.

Then mix until it is light and fluffy.

Next, add each egg one at a time.

Mixing well after each egg until incorporated.

Next add in the banana mixture.

Mix until combined.


Add a spoonful at a time of the flour mixture until all it is combined and absorbed. Don’t over mix.

Look at those banana chunks!!

Butter and line a loaf pan with parchment paper.

Pour in the batter and smooth it out with a spatula… go ahead and give it a tap to settle. Bake on the middle rack in your preheated 325 degree oven for 40 minutes.

When there is roughly 10 minutes left on the timer you will want to make the streusel topping. Start off with 4 tablespoons of cold butter, 1/3 cup dark brown sugar, 1/3 cup flour and 1/4 teaspoon of cinnamon.

Next with a pastry cutter or a fork cut the butter in to the brown sugar, flour and cinnamon.

If you’re using unsalted butter add a small pinch of salt, if you are using salted butter then you can skip this step entirely. Obviously. 😉

Next, measure out a heaping 1/3 cup of chopped walnuts or more if you want. You can buy whole walnuts and give them a chop but I found some pre-chopped ones in my fridge…bonus!

Also a good tip to know is to keep your nuts in the fridge, they have natural oils that can go rancid as they sit in your pantry or cupboard shelf… so always keep them in the fridge or freezer.

And then add those into the bowl.

It was at this point I thought pecans would be yummy too!

Hmmm I’ll have to try that next time!

Then give it a stir. Place back into the fridge but only if there is still some time left on the clock. Otherwise…

Pull out the banana bread. It should be slightly golden and still jiggly.

Next, evenly coat the bread with the walnut mixture. I use it all and so should you!!! 🙂

The walnuts will try to fall down to the side of the pan but the parchment paper keeps them from falling off so try to evenly distribute the nuts.

Then bake for an additional 20-25 minutes or until a tester comes back clean.

Let cool before removing and slicing!

Then, using the parchment paper as “handles” to get it out of the pan helps… if the handles don’t rip off like they did for me! HA!

Now get your bread knife and slice it up. I like slicing mine thick… it is banana bread after all… so it’s healthy… right??

You could stop here, or you could…

Lastly, spread some butter on it!


I have to confess, the streusel is my favorite part!!

Before I say “Enjoy” I have to tell you that this post wouldn’t be complete without a little reminder of why this recipe redo was so important to me. Brace yourself.

Ready, set, go.


See what I mean??!! 🙂

So here is to a new year of yummy recipes with normal recipe titles!! But something tells me there still may be one to many step-by-step pics! 😉

Enjoy! And if you give this Homemade Banana Bread nrecipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Banana Bread with Streusel Topping
Yield: 1 loaf

Banana Bread with Streusel Topping

Roasted bananas, crumbly streusel topping... my favorite banana bread EVER!

Ingredients

  • 3 unripe bananas
  • 8 tablespoons (1 stick) unsalted butter, room temperature save the wrapper
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoons whole milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt

FOR THE STREUSEL TOPPING:

  • 1/3 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter
  • a pinch of kosher salt
  • 1/3 cup walnuts, chopped

Instructions

  1. Preheat oven to 350°.
  2. Place bananas (peel left on) onto a baking sheet.
  3. Slide the bananas into your preheated oven and bake for 15 minutes. Bananas should be soft and the peels should be dark black.
  4. Once roasted, remove the bananas and reduce the temperature of the oven to 325°F and butter and line a 9 x 5 x 3-inch loaf pan. Once the bananas are cool, mash with a fork.
  5. In the bowl of your stand mixer, cream the sugar and butter in a large mixing bowl on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition.
  6. Add in the mashed the bananas, cinnamon, nutmeg and milk.
  7. In separate bowl, whisk together the flour, baking powder, baking soda and salt. And add to the bowl with the bananas.
  8. Pour batter into prepared pan and bake 40-45 minutes.
  9. Meanwhile, in a mixing bowl, combine the butter, flour, dark brown sugar in a medium bowl. Using a pastry cutter, blend the ingredients. Add a small pinch of salt, and the chopped walnuts and toss.
  10. After 40 minutes remove and sprinkle on topping evenly and bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for at least 15 minutes.
  11. Slice and spread with honey or serve with ice cream, but I like mine still warm with butter!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 402 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 74mg Sodium: 419mg Carbohydrates: 57g Fiber: 2g Sugar: 30g Protein: 5g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]